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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Absolutely delicious!
Made exactly as directed.
The sauce was awesome over the steaks also.
Can you please tell me how to make the crusty bread?
This was very good. I added a Pat of salted butter as well and I just added all the Parmesan cheese at the end. Delicious, totally will make this again. #damndelicious
Sooooo good. Never make another scampi ever. Get your crusty bread and go to town!!!
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.
Thanks for your tips!
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
It could be the type of wine. Moscato tends to be very sweet and chardonnay isn’t my fave to cook with either. Both of those wines are BIG FLAVORS all on their own. I’ve made this and it came out wonderful with an affordable Sauvignon Blanc because it’s more dry than sweet. If you don’t like drinking Sav Blanc, you can use the left over wine in a fondue the next night too!! It’s way more affordable and less bougie than a lot of people think! Super fun for a dinner with kids 🙂
Burning the garlic or a yucky lemon could also make the dish more bitter than the original recipe intends too. Just ideas to try to help ’cause this recipe really is worth trying again.
Amazing!!! My hubby got a little crazy on the cheese, but it was de lish ous!