Copycat Red Lobster Shrimp Scampi

5 from 1 vote

Copycat Red Lobster shrimp scampi is super easy to make right at home. Made with white wine, lots of butter, and lemon juice.

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: American

Keyword: Copycat Red Lobster Shrimp Scampi

Servings:

Calories: 348kcal

Prep the shrimp. Season both sides of the shrimp with salt, pepper, and 1 teaspoon Old Bay Seasoning.
Cook the shrimp. 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. 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. Add the shrimp back to the skillet and stir. Season with salt and black pepper to taste. Sprinkle with chopped parsley.
Serve. Garnish with grated parmesan cheese and serve immediately.

I used Wild Caught Argentinean Raw Extra-Large Peeled & Deveined Frozen Shrimp in this recipe. Frozen shrimp tend to cost less than fresh shrimp, but you can use whichever shrimp you prefer.

If you leave the tails on the shrimp when you cook them, they look pretty when served. However, it does make eating the dish a bit trickier, so if it makes more sense for you, remove the tails before you add them to the pan.

Let your butter come to room temperature before adding it to the pan. This helps your sauce have a smoother consistency.

Pat the shrimp dry with a paper towel before adding them to the skillet. Any extra liquid will cause the shrimp to steam instead of sear and lead to rubbery shrimp.