There's something irresistible about the buttery, garlicky aroma of shrimp scampi sizzling in a skillet—it instantly transports you to a cozy seaside restaurant. This Red Lobster copycat version brings all the indulgence of the original dish right into your own kitchen, minus the hefty bill or wait time.

I first fell in love with Red Lobster’s shrimp scampi during a family birthday dinner, and it became my go-to order ever since. After a little trial and error, I finally cracked the code for recreating it at home—and let me tell you, it’s dangerously good. Perfectly sautéed shrimp bathed in garlic butter with a hint of white wine, tossed over tender linguine? Yes, please.

Let’s dive into why this recipe needs to be on your weeknight rotation.

Why You'll Love This Red Lobster Shrimp Scampi

Get ready to fall head over heels for your new favorite seafood pasta. This shrimp scampi copycat tastes just like the restaurant version—maybe even better—and it's surprisingly easy to pull off in your own kitchen.

First of all, it’s quick. From start to finish, this dish comes together in about 30 minutes, making it perfect for those nights when you’re short on time but still want something that feels special. No need to spend hours at the stove to get a restaurant-quality dinner on the table.

It’s also incredibly easy. No complicated techniques or hard-to-find ingredients here. Just a handful of pantry staples, a good skillet, and a little bit of love are all you need to make magic happen.

Let’s talk about flavor. The rich garlic butter sauce, kissed with a splash of dry white wine and finished with lemon juice, is absolute perfection. It clings to the shrimp and pasta beautifully, delivering bold, comforting flavor in every bite.

And yes—it’s absolutely budget-friendly. A meal like this at Red Lobster could easily set you back $20+ per plate. At home, you can serve a family of four for a fraction of the cost. Plus, you can customize it to your heart’s content.

Now that your mouth is watering, let’s take a closer look at the simple ingredients that make this dish shine.

Ingredients Notes

The magic of this Red Lobster shrimp scampi lies in the balance of its ingredients. Each one plays an important role in building layers of rich, garlicky flavor, making this dish a true standout.

Shrimp is the star of the show, and for best results, use large or extra-large raw shrimp, peeled and deveined. Tail-on shrimp make for a more authentic presentation, but you can remove them for easier eating. Be sure not to overcook the shrimp—they should be just pink and opaque for the perfect juicy bite.

Garlic adds that signature bold, aromatic flavor. Use fresh minced garlic if possible—about 4 to 5 cloves should do it. If you're a garlic lover (like me), don’t be shy about adding an extra clove or two for good measure.

Butter and olive oil form the base of the luscious scampi sauce. The butter brings richness, while the olive oil keeps it from becoming too heavy. Together, they create the perfect balance that coats the shrimp and pasta without being greasy.

White wine adds that subtle acidity and complexity that makes the sauce taste restaurant-worthy. Go for a dry white wine like Pinot Grigio or Sauvignon Blanc. Don’t worry—the alcohol cooks off, leaving behind just the flavor. If you prefer not to use wine, chicken broth is a solid substitute.

Lemon juice and parsley bring a pop of brightness that balances the richness of the sauce. Fresh lemon juice is key here—skip the bottled stuff if you can. And don’t underestimate the fresh parsley garnish. It adds color and a light herbal touch that elevates the entire dish.

You’ll also want to have linguine or angel hair pasta on hand to serve with the scampi. As for equipment, a large non-stick skillet and a pot for boiling pasta are all you really need.

How To Make This Red Lobster Shrimp Scampi

Recreating this classic shrimp scampi at home is surprisingly simple, and it all comes together in just a few steps. Let me walk you through the process so you can nail it every time.

Start by bringing a large pot of salted water to a boil. Cook your pasta of choice—linguine is my go-to—until al dente. Drain the pasta, reserving about ½ cup of the pasta water, and set it aside while you focus on the shrimp.

While the pasta cooks, heat a large skillet over medium heat. Add a combination of butter and olive oil to the pan and let it melt until the mixture is bubbling gently. Toss in the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic—it should be golden, not brown.

Add your shrimp in a single layer and season with a pinch of salt and pepper. Let them cook for 1-2 minutes on each side until they’re just pink and no longer translucent. You don’t want to overcook them—shrimp can go from tender to rubbery fast. Once cooked, remove the shrimp and set them aside.

Pour the white wine into the skillet and use a wooden spoon to deglaze the pan, scraping up all those tasty browned bits from the bottom. Let the wine simmer for a couple of minutes until slightly reduced, then add more butter and a splash of lemon juice to build your sauce.

Return the shrimp to the pan, along with the cooked pasta. Toss everything together so the noodles are well coated in that garlicky, buttery goodness. If the sauce seems too thick, add a splash of reserved pasta water to loosen it up.

The whole dish should take about 25-30 minutes from start to finish. You’ll know it’s ready when your kitchen smells like heaven and the sauce glistens over each twirl of pasta.

Storage Options

Got leftovers? Lucky you. Shrimp scampi stores surprisingly well and makes a great lunch the next day.

Transfer any leftovers to an airtight container and store in the fridge for up to 3 days. The pasta will soak up some of the sauce as it sits, but the flavor stays intact.

To freeze, remove the shrimp from the pasta and store them separately. Shrimp can become rubbery when reheated from frozen, so it’s best to thaw overnight and warm gently. Freeze for up to 1 month in airtight containers.

When reheating, use a skillet over low heat with a splash of water or broth to loosen the sauce. Microwave works too, but keep the heat low and stir often to avoid overcooking the shrimp.

Variations and Substitutions

One of the best things about shrimp scampi is how adaptable it is. You can easily tweak the ingredients to fit your taste—or just to use what you already have on hand.

If you're not a fan of shrimp, try swapping in scallops or chunks of white fish. Even chicken breast cut into thin strips works beautifully in this garlicky sauce.

For a creamy version, stir in a splash of heavy cream at the end along with the lemon juice. It creates a velvety texture that clings to the pasta and feels ultra indulgent.

No white wine? No problem. Chicken broth or vegetable broth makes a great substitute, and you’ll still get a savory, flavorful sauce.

You can also kick up the heat with a pinch of red pepper flakes or a dash of hot sauce. It adds a little zing that pairs beautifully with the garlic and lemon.

Don’t be afraid to experiment. Add mushrooms, spinach, or even sun-dried tomatoes to mix things up. The base of this recipe is so solid, it plays well with all kinds of flavors.