Seafood
Red Lobster Inspired Garlic Shrimp Scampi
Plump shrimp broiled in a bright garlic, lemon, white-wine, and parsley butter for a fast seafood entree with plenty of sauce for bread.
Inspired by Red Lobster
Prep
15 min
Cook
12 min
Serves
4 servings
Difficulty
Easy
Pantry match
Uses the current servings and temporary recipe changes.
Missing 12 ingredients
- • 1 1/2 pounds jumbo shrimp, peeled and deveined with tails on
- • 3/4 teaspoon kosher salt
- • 1/4 teaspoon black pepper
- • 1/4 teaspoon sweet paprika
- • 1 tablespoon olive oil
- • 6 tablespoons unsalted butter, divided
- • 5 garlic cloves, finely minced
- • 1/2 cup dry white wine or low-sodium chicken broth
- • 1 teaspoon Worcestershire sauce
- • 1 tablespoon finely grated lemon zest
- • 3 tablespoons fresh lemon juice
- • 3 tablespoons chopped flat-leaf parsley
View ingredient-by-ingredient match
- 1 1/2 pounds jumbo shrimp, peeled and deveined with tails onMissing
- 3/4 teaspoon kosher saltMissing
- 1/4 teaspoon black pepperMissing
- 1/4 teaspoon sweet paprikaMissing
- 1 tablespoon olive oilMissing
- 6 tablespoons unsalted butter, dividedMissing
- 5 garlic cloves, finely mincedMissing
- 1/2 cup dry white wine or low-sodium chicken brothMissing
- 1 teaspoon Worcestershire sauceMissing
- 1 tablespoon finely grated lemon zestMissing
- 3 tablespoons fresh lemon juiceMissing
- 3 tablespoons chopped flat-leaf parsleyMissing
Optional ingredients are not counted as required.
Cook smarter
- Read the full method once before starting.
- Prep ingredients first for a smoother cook.
- Use the print button for a cleaner kitchen copy.
Guided cooking
Cook one clear step at a time
Your place is saved on this device.
Method
Recipe notes
This unofficial recreation emphasizes the familiar garlic-butter and lemon profile with a quick broiler finish that lightly browns the shrimp. Reducing the wine or broth before mounting with butter creates concentrated flavor without overcooking the seafood.
Planning, storage, and serving
Storage and reheating
Refrigerate shrimp and sauce within 2 hours in a shallow covered container for up to 2 days. Reheat gently in a skillet only until 145°F; boiling the leftovers makes the shrimp tough and can separate the butter sauce.
Make-ahead tips
Peel and devein the shrimp up to 1 day ahead and keep them very cold. Mince garlic, zest lemon, and chop parsley several hours ahead, but cook and butter-finish the sauce immediately before serving.
What to serve with it
- - Warm crusty bread
- - Angel hair pasta
- - Roasted asparagus
Equipment needed
- - Wide oven-safe skillet
- - Microplane or fine grater
- - Instant-read thermometer
Difficulty explained
The sauce uses simple ingredients and cooks quickly; careful timing prevents both browned garlic and rubbery shrimp.
Recipe calculator
Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Plant-based butter
Use a firm, baking-style plant butter in the same amount.
Vegetable broth
Use the same amount of a full-flavored low-sodium vegetable broth.
Olive oil
For savory recipes, use 3 tablespoons olive oil for every 4 tablespoons butter.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Wet shrimp release water under the broiler, diluting the sauce and preventing light browning.
- Browning minced garlic makes the entire butter sauce bitter, so cook it for only about 30 seconds.
- Leaving shrimp in the broiler after they curl tightly produces a rubbery texture; use temperature rather than color alone.
Nutrition Context
- Shrimp provides lean protein, while butter supplies most of the calories and saturated fat in the dish.
- Serving the concentrated sauce with vegetables or a measured amount of bread keeps the meal balanced.
FAQ
Can I make scampi without wine?
Yes. Low-sodium chicken broth works well; add an extra teaspoon of lemon juice at the end for brightness.
Why did my butter sauce separate?
Reduce the liquid first, remove the pan from direct heat, and swirl in butter gradually rather than boiling it.
Should shrimp tails stay on?
Tails add visual appeal and a little shell flavor, but you may remove them completely for easier eating.
How do I know shrimp are done?
They should be opaque, gently C-shaped, and register 145°F; tightly curled shrimp are usually overcooked.
Can I serve this over pasta?
Yes. Toss hot angel hair with some sauce and reserved pasta water, then place the shrimp on top.
What sides pair best with this dish?
Good pairings include Warm crusty bread; Angel hair pasta; Roasted asparagus. Choose one or two based on how substantial you want the meal to be.