Can any tell me if you can make shrimp scampi with a red sauce? Or must you use alfredo sauce?

Well scampi isn't in an alfredo sauce. Its a garlic butter sauce. I've never seen it with a red sauce but I found this recipe that does call for spaghetti sauce so maybe it does come out red. The recipe said it was a famous restaurant recipe. Good luck!

2 pounds of scampi (shrimp) Use P & D shrimp (peeled and deveined) or clean, peel and de-vein the shrimp yourself
Flour
4 tablespoons of olive oil
2 cloves of finely chopped garlic
1/2 teaspoon crushed red pepper
1 ounce Brandy (you can buy a 1 ounce bottle of brandy at most liquor outlets)
1 cup of tomato sauce
Pinch of salt
2 ounces of butter
Fresh parsley, chopped
Instructions:

Lightly coat the shrimp with flour
Heat the oil oil in a large skillet over medium heat
Add the shrimp, garlic, crushed red pepper and sauté
Pour brandy into pan and ignite with a long lighter (stand back as it will flare up and do not flame the pan under cupboards or near other flamables)
Add the tomato sauce, a pinch of salt and simmer for 2 minutes
Add the butter to thicken and shake the pan to combine
Add salt if needed
Sprinkle with parsley before serving

Shrimp scampi is made with butter, white wine and garlic as well as the shrimp. That's it. Many people serve it with or over pasta. You can use any sauce on the pasta you want. Don't cook the shrimp in the red sauce or alfredo sauce or it won't be shrimp scampi.

It's not alfredo sauce, it's more of a garlic butter sauce. Here's the recipe I use when I'm in a hurry (which is most of the time). It's REALLY good.:

2 pounds large shrimp – peeled and de-veined
6 tbsp softened, unsalted butter
1 tbsp shallots, minced
1 tbsp garlic, minced
2 tbsp fresh chives, minced
1/2 tsp paprika
1/4 cup olive oil
salt and freshly ground black pepper (to taste)

Preheat grill at high heat.
Combine softened butter, shallots, garlic, chives, paprika, olive oil, salt, and pepper; add the shrimp, and toss to coat well.
Lightly oil the grill grate. Place the shrimp as close to the flame as possible, and cook for 2-3 minutes per side, or until opaque in color.

Shrimp scampi is technically shrimp cooked with butter, garlic, lemon, and perhaps parsley. That's really all it is. From there, I guess people add it to other things, but then it's not really shrimp scampi anymore. But you should make whatever you want to make. If you want to make shrimp scampi and then put it with a red sauce, go for it! That's the fun of cooking.

Scampi is just shrimp cooked with wine,garlic and butter with a few herbs thrown in. There's no cream or tomato. But taking that basic combo and adding either a tomato type or cream type sauce would be great.

for the americans out there, scampi is shrimp. scampi is slightly larger than shrimp. there is no recipe for shrimp scampi other than 2 scampis getting it on and making more baby scampis.

Scampi is the plural of scampo, the Italian name for the Norway lobster (Nephrops norvegicus), also known as the Dublin Bay prawn (especially in Ireland and the U.K.) and langoustine (the French name).[1] The name is used loosely both in Italy and elsewhere, though in Britain, food labelling laws define "scampi" as Nephrops norvegicus.

A Classic Shrimp Scampi is just oil, butter, shrimp, white wine, garlic and lemon, with flat leaf parsely which is traditionally served over a thinner pasta, but you can always add your own style to this dish, that would make it "your own". Diced tomatoes, scallions, basil, thyme, mushrooms, spanish onions, red or green peppers, roasted red peppers, chives, the list goes on and on, but you get my drift. Remember, the classics are there for you to start with, they have stood the test of time and it's up to your imagination to create what you and your family enjoys, experiment and have fun!

Scampi is a butter,garlic and lemon sauce.