Easy One-pan Shrimp Scampi Recipe

There’s something irresistible about the sizzle of shrimp hitting a hot pan, followed by the fragrant bloom of garlic and butter. This Easy One-Pan Shrimp Scampi is a weeknight hero, packed with bright lemony flavor, a touch of heat, and juicy shrimp nestled in a buttery white wine sauce that clings beautifully to pasta or crusty bread.

I first whipped this up on a whim after a long day, armed with little more than frozen shrimp and pantry staples. Now it’s a go-to favorite in our home—quick enough for a Tuesday, yet elegant enough to serve guests. With just one pan and 20 minutes, you’re looking at dinner magic.

Let’s get cooking!

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

Get ready to fall for a dish that delivers big flavor with minimal effort. This shrimp scampi isn’t just delicious—it’s designed with real life in mind.

First of all, it’s incredibly fast. From start to finish, this dish takes about 20 minutes. That’s faster than takeout and way more satisfying.

It’s also a true one-pan wonder. No boiling pasta in one pot while sautéing shrimp in another—everything comes together in a single skillet, which means fewer dishes and more time to relax.

Flavor-wise, this recipe packs a punch. The combination of garlic, butter, lemon juice, and white wine creates a silky sauce that feels gourmet without being fussy. Add a dash of red pepper flakes, and you’ve got a kick that cuts through the richness.

And it’s flexible! Serve it over pasta, spoon it onto toasted baguette slices, or pair it with zucchini noodles for a lighter twist. No matter how you plate it, this dish works beautifully.

If you’re craving a fuss-free dinner with restaurant-style flair, this is the recipe you’ve been waiting for.

Ingredients Notes

The beauty of shrimp scampi lies in its simplicity. Just a handful of high-impact ingredients come together to create something truly special.

Shrimp is the star of the show. I prefer large, peeled, deveined shrimp with the tails on for presentation. They cook quickly and soak up the garlicky lemon sauce like little flavor sponges. Fresh or thawed frozen shrimp work equally well—just be sure to pat them dry for the best sear.

Garlic is the heart of scampi. I use at least four cloves, minced finely, to infuse the butter with deep, aromatic flavor. Don’t be afraid to add more if you’re a garlic lover—this recipe can handle it.

Butter and olive oil form the base of the sauce. The butter gives richness, while the olive oil keeps it from burning and adds a slightly fruity note. Together, they create a golden foundation that elevates every other ingredient.

White wine brings brightness and acidity to the dish. I usually go with a dry white like Sauvignon Blanc or Pinot Grigio—something crisp that you’d also enjoy drinking. If you don’t want to use wine, a splash of chicken broth and a little extra lemon juice make a fine substitute.

Lemon juice and red pepper flakes round everything out. The lemon adds zing and freshness, cutting through the butter, while the pepper flakes give just enough heat to keep things exciting. Finish with chopped parsley for a fresh, herbaceous pop.

No special equipment needed—just a large skillet and a wooden spoon or spatula. A microplane is handy for zesting lemon if you want to amp up the citrus.

How To Make This Easy One-Pan Shrimp Scampi

This dish is delightfully straightforward, which is part of its charm. The key is timing—shrimp cook fast, and so does the sauce.

Start by heating your skillet over medium heat. Add a mix of butter and olive oil, then toss in your shrimp in a single layer. Cook for about 1-2 minutes per side, just until they turn pink and slightly golden around the edges. Remove them from the pan and set aside—they’ll finish cooking later in the sauce.

In the same pan, add a bit more butter along with your minced garlic and red pepper flakes. Stir frequently, and within 30 seconds your kitchen will smell like heaven. You don’t want the garlic to brown—just let it get fragrant and soft.

Pour in the white wine, scraping up the browned bits from the bottom of the pan. Let it simmer for a couple of minutes until slightly reduced. Then add your lemon juice and zest for that bright, tangy punch.

Return the shrimp to the skillet and toss them gently in the sauce. Let them bathe in the buttery, garlicky mixture for another minute or two, just until everything is warmed through and well coated. Finish with a handful of chopped parsley and a pinch of salt to taste.

From start to finish, the whole process takes about 15 to 20 minutes. It’s fast, fragrant, and just plain fabulous.

Storage Options

This dish is best enjoyed fresh, but if you’ve got leftovers, don’t worry—shrimp scampi holds up surprisingly well.

Transfer any leftovers to an airtight container and store them in the fridge for up to 2 days. The sauce will thicken slightly as it cools, but it still tastes amazing.

If you’re storing it with pasta, try tossing everything in a touch of olive oil before refrigerating. This helps prevent sticking and keeps the noodles from soaking up too much sauce.

For reheating, a quick spin in a skillet over low heat is your best bet. Add a splash of water or broth to loosen the sauce, and be careful not to overcook the shrimp—they can go rubbery if reheated too long.

Freezing isn’t ideal for shrimp scampi. The texture of the shrimp tends to suffer, and the sauce can separate. But it’s so quick to make, you probably won’t need to freeze it anyway!

Variations and Substitutions

One of the things I love most about this recipe is how easy it is to adapt based on what you’ve got in your kitchen.

If you’re avoiding wine, swap in chicken broth with an extra squeeze of lemon juice. You’ll still get that nice depth of flavor without the alcohol.

No parsley on hand? Try fresh basil or chives instead. Even a sprinkle of green onions can add a bright finish.

Want to add more substance? Toss in a handful of halved cherry tomatoes or thinly sliced zucchini. They cook quickly and soak up the sauce like champs.

If you’re low-carb or gluten-free, skip the pasta and serve your shrimp scampi over spaghetti squash or sautéed spinach. It’s just as satisfying, and the sauce still shines.

Feel free to dial up the spice too. Add an extra pinch of red pepper flakes or a few slivers of fresh chili if you like things with a little more heat.

The best part of this dish is how forgiving it is—so go ahead and make it your own. Once you’ve got the basic technique down, the possibilities are endless.

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