Easy One-pan Shrimp Scampi Recipe

There’s something magical about the sizzle of shrimp hitting a hot pan, especially when garlic, butter, and lemon are involved. This Easy One-Pan Shrimp Scampi delivers bold, restaurant-quality flavor with barely any cleanup – a dream come true for busy weeknights.

this Recipe

I first whipped this up on a whim after a long day at work, craving something satisfying but not heavy. One bite of the garlicky butter sauce and I knew this was going to be a weeknight regular. It’s quick, elegant, and surprisingly budget-friendly, proving that great meals don’t have to be complicated.

Ready to make something special tonight? Let’s dive into why this shrimp scampi recipe deserves a spot in your weekly rotation.

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

Get ready to fall in love with your new go-to shrimp recipe. This dish has all the flavor of a fancy seafood dinner with none of the fuss.

It’s incredibly quick. From start to finish, this meal comes together in under 20 minutes. Whether you’re cooking for one or feeding a family, it’s perfect when time isn’t on your side.

Only one pan required. Less mess means less stress. Everything cooks in the same skillet – the shrimp, the garlic butter sauce, and even the optional pasta if you toss it all together at the end.

Big flavor, small cost. Shrimp scampi feels luxurious, but it uses pantry staples like butter, garlic, lemon, and pasta. Even better, frozen shrimp work beautifully here and are often more affordable than fresh.

Super versatile. You can serve this scampi over pasta, rice, or even zucchini noodles for a lighter option. Want to add veggies? Toss in some spinach or cherry tomatoes right at the end.

With so much going for it, this is one of those recipes you’ll keep coming back to. Let’s take a closer look at what makes it all work.

Ingredients Notes

The magic of this shrimp scampi lies in its classic, high-impact ingredients. Each one plays a starring role in the dish's bold flavor and silky texture.

Shrimp are, of course, the heart of this recipe. I recommend using large or extra-large shrimp, peeled and deveined. Frozen shrimp are totally fine—just thaw them in a bowl of cold water for about 10 minutes before cooking. Make sure they’re patted dry before hitting the pan to get that gorgeous sear.

Butter gives this dish its rich, velvety base. I like to use unsalted butter so I can control the seasoning, but salted will work in a pinch. You’ll melt it down with garlic to form the foundation of the sauce.

Garlic is non-negotiable here. Thinly sliced or finely minced, fresh garlic infuses the butter with that signature scampi aroma. Don’t be shy—3 to 4 cloves is just right for that punchy flavor.

Lemon juice and zest bring the brightness. The juice cuts through the richness of the butter, while a bit of zest adds a fresh, citrusy aroma that makes the whole dish pop.

White wine or broth helps deglaze the pan and create the sauce. A dry white wine like Pinot Grigio works beautifully, but chicken broth is a great non-alcoholic option that still gives depth and body.

You don’t need much in the way of equipment—just a large skillet and a wooden spoon or spatula. If you’re serving this over pasta, you’ll also need a pot of boiling water going at the same time. That’s it!

How To Make This Easy One-Pan Shrimp Scampi

Making shrimp scampi sounds fancy, but the process is simple and fast. Here’s how to bring it all together with minimal effort and maximum flavor.

Start by heating a large skillet over medium-high heat. Add a tablespoon of olive oil and let it get hot—this helps the shrimp sear properly. Once the oil is shimmering, add the shrimp in a single layer. Cook them for about 2 minutes per side until they’re pink and opaque. Transfer them to a plate and set aside.

In the same skillet, reduce the heat to medium and add butter and garlic. Let the garlic cook just until fragrant—about 30 seconds. Be careful not to brown it; you want it to stay soft and aromatic, not bitter.

Next, pour in the white wine or broth, scraping the bottom of the pan with your spoon to lift up all those delicious browned bits from the shrimp. Let the liquid simmer for 2-3 minutes to reduce slightly. Then stir in the lemon juice and zest, and season with salt, black pepper, and a pinch of red pepper flakes if you like a little heat.

Return the shrimp to the pan, tossing gently to coat them in the sauce. If you're adding cooked pasta, now’s the time to stir it in and let it soak up that buttery, garlicky goodness. A handful of chopped parsley at the end adds the perfect fresh finish.

From start to finish, this dish takes about 15-20 minutes, tops. You’ll know it’s ready when the shrimp are plump, tender, and coated in a glossy sauce that smells absolutely irresistible.

Storage Options

Got leftovers? You’re in luck—shrimp scampi stores surprisingly well and makes a great next-day lunch.

For refrigeration, transfer the shrimp and sauce (and pasta, if mixed) into an airtight container. It will stay fresh in the fridge for up to 3 days. Make sure it’s fully cooled before sealing.

While shrimp generally don’t freeze well once cooked, you can freeze the scampi sauce by itself if you made extra. Just pour it into a freezer-safe container and use within 1 month.

To reheat, gently warm the shrimp and sauce in a skillet over low heat, adding a splash of water or broth to loosen it up. Avoid the microwave if possible—it tends to overcook the shrimp and make them rubbery.

Variations and Substitutions

This recipe is endlessly customizable, which is one of the reasons I make it so often. Whether you're accommodating dietary needs or working with what's in the fridge, there are plenty of ways to make it your own.

Want to skip the wine? No problem. Chicken broth or even vegetable broth makes a great substitute that still adds flavor and keeps the dish kid-friendly.

Looking to go low-carb? Swap out the pasta for zucchini noodles or serve the shrimp over a bed of sautéed spinach or cauliflower rice for a lighter option.

If you’re craving something creamy, stir in a splash of heavy cream or a dollop of cream cheese to the sauce. It transforms the scampi into a more indulgent, Alfredo-like dish.

Love spice? Add a pinch of crushed red pepper flakes or a dash of hot sauce while the garlic cooks. It adds a gentle heat that balances the richness of the butter.

And don’t forget about extra add-ins—cherry tomatoes, baby spinach, or even mushrooms all pair beautifully and boost the nutritional value.

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