
This famous Red Lobster Shrimp Scampi recipe recreates the restaurant favorite right in your own kitchen. The succulent shrimp swim in a buttery garlic wine sauce that's sophisticated enough for company yet simple enough for a weeknight dinner.
I first made this recipe when trying to impress my in-laws during their first visit to our home. The kitchen filled with that unmistakable garlic-butter aroma, and my father-in-law asked for the recipe before he even finished his plate.
Ingredients
- Medium shrimp: Peeled and deveined makes this dish quick to prepare and ensures even cooking
- Pure olive oil: Provides a clean flavor base that won't overpower the delicate shrimp
- Finely chopped fresh garlic: Creates the foundation of flavor don't substitute with powder
- White wine: Chardonnay works beautifully to deglaze the pan and add complexity
- Fresh lemon juice: Brightens all the flavors and cuts through the richness
- Italian seasoning: This herb blend adds depth without requiring multiple spice jars
- Softened butter: Creates the velvety texture that makes this dish luxurious
- Fresh parsley: Adds color and a fresh herbal note
- Parmesan cheese: Adds a salty umami finish that elevates the entire dish
Step-by-Step Instructions
- Cook the Shrimp:
- Heat your cast iron skillet until it's properly hot over medium-high heat. Add the olive oil and let it warm for about 30 seconds until it shimmers slightly. Add the peeled and deveined shrimp in a single layer, being careful not to crowd the pan. Cook for approximately 2 minutes per side until they turn pink and opaque. The shrimp should develop a slight golden color on the exterior. Remove them from the skillet and set aside on a plate.
- Sauté the Garlic:
- Reduce the heat to medium to prevent burning. Add the finely chopped garlic to the same skillet, allowing it to cook in the remaining oil and shrimp juices. Stir constantly for 2-3 minutes until the garlic becomes fragrant and just starts to soften. Watch carefully as garlic can quickly go from perfectly golden to bitter and burnt.
- Create the Wine Sauce:
- Pour in the white wine and freshly squeezed lemon juice. The liquid will immediately begin to sizzle and steam. Increase the heat slightly to bring the mixture to a gentle simmer. Let it cook for about 5-7 minutes, stirring occasionally until the wine reduces by half. This concentration intensifies the flavor and burns off most of the alcohol.
- Add Seasonings:
- Sprinkle the Italian seasoning evenly over the simmering liquid. Stir to incorporate completely, allowing the herbs to bloom in the hot liquid for about 30 seconds. This releases their essential oils and maximizes flavor.
- Create the Butter Sauce:
- Reduce the heat to low to prevent the sauce from breaking. Add the softened butter in small pieces, about a tablespoon at a time, whisking constantly. Let each addition melt completely before adding more. The sauce will gradually transform into a silky, emulsified consistency that coats the back of a spoon. This slow process takes about 3-4 minutes.
- Combine Everything:
- Return the cooked shrimp to the skillet, along with any accumulated juices from the plate. Gently fold them into the sauce to ensure each piece is thoroughly coated. Sprinkle the fresh parsley over the dish and season with salt and pepper to your taste. Allow the shrimp to warm through in the sauce for about a minute.
- Finish with Parmesan:
- Just before serving, sprinkle the grated Parmesan cheese over the entire dish. The residual heat will slightly melt the cheese, creating a final layer of flavor that ties everything together.

The white wine is truly the secret ingredient here. I discovered this when I once substituted chicken broth in a pinch. While still good, it lacked that distinctive restaurant flavor that makes Red Lobster's version so craveable. Now I always keep a bottle of Chardonnay on hand specifically for this recipe.
Serving Suggestions
This shrimp scampi pairs beautifully with linguine or angel hair pasta. Cook the pasta while preparing the shrimp, then toss it directly in the sauce for a complete meal. For a lighter option, serve over zucchini noodles or with a crusty baguette to soak up the incredible sauce. A simple side salad with a light vinaigrette provides a nice contrast to the rich, buttery shrimp.
Make It Your Own
While this recipe captures the authentic Red Lobster experience, you can customize it to suit your taste. Add a pinch of red pepper flakes for heat, or stir in some diced tomatoes for color and freshness. For a richer sauce, add a splash of heavy cream after the wine has reduced. You can also add sautéed mushrooms or spinach to incorporate vegetables directly into the dish.
Storage Tips
This dish is best enjoyed immediately after cooking while the sauce is perfectly emulsified. If you must store leftovers, keep them refrigerated in an airtight container for up to two days. The butter may solidify when chilled, so reheat gently over low heat or in the microwave at 50% power. Add a small splash of wine or lemon juice and a pat of butter while reheating to refresh the sauce. Avoid freezing this dish as the texture of the shrimp and sauce will suffer.

This shrimp scampi is the perfect way to bring restaurant-quality elegance to your own table in under 20 minutes.
Frequently Asked Questions
- → What type of shrimp should I use?
Medium shrimp, peeled and deveined, are ideal for this dish. Fresh or frozen shrimp can be used, but make sure to thaw frozen shrimp before cooking.
- → Can I use a different type of wine?
Yes, a dry white wine like Sauvignon Blanc or Pinot Grigio can be substituted for Chardonnay. Avoid sweet wines to maintain the dish's balance.
- → What if I don't have fresh lemon juice?
Bottled lemon juice can be used as a substitute, but fresh lemon juice offers a brighter, fresher flavor for the dish.
- → Can I make this dish ahead of time?
The shrimp is best cooked fresh to maintain its tender texture, but you can prepare the sauce a few hours ahead and reheat gently before combining with the shrimp.
- → Is there a way to make this dairy-free?
You can replace the butter with a vegan butter alternative and omit the Parmesan cheese for a dairy-free version of the dish.