Easy One-pan Shrimp Scampi Recipe

There's nothing like the buttery, garlicky aroma of shrimp scampi sizzling in a hot pan. With juicy shrimp, a splash of white wine, and a zing of lemon, this dish tastes like something you'd get at a cozy seaside bistro—but it comes together in your own kitchen in under 30 minutes.

I first made this easy one-pan shrimp scampi on a night when I was short on time and even shorter on clean dishes. Since then, it’s become my go-to for busy weeknights and impromptu date nights alike. The best part? You only need one pan, a handful of ingredients, and about 20 minutes to make magic happen.

Whether you're cooking for one or feeding the whole family, this shrimp scampi delivers restaurant-level flavor with weeknight ease. Let’s dive into why you’re going to love it.

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

Get ready to meet your new favorite seafood dinner. This one-pan shrimp scampi is fast, flavorful, and guaranteed to impress.

It’s unbelievably quick. This dish comes together in just 20 minutes, start to finish. It’s perfect for those nights when you want something satisfying without spending forever in the kitchen.

The cleanup is a breeze. With only one pan to wash, you’ll spend less time doing dishes and more time enjoying your meal. Trust me, your future self will thank you.

It’s elegant yet easy. The flavors—garlic, lemon, butter, and a hint of wine—feel indulgent, but the process is surprisingly simple. No fancy techniques needed.

It’s super versatile. Serve it over pasta, rice, or with crusty bread. Want to keep it low-carb? Spoon it over zucchini noodles or steamed veggies. You can also tweak the spice level to your liking.

This is the kind of dish that works just as well for a last-minute weeknight dinner as it does for entertaining guests. Let’s take a closer look at what you’ll need.

Ingredients Notes

What makes this dish shine is the quality of ingredients. With just a handful of pantry staples and fresh shrimp, each component brings bold flavor to the table.

Let’s start with the shrimp. I recommend using large or extra-large shrimp, peeled and deveined, with the tails on or off depending on your preference. Fresh is great, but frozen shrimp works beautifully—just make sure to thaw and pat them dry first for the best sear.

Next up is the garlic—lots of it. Freshly minced garlic is non-negotiable here; it’s what gives shrimp scampi its signature aroma and depth. Don’t be shy—this dish embraces that garlicky punch in the best way possible.

The butter is the soul of the sauce. I like using unsalted butter so I can control the seasoning. It melts into the garlic and shrimp, creating a velvety, rich base that clings beautifully to pasta or bread.

A splash of dry white wine adds brightness and balances the richness. Sauvignon Blanc or Pinot Grigio are great choices, but if you don’t have wine on hand, you can substitute with low-sodium chicken broth and a touch of lemon juice.

And don’t forget the lemon. Freshly squeezed lemon juice, plus a bit of zest, lifts the whole dish and ties everything together with a pop of citrus. I also like to garnish with chopped parsley for freshness and a burst of color.

You don’t need much in terms of equipment—just a large skillet (I use a 12-inch nonstick or stainless steel pan) and a spatula. That’s it!

How To Make This Easy One-Pan Shrimp Scampi

Making shrimp scampi in one pan couldn’t be simpler, but it helps to understand the flow so everything comes together smoothly.

Start by heating your skillet over medium heat. Add a generous pat of butter and a drizzle of olive oil—this combo prevents the butter from burning and adds extra flavor. Once it’s melted and starting to sizzle, toss in your minced garlic and cook for about 30 seconds, just until fragrant. Keep a close eye on it—garlic can burn quickly.

Next, add your shrimp in a single layer. Let them cook undisturbed for about 2 minutes per side until they’re pink and opaque with a slight golden edge. Shrimp cook fast, so don’t walk away. Overcooked shrimp = rubbery shrimp.

Once the shrimp are cooked, pour in your white wine (or broth) to deglaze the pan, scraping up any tasty browned bits with a spatula. Let it simmer for a minute or two, then stir in the lemon juice, zest, and a few more pats of butter to create that signature silky scampi sauce.

Return the shrimp to the pan if you removed them earlier, and toss everything together. Add a sprinkle of red pepper flakes if you want a little heat, and finish with chopped fresh parsley.

From start to finish, this dish takes just 20 minutes. Serve it hot over cooked pasta, with crusty bread, or spooned over rice—or straight from the pan with a fork (no judgment!).

Storage Options

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

Transfer any remaining shrimp and sauce to an airtight container and refrigerate for up to 2 days. I don’t recommend freezing this dish, as the texture of the shrimp tends to suffer once thawed.

For best results, store the shrimp separately from any pasta or starches you may have served it with. This prevents the pasta from soaking up all the sauce and getting soggy.

To reheat, gently warm the shrimp in a skillet over low heat with a splash of water or broth to loosen the sauce. Avoid microwaving, as it can overcook the shrimp and make them rubbery.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. You can make it your own with just a few swaps or additions.

For a low-carb version, skip the pasta and serve your shrimp scampi over spiralized zucchini or steamed cauliflower rice. It’s just as satisfying and keeps things light.

Want to make it creamy? Add a splash of heavy cream or a spoonful of cream cheese at the end for a rich, luxurious twist that clings beautifully to pasta.

If you're out of shrimp, you can substitute with scallops or thin slices of chicken breast. Just adjust the cooking time as needed to make sure your protein is fully cooked through.

Add-ins are always welcome! Try tossing in sautéed mushrooms, cherry tomatoes, or a handful of baby spinach at the end for extra color and nutrition.

Don’t have white wine? No problem. Use low-sodium chicken broth with a bit of extra lemon juice for a similar depth of flavor.

Feel free to play around with flavors and ingredients—it’s hard to mess this one up. Every tweak brings something new to the table.

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