Easy One-pan Shrimp Scampi Recipe

There’s something magical about the sizzle of garlic hitting hot butter and olive oil. That unmistakable aroma instantly transports me to a cozy Italian kitchen, where dinner is fast, flavorful, and always comforting.

this Recipe

This Easy One-Pan Shrimp Scampi is one of those dishes that feels fancy, but comes together in under 30 minutes—no need for multiple pots or complicated prep. I first whipped this up on a whim after a long day, craving something indulgent yet effortless. Now it's a go-to favorite when I want maximum flavor with minimum cleanup.

Let’s take a closer look at why this recipe is a must for your dinner rotation.

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

Get ready to meet your new weeknight hero. This shrimp scampi is packed with garlicky, buttery goodness and comes together in a flash—all in just one pan.

First off, it’s seriously fast. You can have dinner on the table in 25 minutes or less, making it perfect for busy weeknights, unexpected guests, or last-minute meal planning.

Cleanup is a breeze. Since everything cooks in one pan, you won’t be left staring at a mountain of dishes after dinner. That’s a win in my book any day.

It’s budget-conscious, too. Shrimp often feels like a splurge, but when paired with pantry staples like pasta, garlic, and lemon, it stretches beautifully to feed a family or serve as an elegant date-night dish.

Best of all, it’s customizable. You can add veggies, swap out the pasta, or spice it up depending on your preferences and what’s in your fridge. It’s as flexible as it is delicious.

Ready to gather your ingredients? Let’s talk about what you’ll need.

Ingredients Notes

The beauty of this dish lies in its simplicity. A handful of quality ingredients come together to create something that tastes like it came straight from a restaurant kitchen.

Shrimp is, of course, the star. I recommend using large or extra-large shrimp—peeled and deveined for ease. Frozen shrimp works just fine; just be sure to thaw them completely and pat them dry to avoid excess water in the pan.

Garlic brings that bold, classic flavor. Go for fresh cloves rather than pre-minced garlic for the most vibrant, aromatic results. Don’t be shy here—garlic is what makes scampi sing.

Butter and olive oil form the flavorful base of the sauce. The butter adds richness, while the olive oil keeps it from feeling too heavy. The combination also helps the garlic cook gently without burning.

Lemon juice and zest brighten everything up, cutting through the richness and adding a fresh zing that ties the dish together. If you have it, a bit of white wine adds depth, but you can absolutely leave it out for an alcohol-free version.

Lastly, angel hair or linguine work beautifully as the pasta base. They cook quickly and allow the sauce to coat each strand evenly. You’ll also want a large skillet or sauté pan to hold everything—something with high sides works best.

Let’s walk through how it all comes together in just a few simple steps.

How To Make This Easy One-Pan Shrimp Scampi

This dish might taste like it took hours to make, but the process is quick, straightforward, and beginner-friendly.

Start by boiling a pot of salted water and cooking your pasta until just shy of al dente. You want it slightly undercooked because it will finish cooking in the sauce later. Drain and set aside, reserving about ½ cup of the pasta water.

While the pasta cooks, heat your large skillet over medium heat. Add the olive oil and a tablespoon of butter. Once melted, toss in the minced garlic and let it sizzle for about a minute until fragrant—be careful not to let it brown.

Add the shrimp in a single layer and season with salt, pepper, and a pinch of red pepper flakes if you like a bit of heat. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Remove them from the pan and set aside to avoid overcooking.

In the same pan, add the rest of the butter, lemon zest, and lemon juice. If you’re using white wine, pour it in now and let it simmer for a minute to reduce slightly. This is where all those delicious flavors start to build.

Return the drained pasta to the pan along with a splash of reserved pasta water. Toss to coat in the sauce and let everything simmer together for a minute or two. Then, gently fold the shrimp back in just to warm through.

From start to finish, you’re looking at about 25 minutes. You’ll know it’s ready when the pasta is coated, the shrimp are tender, and your kitchen smells like garlic-lemon heaven.

Storage Options

If you happen to have leftovers (lucky you!), this shrimp scampi stores surprisingly well.

Transfer any extra portions to an airtight container and refrigerate for up to 2 days. While seafood is always best fresh, the flavors in this dish actually deepen slightly overnight.

Avoid freezing, as the texture of the shrimp and pasta can become rubbery and mushy after thawing. This is definitely a dish best enjoyed soon after cooking.

To reheat, warm it gently on the stove over low heat with a splash of water or broth to loosen the sauce. You can also microwave it in short bursts, stirring in between, but be cautious not to overcook the shrimp.

Variations and Substitutions

This one-pan shrimp scampi is endlessly adaptable, which makes it perfect for experimenting or adjusting to what you have on hand.

If you’re avoiding gluten, try swapping out the pasta for gluten-free noodles or even spiralized zucchini. Just be sure to reduce the cooking time for veggie-based options.

Want to make it dairy-free? Use a good plant-based butter and skip the cheese garnish. The olive oil and garlic still carry plenty of flavor on their own.

You can boost the veggie content by tossing in a handful of baby spinach, halved cherry tomatoes, or steamed broccoli during the final simmer. They add color, texture, and nutrients without overpowering the dish.

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