Have you ever sat at Red Lobster, savoring their famous Shrimp Scampi, and thought, “I wish I could make this at home”? Well, you absolutely can — and it’s easier than you think! Today, I’m sharing my go-to recipe for Classic Red Lobster Shrimp Scampi that brings all that rich, buttery, garlicky goodness right into your own kitchen. Trust me, once you make this, you may never feel the need to order it out again.

I first tried recreating this dish after a family dinner at Red Lobster a few years ago. My husband couldn’t stop raving about how perfectly cooked the shrimp were, and how the garlic butter sauce was “just right.” That’s when I knew I had to figure it out. After a bit of experimenting (and a few too many batches of overcooked shrimp), I finally nailed it. This recipe has now become one of our favorite weeknight meals, especially when we’re craving something a little indulgent but still quick and easy.

So grab your skillet, pour yourself a glass of that white wine you’ll be cooking with, and let’s get started!

Ingredients You’ll Need

For the Shrimp Scampi:

1 pound large shrimp, peeled and deveined
4 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided
4 cloves garlic, minced
½ teaspoon crushed red pepper flakes (optional)
½ cup dry white wine (Sauvignon Blanc works well)
Substitute: chicken broth + 1 tablespoon white vinegar or lemon juice
Juice of 1 lemon
Salt and black pepper, to taste
2 tablespoons fresh parsley, chopped
¼ cup grated Parmesan cheese (optional)

For Serving (optional):

Cooked angel hair or linguine pasta
Crusty bread
Steamed vegetables or salad

STEP 1️⃣: Prep the Shrimp

Before anything else, let’s get the shrimp ready. This part is super simple but makes a big difference in how your shrimp turn out.

First, pat your shrimp dry with paper towels. This helps them sear properly and not steam in the pan. Nobody wants soggy shrimp! Once they’re nice and dry, lightly season both sides with salt and pepper. Set them aside while you get your skillet heated.

STEP 2️⃣: Sauté the Shrimp

Now it’s time to bring out the big flavors.

In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat. Once the butter melts and starts to bubble slightly, carefully place your shrimp in the skillet in a single layer. You want each piece to have good contact with the pan for that perfect sear.

Cook the shrimp for about 2–3 minutes on each side. You’ll know they’re done when they turn a pretty pink color and become opaque. Be careful not to overcook them — shrimp can go from perfect to rubbery in a flash! Once they’re done, remove them from the skillet and set them aside. We’ll be adding them back into the sauce in just a bit.

STEP 3️⃣: Make the Sauce

This is where all that magic happens.

In the same skillet (don’t wipe it out — those little browned bits add so much flavor), add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil. Once melted, toss in your minced garlic and crushed red pepper flakes if you’re using them. Sauté for 1–2 minutes until the garlic is fragrant but not browned. Keep a close eye — garlic burns fast!

Next, pour in the dry white wine (or your chicken broth and vinegar/lemon juice substitute). Use your spoon or spatula to scrape up any browned bits stuck to the bottom of the skillet. That’s pure flavor gold right there. Let the sauce simmer for 3–4 minutes to reduce slightly and intensify the flavors.

Bringing It All Together: Finishing Your Classic Red Lobster Shrimp Scampi

Now that your garlic butter sauce is simmering away, it’s time for my favorite part — bringing everything together. This step is where all those rich flavors combine to create that signature Shrimp Scampi taste we know and love. If your kitchen isn’t already smelling incredible, just wait.

STEP 4️⃣: Combine and Finish

Carefully return your cooked shrimp to the skillet. Gently toss them in the sauce, making sure each shrimp is coated in all that garlicky, buttery goodness. This only takes about a minute or two — just enough to warm the shrimp back up and let them soak in some of the sauce.

Next, squeeze in the juice of one fresh lemon. This adds a bright, zesty flavor that perfectly balances the richness of the butter and garlic. Stir in the grated Parmesan cheese if you’re using it. The cheese melts right into the sauce, adding a slightly nutty, savory note that makes the whole dish feel extra luxurious.

Finally, sprinkle the chopped fresh parsley over the top. Not only does this add a pop of color, but it also brings a fresh, herby brightness that ties everything together beautifully.

At this point, take a quick taste and adjust the seasoning if needed. A little more salt or black pepper might be just what it needs to hit that perfect balance.

STEP 5️⃣: Serve It Up

Your Shrimp Scampi is ready to go — now comes the fun part: serving!

This dish is incredibly versatile when it comes to sides and pairings. Personally, I love serving it over a bed of angel hair pasta. The thin noodles soak up every drop of that rich, garlicky sauce. Linguine works great too if you prefer something with a bit more bite.

Don’t forget some warm, crusty bread on the side. You’ll definitely want it to sop up any remaining sauce on your plate — it’s way too good to waste. If you’re looking to round out the meal, a simple green salad or some steamed vegetables make perfect accompaniments.

And just like that, you’ve got a restaurant-quality meal that came together in about 30 minutes — right in your own kitchen.

Helpful Tips for the Perfect Shrimp Scampi

Here are a few of my go-to tips that help make this recipe foolproof every time:

Use Fresh Shrimp: If you can, buy fresh shrimp or high-quality frozen shrimp that you thaw yourself. The flavor and texture are so much better.
Don’t Overcook the Shrimp: This is probably the most important tip. Shrimp cook very quickly — as soon as they turn pink and opaque, they’re done. Overcooked shrimp can get rubbery fast.
Use Good-Quality Wine: Since the wine is a key ingredient in the sauce, using a dry white wine that you’d actually enjoy drinking makes a big difference. Sauvignon Blanc is my favorite for this recipe.
Serve Immediately: Shrimp Scampi is best served hot and fresh. The sauce will thicken slightly as it cools, so try to time everything so you can serve it right after finishing.
Double the Recipe for Guests: This dish doubles beautifully if you’re cooking for a crowd. Just make sure you have a large enough skillet so you don’t overcrowd the shrimp.

Variations to Try

Once you’ve mastered the basic recipe, feel free to get a little creative:

Add Veggies: Sauté some spinach, asparagus tips, or cherry tomatoes in the sauce before adding the shrimp back in for a little extra color and nutrition.
Spicy Kick: If you love a little heat, don’t be shy with the crushed red pepper flakes. You can also add a pinch of cayenne for an extra punch.
Creamy Version: Stir in a splash of heavy cream at the end for a creamy garlic shrimp scampi that’s rich and decadent.
Low-Carb Option: Skip the pasta and serve the shrimp over zucchini noodles or cauliflower rice for a lighter, low-carb meal.