This copycat Red Lobster recipe is next level good! We never need to go to the restaurant again!

Shrimp scampi is a classic Italian-American dish that has become a beloved favorite in many households. Its origins can be traced back to the Italian tradition of cooking scampi, a type of small lobster, with garlic and olive oil. However, in the United States, shrimp has become the star of the dish. This Red Lobster CopyCat Shrimp Scampi recipe captures the essence of the restaurant's popular dish, offering a delightful combination of buttery, garlicky shrimp with a hint of lemon. It's perfect for those who want to recreate a restaurant-quality meal at home, bringing a taste of the sea to your kitchen.

Shrimp scampi pairs beautifully with a variety of sides. Consider serving it over a bed of linguine or angel hair pasta to soak up the delicious sauce. A fresh green salad with a light vinaigrette complements the richness of the dish, while a side of crusty garlic bread is perfect for sopping up every last bit of the buttery sauce. For a complete meal, you might also add a side of steamed asparagus or broccoli.

Servings: 4

1 pound large shrimp, peeled and deveined
4 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, minced
1/4 cup dry white wine
1 tablespoon lemon juice
1/4 teaspoon red pepper flakes
Salt and pepper to taste
2 tablespoons fresh parsley, chopped
Lemon wedges for serving

Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat.

Add the minced garlic and sauté for about 1 minute, until fragrant.

Add the shrimp to the skillet, season with salt, pepper, and red pepper flakes, and cook until the shrimp are pink and opaque, about 2-3 minutes per side.

Remove the shrimp from the skillet and set aside.

Add the white wine and lemon juice to the skillet, bringing the mixture to a simmer. Let it reduce for about 2 minutes.

Stir in the remaining 2 tablespoons of butter until melted and the sauce is smooth.

Return the shrimp to the skillet, tossing to coat them in the sauce.

Sprinkle with fresh parsley and serve immediately with lemon wedges on the side.

For a richer sauce, you can add a splash of heavy cream after the wine has reduced. If you prefer a non-alcoholic version, substitute the white wine with chicken broth. For a spicier kick, increase the amount of red pepper flakes or add a dash of hot sauce. You can also experiment with different herbs, such as basil or oregano, to add a unique twist to the dish. For a gluten-free option, serve the shrimp scampi over zucchini noodles or cauliflower rice.