There's something absolutely irresistible about the sizzle of buttery garlic shrimp hitting a hot skillet. Add a splash of white wine, a squeeze of fresh lemon, and a sprinkle of parsley, and you’ve got yourself the iconic Red Lobster Shrimp Scampi—right in your own kitchen.

I first recreated this dish on a whim after a trip to Red Lobster left me craving more. It turned out so spot-on that my family couldn’t tell the difference. Now, it’s one of our most requested dinners and a go-to favorite for quick, crowd-pleasing meals.

Once you see how easy and delicious it is, you’ll skip the restaurant and make it at home every time. Let’s dive in.

Why You’ll Love This Red Lobster Shrimp Scampi

Get ready to meet your new favorite seafood dinner. This homemade shrimp scampi checks all the boxes—fast, flavorful, and utterly satisfying.

First off, this dish is lightning fast. From start to finish, it takes less than 30 minutes. That makes it the perfect option for busy weeknights when you want something special without spending hours in the kitchen.

It’s surprisingly affordable, too. You only need a handful of pantry staples and a bag of shrimp, and you've got a restaurant-quality meal for a fraction of the cost.

Plus, it's a true flavor bomb. The combo of garlic, butter, lemon, and wine creates a sauce that’s rich, tangy, and perfect for mopping up with crusty bread or tossing with pasta.

And let’s not forget the versatility. You can serve it over angel hair pasta, rice, or even zucchini noodles for a low-carb twist. It’s as flexible as it is delicious.

Ready to get cooking? Let’s take a closer look at what you’ll need.

Ingredients Notes

The magic of this Red Lobster Shrimp Scampi lies in just a few simple ingredients, each chosen for maximum flavor and balance.

Shrimp is the star of the show, of course. I recommend using large, raw shrimp—peeled and deveined. Fresh or frozen both work well, but be sure to thaw and pat them dry before cooking to avoid excess moisture in the pan.

Garlic adds that irresistible aroma and deep savory note. Use freshly minced garlic cloves rather than pre-chopped jars for the boldest flavor. You’ll want about 4 cloves for this dish, but feel free to go heavy if you’re a garlic lover.

Butter and olive oil work together to create a rich cooking base. Butter adds creamy depth, while olive oil helps keep the sauce from separating or burning. Don’t skip the combo—they each bring something special.

White wine gives the dish that signature tang and complexity. A dry white like Pinot Grigio or Sauvignon Blanc works best. If you don’t cook with wine, a splash of chicken broth with a touch of lemon juice makes a decent substitute.

Fresh lemon juice and parsley brighten everything up at the end. Squeeze the lemon right before serving to preserve its zing, and use fresh parsley for a pop of color and herbal freshness.

As for equipment, you’ll need a large skillet, a wooden spoon or spatula, and a zester or citrus juicer for the lemon. That’s it!

How To Make This Red Lobster Shrimp Scampi

Making this mouthwatering shrimp scampi is easier than you might think, and the results are truly impressive.

Start by prepping your ingredients—peel and devein the shrimp, mince the garlic, and juice your lemon. Having everything ready will help the cooking process go quickly and smoothly.

In a large skillet, heat olive oil and butter over medium heat. Once the butter is melted and the mixture is hot, add your minced garlic. Let it sauté for about 30 seconds, just until fragrant—be careful not to brown it.

Add the shrimp in a single layer. Cook for 2-3 minutes per side, or until they turn pink and opaque. Don’t overcook them—they can go rubbery fast. Remove the shrimp and set them aside while you build the sauce.

To the same skillet, add a splash more butter, then deglaze with white wine. Let it simmer for about 2-3 minutes, scraping up any bits stuck to the pan. The sauce will reduce slightly and become glossy.

Return the shrimp to the skillet and toss everything to coat. Squeeze in fresh lemon juice, season with salt and pepper to taste, and sprinkle with chopped parsley. Give it a final stir and you’re ready to serve.

From start to finish, this takes about 25 minutes. Quick, easy, and seriously delicious.

Storage Options

Got leftovers? Lucky you! Shrimp scampi keeps surprisingly well with a few simple tricks.

Store any cooled leftovers in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop, making the next-day meal even better.

If you've served it with pasta, you may want to add a splash of broth or water before reheating to loosen the sauce.

To reheat, warm it gently in a skillet over low heat. Avoid the microwave if possible, as it can overcook the shrimp and make them rubbery.

I don’t recommend freezing this dish, as the texture of the shrimp can suffer. It’s best enjoyed fresh—or within a few days.

Variations and Substitutions

One of the best parts of this shrimp scampi recipe is how easily it can be customized.

If you’re looking to lighten it up, try swapping out butter for more olive oil, and use zoodles or spaghetti squash instead of pasta. You’ll get all the flavor with fewer carbs.

Not a fan of wine? No problem. Just use chicken broth with a squeeze of lemon juice for a similar effect without the alcohol.

Want to bulk it up? Add in sliced mushrooms, baby spinach, or even cherry tomatoes for a veggie-packed version.

Craving more heat? Toss in a pinch of red pepper flakes with the garlic to give the dish a little kick.

Don’t have shrimp? This recipe works beautifully with scallops or chunks of white fish. Just adjust the cook time to suit the protein.

Feel free to experiment—this is one of those dishes that welcomes creativity and rewards your personal touch.