There’s something truly irresistible about the buttery, garlicky aroma of shrimp scampi wafting from the kitchen—it’s the kind of dish that stops you in your tracks and makes your mouth water before you even sit down at the table. This copycat version of Red Lobster’s famous shrimp scampi captures all the bold flavor and indulgent richness of the restaurant favorite, right in your own home.

I first fell in love with this dish during a family dinner at Red Lobster years ago, when my fork met that first tender shrimp drenched in garlic butter and a squeeze of fresh lemon. It was love at first bite. And after plenty of kitchen testing (and taste-testing), I’m excited to share this easy, weeknight-friendly version that rivals the original in flavor, but skips the restaurant bill.

Let’s dive into what makes this dish so irresistible.

Why You’ll Love This Famous Red Lobster Shrimp Scampi

Get ready to bring restaurant-quality seafood right to your dinner table. This shrimp scampi recipe checks all the boxes: quick, flavorful, and surprisingly simple.

First, it’s lightning-fast to make. From stovetop to plate, you can have this dish ready in under 30 minutes, making it a fantastic option for busy weeknights or last-minute dinner guests.

It’s also packed with flavor. Thanks to a combination of fresh garlic, butter, white wine, and a splash of lemon juice, each bite delivers the perfect balance of richness and brightness. It tastes indulgent without being heavy.

Let’s not forget how budget-friendly it is. Even though it feels like fine dining, the ingredient list is short and affordable, especially if you catch shrimp on sale.

And finally, this recipe is incredibly versatile. Serve it over pasta for a complete meal, pair it with crusty bread for dipping, or toss it with zucchini noodles for a low-carb option.

Now that you’re craving it, let’s break down what you’ll need to make this Red Lobster classic at home.

Ingredient Notes

What makes this shrimp scampi so delicious is the careful balance of high-impact, simple ingredients. It’s a reminder that sometimes the best dishes come from the most humble pantry staples.

Shrimp is the star here, and you’ll want to use large or extra-large raw shrimp, peeled and deveined. Fresh or frozen both work, but if using frozen, be sure to thaw them completely and pat dry before cooking. I prefer tail-on shrimp for that extra restaurant-style touch and flavor boost.

Garlic plays a major role in flavor. Go with freshly minced garlic cloves instead of jarred for the best, boldest flavor. Don’t be shy—shrimp scampi is meant to be garlicky!

Butter and olive oil create the luxurious base of the sauce. The butter adds richness, while the olive oil keeps it from becoming too heavy. Use unsalted butter so you can better control the seasoning as the dish cooks.

White wine gives the sauce depth and complexity. A dry white wine like Sauvignon Blanc or Pinot Grigio is perfect. If you prefer to skip alcohol, a splash of chicken broth with a touch of lemon juice can stand in without sacrificing flavor.

Lemon juice and parsley finish the dish with brightness and color. Freshly squeezed lemon juice wakes up all the other ingredients, while chopped parsley adds freshness and a restaurant-worthy presentation.

You won’t need any fancy tools—just a good skillet, a cutting board, and a pot if you're planning to serve it over pasta. Simplicity at its finest.

How To Make This Famous Red Lobster Shrimp Scampi

Making shrimp scampi at home is easier than you might think, and it comes together in just a few straightforward steps. Let’s walk through it together.

Start by prepping your shrimp. If they're not already peeled and deveined, take a few minutes to do so. Rinse and pat them dry with paper towels—this helps them sear properly and not steam in the pan.

Heat a large skillet over medium heat and add the olive oil and half the butter. Once the butter is melted and the oil is shimmering, add your shrimp in a single layer. Cook for about 2 minutes per side, just until the shrimp turn pink and start to curl. Be careful not to overcook them—they’ll finish cooking in the sauce later. Transfer the shrimp to a plate and set aside.

In the same pan, add a bit more olive oil if needed, then toss in the minced garlic. Sauté it for 30–60 seconds, just until fragrant. You don’t want the garlic to brown, just to bloom and release its flavor.

Deglaze the pan with white wine, scraping up all the tasty bits from the bottom of the skillet. Let the wine simmer for 2–3 minutes until it reduces slightly, then stir in the remaining butter and a generous squeeze of fresh lemon juice.

Return the shrimp to the pan and toss them in the sauce to coat. Cook for another minute or two, just to let the flavors mingle. Finish with chopped parsley and a final squeeze of lemon juice for brightness.

If you’re serving over pasta, have it ready and waiting—this dish is best eaten right away while the sauce is silky and warm.

Storage Options

Shrimp scampi is best enjoyed fresh, but you can absolutely store leftovers for another day. Let the dish cool to room temperature before transferring it to an airtight container.

In the refrigerator, it will keep well for up to 2 days. Just note that the shrimp can become rubbery if over-reheated, so be gentle.

For reheating, use a skillet over low heat and add a splash of broth or water to loosen the sauce. Stir gently and heat just until warmed through—avoid the microwave if you can, since it tends to overcook seafood quickly.

I don’t recommend freezing shrimp scampi, as the texture of the shrimp and sauce tends to degrade. Enjoy it while it’s fresh for the best experience.

Variations and Substitutions

One of the great things about this recipe is how easy it is to customize based on what you have or what you’re craving.

For a spicy kick, add a pinch of red pepper flakes to the garlic as it cooks. This adds a subtle heat that plays beautifully against the richness of the butter.

Want to make it creamy? Stir in a splash of heavy cream with the wine for a creamier, more indulgent version of shrimp scampi. It’s not traditional, but it’s absolutely delicious.

If you don’t eat shrimp, try substituting with scallops or chunks of white fish. Just make sure to adjust the cooking time accordingly, as these proteins may cook faster or slower.

Looking for a low-carb version? Serve your shrimp scampi over zucchini noodles, spaghetti squash, or cauliflower rice for a satisfying meal that fits your dietary needs.

And of course, you can skip the pasta entirely and just serve the shrimp with crusty bread to mop up all that buttery sauce. It’s simple, rustic, and always a hit.

No matter how you tweak it, don’t be afraid to make it your own. This shrimp scampi recipe is meant to be enjoyed your way—and once you’ve tried it, I promise it’ll be a regular request at your dinner table.