Red Lobster Shrimp Scampi Recipe

Red Lobster’s Shrimp Scampi is a beloved seafood dish, known for its succulent shrimp bathed in a rich, buttery, and garlicky white wine sauce. This dish is perfect for a special dinner at home that feels like dining out. The best part? It’s easier to make than you might think! Here’s a detailed recipe so you can recreate this restaurant favorite in your own kitchen.

Ingredients

For the Shrimp Scampi:

• 1 lb large shrimp, peeled and deveined (leave tails on for presentation, optional)
• 4 tbsp unsalted butter
• 2 tbsp extra-virgin olive oil
• 4 cloves garlic, minced
• ½ cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
• 1 lemon, juiced (about 2 tbsp)
• ½ tsp red pepper flakes (optional, for a bit of heat)
• ¼ cup fresh parsley, finely chopped
• Salt and black pepper, to taste
• ¼ cup grated Parmesan cheese (optional, for serving)

Equipment Needed:

• Large skillet or sauté pan
• Spatula or wooden spoon
• Tongs
• Measuring spoons and cups

Step-by-Step Instructions

Step 1: Prepare the Shrimp

• Pat the shrimp dry with paper towels to remove excess moisture.
• Season with a pinch of salt and black pepper.

Step 2: Cook the Garlic

• In a large skillet over medium heat, add the olive oil and 2 tbsp of the butter.
• Once the butter is melted and the oil is shimmering, add the minced garlic. Sauté for about 1 minute or until fragrant, but be careful not to let it brown.

Step 3: Sauté the Shrimp

• Increase the heat to medium-high and add the seasoned shrimp to the skillet.
• Cook for about 1-2 minutes per side or until they turn pink and start to curl. Avoid overcooking.
• Remove the shrimp from the pan and set aside.

Step 4: Make the Sauce

• To the same skillet, add the white wine and lemon juice. Let it simmer for 2-3 minutes, stirring occasionally, to reduce slightly.
• Add the remaining 2 tbsp of butter and stir until melted. If using, sprinkle the red pepper flakes for an added kick.

Step 5: Combine and Finish

• Return the shrimp to the skillet and toss them gently in the sauce to coat.
• Simmer for an additional minute to allow the flavors to meld.
• Remove from heat and sprinkle with chopped parsley.

Step 6: Serve

• Serve immediately over pasta, rice, or with crusty bread for dipping.
• Garnish with additional parsley and a light dusting of Parmesan cheese if desired.

Serving and Storage Tips

• Serving: This dish pairs beautifully with linguine or angel hair pasta and a side of steamed vegetables or a crisp Caesar salad.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop to avoid overcooking the shrimp.

Helpful Notes

• Choosing the Wine: Use a wine you enjoy drinking, as the flavor will come through in the dish. If you prefer not to use alcohol, substitute the wine with chicken broth for a similar depth of flavor.
• Butter Quality: High-quality unsalted butter makes a difference in the taste. If using salted butter, reduce the added salt.
• Garlic Tips: Freshly minced garlic provides the best flavor. Avoid jarred garlic as it can have a slightly acidic or less robust taste.

Tips from Well-Known Chefs

• Gordon Ramsay: Always cook shrimp quickly at high heat for the best texture; overcooking leads to rubbery shrimp.
• Giada De Laurentiis: Suggests zesting some of the lemon before juicing it and adding the zest to the sauce for extra citrusy brightness.
• Bobby Flay: Recommends finishing with a drizzle of good quality olive oil before serving for an extra layer of richness.

Frequently Asked Questions

Q1: Can I make this dish ahead of time?
It’s best enjoyed fresh to preserve the shrimp’s tenderness. You can, however, prepare the garlic butter sauce a day in advance and reheat it before adding the shrimp.

Q2: Can I use frozen shrimp?
Yes, just make sure they are fully thawed and patted dry before cooking to avoid excess water in the pan.

Q3: What can I substitute for white wine?
Use chicken broth with a splash of white wine vinegar or lemon juice for a non-alcoholic version.

Q4: What type of shrimp should I buy?
Opt for large shrimp labeled as 21/25 count per pound for a hearty bite. You can use pre-cooked shrimp, but reduce the cooking time to just reheating.

Q5: How do I keep the shrimp from overcooking?
Keep an eye on the shrimp while cooking; as soon as they turn pink and curl slightly, they are done. Overcooking can happen quickly and result in rubbery shrimp.

Q6: Can I add vegetables to this dish?
Yes, sautéed spinach or cherry tomatoes make great additions for extra color and nutrients.

Q7: Is there a way to make it spicier?
Increase the amount of red pepper flakes or add a dash of hot sauce for more heat.

Q8: Can I use pre-minced garlic?
Fresh garlic is best, but pre-minced can work in a pinch. Use about 1 ½ tsp per clove called for.

Q9: Can I replace butter with a healthier fat?
Olive oil can be used as a substitute, though the flavor will differ slightly. A mix of olive oil and ghee also works well.

Q10: What side dishes pair well with shrimp scampi?
Garlic bread, Caesar salad, or roasted asparagus are excellent choices that complement the flavors of shrimp scampi.

Enjoy this easy yet luxurious homemade Red Lobster Shrimp Scampi with friends or family for a memorable meal full of flavor!