Red Lobster Shrimp Scampi Copycat
Make everyone’s favorite dish right at home – it’s budget-friendly and it looks so fancy without any of the hard work!
It’s Friday night. I have sweats on and a How to Get Away with Murder happening right now. With Butters by my side, of course.
Postmates is on its way, but I really should have just made this instead.
I promise – it’s not as hard as it looks. It’s the exact opposite really.
Just look at that pool of butter and that crusty bread. If that’s not a seller, then I don’t know what is.
Screw it. I’m canceling Postmates. It’s a shrimp scampi night for sure.
Red Lobster Shrimp Scampi Copycat
Make everyone’s favorite dish right at home – it’s budget-friendly and it looks so fancy without any of the hard work!
Ingredients
- 1 pound medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 ½ cups white wine
- 2 tablespoons freshly squeezed lemon juice
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ½ cup unsalted butter, at room temperature
- 2 tablespoons chopped fresh parsley leaves
- ¼ cup freshly grated Parmesan
Instructions
- Season shrimp with salt and pepper, to taste.
- Heat olive oil in a large skillet over medium high heat. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
- Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in white wine and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 4-5 minutes. Stir in basil, oregano, rosemary and thyme.
- Stir in butter, 2 tablespoons at a time, until melted and smooth.
- Sir in shrimp and parsley; season with salt and pepper, to taste.
- Serve immediately, garnished with Parmesan, if desired.
Did you make this recipe?
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this recipe is accurate and taste exactly like Red Lobster which has flavor & is good. Easy & quick to make
Delicious! Super easy and fast.
Delish and quick! I used frozen shrimp which I always find very salty so I didn’t salt the shrimp at all but I did salt the sauce. Seemed to be the perfect amount of salt 🙂
In my younger days, I worked at Red Lobster. This recipe is fairly accurate, but leave out the rosemary, do not salt and pepper the shrimp, increase garlic cloves to 4, and add 1/4 tsp. of Old Bay Seasoning. They used Old Bay Seasoning on everything at Red Lobster.
Very good, just too salty. Next time, I will use much less salt… maybe 1/4 tsp. I will keep all other ingredients the same. To “fix” what I made tonight, I will make another batch of sauce tomorrow, with no salt. It should turn out perfectly.
very good flavor, but a little too salty. maybe it’s cause i salted the water to the pasta i included with the shrimp and then put a splash of it into the scampi sauce? i double the shrimp since many commented on the lemon (i love lemon though) and kept the other ingredients the same, but instead of doubling the wine, i did the reco amount of wine, and then also chicken broth to mirror the 2lbs of shrimp. i think with some rice or bread to soak up the delicious sauce, it’d reduce the salty level?
Tried it out for Christmas Eve dinner. Very good! Thanks 🙂
This recipe is a keeper! I made it with what I had on hand— broth instead of wine, skipped the parsley— and served over mashed cauliflower. I gave the sauce extra time to reduce before adding back the shrimp. Delicious, easy, and forgiving recipe.
I’ve made this recipe a dozen times! Every time I make it different. 1st time-too lemon. 2nd time-too bland. 3rd-extra garlic & butter, 1 1/2 dried spices(sometimes double)used 1/2 white cooking wine & 1/2 white Zinfandel wine and it was fabulous!! Third time the charm! Pretty much make it the same now. I used to work myself to death crushing dried rosemary w/pestal and bought crushed rosemary which works much better. My family is crazy in love with it, although they liked it best the time I ran out of cooking wine and used all my Zinfandel.
My fiance told me I deserved to rest after this meal. He loves shrimp and this was was a winner! I made it almost exact, adding a little less wine, a little more lemon juice because we love lemons, and very little rosemary because I don’t love it. It was perfect! Thanks for this!
So good!!!! I only put a small amount of lemon juice in as I was afraid of the lemon overpowering the sauce. I could have put some more in as I couldn’t really taste the lemon at all. Will be making again!
Delicious and simple!
This recipe is GOOD. I think it’s missing something, and I will try again today. What I think it’s missing is a bit of seasoning as in seafood stock. I will put half of seafood stock and half the wine, and give it a go. Otherwise, I think the sauce was good (average). Excellent choice for a quick night meal.
I changed things a little……
1st I used double garlic and parsley
2nd I used half basil, oregano thyme and rosemary
3rd I know it sounds strange but I used beer instead of wine and omitted the lemon juice.
It turned out AMAZING
This is my second time trying this recipe. First I used Chardonnay and this time Moscato…both were equally as bad. The sauce is all tart, bitter and lemony. I did see a review suggesting much less lemon juice and that might have helped but this is no where near…not even close, to the buttery, garlic flavor of Red Lobster. Sorry…hate giving bad reviews but it was awful and a big waste of great shrimp.
May have been the cook because eveyone else seemed fine with it
Amazing!!! My hubby got a little crazy on the cheese, but it was de lish ous!
This recipe was nearly spot on, the only changes I would make when making it again is to leave out the rosemary. I cooked this dish in an electric skillet (full time rv’er) so I would only do 1 cup of white wine, and add some season salt and a bit more lemon. LOVE THIS SO MUCH.
I had to make the sauce twice. The first time i put in the 2 tbsp of lemon juice and it was extremely too much lemon flavor…threw it out and made it again…this time with just a squeeze and STILL to lemony I added in a tsp of baking soda and then it was perfect!! My family were ready to lick their plates! Definitely making it again!!!
I like more garlic and butter for five-star
I’m going to make this recipe exactly how you put it because I’ve had this shrimp at red lobster many times we love it.wont change a thing thank you for the recipe.i will let you know how it turns out and a loaf of french or a baguette.
It came out excellent! My family and I was pleasantly pleased..I love any Italian dish! I think I was Italian in my former life
I only drink moscato wine, would that work for this recipe or be too sweet? I’ve recently tried a Riesling that wasn’t sweet enough, would that work? Thank you.
So after the shrimp I sauted the garlic and added the wine and lemon and the garlic turned blue/green???? Never ever has that happened using garlic. Any ideas?
How can you double the recipe? For about 6 people. And how can you make more sauce? How much more of what do I need in order to do that?
You can double the recipe in its entirety.
Super easy and very delicious! Thanks!
Awesome recipe! Just note…. When you boil the sauce the alchohal evaporates. There s also non-alcoholic wine that you buy. this might preserve The integrity the recipe. Thank you for the recipe
OMG I never thought about nonalcoholic wine. I can’t have alcohol so that would be awesome. See comments make a difference. ❤❤
Where is the paprika ?
There is no paprika in this recipe.
OMG so this I followed this recipe and it was DELICIOUS!!! I personally like a lot of salt so I would probably use salted butter next time as an even bigger indulgence. It was so good though!!
We made this but added some Bay Seasoning to it and it was exquisite!
We made this last night!!! Yummm I substituted chicken broth for the white wine and served over a bed of linguini it was to die for!!!
This dish is INCREDIBLE! One pound of PDV shrimp was enough for two of us for two meals…served over pasta. I think I will increase the sauce next time, as we couldn’t stop dipping crusty bread into it. Lemon made it shine, not overpowering as some suggested. If I’m allowed to recommend a wine, Frontera Chardonnay, from Chile, is outstanding, and very reasonable in price. Also tried Serious Eats suggestion of “brining” the shrimp in Kosher salt and baking powder to improve texture, for about 30 minutes, and the shrimp were some of the best I have ever eaten. Check it out: http://www.seriouseats.com/2015/10/how-to-cook-shrimp-grill-poach-stir-fry-saute.html. Don’t rinse the shrimp after “brining”.
Yum, yum!
Thank you for this pointer! Can’t wait to try these tonight.
Seemed a little juicy, how can it be thickened slightly?
You can add a little bit of all-purpose flour.
I actually make Shrimp Scampi alot , Since a Fami,y Favorite. I cook the Pasta , and Bread. I leave pasta on the Side because some prefer it without Pasta, But Everyone Loved the Juice thinkened, ! What I found was Corn Starch is much better. I used all -purpose Flour the First time and it ruined the dish had the over power flour taste that Corn Starch does not leave flour taste , and Mix alot easier.
Heya Janet!
So what I did was make a slurry out of corn starch, some of the liquid from the sauce and some water. Thickened it right up, and beautifully so! Hope this helps!
A great meal! I doubled the recipe and served it with homemade bread to sop up the sauce. It was a hit with everyone – even my partner who doesn’t like shrimp thought it was “really good”!
I made this recipe last night with expensive jumbo shrimp, fresh herbs and a $15 bottle of wine just to ensure the dish turned out exsqusite. Well, unfortunately it was not good at all. The thing that killed it was the amount of fresh lemon juice. I served it over angel hair pasta and all you could taste was lemon. If you were blind you would have thought I served lemon scampi over lemon infused pasta. Anyone have any suggestions?
2 TBS overpowering? Perhaps check your measuring utensil for accuracy. 2 TBS would not overpower.
Lemons have an incredible range of flavor and tartness, depending on the variety, season and even the individual lemon. It’s always best to either taste your lemon before using or to use it a bit at a time until your dish reaches its optimum flavor.
Salt helps balance the sour taste of lemon. Perhaps try adding some to the finished sauce?
What brand of white wine would be the best to use?
I actually do not have a preferred brand.
I used Mcnab, a bit pricey but I wanted to be able to drink what was left. 2 buck chucks never work for me!
What a bummer! I hate it when that happens! But I worry that perhaps you used more lemon juice than what was listed in the recipe? 2 TBS is not very much and should not leave an overpowering taste…
I used a brut champagne and it turned out great, and the rest of the champagne became mimosas. Hope this helps.
I asked what they use at red lobster for this and they told me Chablis
I use Chardonnay or Pinot Grigio, both dry, not sweet, and “Flip Flop” is inexpensive and good,
I M O … Try to top with lots of fresh, minced parsley…I personally think it contributes a lot!
Those are great options. Thanks for sharing Jane.
I added some lemon juice and a dash of Worcestershire. Amazing! Thanks.
Hi, made this with left over shrimp from Thanksgiving. Served with spaghetti. Great.
YAY this was great. I think I added too much lemon so I cut it with chicken stock…Also added some red pepper flakes. Spooned it over angel hair pasta and soaked up the left over sauce with garlic bread. It’s probably a blessing that I only live with a cat. Garlic breath does not bother her at all. Enjoyed this a lot.
HI. Thx for your great recipes.
Here what can I substitute for wine ?! Chicken stuck or what ?!
Thx.
Yes, chicken stock would be a great non-alcoholic substitute.
Thanks for sharing delicious, can be used lo mein I would not be a good idea?
Yes, you can absolutely stir in some sort of noodles into the sauce, but you may need to double the sauce portion as needed.
This IS damn delicious!! Had to use some vermouth to make 1 1/2 c., used all fresh herbs, and added angel hair pasta to sauce before serving. Three of us ate the whole thing! So Good!!!
Chungah,
I have an IPad that does not print and would like to know how to go about saving the recipes such as the shirmp
and the foil wrap dinners? Hope there an easier way than letting recipes collect in the mail box
Thank You,
AD
You can save to Pinterest, FB, twitter, or email as needed. Hope that helps!
You can highlight the recipe, copy and paste it to Pages App which comes with the IPad. That way it will be in your Pages documents and always easy to find. Just be sure to type in the name of the recipe at the top of the page.
Is her fiancée not there anymore, I haven’t heard about the other little dog as well, Ollie I think? Are they ok?
I can’t wait to try this!
Hi Chungah! Been cooking a lot of your recipes. They’ve all been delicious! I’m wondering if there’s an option other than white wine for this one. Would heavy cream or half and half work? (I know it would change the recipe entirely, but still good perhaps?) Any other ideas? Thanks!
Chicken or vegetable stock would be a great substitute.
Ok, when do I get and invite to your home? Yum, yum, I cannot believe how you meals look soooooo delicious.