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Red Lobster Shrimp Scampi Recipe

The Red Lobster Shrimp Scampi Recipe

  • Author: Gianna Ferrini


  • 1 pound of large shrimp, peeled and deveined
  • 4 garlic cloves, minced
  • 1 shallot, chopped
  • 1 tablespoon of unsalted butter
  • 1 tablespoon of pure olive oil
  • ½ cup of white wine, preferably pinot grigio (can substitute chicken broth)
  • ¼ cup of grated Romano or parmesan cheese (optional)
  • Dash of fresh lemon juice
  • 1/2 teaspoon of crushed red pepper
  • Salt, black pepper, paprika, to taste
  • Chopped fresh parsley for garnish


  1. Season the shrimp with salt, pepper, paprika, and crushed red pepper. Set aside.
  2. Boil a large pot of water for the pasta. Add in any type of pasta once water has come to a rolling boil and been salted generously. (I prefer using angel hair pasta)
  3. While waiting for the water to boil, melt the butter over medium heat in a large pan. Add olive oil, chopped shallot, and crushed red pepper flakes. Sauté until the shallot becomes translucent.
  4. Add shrimp to the pan and cook until each side turns pink, about 2-3 minutes per side. The shrimp doesn’t need to be fully cooked at this stage.
  5. Add garlic and let it toast for about a minute.
  6. Pour in the white wine (or chicken stock) and a dash of lemon juice. Add grated Romano cheese and stir to combine.
  7. Increase the temperature to medium-high heat and let the wine start to bubble up. Reduce heat to a simmer and cover the pan with a lid.
  8. While the shrimp scampi sauce is simmering, cook the pasta according to the package instructions. Drain the pasta.
  9. Remove the lid from the pan and add the cooked pasta directly into the buttery sauce. Stir to coat the pasta with the sauce.
  10. Serve the shrimp scampi with a sprinkle of chopped parsley and grated cheese on top. Enjoy!