This Easy Red Lobster Shrimp Scampi brings the taste of a classic seafood favorite right to your kitchen with simple ingredients and quick steps. Tender shrimp swim in a garlicky, buttery sauce with a hint of lemon, all tossed with pasta that soaks up the delicious flavors. It’s light, fresh, and packed with that bright zest that makes shrimp scampi such a beloved dish.
I love making this recipe when I want something impressive without spending hours in the kitchen. The shrimp cook super fast, and the sauce comes together in just minutes. I usually add a sprinkle of fresh parsley on top to brighten it up and make it feel extra special. It feels fancy but really, it’s so easy that you can whip it up any night of the week.
One of my favorite ways to serve this dish is with a crunchy slice of garlic bread on the side, perfect for mopping up every last bit of that buttery sauce. It makes dinner feel like a treat, whether you’re sharing it with family or friends. I always find that shrimp scampi disappears fast—I think everyone loves how fresh and flavorful it is without being too heavy.
Key Ingredients & Substitutions
Shrimp: Large shrimp work best for their texture and flavor. If unavailable, medium shrimp are fine, but adjust cooking time. Frozen shrimp can be used—just thaw and pat dry before cooking.
Angel Hair Pasta: This thin pasta cooks quickly and holds the sauce nicely. You can swap in spaghetti, linguine, or fettuccine if preferred.
Butter & Olive Oil: Using both adds richness and helps prevent the butter from burning. If you want less fat, reduce butter or use all olive oil.
Garlic: Fresh garlic is key for that fragrant, punchy flavor. Avoid pre-minced garlic if possible; it lacks brightness.
White Wine or Chicken Broth: White wine adds depth; choose a dry variety like Sauvignon Blanc. For no alcohol, chicken broth tastes great and keeps it flavorful.
Lemon Juice & Parsley: Bright lemon juice and fresh parsley balance the richness. Avoid bottled lemon juice if you can for fresh zing.
How Do You Cook Shrimp Perfectly Without Overcooking?
Shrimp cooks fast—overcooking makes it rubbery. Follow these tips to get tender, juicy shrimp every time:
- Heat oil and butter in a hot skillet before adding shrimp for a good sear.
- Lay shrimp in a single layer so they cook evenly without steaming.
- Cook shrimp about 2 minutes per side; they’re done when pink and slightly firm.
- Flip once; don’t stir constantly to get nice color.
- Remove from heat as soon as cooked; they finish cooking in the hot sauce.
Keeping an eye on the shrimp and cooking them quickly at medium-high heat ensures they stay tender and flavorful.
Equipment You’ll Need
- Large pot – for boiling the pasta quickly and evenly.
- Large skillet or sauté pan – perfect for cooking shrimp and making the sauce in one pan.
- Wooden spoon or heatproof spatula – helps stir garlic and shrimp without scratching your pan.
- Colander – to drain the pasta easily and keep it ready for mixing with the sauce.
- Citrus juicer or reamer (optional) – makes squeezing fresh lemon juice easier and less messy.
Flavor Variations & Add-Ins
- Add cherry tomatoes for a burst of color and sweet acidity that pairs well with garlic and lemon.
- Swap shrimp for scallops or chunks of cooked lobster for a richer seafood experience.
- Stir in baby spinach or arugula at the end for extra greens and a fresh peppery note.
- Mix in a pinch of Italian seasoning or fresh basil if you like a more herbal twist.
Easy Red Lobster Shrimp Scampi
Ingredients You’ll Need:
- 1 lb large shrimp, peeled and deveined (tails on or off, as preferred)
- 8 oz angel hair pasta or spaghetti
- 4 tablespoons unsalted butter
- 4 tablespoons olive oil
- 5 cloves garlic, minced
- ¼ cup fresh parsley, finely chopped
- ¼ teaspoon crushed red pepper flakes (optional, for a slight kick)
- ½ cup dry white wine or chicken broth
- Juice of 1 lemon
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving (optional)
- Lemon wedges, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10 minutes to cook. In just 20 minutes, you’ll have a delicious homemade shrimp scampi ready to enjoy!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the angel hair pasta according to the package instructions until just tender (al dente). Drain the pasta, saving about ¼ cup of the cooking water, and set it aside.
2. Make the Garlic Butter Sauce and Cook Shrimp:
While the pasta cooks, heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the minced garlic and sauté for about 1 minute until fragrant, but don’t let it brown. Add shrimp in a single layer, season with salt, black pepper, and crushed red pepper flakes if you like a little spice. Cook shrimp for about 2 minutes on one side until they turn pink and start to get golden.
3. Finish the Dish:
Flip the shrimp and pour in the white wine or chicken broth. Let it cook 2 more minutes until shrimp are fully cooked and the liquid reduces slightly. Stir in the remaining 2 tablespoons of butter, fresh lemon juice, and parsley. Let the butter melt into the sauce. Then add the cooked pasta to the skillet, tossing gently to coat the noodles in the delicious sauce. Add reserved pasta water if the sauce seems too thick. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with extra parsley, lemon wedges, and a sprinkle of Parmesan cheese if you like.
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to fully thaw the shrimp before cooking. Thaw them overnight in the fridge or place them in a sealed bag submerged in cold water for about 15-20 minutes. Pat them dry to avoid excess moisture in the pan.
Can I Make This Shrimp Scampi Ahead of Time?
You can prep the sauce and cook the shrimp a few hours ahead, then refrigerate separately. Reheat gently on the stove, adding a splash of pasta water or broth to loosen the sauce before tossing with pasta.
What’s the Best Way to Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 2 days. Reheat on the stovetop over low heat, stirring occasionally. Add a bit of liquid if the sauce has thickened too much.
Can I Substitute the White Wine?
Absolutely! If you prefer to skip alcohol, use chicken broth or vegetable broth instead. This still adds great flavor without changing the dish much.
