Easy One-pan Shrimp Scampi Recipe

There’s something magical about the aroma of sizzling garlic and butter filling your kitchen, especially when it’s the start of a quick, flavorful dinner. This Easy One-Pan Shrimp Scampi brings together tender shrimp, bright lemon, and a garlicky butter sauce in one skillet – and it all comes together in under 30 minutes.

I first whipped this up on a whim during a busy weeknight when I had shrimp in the freezer and zero motivation to do dishes. Now, it’s one of our go-to dinners, loved for its simplicity, flavor, and that satisfying swirl of saucy pasta on the fork.

Ready to ditch the pile of pots and still impress your taste buds? Let’s dive into why this dish is about to become a staple in your kitchen.

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

Get ready to fall head over heels for your new favorite weeknight dinner. This Easy One-Pan Shrimp Scampi is everything a home cook dreams of: minimal cleanup, bold flavor, and lightning-fast prep.

It’s seriously quick. From start to finish, you’re looking at just 25 minutes – less time than it takes to scroll through takeout menus. It's ideal for weeknights when you're short on time but craving something homemade and satisfying.

Fewer dishes, more flavor. Since it all happens in one pan, cleanup is a breeze. You sauté, simmer, and toss the pasta all in the same skillet – no need for extra pots or strainers.

Restaurant-quality taste, budget-friendly ingredients. Shrimp scampi often feels like a luxury, but this version keeps it affordable by using pantry staples and frozen shrimp. It feels fancy, but doesn’t break the bank.

Versatility is the name of the game. Want to toss in spinach, swap the pasta, or dial up the spice? This recipe adapts beautifully to whatever you have on hand, making it a reliable, repeatable dinner option.

By the time you're twirling the last few noodles on your fork, you'll already be planning to make it again. Now, let’s take a closer look at the star ingredients that make this dish shine.

Ingredients Notes

The beauty of this Easy One-Pan Shrimp Scampi lies in its simplicity. Each ingredient is straightforward, but when they come together, the result is pure magic – buttery, garlicky, lemony perfection.

Shrimp are the main protein here, and I recommend using large or extra-large peeled and deveined shrimp for ease and speed. Fresh shrimp are great if you have access to them, but frozen shrimp work beautifully too. Just be sure to thaw them fully and pat them dry to avoid excess moisture in the pan.

Garlic is non-negotiable in scampi. We're using a generous amount – at least 4 cloves – to infuse the butter with its bold, aromatic flavor. For even more depth, mince it finely rather than slicing.

Butter and olive oil team up for the base of the sauce. Butter brings richness, while olive oil keeps it from burning and adds a fruity undertone. Don’t skimp here – they carry the flavor of the entire dish.

Lemon juice and zest brighten everything up. The zest adds a floral citrus punch, while the juice cuts through the richness of the butter and garlic, creating a well-balanced sauce that clings beautifully to pasta.

Pasta is the carb of choice here – traditionally linguine or spaghetti. It cooks directly in the pan with the sauce, soaking up every drop of flavor. If you're gluten-free, a GF pasta or even zucchini noodles work as a great substitute.

You’ll also need a large, deep skillet with a lid for this one-pan magic to happen. A heavy-bottomed sauté pan helps maintain heat and cook the pasta evenly in the garlicky, lemony broth.

How To Make This Easy One-Pan Shrimp Scampi

Making this dish is a breeze, even on your busiest nights. You’ll be amazed at how easily it all comes together, step by step, in a single pan.

Start by heating olive oil and butter in a large skillet over medium heat. Once the butter has melted and starts to foam, toss in your minced garlic. Let it sizzle gently for about 30 seconds to a minute, just until fragrant – you don’t want it to brown.

Next, add your shrimp in a single layer. Cook for about 2 minutes per side, just until they turn pink and start to curl. Don’t overcook – they’ll finish cooking later. Transfer the shrimp to a plate and set aside.

In the same pan, pour in chicken broth and a bit more butter. Scrape up any browned bits from the bottom of the pan – those are flavor gold. Bring the broth to a boil, then add your uncooked pasta, making sure it’s mostly submerged.

Cover the pan, reduce the heat, and let the pasta simmer. Stir occasionally to prevent sticking. It’ll take about 10 minutes to cook through and absorb most of the liquid, turning into a glossy, flavorful base for the scampi.

Once the pasta is tender, stir in the lemon juice, zest, and red pepper flakes (if using). Return the shrimp to the pan, tossing everything together until heated through and evenly coated. A final sprinkle of fresh parsley finishes it off beautifully.

From pan to plate, this meal is done in under half an hour. Expect saucy, lemon-garlic perfection in every bite.

Storage Options

Leftovers? Lucky you. This shrimp scampi stores surprisingly well and can be enjoyed again for lunch or dinner the next day.

If you have extras, transfer them to an airtight container and refrigerate for up to 3 days. The pasta may soak up some of the sauce, but a quick splash of broth or water when reheating will bring it back to life.

Freezing isn’t ideal due to the delicate texture of the shrimp and pasta, but if needed, you can freeze the shrimp mixture (without pasta) in a sealed bag for up to 2 months. Just reheat gently and toss with freshly cooked pasta when ready.

To reheat, warm it in a skillet over low heat with a tablespoon or two of water or broth. Stir frequently to prevent the shrimp from becoming rubbery. The microwave works too, but go for short bursts with a cover to maintain moisture.

Variations and Substitutions

One of the best things about this recipe is how easy it is to tweak based on what you have – or what you're craving.

For a spicy kick, add more red pepper flakes or a dash of hot sauce. A pinch of cayenne also works wonders for those who love heat.

Want it creamy? Stir in a splash of heavy cream or a dollop of cream cheese toward the end of cooking. It transforms the sauce into something closer to an Alfredo-scampi hybrid.

You can also swap the protein. Don’t have shrimp? Try scallops, chunks of white fish, or even rotisserie chicken for a totally different spin on the classic.

Gluten-free? No problem. Use your favorite gluten-free pasta or serve it over rice, polenta, or spiralized zucchini noodles for a lighter, low-carb option.

Don’t be afraid to toss in some veggies. Baby spinach, halved cherry tomatoes, or steamed broccoli fold in beautifully and make it a more rounded meal.

This recipe is your canvas – play around with it, make it yours, and have fun discovering new favorite versions along the way.

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