Picture stepping into Red Lobster, the aroma of butter and garlic rising up through your nostrils, and there before you: a plate of steaming fresh shrimp scampi, plump shrimp buried in a gleaming, garlicky sauce. It’s a dish that has been a long-time fixture on the favourite list for decades, a seafood standard that envelops the taste buds in the warmth of a hug from the ocean. It’s not to be eaten instead, it’s an experience, a fleeting moment of decadence that transforms the ordinary meal into one to remember. Why so memorable? Let’s discover what’s behind the magic of Red Lobster’s shrimp scampi and why it has us all hooked.
Essentially, shrimp scampi is all about balance those clammy, juicy shrimp with sauce that’s rich but bright, creamy but acidic. It’s a humble dish but one packed with a universe of cookery know-how. We’re opening the America’s Test Kitchen doors today to demonstrate not just how to prepare it, but why each step and element is essential. You’re a novice cook in the kitchen or a seasoned chef; this is your ticket to mastering at the restaurant level scampi that will leave everyone around the dinner table green with envy.
This isn’t no drill about tossing’ shrimp into a pan this is a drill about cracking’ the code on the art and science of a dish that’s stolen hearts for years. Every little thing counts, from the shrimp itself to how the sauce all comes together. Prepare to crack the code and enjoy Red Lobster in your kitchen.
The Star of the Show: Finding the Perfect Shrimp
We’re beginning with the star of shrimp scampi: the shrimp. Red Lobster isn’t taking any chances by employing fresh, quality shrimp so every bite you take is succulent and full of flavour. If you want to make this yourself, you’ll need large, peeled and deveined shrimp, preferably wild-caught for that natural salty sweetness. Why large? They’ll be more uniformly cooked, remain juicy, and provide that great bite that makes scampi worth eating. Those minuscule shrimp cook too fast and end up rubbery instead of mellow.
If you’re using frozen shrimp (and who are we kidding, we all are), they have to be thawed. Speed tip: let them soak in a bowl of ice water for 20 minutes, or refrigerate overnight. Never add wet shrimp to a hot pan it will steam instead of sear, and you’ll sacrifice that golden, caramelized crust. And whether you purchase pre-peeled or peeling them yourself, dry out that shrimp on paper towels. It’s a simple step that makes a big difference, so the shrimp will brown up nicely and absorb the flavour of the sauce.
- Wild-caught victories: They’ll be superior-tasting and superior for the environment compared to farm-raised.
- Think big: Large shrimp (16-20 per pound) provide even cooking and velvety texture.
- Crash course in first aid: Defrosting in refrigerator or cold water eliminates pan moisture.
- Dry best: Drying shrimp contributes browning and flavour.
The shrimp is the foundation of this dish, and getting it right sets the stage for everything else. Think of it like choosing the best canvas for a painting start with quality, and the rest of the masterpiece will come together effortlessly. With the right shrimp, you’re already halfway to scampi perfection.
Shrimp Scampi with Linguini
Equipment
- 1 Large Stockpot
- 1 Large Skillet
- 1 Chef’s knife
- 1 Cutting Board
- 1 Tongs or Large Spoon
Ingredients
Main
- 1 pound linguini
- 4 tablespoons butter
- 4 tablespoons extra-virgin olive oil plus more for drizzling
- 2 shallots finely diced
- 2 cloves garlic minced
- Pinch red pepper flakes optional
- 1 pound shrimp peeled and deveined
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- Juice of 1 lemon
- 1/4 cup finely chopped parsley leaves
Instructions
- For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
- Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
Notes
The Heart of the Sauce: Butter’s Big Moment
And last, onto the finest part of shrimp scampi: that buttery, rich sauce. Red Lobster constructs theirs nearly entirely out of butter, and it can’t be faulted here is not excess, but making it possible to get a rich, creamy consistency that sticks to every single shrimp. Do it with good-quality unsalted butter so you can salt it yourself but still contribute a bright, nutty flavour. As the butter crackles and bubbles, its milk solids sweetly caramelize in the background, a slightly otherworldly richness that must be accepted.
Butter doesn’t perform solo like a solo star, however. Most recipes, including Red Lobster recipes, incorporate it in conjunction with a pinch of olive oil. Why? Since above the smoke point is higher with olive oil, then the butter won’t burn so quickly, and you are able to heat on a higher setting without sacrificing that fabulous flavour. Together, they make a good but balanced sauce, spreading the garlic and other taste more or less evenly throughout the dish. You’ll be able to tell the difference if you employ good butter, it is like the difference between being shaken hands and being hugged.
- Unsalted butter: Puts you in control of seasoning and with a purer flavour.
- Olive oil kick: Stalls burning at bay and provides a silky, balanced richness.
- Flavour carrier: Fat-soluble flavour like garlic is carried by butter through the sauce.
- Quality matters: Indulge in quality butter for a discernible kick.
This buttery base is what makes the sauce so craveable, wrapping the shrimp in a glossy, flavourful embrace. It’s not just about taste it’s about creating a texture and depth that elevates the dish from good to unforgettable. With butter as your foundation, you’re building a sauce that’s pure magic.
Red Lobster Shrimp Scampi recipes
Equipment
- 1 Large Saute Pan Preferably stainless steel or cast iron for even heat.
- 1 Cutting Board
- 1 Chef’s knife
- 1 Whisk
- 1 Measuring Cups/Spoons
Ingredients
Main
- 1 cup white wine
- 1/2 cup unsalted butter
- 3 teaspoons minced garlic
- 1 pound shrimp
Instructions
- Pat the shrimp dry with paper towels; this helps them sear better.
- In a large sauté pan, melt the unsalted butter over medium heat.
- Add the minced garlic to the pan and sauté for about 1 minute until fragrant, being careful not to brown it.
- Pour in the white wine and bring to a gentle simmer, allowing it to reduce slightly for 2-3 minutes.
- Increase the heat to medium-high and add the shrimp to the pan in a single layer.
- Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque, ensuring not to overcook.
- Stir the sauce gently to coat all the shrimp.
- Remove from heat immediately.
- Taste and adjust seasoning if needed, though with butter and wine, it’s often perfect as is.
- Serve hot, perhaps with crusty bread for dipping or over pasta.
Notes
Garlic: The Pungent, Aromatic Star
As the butter is to shrimp scampi, garlic is its equal. Red Lobster’s gets its garlicky, nose-burning zip, and justifiably so, with 4 or 5 raw cloves of garlic that are minced to a degree that extracts all the possible aroma. It must be fresh; that jarred, pre-minced stuff in the supermarket just can’t produce the same oomph. Those small containers of minced garlic spoil on you and you’re left with a wishy-washy sauce. Raw garlic, conversely, delivers a crunchy, pungent zing that characterizes the dish.
The secret to garlic is to cook it. You need to cook it long and slow in the butter and oil for around 30 seconds, until it’s redolent. Burn it, and you will be left with a bitter travesty that will ruin the whole sauce. It’s a short but critical step use medium heat, stir constantly, and rely on your nose. When that garlicky aroma hits, you’re ready to move on. This careful handling ensures the garlic infuses the sauce with its full, robust flavour without overpowering the dish.
- Fresh is best: Pre-minced garlic lacks the punch of freshly minced cloves.
- Fine mince: More pieces release more flavor and integrate into the sauce.
- Quick sauté: Cook briefly until aromatic to prevent bitter, burnt flavors.
- Generous amount: 4-5 cloves to ensure traditional, strong scampi flavor.
Garlic is the spark that makes shrimp scampi sing, bringing warmth and depth to every bite. It’s not just a seasoning it’s a game-changer that ties the dish together. Get this step right, and you’re on your way to a sauce that’s as bold and inviting as Red Lobster’s.
Red Lobster Shrimp Scampi recipes
Equipment
- 1 Large Saute Pan Preferably stainless steel or cast iron for even heat.
- 1 Cutting Board
- 1 Chef’s knife
- 1 Whisk
- 1 Measuring Cups/Spoons
Ingredients
Main
- 1 cup white wine
- 1/2 cup unsalted butter
- 3 teaspoons minced garlic
- 1 pound shrimp
Instructions
- Pat the shrimp dry with paper towels; this helps them sear better.
- In a large sauté pan, melt the unsalted butter over medium heat.
- Add the minced garlic to the pan and sauté for about 1 minute until fragrant, being careful not to brown it.
- Pour in the white wine and bring to a gentle simmer, allowing it to reduce slightly for 2-3 minutes.
- Increase the heat to medium-high and add the shrimp to the pan in a single layer.
- Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque, ensuring not to overcook.
- Stir the sauce gently to coat all the shrimp.
- Remove from heat immediately.
- Taste and adjust seasoning if needed, though with butter and wine, it’s often perfect as is.
- Serve hot, perhaps with crusty bread for dipping or over pasta.
Notes
White Wine: The Crisp, Flavorful Twist
No scampi would be complete without the white wine splash, and Red Lobster accomplishes this step to perfection. The wine a dry Sauvignon Blanc or Pinot Grigio provides a tart acidity that slices through the richness of butter and garlic so the sauce isn’t cloyingly rich. But flavor is only half of it; magic in the wine happens when you deglaze the pan, stirring up the syrupy brown bits (also known as fond) that are left behind when you brown the shrimp. Brown bits are umami gold, employed to add depth into the sauce that is simply indelible.
Reduce the wine for 2-3 minutes, or even 4-5 minutes to halve it, intensifying its flavors and burning off the sharpness of the alcohol. If you’re avoiding alcohol, chicken broth works as a savory substitute, though it won’t match the wine’s tangy complexity. Either way, this step is about building layers of flavor, turning a simple sauce into something restaurant-worthy. Choose a wine you’d sip while cooking it’s a small touch that makes a big difference.
- Balance of acidity: Wine lightens the sauce, skim richness of butter.
- Fond scraping up: Deglazing function contributes umami richness to the sauce.
- Reduction key: Reducing liquid volume by cooking makes the sauce denser and more concentrated.
- Non-alcoholic substitute: Chicken broth adds savor but fewer acidities.
The wine’s zesty kick is what keeps shrimp scampi lively and balanced, preventing it from being just another heavy dish. It’s like a splash of sunshine in every bite, elevating the sauce to a level that feels both sophisticated and comforting. With this step, you’re not just cooking you’re crafting a masterpiece.
Marinated Wild-Caught Shrimp Recipe
Equipment
- 1 Mixing Bowl
- 1 Grater For celery
- 1 Chef’s knife For mincing garlic and preparing shrimp
- 1 Citrus Juicer For lime
- 1 Large skillet or frying pan
Ingredients
Main
- 1 lb Wild-Caught Shrimp 15-20
- 1 Lime
- 1 tsp Primal Palate Seafood Seasoning
- 1/2 tsp Red Pepper Flakes
- 1/4 tsp Red Chili Powder optional: 1/2 tsp for more spice
- 1 Celery Stalk grated
- 3 Garlic Cloves minced
- 1 Tbsp Avocado Oil
Instructions
- If not already done, peel and devein the shrimp, then rinse under cold water and pat thoroughly dry with paper towels.
- In a medium mixing bowl, combine the juice of one lime, seafood seasoning, red pepper flakes, red chili powder (if desired for extra spice), grated celery, minced garlic, and avocado oil. Whisk well to create the marinade.
- Add the prepared, dried shrimp to the marinade, tossing gently to ensure each piece is evenly coated.
- Cover the bowl and refrigerate for 15 to 30 minutes to allow the flavors to infuse. Avoid marinating for longer than 45 minutes to prevent the lime juice from affecting the texture of the shrimp.
- Heat a large skillet or frying pan over medium-high heat until it is quite hot but not smoking.
- Add the marinated shrimp to the hot skillet in a single layer. Do not overcrowd the pan; cook in batches if necessary to maintain high heat and ensure proper searing.
- Sauté the shrimp for 2-3 minutes per side, or until they turn opaque pink and are just cooked through. Avoid overcooking, which will make them tough and rubbery.
- Remove the cooked shrimp from the pan immediately and transfer them to a serving dish.
- Serve hot as a main course with your preferred side dishes, or as a flavorful appetizer.
Notes
Lemon Juice: The Zesty Game-Changer
A squirt of lemon juice is Red Lobster scampi shrimp’s hidden ingredient, a grateful splash of citrusy tartness that ties everything together. Added towards the end of cooking time, it PUSHES its way through buttery richness and elevates the garlic and wine to become more assertive, delivering an even flavor profile. That zesty zip makes each bite a separate entity, like a small summer explosion regardless of the season. For a kick, toss in some of the lemon zest those pungent oils bring an unjamming floral note that’s fairy magic.
It’s timing. Put in the lemon juice too early, and its light citrus taste evaporates; put it in too late, and it won’t incorporate into the sauce. Half-squeeze a lemon at serving time is ideal. It’s the finishing touch that makes the dish go from incompletion to completion, as if the last brush stroke on a painting.
- Bright lift: Lemon juice lightens heavy garlic and butter flavors.
- Late addition: Added late to preserve its strong, zesty bite.
- Zest option: Lemon zest contributes fiery depth for added kick.
- Balance is best: Too much will be overpowering; a half lemon works best.
Lemon juice is the hidden little secret that gets shrimp scampi done, and it turns an opressive dish into a bright and decidedly avoidable one. It’s something even the most basic ingredients can do if done intentionally. Your scampi will be as in-your-face bright as Red Lobster’s with this added.
Squid and Shrimp Fideuà with Allioli
Equipment
- 1 Mortar and Pestle Alternatively, an immersion blender or small food processor can be used for faster emulsification.
- 1 Small Mixing Bowl If using a whisk or immersion blender.
- 1 Whisk If preparing manually, a good sturdy whisk is essential.
- 1 Measuring Spoons
- 1 Measuring Cups
Ingredients
Main
- 1 to 2 small garlic cloves
- ½ teaspoon kosher salt
- 1 large egg yolk
- ½ cup neutral oil such as grapeseed
- 1 to 3 teaspoons water
- ½ cup extra-virgin olive oil
Instructions
- Peel and finely mince the garlic cloves, then place them in a mortar with the kosher salt.
- Pound the garlic and salt with a pestle until a smooth, fine paste is achieved. (If using a food processor, blend until very fine).
- Add the egg yolk to the garlic paste and mix thoroughly, either with the pestle or by whisking/blending.
- While continuously whisking vigorously (or with the food processor running on low), slowly drizzle in the neutral oil in a thin, steady stream until fully incorporated and the mixture begins to thicken.
- Continue slowly adding the extra-virgin olive oil in the same manner, maintaining the emulsion until all oil is incorporated and the allioli is thick and creamy.
- If the allioli becomes too thick, or to achieve a desired looser consistency, gradually whisk in 1 to 3 teaspoons of water, a few drops at a time, until the texture is perfect.
- Taste the allioli and adjust for salt if necessary. Serve immediately or store covered in the refrigerator.
- For best flavor, allow the allioli to rest for at least 30 minutes before serving to let the flavors meld.
Notes
Fresh Herbs and a Hint of Heat
Its vibrant color and recent, herbaceous flavor are the crowning glory, or final seasoning, which provide zip to Red Lobster’s scampi shrimp. Incorporated near the end of cooking, it does not overwhelm the sauce with richness, providing a pleasant relief from garlic and butter richness. A pleasing visage, but more than that too parsley’s understated flavor completes the dish, every bite balanced and satisfying. For extra kick, a few red pepper flakes (1/4 to 1 teaspoon, to taste) provide a gentle heat that doesn’t overwhelm the sauce.
You can try other herbs, of course, and basil or oregano would be a good twist but parsley is the classic for a reason. It’s not overwhelming to the delicacy of the dish but is a wonderful depth of richness. The red pepper flakes are simply for kicks, but they’re a good addition in getting creative with the scampi and only having a little bit of heat without having a spice war.
- Function of parsley: Contributes freshness, color, and balancing herbaceousness.
- Spice heat: Red pepper flakes introduce variable, moderate heat.
- Basil or oregano can be used in place of herbs: These will introduce a provocative note if desired.
- Timing is everything: Add herbs towards the end to trap flavors.
These last-minute touches parsley and a little heat provide that professional, personal touch. They’re the salt to a cocktail, background flavor without altering the personality. Added to your scampi, your meal won’t merely taste like it was prepared in Red Lobster’s kitchen but look it as well.
New Orleans-Style Barbecue Shrimp from ‘Mastering the Art of Southern Cooking’
Equipment
- 1 Large Skillet or Sauté Pan
- 1 Cutting Board
- 1 Chef’s knife
- 1 Tongs or Wooden Spoon
- 1 Measuring Spoons and Cups
Ingredients
Main
- 2 pounds large head-on shrimp
- 2 tablespoons Creole Seasoning or commercial seafood seasoning divided
- 1 tablespoon oil cook’s preference
- 1 large garlic head cloves chopped
- 2 tablespoons chopped fresh rosemary
- 3 tablespoons Worcestershire sauce
- 3 tablespoons hot sauce
- 1 lemon quartered (juice removed and reserved)
- 1/3 cup beer
- Salt
- Freshly ground black pepper
- 1/2 cup butter room temperature
- Crusty bread for serving
Instructions
- Pat shrimp dry and season with half of the Creole seasoning, salt, and pepper.
- Heat oil in a large skillet over medium-high heat. Add garlic and rosemary, cooking until fragrant, about 1 minute.
- Add the remaining Creole seasoning, Worcestershire sauce, hot sauce, reserved lemon juice, and beer. Bring to a simmer.
- Reduce heat to medium-low and cook for 5-7 minutes, allowing the sauce to slightly thicken and flavors to meld.
- Increase heat to high, add the seasoned shrimp to the skillet, and cook, stirring occasionally, until pink and just cooked through, about 3-5 minutes.
- Remove the skillet from the heat. Gradually whisk in the room-temperature butter, one tablespoon at a time, until completely melted and incorporated, creating a rich, emulsified sauce.
- Squeeze the quartered lemon directly into the sauce. Taste and adjust seasoning with salt, pepper, or additional hot sauce if needed.
- Serve immediately directly from the skillet or transferred to a warm platter, garnished with fresh lemon wedges.
- Serve with plenty of crusty bread for dipping into the flavorful sauce.
Notes
The Perfect Pasta: Al Dente All the Way
The scampi pasta itself, incidentally, is no sidekick but the platform on which the whole meal is built. Red Lobster crowns its scampi with linguine, fettuccine, or spaghetti, always al dente, i.e., with just a trace of firm, pleasing chew. Why al dente? Because it holds its shape, offers a good chew, and allows the sauce to cling to every strand without turning mushy. Scampi that is overcooked is a sin against the pasta it soaks up too much sauce and crumbles into bits, losing the texture of the dish.
Boil linguine in salt water (water as salty as the ocean), and half-drain it before it’s al dente it’ll keep cooking once tossed with hot sauce. Al dente starch gives the sauce something to emulsify so that the sauce will be intact and smooth. Whether you cook linguine for fancy or spaghetti for comfort, most importantly, you’ll have that toothy, firm texture that makes every bite just right.
- Al dente texture: Al dente firm pasta will never feel mushy to the touch when it’s combined with the sauce.
- Salted water: Both season the pasta and the final taste.
- Starch magic: The al dente texture of the pasta allows the sauce to cling for a silky feel.
- Classic choices: Linguine, fettuccine, or spaghetti are Red Lobster favorites.
The right pasta, cooked just right, is what makes shrimp scampi a complete meal. It’s not just a base it’s a partner that elevates the shrimp and sauce into something truly special. Nail this step, and you’re serving a dish that’s as good as (or better than) the restaurant version.
Low-Carb Cassava Crepes
Equipment
- 1 Mixing Bowl Medium-sized for batter preparation
- 1 Whisk For smooth, lump-free batter
- 1 Measuring Cups and Spoons For accurate ingredient portions
- 1 Nonstick Crepe Pan or Skillet Essential for even cooking and easy flipping
- 1 Ladle or 1/4 cup measure For consistent batter portioning
Ingredients
Main
- 1 cup milk
- 2 egg whites
- 2 tablespoons melted butter
- 1 tablespoon white sugar
- 2 teaspoons lemon juice
- 1 pinch salt
- 1 ⅓ cups cassava flour
Instructions
- Mix milk, egg whites, butter, sugar, lemon juice, and salt together. Gradually add cassava flour, mixing until well combined and no longer lumpy. Batter should be very thin but thick enough to coat a spoon.
- Preheat a nonstick pan over medium-low heat. Add about 1/4 cup batter to pan and immediately swirl the pan until crepe is as thin as possible. Cook until barely golden brown, about 3 minutes on each side. Plate crepe and repeat with remaining batter.
Notes
Mastering the Sauté: Cooking Shrimp Like a Pro
Cooking the shrimp is where the rubber meets the road in shrimp scampi. Begin with a hot pan, olive oil, and one layer of shrimp don’t crowd the pan, or they’ll steam rather than sear. Sear 2-3 minutes on each side, until they barely begin to turn pinkish and opaque. The nemesis here is overcooking; it causes that luscious shrimp to be hard and rubbery. If your pan is small, then cook in batches so that the heat is high and sear perfectly.
After they’re prepared, reserve the shrimp and make the sauce. Reduce the heat to medium, melt your butter, and sauté your garlic 30 seconds until it is fragrant. Now add white wine, scraping up all the great browned bits. Step-by-step attention will mean every shrimp cooked just right and the sauce so darn good, it’s like Red Lobster.
- Searing on hot pan with oil: It creates a golden, rich crust.
- No crowning: Cook them in one layer so that they won’t steam.
- Short cooking time: 2-3 minutes each side will keep the softness of shrimp.
- Deglazing trick: Scrape fond for best flavor in the sauce.
Saute mastery is all about technique and timing, and humble shrimp become show-stopper fare. This is where you’re the inner chef and craft a dish that’s not only great-tasting, but gorgeous to look at as well. Standing back here, you can now construct the entire scampi.
Creative Twists: Scampi Your Way
One of the joys of cooking at home is the ability to tailor a dish to your tastes, and shrimp scampi is an excellent candidate for such. Not in the mood to go all fancy? Zucchini noodles or cauliflower rice can be a low-carb, gluten-free, quick meal that’s still rich and decadent. Fancy and rich in the mood? Add a spoonful of crème fraiche or heavy cream to the sauce and it becomes a puffy white cloud of cream. For a Mediterranean flair, mix in sun-dried tomatoes, olives, or a sprinkle of feta for an explosion of pungent flavour.
Spice enthusiasts can kick it up a notch by adding that little extra red pepper flakes or even a sprinkle of cayenne. Adventurous? Substitute some of the shrimp with scallops or toss in sautéed vegetables such as mushrooms or asparagus into the mixture to have a more satisfying dinner. These substitutions enable you to modify the scampi according to your preference without sacrificing the Red Lobster taste. Everyone gets to have fun in the kitchen and cooking from scratch.
- Low-carb version: Cauliflower rice or zucchini noodles lightens it up.
- Creamy style: Heavily creamy feel with heavy cream.
- Mediterranean style: Sun-dried tomatoes or olives develops intense, earthy flavors.
- Veggie style: Mushrooms or asparagus makes it crunchier and denser.
These innovative variations transform shrimp scampi into your home lab. If you stick to Red Lobster’s original or go wild getting wild with your concoction, the end result is food that’s inherently delicious. So, grab your skillet and let light shine on this scampi.
