Shrimp Scampi from Red Lobster features succulent shrimp sauteed in a garlic butter sauce with white wine, lemon, and fresh parsley, served over a bed of perfectly cooked linguine, garnished with a sprinkle of parmesan and a lemon wedge for a vibrant, savory seafood experience.
Equipments
- Large skillet or sauté pan
- Pasta pot
- Colander
- Tongs
- Chef’s knife
- Cutting board
- Garlic press (optional)
- Measuring cups and spoons
- Ladle
- Serving plates or bowls
- Microplane or grater (for parmesan)
- Citrus juicer or reamer (optional)
Ingredients
- 1 lb large shrimp, peeled and deveined
- 8 oz linguine
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 teaspoon crushed red pepper flakes
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated parmesan cheese
- Lemon wedges, for garnish
Using large, peeled, and deveined shrimp ensures a tender texture and quick cooking time for your Shrimp Scampi. Fresh garlic and dry white wine contribute essential aromatic and tangy flavors, while unsalted butter and olive oil create a rich, balanced sauce. Be sure to zest and juice the lemon freshly for the brightest citrus notes, and add crushed red pepper flakes to provide a mild kick. Grated parmesan cheese enhances the dish with a subtle savory depth, best grated with a microplane or grater for fine texture. You can replicate the iconic Shrimp Scampi from Red Lobster at home by carefully balancing these key ingredients and following the recommended cooking techniques.
Instructions
- Bring a large pot of salted water to a boil.
- Cook linguine according to package instructions until al dente; drain and set aside.
- Meanwhile, heat butter and olive oil in a large skillet over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Add shrimp, season with salt and black pepper, and cook until just pink, about 2 minutes per side.
- Pour in white wine and lemon juice; add crushed red pepper flakes and lemon zest.
- Simmer until sauce slightly reduces, about 2-3 minutes.
- Toss in cooked linguine using tongs to combine and coat with sauce.
- Stir in chopped parsley and half of the grated parmesan.
- Taste and adjust seasoning if needed.
- Plate the pasta and shrimp; sprinkle with remaining parmesan.
- Garnish with extra parsley and lemon wedges.
- Serve immediately.
Substitution
Shrimp Scampi from Red Lobster copycat menu can be easily customized based on what you have in your kitchen or dietary preferences. If dry white wine is unavailable or you prefer not to use alcohol, substitute it with low-sodium chicken broth or a splash of lemon juice for similar acidity. When fresh linguine is not accessible, dried linguine or even another pasta shape like fettuccine works well without losing the dish's essence. For a dairy-free option, replace unsalted butter with olive oil or a plant-based butter alternative to maintain richness in the sauce. Your dish will still deliver bold, fresh flavors if you adjust ingredient quantities to balance saltiness, acidity, and spice.
Tips
Ensure your shrimp are fully peeled and deveined to avoid any gritty texture in the dish. Cooking linguine to al dente is crucial for the perfect bite; overcooking will result in mushy pasta that doesn't hold the sauce well. When sauteing garlic, keep an eye on it to prevent burning, which can turn the sauce bitter. For the best flavor balance, gently simmer the white wine and lemon juice mixture until slightly reduced, allowing the sauce to thicken and intensify.
Nutritions
Shrimp Scampi from Red Lobster provides a balanced combination of protein, healthy fats, and carbohydrates. The shrimp delivers a high-quality source of lean protein, essential omega-3 fatty acids, and key vitamins like B12 and selenium. Your serving of linguine adds complex carbohydrates for sustained energy, while olive oil and butter contribute heart-healthy fats and rich flavor. Fresh garlic, lemon, and parsley offer antioxidants and vitamin C, enhancing both the nutritional profile and taste.
Storage
Store leftover Shrimp Scampi in an airtight container and refrigerate within two hours of cooking to maintain freshness. Consume within 2-3 days to ensure optimal flavor and avoid food safety risks associated with seafood. Reheat gently on the stovetop or in the microwave, adding a splash of water or white wine to preserve the buttery sauce's texture.
Variation or Alternatives
You can substitute the white wine with low-sodium chicken broth or a splash of vodka for a different depth of flavor in the sauce. Instead of linguine, opt for fettuccine or angel hair pasta to create a varied texture that complements the shrimp. For a richer sauce, consider adding a tablespoon of heavy cream during the simmering step before tossing the pasta. Alternatively, grill the shrimp separately to add a smoky char, then toss them with the garlic butter sauce just before serving.
Allergies
Shrimp Scampi from Red Lobster contains shellfish, a common allergen that can cause severe reactions in sensitive individuals. The dish also includes dairy from butter and parmesan cheese, and wheat gluten in the linguine, which are potential allergens you should consider. If you have allergies to any of these ingredients, it's important to verify with your server or substitute as needed to avoid adverse reactions.
Why this recipe?
Shrimp Scampi from Red Lobster excels with its perfectly cooked, tender shrimp combined with rich garlic butter and a hint of lemon, creating a flavorful and satisfying dish. The menu item highlights fresh, high-quality seafood paired with a creamy, buttery sauce that enhances the natural sweetness of the shrimp. Trying to make a copycat version allows you to replicate the restaurant's signature taste at home, providing a cost-effective and customizable dining experience. Your efforts in recreating this dish can bring restaurant-quality flavors to your kitchen, impressing family and friends alike.