Name: Famous Red Lobster Shrimp Scampi
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 lb large shrimp, peeled and deveined (tails on); 8 oz angel hair pasta; 3 tbsp butter (divided); 2 tbsp olive oil; 4 cloves garlic, minced; ½ cup dry white wine (or chicken broth + lemon); 2 tbsp fresh lemon juice; ¼ tsp red pepper flakes; Salt and black pepper, to taste; 2 tbsp chopped fresh parsley; Grated Parmesan cheese (optional); ½ cup reserved pasta water (as needed)

I’ve always had a soft spot for seafood, and nothing satisfies my cravings quite like a plate of buttery, garlicky shrimp scampi. But when I want something that tastes like it came straight from a restaurant—without the wait—I turn to this Famous Red Lobster Shrimp Scampi recipe. It’s indulgent yet approachable, with the perfect balance of lemony brightness and savory depth. And let me tell you, once you’ve had this dish made fresh at home, it’s hard to go back to anything else.

What really wins me over is how quick it all comes together. In just about 30 minutes, you get tender shrimp seared in a buttery white wine sauce, tossed with al dente pasta and finished with a sprinkle of fresh parsley and Parmesan. It’s the kind of recipe that makes any night feel like a special occasion—even if it’s just a Tuesday.

Why You’ll Love This Famous Red Lobster Shrimp Scampi

This dish brings restaurant-quality flavor into your kitchen without complicated steps. It’s:

Fast and easy, perfect for busy weeknights.
Loaded with buttery garlic and bright lemon notes.
Fancy enough to serve at a dinner party.
Easy to scale up or down depending on your crowd.
Just as good (if not better) than the one you remember from Red Lobster.

What Kind of Shrimp Should I Use for Famous Red Lobster Shrimp Scampi?

For the most authentic flavor and texture, I recommend using large or extra-large raw shrimp, peeled and deveined with the tails left on for presentation. Fresh shrimp is always ideal, but frozen shrimp can work just as well—just make sure it’s completely thawed and patted dry before cooking. The key is not to overcook them so they stay juicy and tender, soaking up all that buttery, garlicky sauce like a dream.

Avoid pre-cooked shrimp if you can. They tend to become rubbery when reheated in the skillet, and you’ll miss out on that rich flavor that develops when raw shrimp hits hot butter.

Options for Substitutions

Not every pantry is stocked the same, and that’s perfectly okay. Here are some easy swaps that still deliver amazing flavor:

White Wine: If you don’t want to use alcohol, substitute with low-sodium chicken broth and a splash of lemon juice.
Butter: For a dairy-free version, use a plant-based butter or olive oil, though you’ll miss a bit of that classic richness.
Garlic: Fresh is best, but in a pinch, garlic paste or even good-quality garlic powder can work.
Pasta: Angel hair is traditional, but spaghetti, linguine, or even zucchini noodles all pair beautifully with this sauce.
Parsley: Not a fan? Try chopped basil or chives for a fresh finish.
Parmesan: Optional, but if you’re dairy-free, nutritional yeast gives a similar savory kick.

Ingredients for This Famous Red Lobster Shrimp Scampi

Each ingredient plays a key role in creating that crave-worthy flavor this dish is known for. Here’s what you’ll need and why:

Large Shrimp: The star of the show. Tender, juicy, and quick-cooking, shrimp soak up all the rich flavors of the sauce.
Butter: Provides that unmistakable richness and depth that makes this dish so comforting and indulgent.
Olive Oil: Helps balance the butter and adds a smooth base for sautéing.
Fresh Garlic: Bold and aromatic, garlic is essential to the scampi’s signature punchy flavor.
White Wine: Adds acidity and brightness, lifting the dish while deglazing the pan.
Lemon Juice: Gives a fresh, zesty contrast to the buttery sauce—essential for balance.
Red Pepper Flakes: Just a pinch adds gentle heat and dimension.
Parsley: For a pop of color and freshness at the end.
Parmesan Cheese (optional): A nutty, salty finish that pairs beautifully with the garlic butter sauce.
Salt and Black Pepper: Enhances all the other flavors—don’t skip the seasoning.
Angel Hair Pasta: Light and delicate, it’s perfect for catching the scampi sauce in every twirl.

Step 1: Prep the Shrimp

Start by peeling and deveining your shrimp if they’re not already prepped. Leave the tails on for that classic Red Lobster look, and pat them dry with paper towels—this helps them sear properly in the pan.

Step 2: Cook the Pasta

Bring a pot of salted water to a boil and cook the angel hair pasta according to the package instructions. It only takes a few minutes, so keep an eye on it. Drain and set aside, reserving about ½ cup of pasta water in case you want to loosen the sauce later.

Step 3: Sauté the Shrimp

In a large skillet, heat olive oil and a tablespoon of butter over medium-high heat. Add the shrimp in a single layer and season with salt and pepper. Cook for 1–2 minutes per side, just until they turn pink and slightly golden. Remove them from the pan and set aside.

Step 4: Make the Garlic Butter Sauce

In the same skillet, add a little more butter and the minced garlic. Sauté for 30 seconds until fragrant—don’t let it brown. Pour in the white wine and bring it to a gentle simmer, scraping up any flavorful bits stuck to the bottom of the pan. Let it reduce by half, about 2–3 minutes.

Step 5: Add Lemon and Shrimp Back

Stir in the fresh lemon juice, a pinch of red pepper flakes, and return the shrimp to the pan. Toss everything together gently to coat the shrimp in the sauce.

Step 6: Combine with Pasta

Add the cooked pasta directly into the skillet and toss well to combine. If needed, add a splash of the reserved pasta water to loosen the sauce. Let it all warm through for another minute.

Step 7: Garnish and Serve

Sprinkle with chopped parsley and optional grated Parmesan. Serve hot, preferably with crusty bread to mop up that delicious sauce.

How Long to Cook the Famous Red Lobster Shrimp Scampi

This dish is a weeknight wonder because it’s fast. Here’s how the timing breaks down:

Pasta: Angel hair cooks in about 4–5 minutes.
Shrimp: Just 2 minutes per side—shrimp cook quickly!
Sauce: The garlic butter and wine sauce takes about 3–5 minutes to simmer and reduce.

Total time: Around 20–25 minutes, start to finish. It’s one of those quick dinner ideas that feels gourmet with barely any wait.

Tips for Perfect Famous Red Lobster Shrimp Scampi

Dry the Shrimp First: This helps them sear beautifully instead of steaming.
Don’t Overcook the Shrimp: The moment they turn pink and curl into a “C” shape, they’re done.
Use Good Wine: Choose a dry white wine you’d actually drink—Chardonnay or Sauvignon Blanc work great.
Fresh Garlic Over Jarred: The flavor is sharper and more vibrant with fresh cloves.
Finish with Lemon Zest: For an extra hit of citrus without added liquid, zest a bit of lemon on top before serving.
Butter at the End: Stir in a small knob of butter at the end for that silky, restaurant-style finish.
Save Pasta Water: It’s liquid gold for loosening and enriching the sauce.
Serve Immediately: Scampi is best enjoyed fresh and hot—right out of the skillet.

Watch Out for These Mistakes While Cooking

Even a simple dish like this can go sideways if you’re not careful. Keep these common slip-ups in mind:

Overcooking the Shrimp: This is the most common mistake. Once they turn opaque and pink, remove them—overcooked shrimp turn rubbery fast.
Using Too Much Garlic: Yes, it’s garlicky, but overpowering it can throw off the balance. Stick to fresh garlic and sauté just until fragrant.
Burning the Garlic: Keep the heat at medium to avoid bitter, burnt garlic. It should sizzle gently, not brown aggressively.
Skimping on the Sauce: The shrimp and pasta need that luscious coating—don’t cut the butter or wine short.
Forgetting to Salt the Pasta Water: Your pasta should be seasoned from the inside out.
Using Low-Quality Wine: If you wouldn’t sip it, don’t cook with it. Poor wine affects the final flavor.
Skipping the Lemon: The acid brightens the whole dish—don’t leave it out.
Not Serving It Hot: The sauce thickens and cools quickly. Have your table set and ready before you plate.

What to Serve With Famous Red Lobster Shrimp Scampi?

This shrimp scampi pairs beautifully with a variety of sides to round out the meal. Here are eight recommendations:

Garlic Bread

Crunchy, buttery, and perfect for soaking up that golden sauce.

Caesar Salad

A chilled romaine salad with creamy Caesar dressing adds a crisp contrast.

Steamed Broccoli

Simple, clean, and balances the richness of the scampi.

Caprese Salad

Fresh mozzarella, juicy tomatoes, and basil offer brightness and texture.

Roasted Asparagus

Earthy and lightly caramelized, it complements the shrimp beautifully.

Lemon Couscous

Fluffy couscous with lemon zest enhances the citrus in the scampi.

A Glass of White Wine

Serve the same wine you cooked with for a seamless pairing.

Garlic Sautéed Spinach

Quick, savory greens that echo the garlic flavors of the main dish.

Storage Instructions

Shrimp scampi is best enjoyed fresh, but if you’ve got leftovers, don’t worry—it holds up for a day or two with the right storage.

Refrigeration: Let the dish cool completely, then transfer it to an airtight container. Store in the fridge for up to 2 days.
Reheating: Warm gently in a skillet over medium-low heat with a splash of water, broth, or butter to rehydrate the sauce. Avoid the microwave if possible—it tends to overcook the shrimp.
Freezing: Not recommended. Shrimp can become rubbery when frozen and reheated, and the buttery sauce may separate.

Pro tip: If you know you’ll have leftovers, cook the shrimp separately and combine only what you’ll eat right away with the pasta and sauce.

Estimated Nutrition

Here’s a rough estimate for one generous serving of Famous Red Lobster Shrimp Scampi (based on a 4-serving recipe):

Calories: 540
Protein: 35g
Carbohydrates: 45g
Fat: 25g
Saturated Fat: 12g
Fiber: 2g
Sugar: 2g
Cholesterol: 220mg
Sodium: 880mg

Keep in mind that toppings (like Parmesan) and serving sizes can affect these numbers. But overall, it’s a flavorful, protein-packed meal that doesn’t feel heavy.

Frequently Asked Questions

What kind of white wine should I use?

A dry white wine works best—think Sauvignon Blanc, Pinot Grigio, or Chardonnay. Stay away from anything sweet like Moscato, as it’ll throw off the balance of flavors.

Can I make this shrimp scampi without wine?

Absolutely. You can substitute the wine with low-sodium chicken broth and a squeeze of fresh lemon juice to maintain acidity and flavor.

Is this recipe spicy?

Not really. It has a hint of warmth from red pepper flakes, but it’s mild overall. You can easily adjust the heat level up or down to suit your taste.

Can I use frozen shrimp?

Yes, just make sure to thaw them completely and pat them dry before cooking. Extra moisture can prevent the shrimp from searing properly.

What pasta works best?

Angel hair is traditional and light, making it perfect for delicate shrimp and buttery sauce. But spaghetti, linguine, or even fettuccine are all great alternatives.

How do I keep the sauce from separating?

Make sure to emulsify the butter and wine together over medium heat and don’t let the pan get too hot. Adding a splash of pasta water helps bind the sauce together too.

Can I make this ahead of time?

Shrimp scampi is best served fresh, but you can prep the shrimp and garlic ahead. Cook the dish just before serving for the best texture and flavor.

Is it gluten-free?

As written, no—but it can be! Just swap the pasta for gluten-free noodles and double-check that your wine and seasonings are gluten-free.

Conclusion

Famous Red Lobster Shrimp Scampi is one of those dishes that makes you feel like a pro in the kitchen without needing fancy skills or equipment. It’s buttery, bright, a little garlicky, and absolutely satisfying. Whether you’re cooking for yourself, impressing a date, or feeding the whole family, this recipe delivers a restaurant-worthy experience with minimal effort. Once you make it at home, it might just become your new go-to for seafood nights.