Description
This Red Lobster Shrimp Scampi recipe offers a deliciously buttery and garlicky seafood pasta dish featuring tender shrimp sautéed with white wine and fresh lemon juice, tossed with linguine and finished with Parmesan cheese and parsley. Easy to prepare on the stovetop, it brings restaurant-quality shrimp scampi right to your dinner table in under 40 minutes.
Ingredients
Scale
Shrimp and Sauce
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons butter
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 1/2 cup dry white wine
- 1 tablespoon fresh lemon juice
- 1/2 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped parsley
- 1/2 cup grated Parmesan cheese
Pasta
- 8 ounces linguine or pasta of choice
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil on the stove. Add linguine or your pasta of choice and cook according to package instructions until al dente, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the cooking water.
- Prepare Garlic Butter Base: In a large skillet over medium heat, melt 4 tablespoons butter with 4 tablespoons olive oil. Once melted and heated, add the minced garlic and sauté for 1 to 2 minutes until fragrant, stirring frequently to prevent burning.
- Sauté Shrimp: Stir in 1 teaspoon crushed red pepper flakes. Add shrimp in a single layer and cook for 2 to 3 minutes on one side until they begin turning pink and opaque.
- Cook Shrimp & Deglaze: Flip the shrimp and cook another 2 to 3 minutes until fully opaque. Pour in 1/2 cup dry white wine to deglaze the skillet, scraping up browned bits. Allow the wine to reduce for about 2 minutes.
- Add Liquids and Seasonings: Stir in 1 tablespoon fresh lemon juice and 1/2 cup chicken broth. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Adjust seasoning to taste.
- Toss Pasta with Sauce: Add drained pasta to the skillet and toss gently to combine. If the sauce is too thick, add reserved pasta cooking water a tablespoon at a time until desired consistency is achieved.
- Add Cheese: Sprinkle 1/2 cup grated Parmesan cheese over the shrimp and pasta, tossing gently for 1 to 2 minutes to melt the cheese and fully coat the dish in sauce.
- Garnish and Serve: Remove skillet from heat and sprinkle chopped parsley over the top. Serve immediately, with extra Parmesan cheese if desired.
Notes
- Ensure shrimp are thoroughly peeled and deveined for best texture.
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio to avoid sweetness.
- If you prefer less heat, reduce or omit the crushed red pepper flakes.
- Reserve some pasta water to adjust sauce consistency without watering down flavor.
- This dish pairs wonderfully with a crisp green salad and a glass of white wine.
- For gluten-free option, substitute linguine with gluten-free pasta.
