A true copycat version of a menu favorite. Red Lobster shrimp scampi is so easy to make and tastes just like the restaurant favorite. Done in 30 minutes or less.
- 1 pound extra-large shrimp, peeled and deveined
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons Old Bay Seasoning, divided
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 1/2 cups white wine
- 1 lemon, juiced
- 1/2 cup unsalted butter, room temperature
- 1 tablespoon fresh parsley leaves, chopped for serving
- Grated Parmesan, optional for serving
- Season both sides of the shrimp with salt, pepper, and 1 teaspoon Old Bay Seasoning.
- Heat the olive oil in a large skillet over medium-high heat.
- Add shrimp and cook for 2 to 3 minutes on each side, turning them once with tongs. Set aside the cooked shrimp on a plate.
- Add the minced garlic to the skillet, and cook for 1 minute.
- Deglaze the pan with white wine and lemon juice. Scraping up the bits in the pan with a wooden or silicone spoon.
- Bring to a boil; reduce the heat and simmer for 5 minutes.
- Stir in the butter and 1 teaspoon Old Bay Seasoning until melted into the sauce.
- Add the shrimp back to the skillet and stir. Season with salt and black pepper to taste. Sprinkle with chopped parsley.
- Garnish with grated parmesan cheese and serve immediately.
- I am using Wild Caught Argentinean Raw Extra Large Peeled & Deveined Frozen Shrimp in this recipe. Frozen shrimp tend to cost less than fresh shrimp.
- When using frozen shrimp, thaw completely before you begin to cook.
- How to thaw frozen shrimp:
- On the day of – place the frozen shrimp into a large bowl and fill it with cold water. Stir to break the frozen shrimp apart. The shrimp will be thawed in 10-15 minutes.
- Place the frozen shrimp in the refrigerator the night before. Shrimp will thaw by morning.
- You can serve shrimp scampi with noodles, rice, asparagus, broccoli, or crusty bread.
- I like to keep the tails on for presentation but you can remove them before you cook the shrimp if you prefer.
- Pat dry the shrimp with a paper towel before adding them to the skillet. Any extra liquid will cause the shrimp to steam instead of sear.
- You can store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: seafood
Keywords: red lobster shrimp scampi, red lobster, shrimp recipes, shrimp recipe