Red Lobster Garlic Shrimp Scampi is a classic dish that’s always a hit. The recipe is simple to follow and doesn’t require many ingredients.
Serve the Red Lobster Garlic Shrimp Scampi over pasta or rice for a filling and delicious meal. Leftovers can be stored in the fridge for up to two days, making this a great option for busy weeknights and Enjoy!
Red Lobster Garlic Shrimp Scampi
Now you can enjoy your favorite Red Lobster Garlic Shrimp Scampi dish at home! This copycat Red Lobster Garlic Shrimp Scampi recipe is simple and tastes just like the real thing. It’s hearty enough for a family meal, but light on calories so it won’t break long days of dieting efforts right?
The best part about this easy dinner idea: With only 10 Smart Points per serving (and no oil!), there are plenty more options available if anything goes wrong or someone has an allergy.
Ever since we first experienced our favorite restaurant, Red Lobster has been a go-to for seafood. It’s no wonder that Steve and I ate there on the night before our wedding – it is still one of those places where you can enjoy your meal without breaking any bank accounts!
That being said though (and considering this copycat recipe), now even when things are tight at home because frankly who doesn’t want an amazing dish from scratch instead?
But does it really taste like Red Lobster’s version?
Well, this shrimp scampi recipe tastes pretty authentic. In fact I once served myself and didn’t tell my husband that we were having dinner until after he had eaten – He couldn’t tell the difference!
What kind of shrimp should I use?
There are a few things you need to keep in mind when making shrimp up. The first is that it’s actually quite easy and not as difficult or time consuming than one may think; even if your prep takes longer than ten minutes (which we hope won’t happen), just know there will still be plenty left over for dinner!
You can use any size/shape of shrimp—from large through small–but medium seems like the best bet because they’re already peeled & deveined so all our efforts go into seasonings rather then peeling them ourselves…
Can You Freeze Shrimp Scampi?
Luckily, the sauce in this recipe will still be great even if some of it separates or becomes watery.
The problem only arises when you thaw and reheat after being frozen; then there’s a chance that your dish could end up with an unpleasant texture due to thickening caused by ice crystals melting during defrosting (and also because sometimes things just go wrong).
For leftovers, your best option is to refrigerate in an airtight food storage bowl and eat within three days.
How to Serve Red Lobster Shrimp Scampi?
This dish is so amazing it’ll make your mouth water just by looking at the pictures. Pair this with garlic and herb angel hair pasta for an extra hit of flavor that you can’t put into words! The four items really come together to form one fantastic meal – perfect either on their own or as part of a special occasion dinner-week-night thing too (you know what I mean).
Red Lobster Garlic Shrimp Scampi Recipe
This copycat Red Lobster recipe is an easy way to make your favorite dish at home. It tastes just like the real thing and you’ll be able enjoy it without paying those high restaurant prices! To complete this delicious meal, serve with garlic butter herbed pasta or crusty bread for a filling dinner that will leave everyone happy in their taste buds.
Ingredients for Red Lobster Garlic Shrimp Scampi
- 1 lb medium shrimp peeled and de-veined
- 1 Tbsp. olive oil extra virgin
- 2 Tbsp. garlic minced
- 1 ½ c. white wine or chicken broth
- ½ fresh lemon juice
- 1 tsp. Italian seasoning
- ½ c. butter softened
- 1 Tbsp. parsley
- ½ c. parmesan cheese grated
- 1 pinch salt
Read more: Creamy Garlic Shrimp and Pasta Recipe
Instructions for Red Lobster Garlic Shrimp Scampi
- Heat a medium sized skillet over medium high heat. Add olive oil and cook shrimp 3-5 minutes until they’re pink. Remove shrimp and set aside. Reduce heat to medium.
- Add garlic and cook for 1-2 minutes or until fragrant. Add the white wine (or chicken broth) and lemon juice and cook until the liquid is reduced to about half. Reduce your heat to low and add the Italian seasoning and butter. Cook until the butter is fully melted.
- Once the butter has melted, add the parsley then gently stir the shrimp back in. Cook on low for 1-2 minutes to heat and allow the sauce to cook to the shrimp fully.
- Remove your skillet from the heat and cover with your parmesan cheese. Remove from heat and serve hot with crusty bread and pasta.
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Nutrition information does not include shrimp or lemon.
Saturated Fat: 6g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 5g
Vitamin A: 613IU
Vitamin C: 7mg