Red Lobster Shrimp Scampi Copycat

That iconic, garlicky, buttery, and perfectly tender shrimp dish from Red Lobster isn’t just a restaurant secret—it’s a masterpiece of simple ingredients done right. The good news? You can absolutely recreate the magic of Red Lobster Shrimp Scampi in your own kitchen, and it’s easier and faster than you might think. This copycat recipe delivers that same succulent shrimp swimming in a rich, lemon-garlic white wine sauce that’s absolutely irresistible for dipping warm, cheesy biscuits.

Forget waiting for a special occasion or a long check. This recipe is your ticket to a quick, elegant dinner that feels like a celebration any night of the week. With juicy shrimp, a bright and savory sauce, and a professional finish, you’ll learn the simple techniques that make this dish a beloved classic. Let’s bring the flavors of the coast right to your table.

Why This Copycat Recipe Hits the Mark

This recipe breaks down what makes the restaurant version so craveable and ensures you can replicate it perfectly:

· The Flavor Trinity: The balance of fresh garlic, quality butter, and bright lemon creates the foundational scampi flavor that’s rich but not heavy.
· The Perfect Shrimp Cook: We use a two-step method—searing for flavor and then finishing in the sauce—to guarantee plump, tender shrimp every time, never rubbery.
· A Sauce That’s the Star: This isn’t just butter; it’s an emulsified, glossy sauce deepened with white wine and herbs, designed to coat every bite and soak into every side.
· Restaurant Technique, Home Kitchen Simplicity: Deglazing the pan and finishing with a touch of cold butter are classic chef moves that add immense depth and a velvety texture, yet they’re incredibly easy to do.
· 30-Minute Gourmet: From start to finish, this dish comes together in about 20 minutes, making it the ultimate impressive weeknight meal.

Gathering Your Ingredients

Quality counts here, especially with so few components. Here’s your shopping list for authentic flavor:

For the Shrimp & Seasoning:

· 1 pound large shrimp (16/20 or 21/25 count), peeled and deveined, tails on or off
· Salt and freshly ground black pepper
· ½ teaspoon smoked paprika (the secret for depth and color)
· 1 tablespoon olive oil

For the Legendary Scampi Sauce:

· 4 tablespoons unsalted butter, divided
· 4-5 large cloves garlic, minced (about 1 ½ tablespoons)
· Pinch of red pepper flakes (optional, for a subtle kick)
· ¾ cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
· Juice of 1 large lemon (about 3 tablespoons)
· 1 teaspoon lemon zest
· 2 tablespoons fresh parsley, finely chopped, plus more for garnish

For Serving (The Essential Experience):

· Freshly cooked pasta (linguine or angel hair), orzo, or crusty bread
· Red Lobster Cheddar Bay Biscuits (homemade or from the mix!)

Essential Equipment for Perfect Scampi

You need just one pan and a few basic tools for restaurant results.

Large, Heavy-Bottomed Skillet: Stainless steel or cast iron is ideal for getting a good sear and making the pan sauce. A 12-inch skillet gives you plenty of room.

Tongs: For easily flipping the shrimp.

Microplane or Fine Zester: For getting the perfect lemon zest without any bitter pith.

Chef’s Knife & Cutting Board: For mincing garlic and parsley.

Juicer or Fork: To extract all the lemon juice.

Whisk: Helpful for emulsifying the sauce at the end.

Step-by-Step Instructions: Building Layers of Flavor

The key is to move quickly and build the sauce in the same pan you cook the shrimp. Have all your ingredients prepped and ready to go before you start cooking.

Step 1: Prep and Season the Shrimp.
Pat the shrimp very dry with paper towels.This is crucial for a good sear. In a bowl, toss the shrimp with salt, pepper, and the smoked paprika.

Step 2: Sear the Shrimp.
Heat the olive oil in your large skillet overmedium-high heat until shimmering. Add the shrimp in a single layer and cook for 1-2 minutes per side, just until they turn pink and opaque. They do not need to be fully cooked through. Remove the shrimp to a clean plate and set aside.

Step 3: Build the Aromatic Base.
Reduce the heat tomedium. In the same skillet, add 2 tablespoons of the butter. Once melted, add the minced garlic and red pepper flakes. Cook, stirring constantly, for just 45-60 seconds until fragrant. Do not let the garlic brown, or it will turn bitter.

Step 4: Deglaze with Wine & Lemon.
Pour in the white wine and lemon juice.Use your whisk or a wooden spoon to scrape up all the delicious browned bits (fond) from the bottom of the pan. This is pure flavor! Bring to a simmer and let it reduce by about half, which will take 3-4 minutes.

Step 5: Finish the Sauce.
Reduce heat tolow. Cut the remaining 2 tablespoons of butter into small pieces. Whisk the cold butter into the sauce, one piece at a time, until the sauce becomes glossy and slightly thickened. This is called monter au beurre and gives the sauce its luxurious, velvety finish.

Step 6: Bring It All Together.
Stir in the lemon zest and most of the chopped parsley.Return the shrimp and any accumulated juices to the skillet. Toss to coat the shrimp in the sauce and warm them through for about 1 minute.

Step 7: Serve Immediately.
Garnish with the remaining parsley.Serve the shrimp and all that glorious sauce over a bed of pasta, with orzo, or with plenty of bread to soak it up. Don’t forget the biscuits on the side!

Pro Tips for Scampi Perfection

· Shrimp Size Matters: Large or jumbo shrimp (16/20 or 21/25 count) are best. They are meatier and harder to overcook than smaller shrimp.
· Dry is Key: The single biggest mistake is adding wet shrimp to the pan. They will steam instead of sear. Pat them aggressively dry.
· Don’t Crowd the Pan: Sear the shrimp in batches if necessary to avoid steaming.
· The Wine Rule: Use a wine you’d enjoy drinking. Avoid “cooking wine” as it’s loaded with salt.
· Butter Temperature: Adding cold butter at the end is a chef’s secret for a stable, emulsified sauce. Don’t skip this step!
· Fresh Herbs & Citrus: Dried parsley and bottled lemon juice cannot replicate the bright, fresh finish of this dish. Use fresh for the true experience.

Frequently Asked Questions (FAQs)

Can I make this without alcohol?
Yes.Substitute the white wine with an equal amount of low-sodium chicken broth and add an extra tablespoon of lemon juice.

How do I prevent rubbery shrimp?
Overcooking is the only cause.Shrimp cook incredibly fast. Once they curl into a “C” shape and are pink/opaque, they are done. They will finish cooking when returned to the warm sauce.

Can I use frozen shrimp?
Absolutely.Thaw them completely in the refrigerator overnight, then pat them extremely dry. Avoid pre-cooked shrimp for this recipe.

What’s the best pasta to use?
Long,thin pasta like linguine is the classic choice because it holds the sauce so well. Angel hair, fettuccine, or even thick spaghetti also work beautifully.

How can I make this a complete meal?
Serve it over a bed ofzucchini noodles or spaghetti squash for a low-carb option. Add a simple side salad of mixed greens with a lemon vinaigrette.

Delicious Variations & Serving Ideas

Protein Swaps & Additions:

· Scallop Scampi: Swap shrimp for sea scallops, searing them for 2-3 minutes per side.
· Chicken Scampi: Use thin chicken cutlets, pounded evenly, and follow the same sear-and-sauce method.
· Surf & Turf: Serve the shrimp and sauce over a perfectly cooked steak.

Sauce & Flavor Twists:

· Creamy Scampi: After reducing the wine, stir in ¼ cup of heavy cream before adding the finishing butter.
· Sun-Dried Tomato & Basil: Add ¼ cup chopped sun-dried tomatoes with the garlic and finish with fresh basil instead of parsley.
· Cajun Shrimp Scampi: Coat the shrimp in Cajun seasoning instead of paprika for a spicy twist.

The Ultimate Presentation:

· Family Style: Pile the saucy shrimp in the center of a large platter, surround with pasta, and garnish with lemon wedges and parsley.
· Individual Portions: Twirl pasta into a nest on each plate, top with shrimp, and spoon extra sauce over everything.
· The True Red Lobster Experience: Serve alongside a batch of warm, homemade Cheddar Bay Biscuits for the full, nostalgic effect.

The Final Bite

This Red Lobster Shrimp Scampi copycat recipe is more than just a meal—it’s an experience you can create on demand. It captures the essence of what makes restaurant dining special: bold, balanced flavors, a touch of technique, and the joy of a dish that feels both indulgent and refined.

Mastering this simple pan sauce is a culinary skill you’ll use again and again. So, grab your skillet, a good bottle of wine (one glass for the pan, one for the chef), and get ready to impress yourself and everyone at your table. The secret to perfect shrimp scampi is now yours.

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