Red Lobster Shrimp Scampi Recipe

Why You’ll Love This Recipe

I enjoy this recipe because it delivers rich, buttery flavors with very little effort. The shrimp stay tender, while the garlic and white wine create a delicious sauce that pairs perfectly with pasta, rice, or crusty bread. I also like that it uses simple ingredients and is ready quickly, making it perfect for both weeknight dinners and special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound raw shrimp, peeled and deveined
• 1/2 cup unsalted butter
• 3 teaspoons minced garlic
• 1 cup dry white wine
• 1/2 cup Italian breadcrumbs
• 1 tablespoon butter (for the breadcrumbs)

Directions

1. I preheat the oven to 350°F (175°C).
2. I melt the butter in a small saucepan over medium heat.
3. I stir in the minced garlic and cook for 1 to 2 minutes until fragrant without browning it.
4. I add the white wine and heat the mixture through before removing it from the heat.
5. I melt the remaining tablespoon of butter and mix it with the Italian breadcrumbs.
6. I arrange the shrimp in a single layer in a baking dish.
7. I pour the garlic butter wine sauce evenly over the shrimp.
8. I sprinkle the buttered breadcrumbs over the top.
9. I bake for 10 to 12 minutes, or until the shrimp are pink and fully cooked.
10. I serve the shrimp immediately with pasta, rice, or warm bread.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes (

Variations

• I add fresh lemon juice and chopped parsley for a brighter flavor.
• I sprinkle grated Parmesan cheese over the shrimp before serving.
• I include a pinch of crushed red pepper flakes when I want a little heat.
• I serve the shrimp over linguine or angel hair pasta for a heartier meal.
• I replace the white wine with clam broth if I prefer to cook without wine.

Storage/Reheating

I store leftover shrimp scampi in an airtight container in the refrigerator for up to 2 days. When I’m ready to enjoy it again, I reheat it gently in a 300°F oven for about 5 to 7 minutes or warm it slowly in a skillet over low heat. I avoid overheating because shrimp can become tough. Freezing is not recommended since the texture of both the shrimp and the sauce may change.

FAQs

Can I use frozen shrimp?

I can use frozen shrimp as long as I thaw them completely and pat them dry before cooking.

What is the best wine for shrimp scampi?

I prefer using a dry white wine such as Chardonnay, Pinot Grigio, or Sauvignon Blanc for the best flavor.

Can I make this recipe without wine?

Yes. I can substitute clam broth or chicken broth, although clam broth provides a flavor closer to the original recipe.

What can I serve with shrimp scampi?

I like serving it with pasta, rice, garlic bread, or steamed vegetables to soak up the flavorful butter sauce.

How do I keep the shrimp from becoming rubbery?

I make sure not to overcook the shrimp. I remove them from the oven as soon as they turn pink and opaque.

Conclusion

I always come back to this Red Lobster Shrimp Scampi recipe because it’s quick, comforting, and full of rich garlic butter flavor. Whether I serve it over pasta, alongside warm bread, or with a simple salad, it creates a satisfying restaurant-quality meal at home with very little effort.

Red Lobster Shrimp Scampi Recipe

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This Red Lobster-inspired shrimp scampi features tender shrimp baked in a rich garlic butter and white wine sauce with a golden Italian breadcrumb topping. It’s a quick, restaurant-style seafood dinner that’s ready in just 20 minutes.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Bake
• Cuisine: American
• Diet: Halal

Ingredients

• 1 pound raw shrimp, peeled and deveined
• 1/2 cup unsalted butter
• 3 teaspoons minced garlic
• 1 cup dry white wine
• 1/2 cup Italian breadcrumbs
• 1 tablespoon butter (for the breadcrumbs)

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Instructions

1. Preheat the oven to 350°F (175°C).
2. Melt the 1/2 cup butter in a small saucepan over medium heat.
3. Stir in the minced garlic and cook for 1 to 2 minutes until fragrant, being careful not to brown it.
4. Add the white wine and heat through, then remove from the heat.
5. Melt the remaining tablespoon of butter and combine it with the Italian breadcrumbs.
6. Arrange the shrimp in a single layer in a baking dish.
7. Pour the garlic butter wine sauce evenly over the shrimp.
8. Sprinkle the buttered breadcrumbs over the top.
9. Bake for 10 to 12 minutes, or until the shrimp are pink, opaque, and cooked through.
10. Serve immediately with pasta, rice, or crusty bread.

Notes

• Add fresh lemon juice and chopped parsley for a brighter flavor.
• Sprinkle grated Parmesan cheese over the shrimp before serving.
• Add crushed red pepper flakes for a spicy variation.
• Substitute clam broth for the white wine if preferred.
• Store leftovers in the refrigerator for up to 2 days and reheat gently to avoid overcooking the shrimp.

Nutrition

• Serving Size: 1 serving
• Calories: 420 kcal
• Sugar: 2 g
• Sodium: 710 mg
• Fat: 28 g
• Saturated Fat: 16 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 13 g
• Fiber: 1 g
• Protein: 27 g
• Cholesterol: 245 mg