Red Lobster Shrimp Scampi Recipe

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.

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.

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?

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.

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!

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

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

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.

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?

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

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

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.

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.

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.

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.

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!!!!!!