Easy Red Lobster Shrimp Scampi brings the delicious flavors of a classic seafood dish right to your kitchen with simple ingredients and quick prep. This recipe features tender shrimp cooked in a buttery garlic sauce, with a touch of lemon and herbs that make every bite fresh and bright. It’s a dish that feels fancy but comes together fast, perfect for weeknight dinners or impressing guests without too much effort.
I love making this shrimp scampi because it’s super easy to customize. Sometimes I add a pinch of red pepper flakes for a little heat, or toss in some freshly chopped parsley to keep things bright and green. The best part is that the shrimp get nice and juicy while soaking up all that garlicky butter goodness. Plus, I always find that using a good quality shrimp makes a big difference in flavor and texture.
My favorite way to enjoy this Easy Red Lobster Shrimp Scampi is over a bed of warm pasta or alongside crusty garlic bread to soak up the sauce. It’s also great served with a simple salad for a light but satisfying meal. Whenever I make this, it quickly becomes a family favorite — everyone loves how flavorful and comforting it is, yet it never feels heavy. It’s the kind of meal that brings everyone to the table with happy smiles and full plates.
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Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp both work well here. I like large shrimp for good size and texture. If you’re allergic or prefer another protein, try scallops or chicken breast cut into pieces.
Pasta: Linguine is classic for scampi, but spaghetti or fettuccine are great substitutes. For a low-carb option, spiralized zucchini noodles make a light alternative.
Butter & Olive Oil: Butter gives richness, while olive oil balances it with a fruity note. You can use all butter or all olive oil, but the combo creates a nice flavor and texture balance.
White Wine: Adds acidity and depth. If you don’t have wine, chicken broth or even vegetable broth works well to keep the sauce flavorful.
Garlic & Lemon: Fresh garlic and lemon juice are essential for that bright, classic scampi taste. If you prefer, lemon zest adds extra flavor without extra acidity.
Parmesan & Parsley: Parmesan adds a subtle nuttiness; fresh parsley brings color and a mild herbal note. You can swap parsley for basil or omit cheese for a dairy-free dish.
How Do You Cook Shrimp Perfectly in Shrimp Scampi?
Cooking shrimp just right is key to tender, juicy scampi:
- Heat butter and oil well before adding shrimp—this helps sear them nicely.
- Cook shrimp 2-3 minutes per side on medium-high heat, until they turn pink and start to curl. Overcooking makes them tough, so watch closely.
- Season with salt, pepper, and a pinch of red pepper flakes for mild heat.
- Remove shrimp when cooked to avoid overcooking while finishing the sauce.
- Return shrimp to the pan at the end to warm through and soak up sauce flavors.
Using these steps, your shrimp will be tender, flavorful, and perfectly cooked every time.
Equipment You’ll Need
- Large pot – to boil the pasta evenly and easily.
- Large skillet – perfect for cooking shrimp and making the sauce in one pan.
- Wooden spoon or spatula – to stir the garlic and shrimp gently without scratching your pan.
- Colander – for draining the pasta quickly and safely.
- Measuring cups and spoons – to keep your ingredients balanced and flavors just right.
Flavor Variations & Add-Ins
- Swap shrimp for scallops – they cook quickly and add a sweet, tender twist.
- Add cherry tomatoes – they bring a fresh, juicy pop that brightens the dish.
- Mix in fresh spinach – it wilts nicely in the warm sauce and boosts nutrition.
- Use crushed red pepper flakes generously – for when you want a spicier kick.
Easy Red Lobster Shrimp Scampi
Ingredients You’ll Need:
Main Ingredients:
- 1 lb large shrimp, peeled and deveined (tail on or off as preferred)
- 8 oz linguine or spaghetti pasta
- 4 tbsp unsalted butter
- 3 tbsp olive oil
- 5 cloves garlic, minced
- 1/2 cup dry white wine (or chicken broth as substitute)
- 1/4 tsp red pepper flakes (optional, adjust to taste)
- 1 lemon, juiced and zest grated
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1/4 cup panko breadcrumbs (optional, for added crunch)
How Much Time Will You Need?
This recipe takes about 20 minutes total. It’s quick to prepare, including cooking the pasta and sautéing the shrimp and garlic sauce. Perfect for a fast, delicious dinner.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook your pasta according to the package directions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water to help loosen the sauce later.
2. Sauté Garlic and Shrimp:
In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Add the minced garlic and cook for about 30 seconds until fragrant but not browned.
Add the shrimp, season with salt, black pepper, and red pepper flakes if you like a little heat. Cook the shrimp for about 2-3 minutes per side until they turn pink and opaque. Remove shrimp from the skillet and set aside.
3. Make the Sauce and Combine:
Add the white wine (or chicken broth) to the skillet and simmer for about 2 minutes to reduce slightly. Stir in the remaining 2 tablespoons butter, lemon juice, and lemon zest. Add salt and pepper to taste.
Add the cooked pasta and shrimp back into the skillet. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
4. Finish and Serve:
Mix in the chopped parsley and sprinkle grated Parmesan cheese over the dish.
Optional: Toast the panko breadcrumbs in a small pan with 1 tablespoon olive oil until golden and sprinkle them on top for extra texture and crunch.
Serve immediately with extra parsley and lemon wedges if desired.
Can I Use Frozen Shrimp for This Recipe?
Yes, you can! Just make sure to fully thaw the shrimp before cooking by placing them in the fridge overnight or running them under cold water in a sealed bag. Pat them dry to avoid excess moisture in the pan.
What Can I Substitute for White Wine?
If you don’t have white wine, chicken broth or vegetable broth works well as a flavorful substitute. It keeps the sauce delicious while accommodating those who prefer not to cook with alcohol.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat or in the microwave. Add a splash of water or broth if the sauce has thickened too much.
Can I Make This Dish Ahead of Time?
Yes! Cook the pasta and shrimp separately, then store them in the fridge. When ready to serve, reheat the sauce, combine all ingredients, and toss together quickly for a fresh, delicious meal.
