No-Bake Peanut Butter Oat Cups (4-Ingredient Treat)
Whip up a quick, no-bake snack: No-Bake Peanut Butter Oat Cups using just 4 ingredients. Easy, kid-f...
25
total time
2
servings
25 kcal
calories
Introduction
Red Lobster-Style Shrimp Scampi is a beloved seafood dish that marries succulent shrimp with a bright, garlicky butter sauce, heightened by a splash of white wine and a kiss of lemon. The copycat version showcased here aims to recreate the restaurant’s glossy sauce, perfectly cooked shrimp, and that signature balance between richness and citrus brightness, all in a home kitchen. Whether you’re planning a cozy date night, a family dinner, or a spontaneous seafood feast for friends, this recipe delivers restaurant-quality flavors with simple, accessible ingredients. The foundation is straightforward: high-quality shrimp, a hot pan, and a butter-based sauce that emulsifies into a silky finish. The technique matters as much as the ingredients, so timing plays a key role. A quick sear on the shrimp sets their texture, while the butter-garlic-lemon sauce glazes the meat and provides a glossy finish that clings to any pasta you choose to toss with the dish. Parsley adds a pop of color and a fresh finish, and lemon zest can lift the whole plate without making it sharp. The beauty of this recipe is its versatility: serve the shrimp on their own with crusty bread to soak up the sauce, or toss with linguine or spaghetti for a satisfying seafood pasta. In this guide you’ll find practical tips on selecting the best shrimp, how to manage the timing, and common pitfalls to avoid, so you can achieve a glossy sauce, tender shrimp, and a plate that looks as good as it tastes.
Gathering Ingredients
To recreate Red Lobster’s Shrimp Scampi at home, gather a concise, quality-driven list of ingredients that deliver maximum flavor with minimal fuss. Start with 1 pound of large shrimp, peeled and deveined, tails on or off depending on presentation; pat them dry to ensure a proper sear. You will also need 4 tablespoons of unsalted butter and 2 tablespoons of olive oil to create the rich base of the sauce. A dry white wine such as Sauvignon Blanc or Pinot Grigio provides the citrusy acidity that balances the richness, so select a bottle you would enjoy drinking. For brightness, keep 1-2 lemons handy for juice and zest, and because a hint of zest can lift the entire dish, have fresh parsley available for garnish. Garlic is essential—about 4-6 cloves, finely minced to infuse the butter without gritty texture, and a pinch of red pepper flakes if you like a gentle kick. Salt and freshly ground black pepper will season the dish, while optional additions like a splash of chicken stock can loosen the sauce if you prefer a looser texture. Optional cream can add a touch of body, but classic Shrimp Scampi shines on a clean, bright base. When you choose your ingredients, look for shrimp that are firm and translucent with a clean, ocean scent, and avoid any that look milky or overly soft. Fresh lemon juice is preferable to bottled for the crisp acidity that this dish relies on.
Prep and Mise en Place
Organization is the secret weapon of a smooth shrimp scampi. Begin by patting the shrimp dry thoroughly; moisture on the surface prevents the sear from forming that rich, caramelized edge. If you have time, remove the shells for faster cook and better sauce absorption, or leave them on for a more dramatic presentation—just ensure they are deveined. Mince the garlic finely so it threads through the butter quickly and evenly, avoiding large chunks that burn. Zest one lemon before you juice it; the zest contains essential oils that bloom when heated, giving the sauce a fresh, citrus aroma. Measure your butter and oil so you can add in one smooth motion as you cook, preventing the heat from dropping too much. Prepare the wine and fish stock (if using) in a small measuring cup, and have a ladle handy to adjust the sauce mid-cook. Chop a handful of fresh parsley for finishing, and open a crusty loaf or prepare pasta if you plan to serve the dish over noodles. Mise en place reduces the number of tasks you must perform while the pan sits hot, which is critical for keeping the shrimp tender and the sauce glossy. With everything within arm’s reach, you’ll execute the sear, emulsify the sauce, and plate with confidence and consistency.
Garlic Butter Sauce: The Flavor Base
The heart of Shrimp Scampi lies in the garlic butter sauce—a harmony of fat, acidity, and brightness that coats each shrimp. Start by heating the olive oil with a portion of the butter in a skillet over medium-high heat. The oil helps to prevent the butter from burning while the garlic flavors the fat. Add the minced garlic and sauté briefly, just until it becomes fragrant and begins to color slightly; burnt garlic will ruin the sauce, so watch closely. Deglaze the pan with a splash of white wine, scraping up any browned bits that cling to the bottom. Those fond bits are flavor gold, contributing savory depth to the sauce. Allow the wine to reduce by about half, concentrating its acidity and aroma. Return the butter to the pan and whisk to emulsify with the wine—this creates a smooth, glossy sauce that clings to the shrimp and, if you’re tossing with pasta, to every strand. Finish with a squeeze of fresh lemon juice, and season with salt, pepper, and optional red pepper flakes for a subtle heat. If you find the sauce too thin, a quick extra pat of butter or a teaspoon of cream can bring it to the desired richness, but be mindful not to over-thicken it. The goal is a bright, silky coating that perfumes the kitchen and coats the shrimp without pooling in a heavy sauce.
Searing Shrimp and Creating the Sauce
Time to bring the dish together. Heat a wide skillet over high heat and add a small amount of oil to prevent sticking. When the oil shimmers, scatter the shrimp in a single layer and sear for 1 to 2 minutes on each side until they turn pink and opaque, with a delicate crust forming at the edges. Do not crowd the pan; cook in batches if necessary so each shrimp has contact with the hot surface. Transfer the shrimp to a warm plate while you build the sauce in the same pan. The hot skillet will hold onto the flavorful browned bits, which you’ll reintroduce with the wine. Deglaze again with a splash of white wine and reduce by half, then reintroduce a portion of the garlic butter sauce. Return the shrimp to the pan to finish cooking in the sauce for another minute or so, just until they’re fully opaque and curl gracefully. Overcooking will make them tough, so monitor closely. Finish with a few twists of black pepper, fresh parsley, and a whisper of lemon zest to brighten the plate. If you plan to serve with pasta, you can toss the pasta directly into the skillet, allowing the sauce to cling to the noodle strands for a cohesive, restaurant-like finish. This technique yields a glossy, well-balanced dish that tastes as good as it looks.
Finishing Touches and Texture
With the shrimp cooked and the sauce glossy, it’s time for the final touches that elevate the dish from tasty to irresistible. If you’re serving with pasta, add the drained noodles to the skillet and toss until every strand is coated with the lemon-garlic butter. A final sprinkle of chopped parsley adds color and a light herbaceous note that complements the seafood. For extra brightness, a tiny brush of lemon zest over the top can wake the dish even more—though be mindful not to overdo the citrus so the butter remains the star. Taste for salt and adjust with a pinch more if needed; the saltiness of the shrimp and the butter can vary, so a quick final tasting is worth it. Consider adding a small dollop of the sauce onto individual plates for a glossy finish or a few lemon wedges on the edge of the plate for a fresh, citrusy aroma at presentation. The texture should be tender shrimp with a smooth, satin-like sauce; the dish should feel balanced, not heavy, and the edges of the plate should gleam with the reflected butter. A light crusty bread is perfect for soaking up the last spoonful of sauce and enhancing the overall dining experience. This section ensures every bite has the right balance of butter, garlic, and lemon while keeping the shrimp as the star.
Side Dishes and Pairings
Shrimp Scampi thrives with sides that mirror its brightness without overpowering the delicate seafood flavor. A classic pairing is al dente pasta, such as linguine, which catches the sauce in every twist. If you prefer a lighter route, serve the shrimp on a bed of steamed vegetables—zucchini ribbons, asparagus, or blistered cherry tomatoes provide color and crunch that contrast beautifully with the soft shrimp and glossy sauce. A slice of crusty bread is essential for mopping up the lingering butter, while a simple green salad with a lemon vinaigrette offers a fresh counterpoint. For wine pairing, a crisp white such as Sauvignon Blanc or Pinot Grigio complements the garlic, lemon, and butter without overpowering the seafood. If you’re hosting, consider a small shared platter of shrimp with lemon wedges and a parsley garnish to set the stage for what’s on the table. The beauty of this dish is its adaptability: you can pair it with pasta for a full meal, or present the shrimp as an elegant, low-carb option alongside a bright vegetable side. Use this section to plan your complete meal and to craft a satisfying, balanced dining experience that matches the dish’s flamboyant, garlicky flair.
Final Presentation and Storage Tips
Presentation matters as much as flavor when serving Shrimp Scampi. Plate the shrimp on a warm dish with a light drizzle of sauce to keep the glossy finish intact, and scatter a final sprinkle of chopped parsley and a few lemon zest shavings for color and aroma. If you served pasta, swirl the noodles in the pan until they’re evenly coated, then lay the shrimp on top with a little extra sauce pooled around. Keep the lemon wedges on the side so guests can adjust acidity to taste. For leftovers, store cooled shrimp and sauce separately in airtight containers in the refrigerator for up to two days. Reheat gently in a skillet over low heat, adding a splash of wine or stock if the sauce has thickened too much. Avoid reheating shrimp in the microwave, which can toughen the texture. If you’d like to freeze leftovers, portion the shrimp and sauce together in a freezer-safe bag and use within one month. Thaw overnight and rewarm slowly on the stove, adjusting with a little extra citrus and butter as needed. A thoughtfully plated dish with careful storage keeps the spirit of the original Red Lobster style alive in your own kitchen, delivering a comforting and elegant seafood experience any day of the week.
Red Lobster-Style Shrimp Scampi (Copycat)
Copycat Red Lobster Shrimp Scampi with garlic butter, lemon, and white wine—home-kitchen guide to restaurant-quality flavor.
total time
25
servings
2
calories
25 kcal
ingredients
- 1 lb large shrimp, peeled and deveined 🦐
- 4 cloves garlic, minced 🧄
- 2 tablespoons extra-virgin olive oil 🫒
- 1/4 cup dry white wine (or seafood stock) 🍷
- 2 tablespoons fresh lemon juice 🍋
- 1/2 teaspoon red pepper flakes 🌶️
- 3 tablespoons unsalted butter 🧈
- Salt to taste 🧂
- Ground black pepper to taste ⚫️
- Chopped fresh parsley for garnish 🌿
- Cooked linguine or your favorite pasta to serve 🍝
instructions
- Cook the linguine in salted boiling water until al dente, then drain and set aside 🍝
- In a large skillet, melt the butter with the olive oil over medium heat 🧈🫒
- Add minced garlic and red pepper flakes; sauté until fragrant, about 1 minute 🧄🌶️
- Add shrimp and cook until pink and opaque, about 2–3 minutes 🦐
- Pour in white wine and lemon juice; simmer until slightly reduced 🍷🍋
- Toss the shrimp and sauce with the pasta; season with salt and pepper, and garnish with parsley 🧂⚫️🌿
- Serve immediately with extra lemon wedges if desired 🍋
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