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Red Lobster Shrimp Scampi

recipe at a glance
Rating: 3/5 3 stars
13 reviews
9 comments

ready in: under 30 minutes
serves/makes:   2
  

recipe id: 5097
Red Lobster Shrimp Scampi Recipe
photo by: Frank Sloan
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ingredients

1 cup white wine
1/2 cup unsalted butter do not use margarine
3 teaspoons minced garlic
1 pound shrimp, peeled and deveined

directions

Combine all ingredients to coat shrimp. Place in a baking dish. Bake at 350 degrees F oven for about 6 to 7 minutes. Be careful not to overcook the shrimp. The shrimp is done when it has turned pink.

added by

jodiehomestead

nutrition

734 calories, 50 grams fat, 4 grams carbohydrates, 47 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
431%
number of 4 star votes on this recipe
215%
number of 3 star votes on this recipe
18%
number of 2 star votes on this recipe
18%
number of 1 star votes on this recipe
538%
number of unrated comments on this recipe9



Guest at CDKitchen.com




REVIEW: recipe rating
This was amazing! It totally depends on the wine you use though - use a good one! Don't cheap out, and don't buy cooking wine. And only use 1/2 cup wine, you don't need a full cup otherwise it's not as buttery.


Guest at CDKitchen.com




REVIEW: recipe rating
I used chablis as suggested and melted the butter first then let the shrimp cook in the mixture. When it was almost done I removed the shrimp with a slotted spoon onto a baking sheet and sprinkled it with seasoned buttered bread crumbs and stuck it under the broiler for a minute or so just to crisp the coating. Delicious! Not so much like RL but probably better tasting even!


Registered Member at CDKitchen.com
Member since:
Mar 15, 2012





REVIEW: recipe rating
I found it impossible to 'combine' the wine and butter. You can't mix oil and water? Or am I missing something. Please help...I loved the shrimp taste, but not nearly like the Red Lobster dish.


Guest at CDKitchen.com




REVIEW: recipe rating
I made individual dishes for my husband and I and I used 1 Tblsp of the white wine and put garlic salt and garlic powder in the butter mixture. Then sprinkled the shrimp with the ranch powder and it turned out just like red lobsters. My husband stated it was even better than red lobsters.


Guest at CDKitchen.com

FTW Lisa

COMMENT:
I certainly wish I had read the reviews first. Unfortunately I thought the wine didn't sound right so I left it out. Then I added more butter. I ruined perfectly good shrimp just because I didn't read the reviews first. The picture said it all in the beginning. It was way too much liquid. Will try some of the review recipe variations next time. Was fun to try something new though.


Guest at CDKitchen.com

surpise

COMMENT:
im am going to try this but your comments scare me if i should try it
:):(


Guest at CDKitchen.com




REVIEW: recipe rating
I agree with most other reviews that the amount of wine called for in this recipe really does just ruin it. After reading the reviews, I made it with a quarter cup of wine and the ranch dressing powder that I had seen suggested by another reviewer. That little touch makes it INCREDIBLY close to the Red Lobster favorite.


Guest at CDKitchen.com

Michigan Tom

COMMENT:
My Version is GREAT! Better than R.L. shrimp scampi....
I used thawd frozen shrimp 30 warmed in hot water and drained (set aside)
in fry pan mix 1/3 stick butter and equal amount olive oil 1/2 tsp of McCormick Grinder Italian Herb
dash of McC. Lemon Herb or Lemon juice of half lemon, 1/2 tsp Hidden Valley Ranch Buttermilk season mix, Garlic powder or crushed clove of fresh, dash of parsley flakes. bring this mix to temperature to blend butter, olive oil and seasoning. When Hot add 1/4 cup Sweet white wine and bring to boil. Mix while heating to render down the wine a bit. Add shrimp and heat completely! This is fantastic!!!!!!


Guest at CDKitchen.com

Cindy

COMMENT:
I tried the original recipe, and as many comments stated, it wasn't even close. I tried Dennis' recipe and added a couple touches including garlic and came up with this - which I believe, is the PERFECT rendition of RL shrimp scampi-

1/4 cup Chabli wine
1 pkg Hidden Valley buttermilk ranch dressing mix
1/2 cup salted butter melted
1 tbsp parsley flakes
1 lemon squeezed
1 heaping tbsp fresh garlic minced
1 lb fresh shrimp - deveined and dried.

Mix all together. Marinade at least one hour. Broil 5-7 minutes.


Guest at CDKitchen.com




REVIEW: recipe rating
I used a combination of all these different recipes and man it is delicious. 1/4 cup chablis wine, 1 package hidden valley ranch mix, garlic, 1/2 cup butter (non salted), parsley flakes, salt and pepper and 1 lemon squeezed. Melt butter and mix all ingredients in baking dish, then broil on high for 5-7 minutes or until done.


Guest at CDKitchen.com

mary

COMMENT:
I didn't try this recipe but I love RL scampie sauce and I know the secret to their sauce, however it cannot be duplicated. My boyfriend and I were eating at a RL in Detroit and I asked the waiter if he could get me the recipe or at least tell me how they make it. He told us that they use liquid butter (the kind you put on corn)chablis wine and then add the chedder bay biscuit topping to it. It is made especially for RL so you cannot buy it. Fortunately he must have wanted a big tip because he went back in the kitchen and grabbed us a bag and slipped it to me. I made the scampi a few nights later exactly like he told me and vola! it tasted EXACTLY like RL. Saddly I am now out of the topping.....so I have to go back to RL for the real thing.


Guest at CDKitchen.com

JAZZMIN

COMMENT:
I work at RL, the secret is Chablis wine. I hope I spelled it right. Anyway, butter, parsley, garlic, and chablis is mixed and poured over the shrimp then broiled.


Guest at CDKitchen.com

don

COMMENT:
I cut the wine to 1/4 c. and added very fine toasted bread crumbs...I used good olive oil and unsalted butter....yummy!!


Guest at CDKitchen.com




REVIEW: recipe rating
Icky is exactly right. Just as most of the other reviews have said, way too much wine!!!


Registered Member at CDKitchen.com
Member since:
Jan 13, 2007





REVIEW: recipe rating
Too much wine. Not at all like Red Lobster's Scampi. Best scampi I ever had was from Delaney's in Anaheim, California. Anyone have the recipe?


Guest at CDKitchen.com




REVIEW: recipe rating
this is close, we have made variations 3 or 4 times, Red Lobsters is more buttery.. the ranch and a touch of shredded parmesan makes a big difference. But i was wondering, does anyone know what type of butter they use as it is far more flavorful.


Guest at CDKitchen.com

lisa

COMMENT:
Not even close! This recipe is not Red Lobster's shrimp scampi!!

CDKitchen Staff Reply:
Can you maybe be helpful to the other users and explain why you don't think it is close?




Guest at CDKitchen.com

kameleones

COMMENT:
This recipe is close but the secret...are you ready...is a pinch of ranch seasoning! Really...I have been trying to get the red lobster recipe for years...this is it! Try it with 1/3 cup white cooking wine, garlic, lemon, salted butter, and a pinch of ranch seasoning! YUMMMM!


Registered Member at CDKitchen.com
Member since:
Dec 13, 2005





REVIEW: recipe rating
The key to this is a good, dry, pinot grigio...and make sure you cook it to the point of reduction. Without mentioning names, a bright, opaque yellow bottle is the best stuff. Go a little easy compared to what this recipe calls for. Make sure you have fresh, real, butter.


Registered Member at CDKitchen.com
Member since:
May 4, 2005





REVIEW: recipe rating
I found this recipe on several sites, unfortunately, because it's not even close. I made it and was very disappointed. Way too much wine, plus Red Lobster's shrimp scampi has some sort of powdered/granular seasoning on it. Does anyone know what that is?


Registered Member at CDKitchen.com
Member since:
Mar 9, 2004





REVIEW: recipe rating
Entirely wrong recipe. I have a cooking website dyn and my site's recipe says to use, 1 Tbsp white wine, 1 Tbsp, 1 Tbsp olive oil, 1 T butter, 1 tsp Paul Prudhomme's seafood magic seasoning. This is the base recipe. Add salt+pepper, oregano/basil/sage (italianize your dish, if you want), feta cheese (if you want mediterranenean), and definitely add a slight squeeze of lemon juice, and more butter if you want. Great recipe.


Registered Member at CDKitchen.com
Member since:
Jul 7, 2003





REVIEW: recipe rating
I tried this recipe and it is entirely too much wine. It probably should be about 1/4 cup and some parmesean cheese possibly added. Melt the butter first.


Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.