Red Lobster Shrimp Scampi with Buttery White Wine Lemon Sauce
By Emma Collins
Prep
10 min
Cook
20 min
Total
30 min
Servings
4
Level
Easy
Serve this shrimp scampi when dinner needs to feel special without a long stretch at the stove. Pink shrimp are coated in a buttery white-wine and lemon sauce with garlic and Italian seasoning, then finished with grated Parmesan for a savory, nutty edge at home.
The recipe starts with uncooked, peeled, and deveined shrimp sautéed in olive oil, then held aside while the sauce is built in the same skillet. Unsalted butter gives the base its richness, while minced garlic, white cooking wine, and lemon juice bring aromatic, bright contrast. Italian seasoning is stirred in near the end, and Parmesan adds a salty finish without changing the sauce’s core texture.
Watch for the shrimp to turn pink and look fully cooked before taking them from the skillet; removing them early keeps them from lingering in the heat while the sauce reduces. The wine and lemon mixture should reduce by half, concentrating the flavor rather than leaving a thin pool beneath the shrimp. Keep the heat low for the garlic, since browned or burned garlic can make the finished sauce taste bitter.
Serve the shrimp straight from the skillet with the Parmesan scattered over the top and optional parsley for color. Leftovers can be refrigerated in an airtight container, then warmed gently in a skillet over low heat so the shrimp stay tender. Freezing is not recommended because it can change the shrimp and sauce texture.
Why you'll love this recipe
- Fits a special family dinner because the shrimp, garlic, wine, and Parmesan create a restaurant-style skillet meal in a stated 30 minutes.
- Works for busy cooks since the sauce is made in the same skillet after the shrimp, keeping preparation and cleanup straightforward.
- Guests get a polished seafood main because reduced white cooking wine, lemon juice, and butter coat each shrimp with concentrated flavor.
- Picky eaters can keep the finish simple because Parmesan is added as a garnish, while optional parsley can be left off entirely.
- Leftovers remain convenient for the next meal because the recipe directs gentle low-heat skillet reheating to help preserve tender shrimp.
- A four-serving yield helps with weeknight planning because one pound of shrimp provides a clearly portioned main course for the table.
Ingredients
- •1 lb uncooked peeled and deveined shrimp
- •1 tbsp olive oil
- •6 tbsp unsalted butter
- •1.25 cups white cooking wine
- •4 tsp minced garlic
- •lemon juice (juice from half a lemon)
- •1 tsp Italian seasoning
- •grated Parmesan cheese (as desired, for garnish)
- •parsley (optional, for garnish)
Instructions
- 1
Heat the olive oil in a skillet over medium-high heat.
- 2
Add the shrimp and sauté until thoroughly cooked and pink.
- 3
Remove the shrimp from the skillet and set aside.
- 4
Adjust the heat to low and melt the butter in the skillet.
- 5
Add the minced garlic and sauté for about 30 seconds, until fragrant.
- 6
Pour the white cooking wine and lemon juice into the skillet.
- 7
Cook the mixture, stirring occasionally, until the liquid has reduced by half.
- 8
Sprinkle the Italian seasoning over the sauce.
- 9
Return the cooked shrimp to the skillet and toss to coat in the sauce.
- 10
Sauté for an additional 1 to 2 minutes to integrate the flavors.
- 11
Remove the skillet from the heat and garnish with grated Parmesan cheese to taste.
- 12
Add parsley, if desired, before serving.
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