Famous Red Lobster Shrimp Scampi

Succulent shrimp sautéed in a garlic butter and white wine sauce, finished with lemon and parsley. Ready in under 30 minutes and perfect over linguine or served with crusty bread.

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Prep Time 15

Cook Time 10

Total Time 25

Servings

Ingredients

Main Ingredients

1.5 lb shrimp peeled and deveined
4 tbsp unsalted butter divided
2 tbsp olive oil
4 clove garlic minced
0.25 cup dry white wine or low-sodium chicken broth
2 tbsp lemon juice freshly squeezed
0.25 tsp red pepper flakes
1 tsp salt or to taste
0.5 tsp black pepper
8 oz linguine cooked according to package instructions (optional)
0.25 cup grated Parmesan optional, for serving
2 tbsp fresh parsley chopped, for garnish

Instructions

Preparation Steps

Bring a large pot of salted water to a boil and cook linguine according to package directions until al dente; drain and reserve a little pasta water.
Pat the shrimp dry with paper towels and season with salt and black pepper.
In a large skillet over medium-high heat, melt 2 tablespoons butter with the olive oil. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to brown the garlic.
Add the shrimp in a single layer and cook until opaque and just cooked through, about 2 to 3 minutes per side depending on size. Remove shrimp to a plate.
Add the white wine and lemon juice to the skillet, scraping up any browned bits. Simmer for 1 to 2 minutes to reduce slightly.
Stir in the remaining 2 tablespoons of butter and red pepper flakes until the butter is melted and the sauce is smooth.
Return the shrimp to the skillet and toss to coat in the sauce. If using pasta, add the cooked linguine and a splash of reserved pasta water to loosen the sauce. Toss to combine.
Garnish with chopped parsley and grated Parmesan if desired. Serve immediately with extra lemon wedges or crusty bread.

Notes

For a lighter version, substitute half the butter with extra-virgin olive oil. Leftovers keep well refrigerated for 1 day.