Red Lobster Shrimp Scampi: A Delicious Recipe to Try at Home

Red Lobster Shrimp Scampi is a dish that has captured the hearts and palates of seafood lovers everywhere. With its succulent shrimp bathed in a rich garlic butter sauce, this recipe is not just a meal; it’s an experience that transports you to the coastal shores where fresh seafood reigns supreme. Originating from Italian cuisine, shrimp scampi has evolved into a beloved staple in American seafood restaurants, particularly at Red Lobster, where it has become a signature dish.

People adore Red Lobster Shrimp Scampi for its perfect balance of flavors and textures. The tender shrimp, combined with the aromatic garlic and a hint of lemon, creates a symphony of taste that is both comforting and indulgent. Plus, it’s incredibly convenient to prepare, making it an ideal choice for both weeknight dinners and special occasions. Join me as we dive into this delightful recipe that promises to bring a taste of the ocean right to your kitchen!

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 1 lemon, juiced and zested
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste
• 8 ounces linguine or spaghetti
• Grated Parmesan cheese, for serving (optional)

Preparing the Shrimp

1. Start by rinsing the shrimp under cold water. Pat them dry with paper towels to remove excess moisture. This step is crucial as it helps the shrimp sear nicely in the pan. 2. In a large bowl, season the shrimp with salt and pepper. I usually go light on the salt since we’ll be adding more flavors later, but feel free to adjust according to your taste. 3. Set the seasoned shrimp aside while you prepare the other ingredients. This allows the flavors to meld a bit.

Cooking the Pasta

4. Bring a large pot of salted water to a boil. The salt is essential as it flavors the pasta while it cooks. 5. Once the water is boiling, add the linguine or spaghetti. Cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking. 6. Reserve about 1 cup of the pasta cooking water, then drain the pasta in a colander. Do not rinse the pasta, as you want to keep the starch that helps the sauce adhere.

Making the Scampi Sauce

7. In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Allow the butter to melt completely and start to bubble, but be careful not to let it brown. 8. Add the minced garlic to the skillet. Sauté for about 1-2 minutes until fragrant, stirring constantly to prevent burning. The aroma will be heavenly! 9. Next, sprinkle in the red pepper flakes. This adds a nice kick to the dish, but you can adjust the amount based on your spice preference. 10. Pour in the dry white wine and bring it to a simmer. Let it cook for about 2-3 minutes, allowing the alcohol to evaporate and the flavors to concentrate. You want the sauce to reduce slightly. 11. Add the shrimp to the skillet. Cook for about 2-3 minutes on one side until they turn pink, then flip them over and cook for another 2-3 minutes. The shrimp should be opaque and cooked through. Be careful not to overcook them, as they can become rubbery. 12. Once the shrimp are cooked, add the lemon juice and zest. This brightens up the dish and adds a refreshing flavor. Stir everything together to combine.

Combining Pasta and Sauce

13. Add the drained pasta to the skillet with the shrimp and sauce. Toss everything together gently, ensuring the pasta is well coated with the sauce. 14. If the sauce seems too thick, gradually add some of the reserved pasta water, a little at a time, until you reach your desired consistency. The starchy water helps to bind the sauce to the pasta. 15. Stir in the remaining 2 tablespoons of butter and the chopped parsley. This adds richness and a fresh herbaceous note to the dish. Taste and adjust seasoning with more salt and pepper if needed.

Serving the Dish

16. Once everything is well combined and heated through, it’s time to serve! I like to plate the shrimp scampi in shallow bowls for a nice presentation. 17. If you’re feeling fancy, sprinkle some grated Parmesan cheese on top for an extra layer of flavor. It’s optional, but it does add a lovely creaminess. 18. Garnish with additional parsley and a wedge of lemon on the side for those who like an extra squeeze of citrus. 19. Serve immediately while it’s hot, and enjoy the delightful flavors of this Red Lobster-inspired shrimp scampi!

Tips for Perfect Shrimp Scampi

– **Quality of Shrimp**: Always opt for fresh or high-quality frozen shrimp. The better the shrimp, the better the dish will taste. – **Wine Selection**: Use a wine that you enjoy drinking. The flavor of the wine will come through in the dish, so choose one that complements the shrimp. – **P

Conclusion:

In conclusion, this Red Lobster Shrimp Scampi recipe is an absolute must-try for anyone who loves a delicious, buttery, and garlicky seafood dish. The combination of succulent shrimp, fresh herbs, and a rich sauce makes it a standout meal that can easily impress your family and friends. Whether you serve it over a bed of pasta, alongside a crisp salad, or with a side of crusty bread to soak up that delectable sauce, you can’t go wrong with this dish. Feel free to get creative with your serving suggestions! You can add a splash of white wine for an extra layer of flavor, toss in some vegetables like spinach or cherry tomatoes for a pop of color, or even switch up the protein by using scallops or lobster if you’re feeling adventurous. The beauty of this recipe is its versatility, allowing you to tailor it to your taste preferences. I encourage you to give this Red Lobster Shrimp Scampi a try and experience the delightful flavors for yourself. Once you’ve made it, I’d love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your finished dish. Cooking is all about sharing joy and delicious moments, and I can’t wait to see how you make this recipe your own! Print