I reverse-engineered the Red Lobster Shrimp Scampi Recipe and uncovered the one simple trick home cooks overlook.

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I still get a little giddy when I think about the Famous Red Lobster Shrimp Scampi. I guess i’m sentimental, but this Red Lobster Shrimp Scampi Recipe grabbed me from the first buttery, garlicky bite and never let go.

I like to say my version respects that restaurant flare yet sneaks in tiny twists you only notice after the second forkful. The butter and garlic are the loud stars, you can almost taste that buttery shine in every mouthful.

Shrimp Scampi that makes you want to call friends over, or hide the plate and eat it all, no judgement.

Ingredients

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Shrimp: lean protein low carbs some cholesterol quick to cook gives ocean flavor
Garlic: pungent adds savory depth has antioxidants and immune boosting perks not sweet
Butter: rich makes sauce silky high in fat so use modestly tastes indulgent kinda sinful
Lemon juice: bright acidic tang cuts richness adds vitamin C and fresh zip
White wine: brings acidity and aroma not sweet cooks off leaving layered flavor
Linguine: pasta soaks up sauce carbs for energy makes dish more filling
Parsley: fresh herb lift low calories brightens plate dont overpower
Parmesan: salty nutty umami punch small amount adds big savory impact

Ingredient Quantities

1 1/4 pounds large shrimp peeled and deveined tails removed or left on by choice

8 ounces linguine or spaghetti

1/2 cup unsalted butter (1 stick)

2 tablespoons extra virgin olive oil

6 cloves garlic minced

1/2 cup dry white wine like Pinot Grigio or Sauvignon Blanc

1/4 cup low sodium chicken broth

2 tablespoons fresh lemon juice (about 1 lemon)

1/4 teaspoon crushed red pepper flakes or to taste

1/2 teaspoon kosher salt plus more to taste

1/4 teaspoon freshly ground black pepper plus more to taste

1/4 cup grated Parmesan cheese plus extra for serving

2 tablespoons chopped fresh parsley

Lemon wedges for serving

How to Make this

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1. Bring a large pot of salted water to a boil and cook the linguine or spaghetti to al dente according to package directions; before draining, scoop out and reserve about 1/2 cup of the pasta cooking water, then drain the pasta.

2. While the pasta cooks, heat the butter and olive oil in a large skillet over medium heat until the butter melts and starts to foam.

3. Add the minced garlic and cook about 30 seconds to 1 minute until fragrant but not browned, then sprinkle in the crushed red pepper flakes and stir for a few seconds.

4. Pour in the dry white wine and the chicken broth, scrape up any bits on the pan, turn the heat up a notch and let the liquid simmer and reduce for 2 to 3 minutes.

5. Stir in the fresh lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, taste and adjust seasoning a bit if needed.

6. Add the shrimp (tails on or removed, your choice) in a single layer and cook about 1 to 2 minutes per side until they turn pink and opaque; don’t overcook, shrimp get rubbery fast. Remove the shrimp to a plate when just done.

7. Lower the heat to medium-low, stir the grated Parmesan into the sauce until it melts, then add a splash of the reserved pasta water to loosen the sauce into a silky consistency.

8. Return the shrimp to the skillet, add the drained pasta and toss everything together so the noodles get well coated, add more reserved pasta water if the sauce needs loosening.

9. Stir in the chopped fresh parsley, taste and tweak salt, pepper or red pepper flakes, then serve immediately with extra grated Parmesan and lemon wedges on the side.

Equipment Needed

1. Large pot for boiling the pasta (you’ll need room to stir and reserve 1/2 cup pasta water)
2. Colander to drain the linguine or spaghetti
3. Large skillet (12-inch works great) for the butter, wine and shrimp
4. Tongs or a pasta fork to toss the noodles with the sauce
5. Wooden spoon or silicone spatula for stirring and scraping the pan
6. Liquid measuring cup to scoop and hold the reserved pasta water
7. Cutting board and chef’s knife for garlic, parsley and lemon (or a garlic press if you prefer)
8. Microplane or fine grater for the Parmesan and a small plate or bowl to rest cooked shrimp

FAQ

Q: Can I use frozen shrimp for this recipe? A: Yes, just thaw completely in the fridge overnight or quick thaw in cold water, then pat the shrimp very dry. If you dont dry them the sauce gets watery. Tail on or off is fine, just watch cooking time so they dont overcook.

Q: What can I use instead of dry white wine? A: Use extra low sodium chicken broth plus a splash of lemon juice, or a 1 to 1 mix of water and white wine vinegar, or dry vermouth. You can also omit alcohol altogether and add a little extra lemon for brightness.

Q: How do I avoid rubbery shrimp? A: Cook on medium-high heat and dont overcook. Large shrimp usually need about 1 to 2 minutes per side until theyre pink and just opaque. Pull them off as soon as theyre done, they keep cooking a bit from residual heat.

Q: Can I make this ahead of time? A: You can make the garlic butter sauce a day ahead and reheat gently, but cook the shrimp and toss with pasta right before serving for best texture. If you must store assembled leftovers keep them up to 2 days and reheat gently so the shrimp dont get tough.

Q: Is Parmesan required and when do I add it? A: Parmesan isnt required but it adds a nice savory note. Stir the grated Parmesan into the sauce off the heat so it melts into the butter, then toss with pasta. Save extra for sprinkling on top.

Q: Can I make this spicier or milder? A: Yes, adjust the crushed red pepper flakes to taste or add a pinch of cayenne for more kick. For milder flavor just omit the red pepper flakes and use more lemon or parsley for brightness.

Famous Red Lobster Shrimp Scampi Recipe Substitutions and Variations

Shrimp: Swap for scallops, firm white fish like cod or halibut, or boneless skinless chicken breast strips. Scallops cook faster and fish will flake so add near the end; chicken needs a bit longer and a good sear.
Linguine or spaghetti: Use fettuccine, angel hair (cook shorter), gluten free pasta, or spiralized zucchini noodles for a low carb option. If you use zoodles pat them dry and toss in the sauce just to warm so they dont get mushy.
Dry white wine: Replace with equal parts low sodium chicken broth plus 1 tablespoon white wine vinegar or the juice of half a lemon, or try dry vermouth, or a non alcoholic white wine. Broth is milder so taste and tweak the acidity.
Unsalted butter: Use salted butter and cut back on added salt, extra virgin olive oil or ghee in the same amount, or margarine in a pinch. Olive oil gives a lighter, different flavor and its nice if you want less dairy.

Pro Tips

1. Pat the shrimp very dry before seasoning and cooking, it’ll brown better and not steam, so you get a little crust and better flavor. If your pan looks crowded, cook them in two quick batches so they don’t overcook.

2. Use both butter and a splash of olive oil so you get the butter flavor without it burning, and keep the heat medium to medium-high, you want sizzle not smoke.

3. Save more pasta water than you think and add it little by little while tossing, the starch in the water is what makes the sauce silky and helps it cling to the noodles.

4. Stir the Parmesan in off or very low heat and toss the pasta in the pan so it finishes cooking in the sauce, that way the cheese melts smooth instead of clumping and the pasta soaks up the flavor.

Famous Red Lobster Shrimp Scampi Recipe

Recipe by Sarah level

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I reverse-engineered the Red Lobster Shrimp Scampi Recipe and uncovered the one simple trick home cooks overlook.

Servings

servings

Calories

642

kcal

Equipment: 1. Large pot for boiling the pasta (you’ll need room to stir and reserve 1/2 cup pasta water)
2. Colander to drain the linguine or spaghetti
3. Large skillet (12-inch works great) for the butter, wine and shrimp
4. Tongs or a pasta fork to toss the noodles with the sauce
5. Wooden spoon or silicone spatula for stirring and scraping the pan
6. Liquid measuring cup to scoop and hold the reserved pasta water
7. Cutting board and chef’s knife for garlic, parsley and lemon (or a garlic press if you prefer)
8. Microplane or fine grater for the Parmesan and a small plate or bowl to rest cooked shrimp

Ingredients

1 1/4 pounds large shrimp peeled and deveined tails removed or left on by choice
8 ounces linguine or spaghetti
1/2 cup unsalted butter (1 stick)
2 tablespoons extra virgin olive oil
6 cloves garlic minced
1/2 cup dry white wine like Pinot Grigio or Sauvignon Blanc
1/4 cup low sodium chicken broth
2 tablespoons fresh lemon juice (about 1 lemon)
1/4 teaspoon crushed red pepper flakes or to taste
1/2 teaspoon kosher salt plus more to taste
1/4 teaspoon freshly ground black pepper plus more to taste
1/4 cup grated Parmesan cheese plus extra for serving
2 tablespoons chopped fresh parsley
Lemon wedges for serving

Directions

Bring a large pot of salted water to a boil and cook the linguine or spaghetti to al dente according to package directions; before draining, scoop out and reserve about 1/2 cup of the pasta cooking water, then drain the pasta.
While the pasta cooks, heat the butter and olive oil in a large skillet over medium heat until the butter melts and starts to foam.
Add the minced garlic and cook about 30 seconds to 1 minute until fragrant but not browned, then sprinkle in the crushed red pepper flakes and stir for a few seconds.
Pour in the dry white wine and the chicken broth, scrape up any bits on the pan, turn the heat up a notch and let the liquid simmer and reduce for 2 to 3 minutes.
Stir in the fresh lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, taste and adjust seasoning a bit if needed.
Add the shrimp (tails on or removed, your choice) in a single layer and cook about 1 to 2 minutes per side until they turn pink and opaque; don’t overcook, shrimp get rubbery fast. Remove the shrimp to a plate when just done.
Lower the heat to medium-low, stir the grated Parmesan into the sauce until it melts, then add a splash of the reserved pasta water to loosen the sauce into a silky consistency.
Return the shrimp to the skillet, add the drained pasta and toss everything together so the noodles get well coated, add more reserved pasta water if the sauce needs loosening.
Stir in the chopped fresh parsley, taste and tweak salt, pepper or red pepper flakes, then serve immediately with extra grated Parmesan and lemon wedges on the side.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.