✔ Updated · step photos, a wine-free swap and what to serve with it
This copycat Red Lobster shrimp scampi is juicy shrimp in a garlicky white wine, lemon and herb butter sauce, finished with Parmesan. It takes 30 minutes, and the sauce is begging for a biscuit to mop it up.
At a glance
The one tip that matters: Sear the shrimp first and take them out, then make the sauce. Shrimp go from juicy to rubbery in about a minute, so they only go back in at the very end.
Why You'll Love This Shrimp Scampi
- Restaurant-style sauce, silky with butter, bright with lemon and full of garlic.
- Ready in 30 minutes, with one skillet and pantry herbs.
- Works with frozen shrimp, as long as you thaw and dry them well.
What Is Shrimp Scampi?
Scampi is the Italian name for langoustines, small lobster-like shellfish. Italian-American cooks made the dish with shrimp instead and kept the name, which is why it's often called “shrimp scampi”. It's all about the sauce: garlic, butter, wine and lemon.
The Red Lobster version adds a sprinkle of dried herbs and is usually served with its famous biscuits. My copycat-style version follows that idea at home.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Dry shrimp sear better. I pat them with paper towels until they squeak. Wet shrimp steam and turn pale instead of getting those golden edges.
- Cook to 145°F. Shrimp are done when the flesh is pink and opaque with no gray, and they curl into a loose C. A tight O means they're overcooked.
- Cold butter, low heat. Whisking cold butter into the sauce off a boil keeps it creamy. If it gets too hot, the butter splits and turns greasy.
- No wine? Use 1 cup chicken broth plus an extra tablespoon of lemon juice. The alcohol in the wine mostly cooks off during the reduction, but not completely, so the broth version is the one I make when the kids are eating.
- Frozen shrimp are fine. Thaw them overnight in the fridge, or in a sealed bag in cold water for 20 to 30 minutes, then dry them well.
Copycat Red Lobster Shrimp Scampi
4
servings15
minutes15
minutes400
kcal30
minutesA copycat Red Lobster shrimp scampi: large shrimp seared until just pink, then tossed in a garlicky sauce of white wine and lemon reduced with dried herbs and finished with cold butter, parsley and Parmesan. Ready in 30 minutes; serve with biscuits, bread or pasta.
Ingredients
1 pound large shrimp (21 to 25 per pound), peeled and deveined, thawed if frozen
to taste kosher salt and black pepper
1 tablespoon olive oil
4 garlic cloves, minced
1 cup dry white wine (or chicken broth, see notes)
2 tablespoons fresh lemon juice
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
6 tablespoons cold unsalted butter, cut into cubes
2 tablespoons fresh parsley, finely chopped
1/4 cup freshly grated Parmesan
Directions
- Pat the shrimp very dry and season lightly with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, just until pink and opaque all the way through (145°F). Move them to a plate.
- Lower the heat to medium and add the garlic. Stir for 30 to 60 seconds, until fragrant but not browned.
- Add the wine and lemon juice, raise the heat and boil for 4 to 6 minutes, until reduced by about half. Stir in the rosemary, oregano, thyme and basil.
- Turn the heat to low. Whisk in the cold butter a few cubes at a time, letting each addition melt before adding more, until the sauce is glossy and slightly thickened.
- Take the pan off the heat, return the shrimp and any juices, add the parsley and toss to coat. Taste for salt and pepper, sprinkle with Parmesan and serve right away.
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What to Serve With Shrimp Scampi
Spoon it over angel hair pasta, serve it with crusty bread, or go the full restaurant route with my copycat Red Lobster cheddar biscuits. For a lighter plate, serve it over rice with a green salad. Want more seafood? Try my Chipotle-style shrimp tacos, or find a fresh idea in my leftover salmon recipes.
Frequently Asked Questions
What is in Red Lobster shrimp scampi?
Red Lobster doesn't publish its recipe. Its shrimp scampi is known for shrimp in a garlic butter sauce with white wine, lemon and herbs. This copycat-style version reduces wine and lemon juice with dried rosemary, oregano, thyme and basil, then finishes it with butter, parsley and Parmesan.
Can I make shrimp scampi without wine?
Yes. Replace the white wine with the same amount of chicken or seafood broth and add an extra tablespoon of lemon juice for brightness. The sauce is a little less tangy but still rich and garlicky.
How do you know when shrimp are cooked?
Shrimp are cooked when they turn pink and opaque all the way through and reach 145°F. They curl into a loose C shape. Pull them from the pan as soon as they turn opaque, because they keep cooking in the hot sauce.
What do you serve with shrimp scampi?
Serve it with cheddar garlic biscuits like Red Lobster does, crusty bread for the sauce, angel hair or linguine, or rice. A green salad or steamed broccoli makes it a full meal.
Can you reheat shrimp scampi?
Yes, gently. Refrigerate leftovers within 2 hours and eat within 3 days. Warm them in a skillet over low heat just until hot, 165°F, adding a splash of broth if the sauce has separated. Overheating makes shrimp rubbery.
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