There's something irresistible about the sizzle of buttery garlic and the citrusy zing of lemon wafting through the kitchen when shrimp scampi is on the menu. This iconic dish, made famous by Red Lobster, brings together tender shrimp, a rich garlic-butter sauce, and a hint of white wine, all served over perfectly cooked pasta or with crusty bread to soak up every last drop.

The first time I recreated this at home, I was amazed by how simple it was—and how closely it matched the original. It’s now my go-to for quick weeknight dinners and even date nights at home. It’s fast, packed with flavor, and feels like a restaurant-quality meal without the price tag. Let me show you exactly how to make it.

Why You’ll Love This Famous Red Lobster Shrimp Scampi Recipe

Get ready to fall head over heels for one of the easiest and most delicious seafood dishes you can make at home. This shrimp scampi has all the bold flavors and silky textures you remember from Red Lobster—without needing a reservation.

First, it’s incredibly quick to make. From start to finish, this dish takes less than 30 minutes, which makes it a lifesaver on busy weeknights or when unexpected guests drop by.

Second, it's surprisingly affordable. With a handful of pantry staples and a pound of shrimp, you can feed your family or impress guests at a fraction of the restaurant cost.

It’s also a one-pan wonder. Fewer dishes to clean and more time to enjoy your evening—who doesn’t love that?

And don’t forget the versatility. Serve it over pasta, with rice, or just with garlic bread for dipping. It’s elegant enough for a dinner party, yet easy enough for a lazy Sunday meal.

If you’ve ever wished you could bring that Red Lobster magic home, this recipe is your answer.

Ingredients Notes

The beauty of this shrimp scampi lies in its simplicity. Every ingredient works together to create a vibrant, buttery sauce that clings to each bite of shrimp.

Shrimp are the star here. Look for large shrimp, ideally 16-20 count per pound. I recommend buying them raw and deveined with tails on for the most flavor. Fresh or frozen both work—just be sure to thaw completely and pat them dry before cooking to get a nice sear.

Garlic is essential for that deep, savory backbone. You’ll want to mince it finely to let it melt into the sauce. Don’t skimp here—use at least 4 cloves for the most authentic flavor.

White wine gives the dish its subtle acidity and helps balance the richness of the butter. A dry white like Sauvignon Blanc or Pinot Grigio works best. If you prefer to cook without alcohol, a splash of chicken broth with a squeeze of lemon will do the trick.

Butter is what makes the sauce luscious. You’ll need a generous amount—half a stick or more—to get that signature silky finish. I like to combine butter with a bit of olive oil to prevent burning and add a touch of depth.

Lemon juice and parsley bring everything together. The lemon cuts through the richness and enhances the seafood, while fresh parsley adds color and freshness right at the end.

You won’t need any fancy equipment—just a large skillet, a pair of tongs, and a zester if you want to get fancy with lemon garnish.

How To Make This Famous Red Lobster Shrimp Scampi Recipe

Making shrimp scampi at home is easier than you think, and the results are seriously impressive. Let’s break it down step by step.

Start by heating olive oil and a bit of butter in a large skillet over medium heat. Once the butter melts and the oil begins to shimmer, add your shrimp in a single layer. Let them cook undisturbed for 2-3 minutes, just until they start to turn pink and curl slightly.

Flip the shrimp and add your minced garlic to the pan. Cook for another 1-2 minutes, stirring occasionally to prevent the garlic from burning. The aroma at this stage is downright mouthwatering.

Next, pour in the white wine and let it bubble up. This deglazes the pan, lifting all those delicious browned bits. Simmer for 2-3 minutes to reduce the liquid slightly and mellow the acidity of the wine.

Now it’s time to finish the sauce. Add the rest of the butter and a generous squeeze of fresh lemon juice. Stir everything gently, letting the butter melt into the sauce and coat the shrimp in a silky glaze.

Sprinkle in chopped parsley and give the whole pan a quick toss to distribute the herbs. Taste and adjust the seasoning with salt, pepper, or more lemon if needed.

The whole process takes about 15–20 minutes, start to finish. Serve it piping hot over pasta, rice, or with warm bread—and don’t be surprised if there are no leftovers.

Storage Options

Shrimp scampi is best enjoyed fresh, but leftovers can be stored with care. Allow the dish to cool completely before transferring it to an airtight container.

In the fridge, it’ll keep for up to 3 days. Just be sure not to let the shrimp sit too long or they can become rubbery when reheated.

You can also freeze shrimp scampi, though I recommend freezing just the sauce without the shrimp if you’re planning ahead. Cooked shrimp doesn’t always freeze well and can lose its texture.

To reheat, gently warm it in a skillet over low heat. Add a splash of water or broth to loosen the sauce if needed, and avoid microwaving if possible—this helps the shrimp stay tender.

Variations and Substitutions

One of the best things about this shrimp scampi recipe is how adaptable it is to your taste and pantry.

If you’re not a fan of white wine, chicken broth or vegetable broth makes a great substitute. Add a little extra lemon juice to maintain that tangy brightness.

For a heartier version, toss in a handful of halved cherry tomatoes or a few handfuls of fresh spinach toward the end of cooking. They’ll add a pop of color and a nutritional boost.

Want to go low-carb? Skip the pasta and serve your scampi over zucchini noodles or cauliflower rice. It’s just as satisfying and keeps the dish light.

You can even switch up the protein. Try scallops, chunks of firm white fish, or even cooked chicken breast for a twist on the original.

No matter how you change it up, this recipe is a great canvas for experimenting. Don’t be afraid to make it your own—you might just stumble on a version that becomes your new favorite.