My Emma absolutely loves Red Lobster. I’m not big on seafood personally, but I can always dive right into a plate of their shrimp scampi. What I don’t like though is the price tag! Oh my gosh! It’s just kinda crazy! That’s why I love this copycat Red Lobster Shrimp Scampi recipe though! It’s a lot cheaper per serving and just as delicious! You’ll save money by making it yourself and your family will get the Red Lobster taste that they’ve grown to love. Serve it with fettuccine and a crusty bread on the side and you’ve got a meal that your family will ask for over and over again! Trust me on tha
This recipe has become one that my family asks me to make over and over again when I’m making my menu plan each month. It’s much better when you can use fresh shrimp, but frozen shrimp works just as well. Fresh shrimp can not only be expensive, but it can be hard to find…especially now that colder weather has set in. Frozen however, is available almost year round.
Copycat Red Lobster Shrimp Scampi
The best part about this recipe is how insanely easy it is to make! You won’t believe it once you get started!
You will need:
- 1 lb medium shrimp, peeled and de-veined
- 1 tablespoon pure olive oil
- 2 tablespoons garlic, finely chopped
- 1 1/2 cups white wine
- 1/2 fresh lemon, Juice only
- 1 teaspoon Italian seasoning
- 1/2 cup of butter, softened
- 1 tablespoon parsley
- 1/2 cup Parmesan cheese, grated
- Heat medium sized skillet over medium high heat. You can tell that your skillet is hot by dropping a water drop onto the surface of the skillet. If it sizzles, your skillet is heated.
- Add olive oil and cook shrimp 3-5 minutes until they’re pink.
- Remove shrimp and set aside then reduce your heat to medium.
- Add garlic and cook for 1-2 minutes then add the white wine and lemon juice and cook until the liquid is reduced to about half.
- Reduce your heat to low, add the Italian seasoning and butter and cook until the butter is fully melted.
- Once your butter is melted, add the parsley to your skillet then add your shrimp back in. Stir gently to coat your shrimp in the sauce and cook on low for a few minutes to heat and allow the sauce to cook to the shrimp a bit.
- Remove your skillet from the heat and cover with your Parmesan cheese.
- Serve hot with a piece of crusty bread and salad
Looking for more easy recipes? You might like these!
- White Chicken Chili
- Homemade Chicken Fingers
- Homemade Graham Crackers
- Slow Cooker Olive Garden Minestrone Soup
- Simple Homemade Pasta Sauce with Meat
- Slow Cooker Chicken Thighs & Veggies
- 1 lb medium shrimp, peeled and de-veined
- 1 tablespoon pure olive oil
- 2 tablespoons garlic, finely chopped
- 1½ cups white wine
- ½ fresh lemon, Juice only
- 1 teaspoon Italian seasoning
- ½ cup of butter, softened
- 1 tablespoon parsley
- ½ cup parmesan cheese, grated
- Heat medium sized skillet over medium high heat. You can tell that your skillet is hot by dropping a water drop onto the surface of the skillet. If it sizzles, your skillet is heated.
- Add olive oil and cook shrimp 3-5 minutes until they're pink.
- Remove shrimp and set aside then reduce your heat to medium.
- Add garlic and cook for 1-2 minutes then add the white wine and lemon juice and cook until the liquid is reduced to about half.
- Reduce your heat to low, add the Italian seasoning and butter and cook until the butter is fully melted.
- Once your butter is melted, add the parsley to your skillet then add your shrimp back in. Stir gently to coat your shrimp in the sauce and cook on low for a few minutes to heat and allow the sauce to cook to the shrimp a bit.
- Remove your skillet from the heat and cover with your parmesean cheese.
- Serve hot with a piece of crusty bread and salad
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Stacy Ott
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I’m Stacy, CEO extraordinaire and 1/4 of the Six Dollar Family. I'm on a journey to become a six figure family and I would love if you came along with me! We'll kick off our shoes, sip sweet tea, eat loads of goodies, save some money and maybe even learn a thing or two along the way!
Loved it-this dish is my favorite at Red Lobster! I have been experimenting with the recipe for a while and I can see from the recipe that i wasn’t using enough white wine (3/4 cup) not enough lemon and did not know to add parmesan cheese either. I have not been to Red Lobster in 10 years+ and I don’t believe they added cheese to the scampi at that time. Thanks so much for this post, it’s very much appreciated and I look forward to making this tomorrow night and enjoying! Thank you so much for sharing.
We went to Red Lobster just last month for the first time in many, manyyears and the prices were high and the portions were small. Like the food but won’t be going back! This looks good. Is there something I can use in place of the white wine?
You can use chicken stock in place of the wine, but it may change the taste a bit. 🙂