Shrimp scampi is a classic dish that effortlessly brings together the flavors of succulent shrimp, rich butter, and aromatic garlic, creating a delightful experience that feels both sophisticated and comforting. This famous Red Lobster version is particularly special, celebrated for its bold yet balanced blend of ingredients. Whether you crave a quick weeknight dinner or want to impress guests on a special occasion, this shrimp scampi recipe is the perfect choice that shines on any table.
Reasons to try it
What makes this shrimp scampi recipe stand out? First and foremost, it’s an incredibly quick dish to whip up, taking only about 20 minutes from start to finish. Perfect for busy weeknights or unexpected dinner guests, it strikes the ideal balance between being indulgent yet easy to prepare. Plus, with just a few ingredients, it’s budget-friendly while still feeling luxurious enough for a special occasion like a date night or holiday gathering.
"This shrimp scampi recipe has become a staple in our household! It’s simple, flavorful, and ready in no time. My kids love it!" – A satisfied reader.
The cooking process explained
Making this famous Red Lobster shrimp scampi is a straightforward affair that packs a flavor punch. You begin by melting butter and sautéing garlic, letting the aroma fill your kitchen. Then, by adding fresh lemon juice and broth (or white wine for a deeper flavor), the dish starts to come together beautifully. Finally, the star of the show, large shrimp, is cooked to perfection and seasoned just right.
What you’ll need
To recreate this delicious dish, gather the following ingredients:
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 lb large shrimp, peeled and deveined
- 1/2 cup chicken broth (or white wine if preferred)
- 1/4 tsp crushed red pepper flakes (optional)
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
You can easily substitute chicken broth with vegetable broth for a lighter flavor, or adjust seasonings according to your preferences.
