Easy One-pan Shrimp Scampi Recipe

There’s something magical about the smell of sizzling garlic and butter filling the kitchen – especially when it means dinner will be ready in just 20 minutes. This easy one-pan shrimp scampi is bursting with bright lemon, juicy shrimp, and rich, savory flavor all wrapped up in a comforting pasta dish.

this Recipes

I started making this scampi recipe on busy weeknights when takeout was tempting but not in the budget. Over time, it became a go-to favorite, especially because it uses just one pan, minimizes cleanup, and always gets rave reviews from family and guests alike.

Let’s dive into why this shrimp scampi needs a spot in your regular dinner rotation.

Why You’ll Love This Easy One-Pan Shrimp Scampi

Get ready to meet your new favorite weeknight lifesaver. This shrimp scampi recipe delivers big on flavor without requiring a sink full of dishes or a long list of ingredients.

First, let’s talk speed. From prep to plate, this dish comes together in just about 20 minutes. That means you can whip it up even on your busiest nights – and still have time to relax after dinner instead of cleaning a pile of pots and pans.

It’s also incredibly simple. With just a handful of pantry staples and a bag of frozen or fresh shrimp, you’ve got everything you need to create a dish that tastes like it came straight from a restaurant kitchen.

This recipe doesn’t just save time – it saves money too. Shrimp scampi might sound fancy, but it’s surprisingly budget-friendly, especially when you skip the wine and use lemon juice for that tangy brightness.

And let’s not forget how versatile it is. Toss in some spinach, swap the pasta for zoodles, or add a sprinkle of chili flakes if you like a kick – this one-pan wonder adapts to your mood and pantry with ease.

Now that your tastebuds are intrigued, let’s take a closer look at the ingredients that make this scampi so irresistible.

Ingredient Notes

The beauty of this dish is how just a few simple ingredients work together to create something so full of flavor. Each component plays its part to elevate the whole dish.

Shrimp is the star here. Go for large or jumbo peeled and deveined shrimp, either fresh or frozen. If using frozen, be sure to thaw completely before cooking for even texture and flavor. Tail-on shrimp adds a little visual flair, but feel free to use tail-off for easier eating.

Garlic is what brings the signature aroma and depth to scampi. Use fresh minced garlic if you can – it gives the dish a robust, savory base that’s hard to replicate with jarred versions.

Butter and olive oil are the dynamic duo behind the luscious sauce. Butter adds richness, while olive oil helps prevent it from burning and adds a smooth, fruity undertone. Together, they create the perfect base for the shrimp to cook in and soak up flavor.

Lemon juice gives the dish its bright, zesty finish. Freshly squeezed is always best – it adds a clean acidity that balances the buttery richness and makes the whole dish feel light and fresh.

Pasta brings it all together. Linguine or spaghetti are classic choices, but any long noodle will do. You’ll cook the pasta separately in this version, then toss it into the pan with the shrimp and sauce, making sure every strand gets coated in garlicky, lemony goodness.

No fancy tools required – just a large skillet or sauté pan, a pot for your pasta, and a wooden spoon. That’s it!

How To Make This Easy One-Pan Shrimp Scampi

Making shrimp scampi from scratch might sound intimidating, but it’s surprisingly straightforward. Here’s how to get that restaurant-quality flavor right in your own kitchen.

Start by cooking your pasta in a large pot of salted boiling water until just shy of al dente – it’ll finish cooking in the sauce later. Drain and set aside, reserving a little of the pasta water in case you need to loosen the sauce later.

While the pasta is boiling, heat a large skillet over medium heat and add a mixture of butter and olive oil. Once it’s melted and just starting to sizzle, stir in your minced garlic. Let it cook for about a minute, stirring frequently to prevent burning – you want it fragrant and golden, not browned.

Add the shrimp in a single layer and season with salt and pepper. Cook for 1-2 minutes per side, just until they turn pink and start to curl. Be careful not to overcook – shrimp cook quickly and can become rubbery if left too long. Once cooked, remove them from the pan and set aside on a plate.

With the pan still hot, pour in the lemon juice and a splash of reserved pasta water. This will deglaze the pan, lifting up all those flavorful bits stuck to the bottom. Let it simmer for a minute or two, then whisk in a bit more butter to create a silky sauce.

Add the drained pasta to the pan, tossing it well so every strand is coated in that garlicky lemon-butter sauce. Return the shrimp to the pan and gently toss everything together until heated through.

From start to finish, you’re looking at just about 20 minutes. The result? A glossy, flavorful pasta dish with tender shrimp, a bright and buttery sauce, and just one pan to clean.

Storage Options

This shrimp scampi is best enjoyed fresh, but leftovers can absolutely be saved and reheated with success.

To store, transfer any cooled leftovers to an airtight container and refrigerate for up to 2 days. Because shrimp can become tough if overcooked, avoid reheating multiple times.

For longer storage, you can freeze the cooked pasta and shrimp in a freezer-safe bag or container for up to one month. Keep in mind that the texture of the shrimp may change slightly once thawed and reheated.

To reheat, warm everything in a skillet over medium-low heat with a splash of broth or water to loosen the sauce. Avoid microwaving if possible – it can easily overcook the shrimp.

Variations and Substitutions

One of the best things about shrimp scampi is how adaptable it is. You can customize it in countless ways based on your preferences or what’s in your fridge.

Looking to lighten things up? Swap out the pasta for zucchini noodles or spaghetti squash. You’ll get the same great flavor with fewer carbs and more veggies.

Prefer a little heat? Add a pinch of red pepper flakes to the garlic butter as it sizzles. It gives the dish a warm kick without overpowering the lemony brightness.

Not a fan of shrimp? You can easily sub in cooked chicken breast, scallops, or even tofu for a vegetarian twist. Just be sure to adjust the cook time accordingly.

Add some greens for extra nutrition. A handful of baby spinach or arugula stirred in at the end wilts beautifully into the hot pasta and sauce.

If you're dairy-free, try using a vegan butter alternative and olive oil only. The dish will still taste rich and flavorful, with that signature scampi zing.

Don’t be afraid to play around with the ingredients – once you’ve mastered the basic technique, the possibilities are endless.

Print