Description
This Classic Red Lobster Shrimp Scampi brings restaurant-quality flavor to your home kitchen. Juicy shrimp are sautéed in a rich garlic butter sauce with a splash of white wine, fresh lemon, and a sprinkle of Parmesan — perfect served over pasta or with crusty bread!
Ingredients
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
Instructions
1️⃣ Prep the shrimp:
Pat the shrimp dry with paper towels to remove excess moisture. Lightly season both sides with salt and pepper.
2️⃣ Sauté the shrimp:
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add shrimp in a single layer and cook for 2–3 minutes per side, or until pink and opaque.
Remove the shrimp from the skillet and set aside.
3️⃣ Make the sauce:
In the same skillet, add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil.
Add minced garlic and crushed red pepper flakes (if using); sauté for 1–2 minutes, until fragrant but not browned.
Pour in the white wine (or chicken broth mixture) and scrape up any browned bits from the bottom of the pan.
Simmer for 3–4 minutes to reduce and intensify the flavor.
4️⃣ Combine and finish:
Return the cooked shrimp to the skillet, tossing to coat with the sauce.
Squeeze in lemon juice and stir in Parmesan cheese (if using) and chopped parsley.
Taste and adjust seasoning with additional salt or pepper as needed.
5️⃣ Serve:
Serve immediately over pasta or with crusty bread. Complete the meal with steamed vegetables or a fresh salad if desired.
Notes
Be careful not to overcook the shrimp; they cook very quickly and can turn rubbery.
The sauce thickens slightly as it cools — serve hot for best results.
This recipe doubles easily for larger servings or meal prep.