Easy One-pan Shrimp Scampi Recipe

There's something magical about the sizzle of shrimp hitting a hot pan, especially when it's followed by the fragrant aroma of garlic and butter swirling together. This Easy One-Pan Shrimp Scampi is the kind of recipe that brings restaurant-level flavor to your dinner table in under 30 minutes.

I first made this dish on a whim during a hectic weeknight when I craved something indulgent but had zero energy for cleanup. One pan, a handful of ingredients, and dinner was on the table before my favorite show even started. It’s now a go-to in our house — especially when we want something fancy without the fuss.

The best part? You won’t need a pile of dishes or a culinary degree. Let’s dive into why this shrimp scampi deserves a regular spot in your weekly rotation.

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

If you're craving bold flavor with minimal effort, this shrimp scampi has your name written all over it. With just one pan and a short list of ingredients, you'll be amazed at how quickly this meal comes together.

Quick and fuss-free. This recipe comes together in just 25 minutes from start to finish. It's ideal for busy weeknights when you need something impressive that doesn’t require juggling multiple pots and pans.

Minimal cleanup. Thanks to the one-pan method, you won’t be left with a sink full of dishes. Everything — from sautéing the garlic to simmering the sauce — happens in a single skillet.

Packed with flavor. The combination of garlic, lemon juice, white wine, and butter creates a rich yet bright sauce that perfectly coats each tender shrimp and strand of pasta.

Elegant yet budget-friendly. While it feels like something you’d order at a fancy seafood restaurant, this recipe uses affordable pantry staples and frozen shrimp, keeping your wallet happy.

Whether you're cooking for date night or just need a midweek win, this dish delivers big flavor with very little effort. Let’s talk about what goes into making it so special.

Ingredients Notes

The beauty of this shrimp scampi lies in its simplicity. Each ingredient plays a key role in building the layers of flavor that make this dish sing.

Shrimp are the star of the show, of course. I recommend using large or extra-large raw shrimp, peeled and deveined. Frozen shrimp work perfectly — just make sure to thaw them fully and pat them dry before cooking for the best sear.

Garlic is absolutely essential here. You’ll want to use freshly minced garlic for the boldest flavor. As it cooks in butter and olive oil, it infuses the whole dish with a rich, savory aroma that’s downright irresistible.

Butter and olive oil form the base of the sauce. The olive oil prevents the butter from burning while adding its own fruity depth. Together, they coat the pasta and shrimp in a velvety, flavorful gloss.

White wine adds brightness and complexity to the dish. A dry white like Sauvignon Blanc or Pinot Grigio works well. If you prefer not to cook with alcohol, you can substitute with chicken broth and a splash of lemon juice — the flavor will still be delicious.

Linguine or spaghetti is the ideal pasta pairing. Its long strands soak up every drop of the garlicky lemon-butter sauce. Be sure to cook the pasta just shy of al dente so it can finish cooking in the sauce.

All you’ll need equipment-wise is a large, deep skillet or sauté pan. A good-quality nonstick or stainless-steel pan with high sides will help you toss everything together smoothly without making a mess.

How To Make This Easy One-Pan Shrimp Scampi

Creating this flavorful dish is as easy as it gets — and it all happens in just one pan. Let’s walk through the process so you can get this dinner on the table, stress-free.

Start by boiling your pasta in salted water until it's just under al dente. Drain it and set it aside, saving about a cup of pasta water — this will come in handy later to loosen the sauce if needed.

Next, heat olive oil and butter in a large skillet over medium heat. Once the butter has melted and the mixture is hot and shimmering, toss in your minced garlic. Sauté for about 30 seconds, just until fragrant — don’t let it brown.

Now it’s shrimp time. Add the shrimp in a single layer, seasoning them with salt, pepper, and a pinch of red pepper flakes if you like a touch of heat. Cook for about 1-2 minutes per side, just until they turn pink and opaque. Remove the shrimp and set them aside — they’ll go back in later.

Deglaze the pan with white wine, scraping up any tasty browned bits stuck to the bottom. Let it simmer for 2-3 minutes until slightly reduced. Stir in a bit more butter and a generous squeeze of fresh lemon juice. This combo forms a glossy, tangy sauce that smells like heaven.

Return the cooked pasta to the skillet, tossing it gently in the sauce. Add a splash of reserved pasta water if it looks too dry. Once the pasta is well coated, add the shrimp back to the pan and toss everything together until warmed through.

From start to finish, the process takes just over 20 minutes. You’ll end up with silky pasta, juicy shrimp, and a garlicky lemon-butter sauce that clings to every bite.

Storage Options

If you happen to have leftovers (which is rare in our house), this shrimp scampi stores surprisingly well.

Transfer any cooled leftovers to an airtight container and refrigerate for up to 3 days. Because shrimp can become rubbery when overcooked, it’s best to enjoy this dish sooner rather than later.

To reheat, place the shrimp scampi in a skillet over medium heat with a splash of water or broth. Gently toss until everything is heated through. Avoid microwaving if possible — the stovetop preserves the texture best.

This dish is not ideal for freezing, as both shrimp and pasta can become mushy upon thawing. Stick to fresh or refrigerated storage for the best results.

Variations and Substitutions

One of my favorite things about shrimp scampi is how easy it is to customize. Whether you're working with dietary needs or just switching things up, there are plenty of ways to adapt the dish.

For a low-carb version, swap the pasta for zucchini noodles or spaghetti squash. The garlicky sauce pairs perfectly with lighter veggie alternatives.

Want to make it dairy-free? Use all olive oil in place of the butter, and skip the Parmesan cheese garnish (or use a dairy-free alternative). The flavor will still shine through beautifully.

If you're not a fan of wine, go with chicken or vegetable broth plus an extra squeeze of lemon juice. You’ll still get that bright, tangy flavor without the alcohol.

Craving more veggies? Toss in some baby spinach, halved cherry tomatoes, or steamed broccoli when you add the pasta back in. They’ll soak up that delicious sauce right along with the shrimp.

Finally, you can swap out shrimp for scallops or cooked chicken if needed. The sauce is versatile enough to complement many proteins.

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