Garlic Shrimp Scampi from Red Lobster features succulent shrimp sauteed in a garlic butter sauce with hints of white wine and lemon, served over a bed of al dente linguine, garnished with fresh parsley for a vibrant and savory dining experience.
Equipments
- Large skillet or sauté pan
- Medium saucepan
- Large pot
- Colander
- Cutting board
- Chef’s knife
- Lemon zester or grater
- Measuring cups
- Measuring spoons
- Tongs
- Wooden spoon or spatula
- Ladle or pasta fork
- Serving plates or bowls
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 12 oz (340g) linguine
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 6 cloves garlic, minced
- 1/2 cup dry white wine
- 1 lemon, zested and juiced
- 1/4 teaspoon crushed red pepper flakes
- Salt, to taste
- Black pepper, to taste
- 1/4 cup fresh parsley, chopped
Large shrimp should be peeled and deveined to ensure a clean, tender texture that absorbs the garlic butter sauce well. Use dry white wine to balance the richness of the butter and olive oil, enhancing the overall flavor of the dish. Fresh lemon zest and juice are essential for adding brightness and a subtle acidity that complements the shrimp. Minced garlic must be evenly sauteed to avoid bitterness and maximize its savory aroma throughout the linguine. Your Garlic Shrimp Scampi from Red Lobster copycat menu will benefit greatly from these precise ingredient choices to replicate the restaurant's vibrant and savory profile.
Instructions
- Cook linguine in a large pot of salted boiling water until al dente. Drain and set aside.
- Heat butter and olive oil in a large skillet over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Stir in crushed red pepper flakes.
- Add shrimp to the skillet in a single layer; season with salt and pepper.
- Cook shrimp for 1-2 minutes per side, until pink and opaque. Remove shrimp and set aside.
- Pour white wine and lemon juice into the skillet, scraping up any browned bits.
- Simmer the sauce for 2-3 minutes to reduce slightly.
- Return the cooked shrimp to the skillet; add lemon zest and chopped parsley.
- Add drained linguine to the skillet; toss everything together to coat well.
- Adjust seasoning with additional salt and pepper, if needed.
- Serve immediately, garnishing with extra parsley and lemon wedges if desired.
Substitution
Garlic Shrimp Scampi from Red Lobster copycat menu offers a flavorful blend of succulent shrimp cooked in garlic butter with white wine and lemon accents, complemented by fresh parsley over linguine. If you don't have dry white wine on hand, substitute with chicken broth or a splash of apple cider vinegar to maintain acidity in the sauce. You can easily swap linguine for spaghetti or fettuccine based on your pantry staples or preference. To enhance the garlic flavor without overpowering the dish, lightly saute minced garlic before adding other ingredients. Remember to adjust seasoning according to your taste as fresh herbs and crushed red pepper can vary in intensity.
Tips
Ensure shrimp are fully peeled and deveined for the best texture and flavor; overcooking them will make them tough and rubbery. Cook linguine until just al dente to avoid mushy pasta, as it will continue to cook slightly when tossed in the sauce. When adding garlic, watch carefully to prevent burning, as burnt garlic imparts a bitter taste to the dish. Your sauce should reduce enough to coat the shrimp and pasta without becoming watery; use a wooden spoon to scrape up browned bits for extra flavor.
Nutritions
Garlic Shrimp Scampi from Red Lobster is a protein-rich dish, providing approximately 25 grams of protein per serving, mainly from the shrimp. The recipe includes healthy fats from olive oil and unsalted butter, balancing the heart-friendly omega-9 fatty acids with saturated fats. The linguine contributes complex carbohydrates and fiber, delivering sustained energy, while garlic and parsley add antioxidants and anti-inflammatory compounds. Your meal also contains vitamin C from lemon juice and zest, supporting immune function and enhancing overall nutritional value.
Storage
Store leftover Garlic Shrimp Scampi in an airtight container and refrigerate within two hours of cooking to maintain freshness. Ensure the shrimp and linguine are cooled to room temperature before sealing to avoid excess moisture buildup. Use the stored dish within 2 days for the best taste and quality, reheating gently on the stovetop to preserve the garlic butter sauce's flavor.
Variation or Alternatives
You can substitute the linguine with angel hair pasta for a lighter texture that complements the delicate shrimp. Swap dry white wine with chicken broth or vegetable stock for a non-alcoholic version without losing depth of flavor. Incorporate a splash of cream to the sauce for a richer, silkier consistency. For an extra layer of taste, add diced sun-dried tomatoes or a sprinkle of grated Parmesan cheese just before serving.
Allergies
Garlic Shrimp Scampi contains shellfish, which is a common allergen that may cause severe reactions in sensitive individuals. The recipe also includes butter and wine, which can trigger allergies related to dairy and sulfites, respectively. Be sure to inform your server about any allergies to ensure your meal is safe.
Why this recipe?
Garlic Shrimp Scampi from Red Lobster is popular for its perfectly cooked shrimp sauteed in a rich garlic butter sauce, enhanced with fresh herbs and a hint of lemon zest that elevates the flavors. The dish combines tender shrimp with a silky pasta, creating a satisfying and indulgent dining experience that appeals to seafood lovers. Making a copycat version at home lets you customize the seasoning and enjoy this restaurant favorite fresh, saving money while impressing your guests with authentic taste. Your culinary skills will shine as you recreate the vibrant, aromatic profile that makes this dish a standout on the menu.