Easy One-pan Shrimp Scampi Recipe

There's something magical about the aroma of garlic, butter, and lemon sizzling together in one pan. This Easy One-Pan Shrimp Scampi delivers bold, bright flavor with minimal cleanup — perfect for busy weeknights or spontaneous dinner guests.

The first time I made this, I was racing against the clock after a long day at work. I tossed everything into one pan, crossed my fingers, and hoped for the best. What came out was pure gold — juicy shrimp swimming in a buttery garlic sauce, ready in under 20 minutes. It instantly became a weeknight staple.

It’s quick, it’s elegant, and best of all, it leaves you with just one pan to clean. Let’s dive into why this dish deserves a spot in your regular dinner rotation.

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

Get ready to fall head over heels for this weeknight winner. This Easy One-Pan Shrimp Scampi packs restaurant-quality flavor with a home-cooked twist.

First, it’s unbelievably fast and simple. From start to finish, you’re looking at under 25 minutes — including prep! That means less time in the kitchen and more time enjoying your meal (or your favorite show).

It’s also light on cleanup. Since everything comes together in just one skillet, you won’t be facing a mountain of dirty dishes after dinner. Just one pan, one spatula, and one very satisfied cook.

Budget-wise, this dish is surprisingly affordable. A bag of frozen shrimp, a few pantry staples, and some pasta or bread on the side make this an accessible option any night of the week.

And let’s not forget how versatile it is. Toss it with linguine, spoon it over rice, or serve it with crusty bread to soak up every drop of that luscious scampi sauce. However you plate it, it’s a guaranteed crowd-pleaser.

If you're already hungry, wait till you see how easy it is to pull this all together.

Ingredients Notes

This one-pan wonder relies on a short list of classic ingredients that come together to create something truly special. Let’s take a closer look at what you’ll need to make this Easy One-Pan Shrimp Scampi.

Shrimp is the star of the show here. I prefer large or jumbo shrimp, peeled and deveined, with tails on for presentation. Frozen shrimp works beautifully — just be sure to thaw and pat them dry before cooking to get that perfect golden sear.

Garlic adds bold, savory depth. Fresh garlic is a must here — skip the jarred stuff. You’ll want it finely minced so it melts into the butter and coats every bite of shrimp.

Butter and olive oil work in tandem to create that iconic scampi sauce. The butter brings richness, while the olive oil prevents it from burning and adds its own fruity note. Use unsalted butter so you can control the seasoning.

Lemon juice and zest brighten the entire dish. The acidity cuts through the richness of the butter, while the zest adds a burst of fresh citrus aroma. Always use fresh lemons for the best flavor — it makes a huge difference.

White wine deepens the sauce and adds a subtle tangy finish. Choose a dry white like Sauvignon Blanc or Pinot Grigio. If you’re cooking alcohol-free, chicken broth is a perfectly fine substitute.

For equipment, all you really need is a large skillet — preferably non-stick or stainless steel — and a wooden spoon or spatula. That’s the beauty of one-pan meals!

How To Make This Easy One-Pan Shrimp Scampi

Making this dish is a breeze, even if you’ve never cooked shrimp before. Let’s walk through it together, step by step.

Start by heating your skillet over medium-high heat. Add a tablespoon of olive oil and a tablespoon of butter, letting the butter melt until bubbly. You’ll know it’s ready when you can smell that nutty, golden aroma.

Add your shrimp in a single layer and cook for about 1–2 minutes per side, until they’re pink and just opaque. Don’t overcook — shrimp go from perfect to rubbery in seconds. Once cooked, transfer them to a plate and cover loosely to keep warm.

Next, reduce the heat to medium and add a little more butter to the same pan. Stir in the minced garlic and let it cook for 30 seconds — just long enough to become fragrant. Be careful not to let it brown.

Pour in your white wine (or broth) and fresh lemon juice, scraping the bottom of the pan to release any flavorful bits stuck to the surface. Let it simmer for 2–3 minutes until it reduces slightly, concentrating all those bright, savory notes.

Now return the shrimp to the pan along with a bit of lemon zest and fresh parsley. Stir everything gently so the shrimp get coated in that dreamy sauce. Taste and season with salt, pepper, and an extra squeeze of lemon if desired.

In total, the cooking process takes less than 20 minutes. What you’re left with is a pan full of perfectly cooked shrimp in a zesty, buttery garlic sauce — ready to serve over pasta, rice, or crusty bread.

Storage Options

Leftovers? Lucky you. Shrimp scampi stores surprisingly well and makes a quick reheat lunch or dinner the next day.

Store any cooled leftovers in an airtight container in the refrigerator. It’ll stay fresh for up to 2 days, though it’s best eaten within 24 hours for optimal flavor and texture.

Because shrimp can become rubbery when overcooked, avoid the microwave if possible. Instead, reheat in a skillet over low heat with a splash of water or broth to loosen the sauce and keep the shrimp tender.

Freezing is not recommended for this dish, as the texture of the shrimp and the sauce may suffer when thawed. If you’re planning ahead, you can prep the garlic-lemon sauce base and freeze that separately.

Variations and Substitutions

This dish is delightfully flexible, and there are so many ways to make it your own. Whether you’re working with dietary preferences or simply craving something a little different, here are a few ideas to try.

For a low-carb option, serve your shrimp scampi over zucchini noodles, cauliflower rice, or even sautéed spinach. The flavors pair beautifully with fresh vegetables.

If you’re not a fan of white wine, use chicken broth for a similar depth without the alcohol. A splash of white wine vinegar can also give you a nice tang.

Want a little heat? Toss in a pinch of red pepper flakes while sautéing the garlic. It gives the sauce a subtle kick that spice lovers will appreciate.

You can also bulk it up with veggies. Toss in halved cherry tomatoes, baby spinach, or chopped asparagus just before the shrimp goes back into the pan. They’ll soften slightly and soak up all that delicious sauce.

And for a touch of indulgence, stir in a spoonful of cream cheese or a splash of heavy cream at the end. It’ll turn your scampi sauce into something lusciously silky.

However you tweak it, this easy one-pan shrimp scampi is a dish that invites creativity. Don’t be afraid to make it your own — the results are always delicious.

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