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You know what? There’s something about sliding a fork through tender shrimp bathed in garlic butter that feels like a warm hug. It hits the spot every time—rich, a little indulgent, yet oddly comforting.
I’d been daydreaming about Red Lobster’s Shrimp Scampi, but the idea of getting in the car and dealing with traffic? No thanks. Instead, I turned my kitchen into a seaside bistro in less than half an hour. With a few simple ingredients, a hot skillet, and good company—friends, family, or just you treating yourself—you’ll be digging into sumptuous shrimp that tastes like it belongs on a restaurant menu. Ready to impress without even breaking a sweat?
Why You’ll Love It
This recipe nails that fancy-restaurant vibe without calling for an open flame grill or a sous-vide machine. It’s basically pure comfort and a tiny bit of flair, all in one pan. Plus, it’s surprisingly adaptable—think of it as your kitchen’s wildcard dish.
- Effortless elegance – Few ingredients transform into a dish worthy of a special occasion.
- Quick turnaround – From prep to plate in roughly 30 minutes.
- Universal appeal – Shrimp’s sweet notes pair perfectly with buttery, garlicky sauce.
- Endless possibilities – Over pasta, rice, bread, or zoodles.
- Totally tweakable – Creamy, spicy, herb-forward—it’s your call.
If you’re hosting a dinner party or just craving a little midweek treat, this shrimp scampi will handle either role with style.
And here’s a little secret: while the shrimp steals the show, that garlicky sauce could easily become your go-to dip or pasta sauce on its own. Don’t be surprised if people start asking for the recipe twice.
Timing and Servings
This shrimp scampi routine clocks in at about 10 minutes of prep—peeling, deveining, zesting—and 20 minutes of cooking. That timing gives you enough wiggle room to open a bottle of wine or flick on your favorite playlist.
Cooking for two? You can halve everything and shave a minute or two off each step. Feeding a crowd? Double the shrimp and keep a bit more sauce on hand because everyone’s going to want extra napkins.
Ingredients
The heart of this dish is fresh, sweet shrimp and garlicky butter. If you can, buy wild-caught or sustainably farmed shrimp; the flavor difference is worth the extra buck. Feel free to swap herbs based on what you’ve got—fresh thyme or a hint of tarragon can be lovely.
- 1 lb (450g) medium shrimp (31–40 count), peeled and deveined
- 2 tbsp olive oil
- 4 cloves garlic, minced
- ½ cup dry white wine or chicken broth
- Juice of 1 lemon (about 2 tbsp)
- ½ cup (1 stick) unsalted butter, cut into chunks
- 1 tsp Italian seasoning (or a mix of oregano, basil, thyme)
- 1 tbsp fresh parsley, chopped
- ½ cup freshly grated Parmesan cheese
- Salt and pepper, to taste
Got leftover herbs or zest? Toss them in at the end for fresh bursts of flavor. It’s those little touches that make this feel like more than just a quick dinner.
Directions
Ready to get cooking? Here’s how to take raw shrimp to superstar status. Keep a close eye on your heat—shrimp cook fast, and you don’t want rubbery bites.
- Heat a large skillet over medium-high heat. Add the olive oil and let it shimmer; when you see the surface ripple, you’re good.
- Arrange the shrimp in a single layer. Sear for 2–3 minutes per side until pink and just opaque. Transfer to a plate and cover lightly.
- Lower the heat to medium. Add the garlic and stir for about 60 seconds until silky-fragrant—avoid brown bits.
- Pour in the wine or broth and lemon juice. Crank the heat back up, letting the liquid bubble and reduce by half.
- Reduce to medium-low. Add butter chunks, stirring to create a smooth, emulsified sauce. Season with Italian seasoning, salt, and pepper.
- Return shrimp to the pan. Gently toss or use tongs to coat each piece in sauce, scraping up any flavorful bits from the bottom.
- Sprinkle parsley and Parmesan cheese. Give everything a final stir, then move to bowls or a warmed platter for serving.
By now, your kitchen should smell like garlic dreams and butter bliss. Grab a spoon—there’s always a bit of sauce that needs extra attention.
Variations
This recipe is like a blank canvas. Feel free to paint in extra colors based on your mood:
- Creamy twist: Stir in ¼ cup heavy cream after melting the butter for a lusciously smooth sauce.
- Spicy heat: Toss in a good pinch of red pepper flakes with the garlic. Turn up the fire as much as you dare.
- Low-carb swap: Serve over zucchini noodles or roasted spaghetti squash for a lighter feel.
- Gluten-free option: Pair with rice, quinoa, or cauliflower rice—no pasta needed.
- Herb-forward: Finish with fresh basil, chives, or tarragon for a seasonal pop.
Serve alongside a crisp salad or slices of garlic bread for a true crowd-pleaser combo.
Storage & Reheating Tips
If the dish is too good to eat all at once (no judgment if that happens), store it thoughtfully:
- Refrigerate in an airtight container for up to two days.
- Reheat gently on the stove over low heat; add a splash of broth or butter if the sauce seems thick.
- Avoid microwaving—shrimp can get rubbery in a flash.
- Leftover sauce makes a killer drizzle over scrambled eggs or roasted veggies.
Freezing isn’t recommended since shrimp texture changes when thawed, but hey—no one’s stopping you from trying. Just be sure to dig in within two days—the fresher, the better.
FAQs
Can I use frozen shrimp? Sure thing. Let them thaw in the fridge overnight or submerge in cold water for 20–30 minutes. Dry thoroughly before cooking for the best sear.
What wine pairs best? A crisp Sauvignon Blanc or Pinot Grigio complements the garlic-butter notes perfectly. If you prefer red, go with a light Pinot Noir.
Is this dish dairy-free possible? Swap butter for a dairy-free margarine or olive oil, and skip the Parmesan. It’ll still taste fantastic.
How spicy can I make it? Up to you. Add jalapeños or a dash of your favorite hot sauce with the garlic for extra kick.
Gluten-free? As long as you skip wheat pasta and use broth or a gluten-free wine alternative, you’re all set.
Conclusion
There’s something satisfying about transforming simple ingredients into a dish that feels special—without hours of effort. With shrimp scampi, you get buttery, garlicky seafood bliss in about half an hour. Whether you’re aiming to wow friends, treat yourself after a long day, or just make weeknight dinner a bit more exciting, this recipe hits the sweet spot.
Serve with crusty bread to mop up every last drop, or toss with freshly cooked linguine for a casual pasta night. No matter how you present it, this shrimp scampi always looks and tastes like you’ve put in twice the effort. So grab that skillet, crank up your favorite playlist, and let those shrimp shine—you’ve got this.
Famous Red Lobster Shrimp Scampi
Ingredients
- 1 lb medium shrimp peeled and deveined
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 1/2 cups white wine or chicken broth
- 1/2 lemon juiced
- 1 teaspoon Italian seasoning
- 1/2 cup unsalted butter
- 1 tablespoon fresh parsley chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove from skillet and set aside.
- In the same skillet, reduce the heat to medium and add minced garlic. Sauté for 1-2 minutes until fragrant, stirring frequently.
- Increase the heat to medium-high and pour in the white wine (or chicken broth) and lemon juice. Bring to a boil and allow the liquid to reduce by half.
- Lower the heat to medium-low and stir in the butter. Once melted, add the Italian seasoning and stir to combine.
- Return the shrimp to the skillet and toss in the sauce. Season with salt and pepper to taste. Garnish with chopped parsley and grated Parmesan cheese before serving.