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How to Make Red Lobster Shrimp Scampi at Home

 Bring the taste of your favorite seafood restaurant to your kitchen with “Restaurant-Style Delight: Red Lobster Shrimp Scampi.” This easy and delicious recipe features tender shrimp sautéed in a garlic butter and white wine sauce, finished with a touch of lemon and parsley. Perfect for a quick weeknight dinner or an impressive meal for guests, this shrimp scampi is sure to satisfy your seafood cravings.

Why You’ll Love Red Lobster Shrimp Scampi:

  • Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights.
  • Flavorful and Elegant: A delicious combination of garlic, butter, white wine, and lemon.
  • Versatile: Serve over pasta, rice, or with crusty bread to soak up the sauce.
  • Restaurant Quality: Enjoy the taste of Red Lobster at home.

Ingredients Notes For Red Lobster Shrimp Scampi:

  • Shrimp: Large shrimp, peeled and deveined.
  • Butter: Unsalted butter for sautéing and creating the rich sauce.
  • Garlic: Freshly minced garlic for a bold flavor.
  • White Wine: Dry white wine for depth of flavor.
  • Lemon Juice: Freshly squeezed for brightness and acidity.
  • Chicken Broth: Adds additional flavor to the sauce.
  • Parsley: Freshly chopped for garnish and added freshness.
  • Red Pepper Flakes: Optional, for a hint of heat.
  • Salt and Pepper: To taste, for seasoning.

Recipe Steps:

  1. Prepare the Shrimp:
    • Season 1 pound of large shrimp (peeled and deveined) with salt and pepper.
  2. Sauté the Shrimp:
    • In a large skillet, melt 4 tablespoons of unsalted butter over medium heat. Add the shrimp and cook for about 2 minutes per side, or until they are pink and opaque. Remove the shrimp from the skillet and set aside.
  3. Make the Sauce:
    • In the same skillet, add 4 minced garlic cloves and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
    • Pour in 1/2 cup of dry white wine and 1/4 cup of chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for about 3-4 minutes, until the liquid is reduced by half.
    • Stir in 2 tablespoons of freshly squeezed lemon juice and a pinch of red pepper flakes (if using).
  4. Finish the Dish:
    • Return the cooked shrimp to the skillet and toss to coat them in the sauce. Cook for an additional 1-2 minutes until the shrimp are heated through.
    • Sprinkle with freshly chopped parsley and adjust the seasoning with salt and pepper if needed.
  5. Serve:
    • Serve the shrimp scampi immediately over cooked pasta, rice, or with crusty bread. Garnish with additional parsley and lemon wedges if desired.

Storage Options:

  • Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
  • Reheat: Reheat gently in a skillet over low heat, adding a splash of chicken broth or water if needed to loosen the sauce.

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