Red Lobster Shrimp Scampi Recipe: 5 Easy Steps to Try

Ever craved that garlicky, buttery shrimp scampi from Red Lobster but didn’t want to wait in line—or pay restaurant prices—for it? You’re not alone. Many home cooks try to replicate restaurant classics, only to end up with rubbery shrimp or a sauce that’s more oil than flavor. This Red Lobster shrimp scampi recipe solves that problem by turning a fan-favorite dish into a quick, flavorful meal you can master in your own kitchen.

Packed with bold garlic flavor, a smooth buttery finish, and perfectly cooked shrimp, this dish will make you forget you ever had to leave home for great seafood. Best of all? It takes just five simple steps, and most of the ingredients are probably sitting in your pantry already.

Why You’ll Love This Recipe

There’s a good reason shrimp scampi is a top pick for seafood lovers everywhere, especially when it’s styled after Red Lobster’s beloved version. Here’s what makes this recipe a must-try:

• Foolproof flavor – This recipe captures that restaurant richness using everyday ingredients like butter, garlic, and lemon.
• Quick prep & cook time – You’ll be sitting down to eat in 30 minutes or less.
• Fresh but filling – Light enough for a summer dinner, rich enough for a comfort meal.
• Flexible serving options – Serve with pasta, zucchini noodles, or even crusty bread.
• Free of pork and alcohol – All the robust taste without any unnecessary additions.

Whether you’re planning a romantic dinner or meal prepping for the week, this Red Lobster shrimp scampi recipe delivers every time.

Before We Start: Know Your Shrimp

To get the flavor and texture just right, let’s talk about what kind of shrimp you’re using—because not all shrimp cook (or taste) the same.

Choosing the Best Shrimp

For something that cooks in mere minutes, shrimp sure can be finicky. For a dish like Red Lobster shrimp scampi, go for:

• Large or jumbo shrimp – They retain moisture better, cook evenly, and make for an impressive plate.
• Peeled and deveined – Saves you prep time. If you buy shell-on, leave the tails on for extra flavor and presentation.
• Frozen or fresh? Actually, frozen is fine! Most “fresh” shrimp at supermarkets were frozen anyway. Just thaw under cold running water.

What to Watch For When Buying

Keep you eyes open for each of these signs when you’re picking your shrimp:

• No strong odor – Shrimp should smell like the ocean, not ammonia or bleach.
• Firm texture – Mushy shrimp can mean it’s been thawed and frozen again, which affects texture.
• Uniform size – Even cooking depends on consistent shrimp sizes. Avoid mixed-bag options if you can.

Easy Ingredient Swaps

No need to postpone dinner if you’re short an ingredient or two. Here are some smart substitutions:

• Butter substitute – Swap with a plant-based or dairy-free butter alternative.
• Fresh garlic versus powdered – Fresh is best, but garlic powder works in a pinch (use about ¼ tsp per clove).
• Shrimp alternatives – Not a fan of shrimp? Try the same sauce with scallops or even chicken breast strips.

Ingredients & Prep

Getting your ingredients sorted before you turn on the stove sets you up for success. Here’s everything you need to recreate this Red Lobster shrimp scampi recipe from scratch.

Shrimp Prep Essentials

You’ll need:

• 1 lb large shrimp, peeled and deveined (tails on or off, your choice)
• 1 tbsp olive oil
• Salt and pepper to taste

Pat the shrimp dry with paper towels—that’s the secret to that perfect golden sear. Toss lightly in olive oil, just enough to coat, and season with a pinch of salt and pepper.

Garlic-Lemon Butter Sauce

This sauce is what makes the dish sing. You’ll need:

• 4 tbsp unsalted butter
• 4–5 garlic cloves, finely minced
• ¼ tsp red pepper flakes (optional, for a subtle kick)
• Juice of 1 lemon (about 2 tbsp)
• 1 tsp lemon zest
• ¼ cup low-sodium chicken broth or seafood stock
• 1 tbsp chopped fresh parsley

Let the butter melt gently in the pan. Add garlic and red pepper flakes, cooking just until fragrant—don’t let it brown. Pour in the broth and lemon juice, then let it simmer until slightly thickened. Finish with parsley and lemon zest for brightness.

Pantry Staples You’ll Need

Check your kitchen for these additions, which really round out the dish:

• Olive oil – for sautéing shrimp and garlic evenly
• Sea salt – enhances that natural seafood flavor
• Spaghetti or angel hair pasta (optional) – if you want to turn this into a more filling main dish

Quick kitchen tip: While your sauce is simmering, toss in cooked pasta to soak up all that goodness. Or serve this scampi with roasted vegetables for a lighter spin.

Looking for a fun twist on your next meal? Pair this shrimp scampi with a creative side like our flavorful Italian Sausage and Potato Soup, or finish the night off with something unexpected—our Blueberry Grilled Cheese is a blend of sweet and savory magic you didn’t know you needed.

How to Cook the Perfect Red Lobster Shrimp Scampi at Home

Now that your shrimp are prepped and your garlic-lemon butter sauce is ready, you’re only a few simple steps away from cooking up this mouthwatering Red Lobster shrimp scampi recipe in your own kitchen. Let’s break it down step-by-step, making sure everything turns out just right—even if you’re not a kitchen pro!

Pre-Cooking Prep: Set Yourself Up for Success

A smooth cooking process starts with the right setup. Here’s what to do before you touch the stove:

• Pat shrimp completely dry using paper towels. Moisture creates steam, which prevents that perfect sear.
• Season shrimp lightly with salt and pepper.
• Pre-measure all sauce ingredients, so you’re not scrambling mid-cook.
• If you’re serving with pasta, get that boiling before you begin cooking the shrimp. Scampi comes together fast—having pasta ready to go makes everything easier.

Quick note: If you’re using frozen shrimp, thaw under cool running water, then blot dry as above.

Cooking Method: Sauté to Perfection

This Red Lobster shrimp scampi recipe calls for a quick sauté to maximize garlic-butter flavor and maintain juicy shrimp.

Here’s how:

1. Heat a large nonstick or stainless steel skillet over medium-high heat.
2. Add 1 tablespoon of olive oil and wait until it shimmers.
3. Lay the shrimp in a single layer. Cook for 1.5 to 2 minutes per side, depending on shrimp size.
4. Remove shrimp from the pan and set aside temporarily.

Now for the sauce:

1. In the same skillet, reduce heat to medium.
2. Add 4 tablespoons unsalted butter.
3. Once melted, stir in the minced garlic and optional red pepper flakes. Cook for 30 seconds—just until fragrant.
4. Pour in lemon juice and chicken broth, then let the sauce simmer for 2–3 minutes to blend flavors.
5. Add lemon zest and chopped parsley.
6. Return shrimp to the pan and toss to coat for another minute.

Boom—you’ve got shrimp scampi just like Red Lobster serves it.

Doneness Check: When Are the Shrimp Ready?

Shrimp are done cooking when:

• They turn pink and opaque throughout
• The tail curls into a loose “C” shape (a tight “O” means they’re overcooked!)
• They feel firm but not rubbery when lightly pressed with a spatula

It only takes a couple of minutes per side, so keep watch. Overcooked shrimp can ruin an otherwise perfect Red Lobster shrimp scampi recipe.

Optional Resting Period

Shrimp scampi doesn’t need a long resting process, but letting it sit in the pan (off the heat) for just 1 minute helps the sauce cling better to each piece. This tiny delay locks flavor in without overcooking.

Tips for Better Shrimp Scampi Every Time

Want to improve your cooking game? Here are some helpful kitchen insights that’ll make your Red Lobster shrimp scampi recipe shine every time.

Avoid Rubbery Shrimp

• Don’t crowd the pan—overlapping shrimp lowers the skillet temp and causes uneven cooking.
• Use medium-high heat for a quick cook and better texture.
• Make sure shrimp are dry before they hit the pan for maximum flavor sear.

Kitchen Tools That Make a Difference

• A wide skillet (nonstick or stainless) gives the shrimp room to cook evenly.
• Microplane zester for that super-fine lemon zest.
• Silicone tongs to flip shrimp without ripping the delicate meat.

Storage & Reheating Tips

Can’t finish it all? Here’s how to save and enjoy later:

• Store cooked shrimp scampi in an airtight container in the fridge for up to 3 days.
• Reheat gently over low heat in a pan with a splash of chicken broth or a pat of butter to restore moisture.
• Avoid microwaving—it can overcook the shrimp.

Freezing isn’t ideal for this dish. The sauce may separate, and shrimp can toughen when reheated.

Flavor Variations to Keep Things Fun and Fresh

This Red Lobster shrimp scampi recipe is a solid base, but don’t be afraid to tweak it to match your preferred vibe.

Kick It Up: Spicy Version

Love heat? Add:

• Extra red pepper flakes
• Crushed chili paste
• Finely diced fresh jalapeños (added with garlic)

The spice pairs perfectly with the lemon and butter components.

Allergy-Friendly & Low-Carb

To keep things keto, Whole30, or paleo:

• Serve over spiralized zucchini noodles or steamed cauliflower rice instead of pasta.
• Use ghee or a plant-based butter instead of dairy-based options.
• Double down on garlic and parsley for that same bold flavor.

Global Twists

Change the sauce profile if you want a change from the traditional Red Lobster shrimp scampi recipe:

• Add a pinch of cumin and smoked paprika for a Mediterranean flair.
• Use fresh basil and sun-dried tomatoes for an Italian-inspired version.
• Swap parsley with fresh cilantro and add lime zest for a Latin fusion feel.

What to Serve with Your Shrimp Scampi

Shrimp scampi is a flavor bomb on its own, but pairing it with the right side dish turns your plate into something restaurant-worthy.

Some favorites include:

• Freshly cooked spaghetti or angel hair pasta (classic!)
• Crusty artisan bread to soak up the garlic butter sauce
• Grilled asparagus or green beans for a crisp contrast
• Lemon-garlic roasted potatoes for a filling and comforting side

Want to go bold? Pair your scampi with an elevated leftover dish like our easy-to-follow recipe for beef stroganoff made with leftover prime rib. It’s easier than it sounds and the perfect complement to lighten with seafood.

Frequently Asked Questions

Can I use frozen shrimp?

Yes! Just make sure they’re fully thawed and patted dry before cooking. Use cool running water for a quick defrost—don’t boil or microwave them.

What if I overcook the shrimp?

If your shrimp come out chewy, the best fix is to chop them up and mix with leftover sauce into a creamy pasta. It won’t be the original texture, but it’ll still be delicious.

Is this recipe safe for pregnant women?

Yes—just make sure your shrimp are fully cooked (internal temp of approx. 145°F) and use reputable sources for seafood. This Red Lobster shrimp scampi recipe contains no alcohol or pork, making it a safer seafood-based option for many dietary restrictions.

Conclusion

The secret to nailing this Red Lobster shrimp scampi recipe is simple: keep things fresh, don’t overcook your shrimp, and let the sauce shine. Whether you’re serving it over pasta, with grilled veggies, or spooning it onto bread, this dish brings restaurant-quality flavor to your home without complex steps.

Want to see another take on this beloved dish? Check out the original inspiration for this meal with the iconic Red Lobster shrimp scampi recipe and compare how yours stacks up.

And if you’re planning meals for the week, don’t miss out on smart, savory dishes like our Beef Stroganoff with Leftover Prime Rib—perfect for turning yesterday’s dinner into something extraordinary.

Make this Red Lobster shrimp scampi recipe once, and you’ll come back to it again and again.

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