Red Lobster Shrimp Scampi
A buttery, garlicky copycat Red Lobster Shrimp Scampi made at home in 30 minutes. Juicy shrimp in a white wine lemon butter sauce served over linguine pasta.
Equipment
- 1 Large Skillet
- 1 Large Pot for boiling pasta
- 1 Colander
- 1 Cutting Board
- 1 Tongs
- 1 Citrus Juicer
Ingredients
Main Ingredients
- 1.5 lbs large shrimp peeled and deveined
- 4 tablespoons unsalted butter divided
- 2 tablespoons olive oil
- 6 cloves fresh garlic minced
- 0.5 cup dry white wine Pinot Grigio or Sauvignon Blanc
- 0.25 cup fresh lemon juice about 2 lemons
- 0.5 cup chicken broth low-sodium preferred
- 0.5 teaspoon red pepper flakes adjust to taste
- 0.25 cup fresh parsley chopped
- 1 teaspoon salt or to taste
- 0.5 teaspoon black pepper freshly ground
For Serving
- 12 oz linguine pasta or angel hair
- 0.25 cup Parmesan cheese grated, optional
- 1 lemon cut into wedges for serving
Instructions
- Bring a large pot of salted water to a boil. Cook linguine according to package directions. Drain and set aside, reserving half a cup of pasta water.
- Pat the shrimp dry with paper towels. Dry shrimp sear better and absorb the sauce more effectively.
- Heat a large skillet over medium-high heat. Add olive oil and one tablespoon of butter. Let the butter melt completely.
- Add the shrimp to the pan in a single layer. Cook for about 90 seconds per side until pink. Remove shrimp from the pan and set aside.
- Reduce heat to medium. Add the remaining butter to the same pan. Once melted, add the minced garlic and red pepper flakes. Cook for about 60 seconds, stirring constantly.
- Pour in the white wine and chicken broth. Scrape up any browned bits from the bottom of the pan. Let the sauce simmer for 2 to 3 minutes until it reduces slightly.
- Squeeze in fresh lemon juice and stir to combine. Taste and adjust seasoning with salt and pepper.
- Return the cooked shrimp to the pan. Toss to coat evenly with the sauce. Cook for 30 more seconds to warm the shrimp through.
- Add the drained pasta to the pan. Toss everything together. Add reserved pasta water a splash at a time if the sauce seems too thick.
- Remove from heat. Stir in fresh parsley. Plate immediately and top with grated Parmesan and lemon wedges if desired.
Notes
For best results use fresh large shrimp and real butter. Do not overcook the shrimp. Substitute white wine with chicken broth and a splash of apple cider vinegar if needed. Serve immediately for the best texture and flavor.