Description
This Red Lobster Shrimp Scampi recipe delivers tender, garlic-infused shrimp sautéed in a rich butter and olive oil sauce, accented with a hint of red pepper flakes and fresh lemon juice. Cooked quickly on the stovetop, this dish offers an elegant yet easy seafood main course inspired by classic American-Italian flavors. Serve it over pasta, rice, or with crusty bread for a delightful meal.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound large shrimp, peeled and deveined (tails on or off)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Sauce and Cooking
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/4 cup dry white wine or chicken broth
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
To Serve (Optional)
- Grated Parmesan cheese (optional)
- Cooked linguine or angel hair pasta (optional)
Instructions
- Prepare the shrimp: Pat the shrimp dry with paper towels to ensure they sear properly. Lightly season them with salt and black pepper for balanced flavor.
- Sauté aromatics: Heat a large skillet over medium heat. Melt 2 tablespoons of butter along with the olive oil. Add minced garlic and crushed red pepper flakes if using, cooking for about 30 seconds until fragrant but not browned.
- Cook the shrimp: Add the shrimp to the skillet in a single layer. Cook them for 1–2 minutes on each side until they turn pink and are just cooked through. Remove the shrimp from the pan and set aside to prevent overcooking.
- Make the sauce: Pour the white wine or chicken broth and lemon juice into the skillet, scraping up any browned bits from the bottom. Allow the liquid to simmer for 2–3 minutes until slightly reduced and concentrated in flavor.
- Finish the sauce: Stir in the remaining 2 tablespoons of butter until melted and the sauce is smooth and velvety.
- Combine and warm: Return the cooked shrimp to the skillet and toss gently to coat them fully in the garlic butter sauce. Simmer for an additional minute to heat through.
- Garnish and serve: Sprinkle fresh chopped parsley and Parmesan cheese over the shrimp if desired. Serve hot over cooked pasta, rice, or with crusty bread for soaking up the flavorful sauce.
Notes
- For added richness, incorporate a splash of heavy cream into the sauce before returning the shrimp to the pan.
- This dish cooks very fast — have all ingredients prepped and ready before you start cooking.
- You can adjust the crushed red pepper flakes to control the heat level to your preference.
- Using dry white wine adds depth to the sauce, but chicken broth is a good substitute if preferred.
- Serve immediately for best texture and flavor.
