Red Lobster-Style Shrimp Scampi

Tender jumbo shrimp bathed in a garlicky white wine butter sauce over linguine — Red Lobster's classic scampi rebuilt with wild-caught shrimp, grass-fed butter, and organic pasta instead of factory-farmed shellfish and refined seed oil blends.

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Ingredients

  • 1.5 lbs large wild-caught shrimp, peeled and deveined (16/20 count)
  • 8 oz organic linguine or fettuccine (or gluten-free pasta)
  • 5 tbsp grass-fed unsalted butter, divided
  • 2 tbsp extra-virgin olive oil
  • 8 cloves garlic, minced
  • 1/2 cup dry white wine (pinot grigio or sauvignon blanc)
  • 1/4 cup organic low-sodium chicken or vegetable broth
  • 3 tbsp fresh-squeezed lemon juice (about 1 large lemon)
  • 1/2 tsp lemon zest
  • 1/4 tsp crushed red pepper flakes
  • 1/2 tsp fine sea salt, plus more to taste
  • 1/4 tsp freshly cracked black pepper
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 2 tbsp freshly grated Parmigiano-Reggiano, for serving

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What you'll need

Instructions

  1. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Set pasta aside.
  2. Pat the shrimp completely dry with paper towels and season lightly with sea salt and black pepper.
  3. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer and sear for 1–2 minutes per side until pink and just cooked through. Transfer to a plate — do not overcook.
  4. Reduce heat to medium. Add 2 tablespoons butter to the same skillet and melt. Add the minced garlic and crushed red pepper flakes; cook, stirring constantly, for 60 seconds until fragrant but not browned.
  5. Pour in the white wine and broth. Bring to a simmer and cook 2–3 minutes, scraping up any browned bits from the pan, until the liquid reduces by about half.
  6. Add the lemon juice, lemon zest, and remaining 2 tablespoons butter. Stir until the butter melts and the sauce emulsifies into a glossy consistency.
  7. Return the shrimp to the skillet and toss to coat. Add the drained pasta and toss everything together, adding splashes of reserved pasta water to loosen the sauce if needed.
  8. Remove from heat, stir in fresh parsley, taste and adjust salt. Serve immediately with freshly grated Parmigiano-Reggiano.

FAQ

Can I make this without wine?

Yes — substitute the white wine with an equal amount of organic chicken broth plus 1 extra tablespoon of lemon juice. The sauce will be slightly less complex but still delicious.

How do I avoid rubbery shrimp?

The key is high heat and quick cooking — shrimp need only 1–2 minutes per side. As soon as they turn pink and curl into a loose C shape, they're done. Overcooked shrimp form a tight O shape and turn rubbery.

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