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RED LOBSTER SHRIMP SCAMPI RECIPE

RED LOBSTER SHRIMP SCAMPI RECIPE

I love Seafood, and if you’re here that means you do too. Nothing is more appealing to me than the smell of shrimp and garlic. Add to that lime juice, white wine, butter, fresh parsley, a few Italian spices, and red pepper flakes, and the best part is parmesan cheese on top, you got yourself a seafood heaven.

RED LOBSTER SHRIMP SCAMPI RECIPE

RED LOBSTER SHRIMP SCAMPI COPYCAT

Garlicky, Tangy, and a bit creamy and spicy, this red lobster shrimp scampi recipe is my go-to meal if I want to spoil my family and me.

The broth that this dish gives goes so well with crusty homemade bread. you’ll want to soak every bit of it.

The trick is to cook your shrimp just for a few minutes to keep them fresh, remove them, make the broth (sauce), and return them to the pan to heat them.

You can even eat them on top of freshly cooked pasta if you prefer a complete meal, but for me, bread is the only way to go!

RED LOBSTER SHRIMP SCAMPI COPYCAT

WHAT TYPE OF SHRIMP TO USE

If you don’t mind peeling and deveining shrimp with whole shrimp. this is why you keep the head and shell to use in a soup or broth.

But if I feel lazy I will go for peeled and deveined shrimp.

If you are feeding a crowd, maybe small to medium-sized shrimp is the way to go, but I would highly recommend using large shrimp if you’re cooking for two.

You can use small shrimp or large gambas.

HOW TO MAKE RED LOBSTER SHRIMP SCAMPI

HOW TO MAKE RED LOBSTER SHRIMP SCAMPI

    1. In a large iron-cast skillet, heat olive oil and cook the shrimp for two minutes on each side. Remove them from heat.

    2. In the skillet, add the minced garlic and cook for just a couple of minutes.

    3. Pour in lime juice and white wine and cook until liquid has been reduced by half. add the red pepper flakes and Italian seasoning.

    4. Reduce the heat to low, and mix in the butter.

    5. When the butter is melted, return the shrimp to the skillet and add the parsley and grated Parmesan cheese.

HOW TO REHEAT RED LOBSTER SHRIMP SCAMPI

If you end up with some leftovers, which I doubt. Store in an airtight container for up to 2 days in the fridge and reheat them in the microwave.

HOW TO REHEAT RED LOBSTER SHRIMP SCAMPI

TIPS AND VARIATIONS

    1. Important things: Remember that food keeps on cooking even after you remove it from heat so keep that in mind when judging the time in which you cook your shrimp. we don’t want to overcook it and make it mushy. another important tip: do not burn garlic. Burnt garlic is bitter and can ruin the dish.

    2. Ok, another important thing: Reduce the heat when you add the butter. if the skillet is too hot the fat in the butter will separate. We want silky smooth broth. you will have a very liquid broth with fat swimming on top

    3. If you want to do a variation on this dish, try adding capers, sliced cherry tomatoes, and olives for a more Mediterranean vibe, or fresh thyme and Dijon mustard for a French twist. Dill and vinegar make quite a difference as well! Add a bit of heavy cream, and you have a divine creamy shrimp sauce for pasta.

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RED LOBSTER SHRIMP SCAMPI RECIPE

RED LOBSTER SHRIMP SCAMPI RECIPE

Yield: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

I love Seafood, and if you’re here that means you do too. Nothing is more appealing to me than the smell of shrimp and garlic. Add to that lime juice, white wine, butter, fresh parsley, a few Italian spices, and red pepper flakes, and the best part is parmesan cheese on top, you got yourself a seafood heaven.

Ingredients

  • 1 pound shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 4 garlic cloves, finely minced
  • 1 ½ cups dry white wine
  • Juice of 1 lime
  • 1 tsp of Italian seasoning
  • ½ tsp of red pepper flakes
  • 6 tbsps of butter
  • 2 tbsps fresh parsley, finely chopped
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. In a large iron-cast skillet, heat olive oil and cook the shrimp for two minutes on each side. Remove them from heat.
  2. To the same skillet, add the minced garlic. There will be some bits and pieces of shrimp stuck to the bottom of the skillet. This is ok. Cook the garlic for about 30 seconds. If you feel you need to add a bit more oil, do so.
  3. Pour in lime juice and the white wine. Cook it until reduced by half.
  4. add the red pepper flakes and Italian seasoning. They need to cook for a bit to release their flavor, just a couple of minutes more.
  5. Reduce the heat to low, let the skillet cool down a bit and when the wine stops simmering, add the butter. Let the butter melt and incorporate it into the wine mixture.
  6. Return the shrimp and their juices to the skillet. Add the chopped parsley and Parmesan cheese, let everything heat through, and serve immediately while still hot.

Notes

1. Important things: Remember that food keeps on cooking even after you remove it from heat so keep that in mind when judging the time in which you cook your shrimp. we don’t want to overcook it and make it mushy. another important tip: do not burn garlic. Burnt garlic is bitter and can ruin the dish.
2. Ok, another important thing: Reduce the heat when you add the butter. if the skillet is too hot the fat in the butter will separate. We want silky smooth broth. you will have a very liquid broth with fat swimming on top
3. If you want to do a variation on this dish, try adding capers, sliced cherry tomatoes, and olives for a more Mediterranean vibe, or fresh thyme and Dijon mustard for a French twist. Dill and vinegar make quite a difference as well! Add a bit of heavy cream, and you have a divine creamy shrimp sauce for

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 301Total Fat: 17gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 197mgSodium: 1011mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 20g

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RED LOBSTER SHRIMP SCAMPI RECIPE
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