Red Lobster Shrimp Scampi Love

Red Lobster Shrimp Scampi is my go-to when I want restaurant-style seafood at home without fuss. Juicy shrimp are nestled in a garlic butter sauce tossed with pasta for a quick dinner that always feels special. It is a staple at my table whenever I need a meal that is both comforting and a little fancy.

I first made this shrimp scampi when craving seafood after a beach trip and it became a household favorite instantly. My kids love competing for extra shrimp and everyone asks for seconds when I serve this.

Ingredients

• Large shrimp: look for ones that are firm and glossy for best results
• Butter: creates a rich and silky sauce be sure to use real dairy for flavor
• Fresh garlic: brings out a savory aroma and depth mince it right before using
• White wine: adds brightness choose something you enjoy drinking
• Fresh parsley: brings color and a clean herbal note use flat leaf for best results
• Red pepper flakes: lend gentle heat taste and adjust based on spice tolerance
• Salt and pepper: sharpen flavors taste as you go
• Linguine or spaghetti: forms the perfect base pick high-quality pasta for a satisfying bite

Step-by-Step Instructions

Cook the Pasta:

Boil a large pot of salted water and cook the linguine or spaghetti until just al dente so it holds up in the sauce. Drain and set aside but keep about half a cup of pasta water in case you need to loosen the sauce.

Prep the Shrimp and Aromatics:

Pat the shrimp dry for better browning. Mince the garlic finely and chop the parsley so every bite gets a bit of each.

Sauté the Garlic and Spice:

Set a large skillet over medium heat and once the butter is melted gently cook the garlic and red pepper flakes for about a minute stirring regularly so nothing burns. This step is where the sauce builds its foundation.

Cook the Shrimp:

Add the shrimp in a single layer with salt and pepper. Let them cook undisturbed for two minutes then flip and finish cooking until just pink about two minutes more. Do not overcook or they will lose their tenderness.

Deglaze and Make the Sauce:

Pour in the white wine and scrape any stuck bits from the skillet. Simmer for about two minutes until the alcohol cooks off and sauce smells fragrant.

Combine and Finish:

Stir in the fresh parsley and cooked pasta. Toss everything together so the pasta soaks up the buttery sauce. If things seem dry add a splash of the reserved pasta water.

Serve Up:

Plate the shrimp scampi immediately so everything stays hot and silky. A sprinkle of extra parsley or squeeze of lemon is lovely here.

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The first time I splurged on wild-caught shrimp for this dish the flavor was fresh and sweet. My family gobbled up every drop of sauce with warm bread and asked when I could make it again.

Storage Tips

Cool leftovers as quickly as possible and store in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet with a splash of water or broth to prevent drying out. Avoid microwaving if possible to keep shrimp tender.

Ingredient Substitutions

If you are out of white wine use chicken broth with a squeeze of lemon for brightness. For a dairy-free version swap the butter for olive oil. Gluten-free pasta works beautifully here just cook to al dente texture.

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Serving Suggestions

Serve shrimp scampi with a big green salad and crusty bread for dipping. Roasted asparagus or sautéed spinach on the side also taste incredible. It is wonderful for dinner parties and feels special alongside chilled white wine.

Cultural Context

Shrimp scampi draws its roots from Italian-American cooking where scampi is actually a kind of small lobster. Over time Americans adapted the recipe using shrimp and the rich garlic butter sauce we love today came to be a seafood classic on menus everywhere.

Recipe FAQs

→ What kind of shrimp works best?

Large, peeled, and deveined shrimp deliver the most succulent bites. Fresh shrimp ensure maximum flavor and texture.

→ Is it necessary to use white wine?

White wine adds depth, but you can substitute with seafood stock or extra pasta water for a different finish.

→ Can other types of pasta be used?

Linguine or spaghetti handle the sauce well, but angel hair or fettucine are great alternatives for this dish.

→ How spicy is the dish?

The heat comes from red pepper flakes—adjust the amount as you like for a milder or bolder kick.

→ How do you know when the shrimp are done?

Shrimp are ready when they turn pink and opaque, usually after 3-4 minutes of cooking in the skillet.

→ What toppings go well with this dish?

Fresh parsley, a squeeze of lemon, or a sprinkle of Parmesan add vibrant flavor to the finished plate.