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 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.