Red Lobster Shrimp Scampi – Hacked!

Growing up, my family loved to hit up Red Lobster.  Red Lobster is famous for cheddar biscuits, shrimp scampi and bringing seafood to the Midwest. Who wouldn’t love it.  My favorite thing on the menu was the shrimp scampi.  Not a traditional scampi, but a scampi inspired dish that was pure shrimp and no noodles.  The other day my Father asked me if I could recreate it. I accepted the challenge and here it is.

Red lobster shrimp scampi hacked

Red Lobster Shrimp Scampi – Hacked!

Preheat the oven to 350 degrees Fahrenheit.

Peel and devein the shrimp.  I like the tails on for presentation, but you can remove them if you wish.

Arrange the shrimp

Arrange shrimp into a single layer in two shallow baking dishes approximately 4 inches by 5 inches. Any shallow oven safe dish will work. You may have to use less or more shrimp depending on the size.

Butter and garlic

In a saute pan over medium/high heat add the oil and garlic. Saute the garlic for 2-3 minutes until it just starts to brown.  The picture has a tad bit of parsley in it, due to the remnants on the cutting board.

Add the lemon juice

Add the white wine and freshly squeezed lemon juice.

Reduce

Bring to a boil and then lower the heat and simmer. Reduce about half way.

Add the butter

Remove from the heat and add the clarified butter, salt, pepper, parsley and Parmesan cheese.

All mixed up

Ladle the liquid over the shrimp. Fill until the shrimp are just barely covered.

Lightly cover the shrimp

Place in a preheated 350 degree oven and bake for 7 to 12 mins until the shrimp turn pink. The time will depend on the size of shrimp.

My take on red lobster shrimp scampi

If you want to have the shrimp slightly browned, transfer them to a hot broiler for 30 seconds before serving.

Eat and enjoy!

5.0 from 1 reviews
Red Lobster Shrimp Scampi - Hacked!
Author: 
Recipe type: Hacked Recipe
Cuisine: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
My version of Red Lobster's shrimp scampi.
Ingredients
  • One Pound shrimp (any size will do)
  • 1 Tbs olive oil
  • Half of a lemon juiced
  • 1 cup white - (I used a pinot grigio)
  • 1 Tbs garlic, finely diced
  • ½ cup clarified butter - (Recipe)
  • 1 Tbs parsley
  • salt and pepper
  • ¼ cup Parmesan Cheese, (finely shredded)
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Peel and devein the shrimp. I like the tails on for presentation, but you can remove them if you wish.
  3. Arrange shrimp into a single layer in two shallow baking dishes approximately 4 inches by 5 inches. Any shallow oven safe dish will work. You may have to use less or more shrimp depending on the size.
  4. In a saute' pan over medium/high heat add the oil and garlic. Saute' the garlic for 2-3 minutes until is just starts to brown.
  5. Add the white wine and freshly squeeze lemon juice. Bring to a boil and then lower the heat and simmer. Reduce till about half.
  6. Remove from the heat and add the clarified butter, salt, pepper, parsley and Parmesan cheese.
  7. Ladle the liquid over the shrimp. Fill till the shrimp are just barely covered.
  8. Place in a preheated 350 degree oven and bake for 7 to 12 mins until shrimp turn pink. The time will depend on the size of shrimp.
  9. If you want to have the shrimp slightly browned, transfer them to a hot broiler for 30 seconds before serving.
  10. Eat and enjoy!
Notes
This recipe was perfect in my book. We tried it first without the Parmesan cheese and the texture was just not there. After adding the cheese it was a dead ringer. It is noted that we liked it best without the cheese, but the cheese was added to the recipe to get it as close as possible to the original as we could.
This recipe was perfect in my book.  We tried it first without the Parmesan cheese and the texture was just not there.  After adding the cheese, it was a dead ringer.  It is noted that we liked it best without the cheese, but the cheese was added to the recipe to get it as close as possible to the original as we could.

About Author

Rex

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

7 Comments

  1. Pingback: Goulash – The remainder meal! | SavoryReviews by Rex BBQ

  2. I made this recipe with chablis blanc wine and a little less lemon juice and it tasted amazing! Husband approved 🙂 This recipe tastes just like Red Lobster’s. Baking it results in a softer texture in my opinion rather than sauteing on the stove top like other copycat recipes instruct. Give this recipe a try!

    • Rex

      Betty,

      You can substitute white grape juice for white wine. However, it is a tad bit sweeter. Therefore you should use about 3/4 cup white grape juice and 1/4 cup water. If you are looking for a more subtle flavor you can also substitute 1 cup of broth. Either chicken or vegetable stock. I haven’t tried any of these but I have used them as substitutes before.

      Rex

    • Rex

      If you don’t use clarified butter the solids in the butter will float to the top and cause the dish to burn and be cloudy.