Copycat Red Lobster Shrimp Scampi

If you’ve ever sat down at Red Lobster and ordered their famous shrimp scampi, you know exactly why it’s one of the most beloved dishes on their menu. It’s garlicky, buttery, lemony, and bursting with juicy shrimp flavor—and now you can recreate it right at home in under 30 minutes. This Copycat Red Lobster Shrimp Scampi recipe tastes just like the original (maybe even better), and it’s so easy to whip up that you’ll never need to order takeout again. Whether you’re making it for a weeknight dinner or a date night at home, this dish delivers restaurant-quality results with simple, everyday ingredients.

Why You’ll Fall in Love with This Shrimp Scampi

What makes Red Lobster’s shrimp scampi so irresistible is that balance of rich garlic butter, zesty lemon juice, and tender shrimp, all simmered together to create a sauce that’s made for dipping, twirling, and soaking up with crusty bread or pasta. This recipe captures all of that goodness with a homemade touch. The shrimp cook quickly in the garlicky butter, absorbing flavor fast without turning rubbery. A splash of white wine adds depth, and a squeeze of fresh lemon at the end lifts everything with brightness. It’s fast, flavorful, and feels fancy even though it’s incredibly simple. Plus, it’s endlessly versatile—serve it over linguine, pair it with rice, or scoop it up with toasted baguette slices.

The Simple Ingredients That Make It Shine

You don’t need anything complicated to bring this dish to life—just fresh, quality ingredients and a few pantry staples. Start with large shrimp—peeled and deveined is best for ease and presentation. Butter is essential for that rich, silky sauce, and olive oil helps balance it with a hint of fruitiness. Garlic is non-negotiable here; use fresh minced garlic for the most intense flavor. A dry white wine adds that restaurant-level flavor, though you can substitute with chicken broth if you’re avoiding alcohol. Lemon juice, parsley, and red pepper flakes finish the dish with color and zing. Salt and black pepper round everything out. If you want to serve it like Red Lobster does, grab some angel hair or linguine pasta and a few lemon wedges for garnish.

Step-by-Step: How to Make Shrimp Scampi at Home

Start by heating olive oil and half the butter in a large skillet over medium heat. Once the butter is melted, add your minced garlic and sauté it for about a minute—just until fragrant, not browned. Next, add your shrimp in a single layer and season with salt, pepper, and red pepper flakes. Cook the shrimp for 1-2 minutes per side, just until they turn pink and opaque. Remove them from the pan and set aside for a moment. Now, add the white wine (or chicken broth) to the pan to deglaze, scraping up any bits stuck to the bottom—that’s where the flavor lives. Let it simmer for a couple of minutes to reduce slightly, then stir in the remaining butter and fresh lemon juice. Once the butter melts, return the shrimp to the pan and toss everything together to coat. Finish it off with a sprinkle of chopped parsley and serve it hot, ideally with pasta or crusty bread to soak up that luscious sauce.

Tips for the Perfect Scampi Every Time

Don’t overcook your shrimp—this is the most important rule. Shrimp only need a couple of minutes per side, and overcooking will make them rubbery and dry. If your shrimp are on the smaller side, reduce the cook time even more. Use fresh garlic instead of jarred—it really makes a difference in the final flavor. For wine, a dry white like Sauvignon Blanc or Pinot Grigio works beautifully, but again, chicken broth can be used for an alcohol-free version. If you want to bulk up the dish, feel free to toss in some cherry tomatoes, spinach, or even zucchini noodles. And if you’re serving it over pasta, reserve a little pasta water to help the sauce cling to the noodles better.

Variations to Make It Your Own

One of the best things about this shrimp scampi is how easy it is to tweak to your taste. Prefer it spicy? Add more red pepper flakes or a dash of cayenne. Like it creamy? Stir in a splash of heavy cream or a spoonful of mascarpone cheese at the end. Want to make it more filling? Add some cooked linguine or angel hair pasta straight into the skillet and toss to coat. You can also swap out shrimp for scallops or even chunks of lobster tail for a truly luxurious spin. And for a lower-carb option, serve it over cauliflower rice or spiralized zucchini.

How to Serve This Shrimp Scampi

This dish shines on its own, but pairing it with the right sides can take it to the next level. For a classic pairing, spoon the shrimp and sauce over pasta, ideally something thin like angel hair or linguine that soaks up the sauce beautifully. A side of warm, toasted garlic bread is a must for dipping. You can also serve it with steamed white rice, roasted asparagus, or a simple green salad with a lemon vinaigrette to balance the richness of the butter. If you’re going the appetizer route, serve the shrimp in a shallow dish with toothpicks and small bowls of the sauce on the side for dipping—perfect for parties or game day spreads.

Storing and Reheating Leftovers

Shrimp scampi is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, be gentle—shrimp can toughen if overcooked again. Warm it over low heat in a skillet with a splash of broth or water until just heated through. Avoid microwaving if possible, but if you must, reheat in short bursts and cover loosely to keep the shrimp moist. It’s not ideal for freezing, since the butter sauce and shrimp texture don’t hold up well after thawing.

Conclusion

This Copycat Red Lobster Shrimp Scampi is everything you love about the restaurant dish—savory, buttery, garlicky, and loaded with juicy shrimp—only now you can make it at home with no reservations and no wait. With just a few simple ingredients and one skillet, you can bring a taste of the sea straight to your kitchen table. It’s quick, it’s easy, and it absolutely delivers. Once you try it, you’ll see why this dish has stood the test of time—and why you might never need to order it out again.

Print