Honestly, I still remember the first time I tasted Red Lobster’s garlic shrimp scampi—it was on a rainy Tuesday night in Portland, and Jamie and I had decided to splurge on dinner out. One bite of those perfectly tender shrimp swimming in that buttery, garlicky sauce, and I was completely hooked. The way the garlic hit you first, followed by that rich, wine-infused butter sauce… it was like a warm hug on a plate.
But here’s the thing—after that night, I couldn’t stop thinking about it. And let’s be real, constantly ordering takeout from Red Lobster wasn’t exactly budget-friendly. So I did what any obsessed food blogger would do: I spent weeks in my tiny kitchen, testing and tweaking until I cracked their Red Lobster garlic shrimp scampi recipe.
Why This Red Lobster Copycat Recipe Works
Trust me on this one—I’ve tried dozens of copycat recipes online, and most of them miss the mark completely. They either use too much lemon (which overpowers the garlic), skimp on the butter (criminal!), or forget the secret ingredient that makes Red Lobster’s version so addictive: a splash of chicken broth and just a tiny bit of red pepper flakes for heat.
After countless attempts and way too many trips to the seafood counter, I finally nailed it. This Red Lobster garlic shrimp scampi tastes exactly like the restaurant version—maybe even better because you can control the garlic level. (And between you and me, I always add extra because life’s too short for bland food.)
The Secret to Restaurant-Quality Shrimp Scampi
Here’s what I learned the hard way: the magic isn’t just in the sauce—it’s in the technique. Most home cooks (myself included, initially) make the mistake of overcooking the shrimp or not getting the pan hot enough. The result? Rubbery shrimp in a broken sauce that tastes more like garlic butter than the complex, wine-forward scampi you’re craving.
The key is high heat, perfect timing, and building the sauce while the shrimp cook. Your kitchen will smell absolutely incredible—like you’ve transported a coastal Italian restaurant right into your home.
Ingredients You’ll Need
For the Shrimp:
- 1 lb large shrimp (16-20 count), peeled and deveined
- 2 tablespoons olive oil
- Salt and black pepper to taste
For the Scampi Sauce:
- 4 tablespoons butter, divided
- 6 cloves garlic, minced (don’t you dare use less!)
- 1/4 teaspoon red pepper flakes
- 1/3 cup low-sodium chicken broth
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- 2 tablespoons grated Parmesan cheese
For Serving:
- 8 oz linguine or angel hair pasta, cooked according to package directions
- Extra Parmesan and parsley for garnish
Don’t worry if it looks messy while you’re cooking—mine always does! The beauty of scampi is that it comes together quickly, so have everything prepped and ready to go.
How to Make Red Lobster Garlic Shrimp Scampi
Step 1: Prep Your Shrimp Pat the shrimp completely dry with paper towels—this is crucial for getting that beautiful golden sear. Season both sides with salt and pepper. I learned this trick the hard way after making gray, sad shrimp more times than I care to admit.
Step 2: Get That Pan Hot Heat olive oil in a large skillet over medium-high heat. You want it almost smoking—this is what gives the shrimp that gorgeous caramelized edge that makes the dish pop.
Step 3: Sear the Shrimp Add shrimp to the hot pan in a single layer. Don’t overcrowd! Cook for 1-2 minutes per side until they’re pink and just cooked through. Remove shrimp to a plate and set aside. (They’ll finish cooking in the sauce, so don’t worry if they seem slightly underdone.)
Step 4: Build the Magic Sauce In the same pan, add 2 tablespoons of butter. Once it’s melted and foaming, add the minced garlic and red pepper flakes. Cook for about 30 seconds until fragrant—your whole kitchen should smell like heaven right now.
Step 5: Add the Broth Pour in the chicken broth and let it simmer for 2-3 minutes to reduce slightly. This is where the sauce really starts to come together. The broth adds that subtle depth that makes this taste like restaurant-quality scampi.
Step 6: Finish and Combine Stir in the remaining butter, lemon juice, and cooked shrimp. Toss everything together for about a minute until the shrimp are heated through and coated in that gorgeous, glossy sauce. Remove from heat and stir in the fresh parsley and Parmesan.
Pro Tips for Perfect Scampi Every Time
Don’t Overcook the Shrimp: This is the number one mistake I see people make. Shrimp go from perfect to rubber in about 30 seconds, so watch them carefully. They should be pink and slightly firm, not tough.
Save Some Pasta Water: If you’re serving this over pasta, reserve about 1/2 cup of the starchy pasta water before draining. A splash helps the sauce cling beautifully to the noodles.
Fresh Garlic is Non-Negotiable: I know it’s tempting to use pre-minced garlic from a jar, but fresh garlic makes all the difference in this dish. The flavor is so much brighter and more aromatic.
Quality Broth Matters: Use a good low-sodium chicken broth for the best flavor. The broth adds depth to the sauce without overpowering the garlic and butter.
Variations I Love
Spicy Version: Double the red pepper flakes and add a pinch of cayenne. Sometimes I even throw in a diced jalapeño if I’m feeling adventurous.
Gluten-Free Option: Since Jamie can’t have regular pasta, I often serve this Red Lobster garlic shrimp scampi over zucchini noodles or gluten-free linguine. The sauce is naturally gluten-free, which makes it super versatile.
Herb Garden Twist: When my herb garden is going crazy in summer, I’ll add fresh basil or oregano along with the parsley. It gives the dish a beautiful, garden-fresh flavor.
What to Serve With Garlic Shrimp Scampi
This Red Lobster garlic shrimp scampi is incredible over pasta, but honestly, it’s versatile enough to serve several ways. I love it over creamy polenta when I want something a little different, or even with crusty sourdough bread for soaking up that amazing sauce. Looking for more quick dinner ideas? My 30-minute meals collection has tons of options that come together just as fast as this scampi recipe.
If you’re looking for the perfect side dish, my parmesan smashed potatoes pair beautifully with the bright, garlicky flavors. The crispy, cheesy potatoes are the perfect complement to this Red Lobster garlic shrimp scampi.
Storage and Reheating Tips
Let’s be honest—leftovers of this dish are rare in my house because it’s so good that everyone goes back for seconds. But if you do have leftovers, store them in the fridge for up to 2 days. When reheating, add a splash of white wine or chicken broth to bring the sauce back to life, and warm gently over low heat to avoid overcooking the shrimp.
Why This Red Lobster Garlic Shrimp Scampi Recipe Will Become Your New Favorite
The best part about making Red Lobster garlic shrimp scampi at home? You can customize it exactly how you like it. Want more garlic? Go for it. Prefer it spicier? Add more red pepper flakes. Love extra sauce for bread-dipping? Double the butter and wine.
Plus, once you master this Red Lobster garlic shrimp scampi technique, you’ll feel like a total kitchen rockstar. There’s something magical about creating restaurant-quality flavors in your own home, especially when your friends can’t believe you made it yourself.
This Red Lobster garlic shrimp scampi recipe has become my go-to for date nights at home, impromptu dinner parties, and those weeknights when I want something special but don’t have hours to spend cooking. The whole thing comes together in about 20 minutes, but it tastes like you’ve been slaving away all day.
If you’re craving more seafood inspiration, check out my grilled shrimp bowl with avocado for a lighter summer option, or try my snow crab legs for another restaurant-style seafood feast at home. And when you want to switch up your pasta game, my garlic parmesan chicken pasta uses similar flavor profiles with chicken instead of shrimp.
Give this Red Lobster garlic shrimp scampi a try, and I promise you’ll never need to order it from the restaurant again—unless you just want someone else to do the dishes!
Red Lobster Garlic Shrimp Scampi Recipe
Ingredients
Method
- Prep the shrimp: Pat shrimp dry with paper towels and season both sides with salt and pepper.
- Heat the pan: Heat olive oil in a large skillet over medium-high heat until almost smoking.
- Cook the shrimp: Add shrimp in a single layer. Cook 1-2 minutes per side until pink and just cooked through. Remove to a plate.
- Make the sauce: In the same pan, add 2 tablespoons butter. Once melted, add garlic and red pepper flakes. Cook 30 seconds until fragrant.
- Add broth: Pour in chicken broth and simmer 2-3 minutes to reduce slightly.
- Finish the dish: Stir in remaining butter, lemon juice, and cooked shrimp. Toss for 1 minute until heated through. Remove from heat and stir in parsley and Parmesan.
- **Serve:** Serve immediately over cooked pasta.
Notes
– Save 1/2 cup pasta water before draining to help sauce stick to noodles if needed
– Fresh garlic makes a huge difference in flavor over pre-minced
– Use good quality low-sodium chicken broth for best results Nutrition (Per Serving)
– Calories: 285
– Protein: 24g
– Carbohydrates: 8g
– Fat:** 17g
– Sodium: 420mg
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