This Red Lobster Shrimp Scampi is a tasty dish featuring juicy shrimp cooked in a buttery garlic sauce. It’s quick to make and packs a punch of flavor that’s hard to resist!
There’s something about that warm, garlicky sauce that makes me want to eat more bread! 🥖 I love serving it over pasta or with rice for a complete meal.
Key Ingredients & Substitutions
Shrimp: Large shrimp with tails on add a nice presentation and flavor. If you’re looking for a substitution, feel free to use scallops or even chicken breast if you’re in the mood for a change.
Pasta: Linguine or angel hair works best for this dish, absorbing the sauce nicely. If you need a substitute, you can use spaghetti or even zoodles for a low-carb option.
Butter: Unsalted butter is essential for controlling the flavor. If you’re dairy-free, coconut oil or a vegan butter alternative works well as a substitute and can add a hint of sweetness.
Olive oil: This gives the dish richness. If you’re out, any neutral oil like canola or avocado oil can be used without much impact on the flavor.
White wine: A dry white wine enhances the shrimp’s flavor. If you prefer to cook without alcohol, chicken broth is a great substitute—just go for a low-sodium version to keep the salt in check.
How Do You Get Perfectly Cooked Shrimp?
Cooking shrimp perfectly is key to this dish. Overcooking can make them tough, so keep an eye on them. Here’s how to do it right:
- Use medium heat when cooking the shrimp to ensure they cook evenly without burning.
- Look for that vibrant pink color; it usually takes just 2-3 minutes per side.
- Don’t overcrowd the pan; cook in batches if necessary for the best results.
Also, remember that shrimp continue to cook a bit even after you take them off the heat, so timing is everything. Enjoy your scampi without worrying about rubbery shrimp!
How to Make Red Lobster Shrimp Scampi
Ingredients You’ll Need:
For the Dish:
- 1 pound large shrimp, peeled and deveined (tails on)
- 8 ounces linguine or angel hair pasta
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional for mild heat)
- 1/2 cup dry white wine or chicken broth
- Juice of 1 lemon (about 2 tablespoons)
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving (optional)
How Much Time Will You Need?
This dish will take about 30 minutes to prepare. You’ll spend around 15 minutes cooking the pasta and shrimp and another 15 minutes putting everything together. Perfect for a quick and delicious dinner!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by boiling a large pot of salted water. Add the linguine or angel hair pasta and cook according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. Once done, drain the pasta but make sure to save about 1/4 cup of the starchy pasta water—this will help make your sauce creamy later!
2. Heating the Skillet:
While the pasta cooks, heat a large skillet over medium heat. Pour in the olive oil and add 2 tablespoons of butter. Let the butter melt and everything heat up until it’s nice and hot.
3. Sautéing the Garlic:
Add the minced garlic and the optional red pepper flakes to the skillet. Sauté them together for about 1 minute until the garlic is fragrant. Be careful not to let the garlic burn; you want it just golden and aromatic!
4. Cooking the Shrimp:
Now, add the shrimp to the skillet. Season them generously with salt and pepper. Cook the shrimp for about 2-3 minutes on each side until they turn pink and opaque. Once cooked, remove the shrimp from the skillet and set them aside for now.
5. Making the Sauce:
In the same skillet, pour in the white wine (or chicken broth) along with the lemon juice. Bring this mixture to a gentle simmer and let it reduce slightly for about 2-3 minutes. This enhances the flavors beautifully!
6. Combining Everything:
Stir in the remaining 2 tablespoons of butter and the chopped parsley until the butter melts into the sauce. Then, add the cooked shrimp back to the skillet to warm them through, absorbing those delicious flavors!
7. Final Toss:
Toss in the cooked pasta, mixing everything until the pasta is well coated in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water until you get your desired consistency.
8. Serve and Enjoy!
Serve your shrimp scampi immediately, topped with a sprinkle of grated Parmesan cheese and some extra parsley if desired. Dig in and enjoy this restaurant favorite right at home!
Can I Use Frozen Shrimp Instead of Fresh?
Absolutely! Just make sure to thaw the frozen shrimp completely before cooking. You can do this by placing them in the fridge overnight or quickly thawing them in a bowl of cold water for about 20-30 minutes. Pat them dry before adding them to the skillet to ensure they sear nicely.
What If I Don’t Have White Wine?
No worries! Chicken broth is a great substitute for white wine and will still give you a deliciously flavored sauce. Just go for a low-sodium option to maintain control over the saltiness.
Can I Make This Dish Ahead of Time?
While it’s best served fresh, you can prepare the pasta and sauce ahead of time. Store them separately in airtight containers in the fridge for up to 2 days. When ready to eat, reheat gently on the stove, adding a bit of water or broth to loosen the sauce and keep it creamy.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them on the stove or in the microwave, adding a splash of water or broth to maintain moisture and prevent drying out.
