How to Make Red Lobster Shrimp Scampi at Home

Red Lobster’s shrimp scampi is a customer favorite, known for its tender shrimp coated in a rich, garlicky butter sauce. This popular restaurant dish can easily be recreated at home with just a few simple ingredients. In this article, I’ll walk you through the entire process of making Red Lobster-style shrimp scampi, from start to finish.

Overview of Red Lobster Shrimp Scampi

Shrimp scampi is an Italian-American dish that typically consists of large shrimp sautéed in butter and garlic Some key features that define Red Lobster’s signature version include

• Extra-large shrimp – The larger shrimp provide a sweeter, more succulent bite compared to smaller shrimp. Look for sizes labeled colossal, jumbo, or extra jumbo.

• Garlic – Generous amounts of garlic give the dish its bold, aromatic flavor Both fresh minced garlic and garlic powder are used

• White wine – A splash of white wine adds a touch of acidity that brightens the buttery sauce.

• Lemon – Bright lemon juice and zest cuts through the richness and enhances the briny seafood flavors.

• Herbs – Parsley and dried oregano or Italian seasoning give an herbal note.

• Butter – Lots of melted butter creates a silky richness.

• Breadcrumbs – Buttery garlic breadcrumbs lend a nice textural crunch.

The end result is tender shrimp cloaked in an ultra-rich, lemony garlic butter sauce that’s indulgent yet bright. Now let’s get cooking!

Ingredients Needed

To make this recipe, you’ll need:

• 1 lb extra jumbo shrimp, peeled and deveined
• 3 tbsp olive oil
• 6 garlic cloves, minced
• 1 tsp garlic powder
• 1⁄4 cup dry white wine
• 1⁄4 cup lemon juice
• 1⁄2 cup butter, cubed
• 2 tbsp chopped parsley
• 1 tsp dried oregano
• 1⁄4 cup panko breadcrumbs
• Salt and pepper

Tip: Look for raw, shell-on shrimp and peel them yourself for maximum freshness. Thaw frozen shrimp overnight in the fridge if not using fresh.

Step-by-Step Instructions

Follow these simple steps for restaurant-quality shrimp scampi.

1. Peel and devein the shrimp

If using shell-on shrimp, peel off the shells, leaving the tails intact if desired. Use a paring knife to slice along the back of each shrimp to expose the digestive vein. Pull out the vein with your fingers and rinse the shrimp under cold water. Pat very dry with paper towels.

2. Start the garlic butter sauce

In a large skillet over medium heat, melt 2 tbsp of the butter with 2 tbsp oil. Add the minced garlic and garlic powder and cook for 1 minute until fragrant.

3. Sear the shrimp

Raise the heat to medium-high. Toss the shrimp with salt and pepper. Add half the shrimp to the skillet in a single layer and cook undisturbed for 1 minute per side until browned. Transfer to a plate. Repeat with remaining shrimp.

4. Deglaze the pan

Pour the white wine and lemon juice into the skillet, scraping any browned bits from the bottom. Let simmer for 2-3 minutes until slightly reduced.

5. Finish the sauce

Reduce heat to medium-low. Whisk in the remaining butter 1 tbsp at a time until incorporated into a creamy sauce. Stir in the parsley, oregano, salt, and pepper.

6. Toast the breadcrumbs

In a small skillet, melt 1 tbsp butter over medium heat. Add panko and toast for 2-3 minutes, stirring frequently, until golden brown.

7. Bring it all together

Add the shrimp back into the sauce and turn to coat. Sprinkle with toasted breadcrumbs. Garnish with lemon wedges and chopped parsley. Serve immediately with cheesy garlic bread or over pasta.

And that’s it – restaurant-worthy shrimp scampi made easy! The key is perfectly cooked shrimp and an ultra-rich garlic butter sauce infused with lemon and herbs. Make it on a special occasion or anytime you get a craving for shrimp scampi. Just be prepared for requests for the recipe!

Frequently Asked Questions

Not sure about some details? Here are answers to some common questions about making shrimp scampi.

Should I use thawed or frozen shrimp?

Either works fine, but for best flavor and texture, thaw frozen shrimp overnight in the fridge before cooking. Don’t skip this step – cooking directly from frozen can lead to overcooked shrimp.

Can I use small or medium shrimp?

For the best texture and presentation, opt for the largest shrimp available. Medium shrimp requires reducing the cooking time slightly. Extra-small shrimp will be overdone using the cooking times in this recipe.

What type of white wine is best?

A dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay works well. Avoid sweet wines. If you don’t have wine, chicken or fish stock can be substituted.

Does the shrimp have to be peeled?

Yes, you’ll need to remove the shell before cooking the shrimp for this recipe. The tails can be left on for presentation if desired. Buy peeled shrimp or peel them yourself.

Can I use garlic powder instead of fresh garlic?

The combination of fresh garlic and garlic powder gives the fullest flavor. Omitting the fresh garlic misses the robust, aromatic component it provides. Use both if possible.

Can I freeze the leftovers?

Yes, you can freeze shrimp scampi for up to 2-3 months. Let cool fully before storing in an airtight container. To reheat, thaw in the refrigerator and gently rewarm on the stovetop over medium-low, adding more butter or lemon juice to moisten.

Now that you’re armed with my tips and step-by-step guidance, you’re ready to impress your family with the ultimate homemade version of Red Lobster’s signature shrimp scampi. Your seafood cravings will be fully satisfied with this easy recipe. Enjoy!