Famous Red Lobster Shrimp Scampi

"Tastes EXACTLY like the Red Lobster Shrimp Scampi. It's a favorite recipe in our home!!"
 
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photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Garrick W. photo by Garrick W.
photo by wittykitty38 photo by wittykitty38
photo by jillianball70 photo by jillianball70
photo by Lena F. photo by Lena F.
Ready In:
28mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Heat cast iron skillet and add olive oil.
  • Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
  • Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter.
  • Add white wine, and lemon juice.
  • Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
  • Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
  • Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
  • Sprinkle with grated Parmesan Cheese.

Questions & Replies

  1. Does the shrimp need to be thawed or can it be frozen?
     
  2. I dont have a cast iron skillet, so do i just use my t-fal & wat size?
     
  3. how do you make shrip scampi?
     
  4. No cast iron skillet...what can I use in place of?.. Also says feeds 4 but I can't find a suggested serving size. Making as a side dish to lobster tail & crab legs so I don't want too much. Cooking for 2.
     
  5. Made scampi with recipe but the shrimp turned out tough. Can you tell me why?
     
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Reviews

  1. My wife found the true Red Lobster Shrimp Scampi recipe and this is not it... there is a missing ingredient. A package of ranch dressing mix added to the scampi sauce.
     
  2. I love this recipe. Will definitely use it again and again. It is so easy to make. I even used steamed shrimps. I cut the wine in half and used water instead. Also, do not use California Chardonnay, they taste oakey. I used a Chilean wine.
     
  3. You certainly put more work into this than Red Lobster! I worked there as a manager about 8 years ago so things might have changed. No butter was ever used. It was butter flavored oleo from a jug, a bit of seasoning and placed in individual metal cooking pans and put in the cooler to be used within 48 hours.<br/>This looks MUCH better.
     
  4.  
    • Review photo by Garrick W.
  5. Awesome! Being a former employee of red lobster, I have to admit it tastes just like theirs! Very easy to make, and the family loved it. I will definitely be using lobster and crab next!
     
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Tweaks

  1. I put everything as the directions said, but also added my special spices (can't tell.lol). But did add #Walker&Sons #slapya mama cajun seasoning.
     
  2. Here is a pic of my finished product. My tweaks are in my comment below.
     
    • Review photo by Rachel S.
  3. Used basil and Mrs. Dash in place of Italian Seasoning.
     
  4. I agree with Michael B. The Italian seasoning is too much maybe just a pinch.
     
  5. Left out white wine (didn't have any) and decreased cheese by 1/4 cup.
     

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