I absolutely love shrimp. It’s versatile, tasty, satisfying, and packed with plenty of protein. If you’re looking for garlic butter shrimp to make a seafood pasta or to have as a quick dinner, this shrimp scampi recipe is one you’ll definitely want to save. I found this Red Lobster copycat dish to be absolutely stellar when craving a shrimp recipe that’s not too complicated or difficult.
This recipe is rich, savory, and bursting with flavor from the first to last bite. It’s one of those effortless dishes that tastes as if it came directly out of a restaurant, right at home. Juicy shrimp are cooked in a silky garlic butter sauce that coats every bite with bold and comforting flavor.
It’s then finished with a touch of lemon and herbs (optional, of course) to really bring it together. This recipe is ideal for both busy weeknights and even special occasions. What makes this shrimp so delectable is its simplicity. It only requires a handful of ingredients and minimal prep time to get started. As the shrimp cooks, the garlic softens and perfumes the butter, delivering big flavor all around! The shrimp also stay tender and succulent throughout the process without ever feeling too heavy!
Why You’ll Love This Recipe
You’ll love this recipe for a number of reasons!
Simplicity: This recipe’s simplicity is what keeps me coming back to it time and time again. I can’t get over how easy it is to make this and without a hassle or hours at a time.
Ingredients: The ingredients are also simple and straightforward. There’s no need to make this recipe complicated or too complex, as it’s already bursting with flavor and juicy textures.
Protein-rich: If you want to consume more protein in the form of a seafood dinner, you can do so with this delicious and succulent shrimp scampi! There’s plenty of protein to go around.
Flavor: For how simple this recipe is, you’ll be shocked at how flavorful it is as well.
Ingredient Notes & Substitutions
- Onions: Sauté some onions or mushrooms for some added flavor!
- Nutrients: You can add additional veggies to this scampi, such as asparagus, if you want to add a bit more to this dish.
- Heat: If you want to kick up the heat of this recipe, you can do so with a bit of cayenne pepper or a few red pepper flakes.
- Richness: Adding 2-4 ounces of cream cheese can thicken and enrich this sauce.
- Butter: We always recommend using authentic real butter when making garlic butter shrimp. Avoid using oils or margarine, where the butter is not real. Real butter will remain velvety and smooth when cooking as well.
- Shrimp: We recommend using raw shrimp that’s been peeled and deveined (for convenience). Using already-cooked shrimp may cause them to feel tough or difficult to chew once you cook them again in the scampi sauce. You can choose to peel and devein your shrimp if you please, however!
Tips for Success
You can add extra seasonings if you’d like. Or another option would be to add some fresh chopped oregano or parsley to add a burst of additional flavor.
Storage & Reheating
One reason I love making this garlic butter shrimp is the ability to save and store leftovers (if I’m lucky enough to have them). I recommend storing leftovers in an airtight container (freezer and fridge-friendly) for up to 3 days in the fridge. Keep in mind you do not want to store this too long, as it uses fresh ingredients! You can also freeze your garlic butter shrimp leftovers in freezer-friendly containers for up to 2-3 months. Just be sure to use airtight solutions!
To reheat, allow your garlic butter shrimp to sit on the counter for a while, coming closer to room temperature. This will make it easier to reheat in a stove over medium heat for 10-15 minutes, per serving. You can also easily microwave this scampi for 1-2 minutes, depending on the power of your microwave.
Serving Suggestions
We recommend serving this delicious garlic butter shrimp with homemade roasted garlic mashed potatoes. You can also make traditional buttery potatoes if you’re not a fan of garlic. This scampi can also be served with baked potatoes on the grill, depending on your preference. Other sides might include pan veggies, so you can add even more nutrients to this dish!
FAQs
How much wine is needed for the Copycat Red Lobster Shrimp Scampi recipe?
You will only need 1 1/4 cups of cooking wine. The alcohol in the wine cooks down and reduces, making the sauce super delicious. If you aren’t a fan of using cooking wine, you can swap it for broth.
Can I make Copycat Red Lobster Shrimp Scampi ahead of time?
Yes, it’s fine to store the cooked Red Lobster shrimp scampi in the fridge for up to 3 days. Keep it airtight and reheat it in a skillet over low heat before serving.
Can I make this Copycat Red Lobster Shrimp Scampi recipe gluten-free?
Yes, it’s actually already gluten-free. Just make sure when you add parmesan cheese that you are using freshly grated cheese not the store-bought stuff that has anti-caking agents.
Can I make Copycat Red Lobster Shrimp Scampi in the slow cooker?
Yes, add all of the ingredients to the slow cooker except for the parmesan cheese. Cook on low for 3–4 hours or on high for 1–2 hours or until it’s done. Sprinkle with parmesan and serve over your favorite noodles.
Notes
Always pat your shrimp dry before cooking them! This will help other seasonings and toppings stick well to your shrimp.
Garlic Butter Shrimp
Ingredients
- 1 lb Uncooked Shrimp Peeled and deveined, patted completely dry
- 1 Tbsp Olive Oil
- 4 tsp Minced Garlic Freshly minced gives a punchier aroma than jarred
- 1 1/4 cups Dry White Cooking Wine like a crisp Sauvignon Blanc
- Juice of 1/2 Fresh Lemon
- 6 Tbsp Unsalted Butter cold and cut into cubes
- 1 tsp Italian Seasoning
- Grated Parmesan Cheese & Fresh Chopped Parsley to taste
Instructions
- Heat the olive oil over medium-high heat until it shimmers. Toss in the shrimp and cook just until they drop their translucency and curl into a loose “C” shape (about 2 minutes). Pro Tip: Immediately remove the shrimp to a side bowl. Leaving them in while you build the sauce results in a rubbery texture.
- Lower the skillet heat to medium-low before dropping in the minced garlic. Sauté for exactly 30 seconds. Crucial: Watch the pan closely—if the garlic turns brown, it becomes bitter and will ruin the delicate white wine base.
- Pour the white cooking wine and lemon juice directly into the pan. Use a wooden spatula to scrape up the caramelized brown bits left behind by the shrimp (the fond).
- Crank the heat slightly to bring the liquid to a steady simmer. Let it cook down undisturbed until the volume has reduced by exactly half. This concentrates the wine sugars and sets the stage for a thick sauce.
- Drop the burner heat down to low. Whisk in the cold butter pieces one cube at a time. By slowly incorporating cold fat into the hot reduction, you form a glossy, creamy emulsion. If you drop warm butter into a boiling pan, the fat will separate into an oily sheen.
- Stir the Italian seasoning into the sauce, then slide the cooked shrimp and any pooled juices back into the skillet. Toss continuously for 60 seconds just to coat them and warm them back through.
- Remove the pan completely from the heat source. Dust the top generously with freshly grated Parmesan cheese and a shower of chopped fresh parsley before serving.
