Easy One-pan Shrimp Scampi Recipe

There’s something irresistible about the sizzle of shrimp hitting a hot pan, especially when garlic and butter are involved. This Easy One-Pan Shrimp Scampi brings bold flavor, tender shrimp, and a touch of elegance to your dinner table—all in under 30 minutes.

this Recipe

I first whipped this up on a night when I was craving something fancy but had zero energy for cleanup. One skillet, a few pantry staples, and dinner was done before my glass of wine hit room temp. It's now one of my go-to meals when I need something quick, delicious, and just a little bit indulgent.

Whether you're serving it over pasta, rice, or crusty bread, this dish will have everyone fighting for the last buttery bite. Let’s take a look at why this shrimp scampi deserves a permanent spot in your dinner rotation.

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

If you love meals that check all the boxes—easy, flavorful, fast, and family-approved—this shrimp scampi is your new best friend.

First off, it’s incredibly quick. We’re talking about a dish that goes from fridge to fork in just 20 minutes. Perfect for weeknights, late-night cravings, or last-minute guests.

It’s also a breeze to clean up. Everything comes together in one trusty skillet, so you can skip the post-dinner sink pile and actually enjoy your evening.

Don’t let the simplicity fool you—this dish feels fancy. With its rich, garlicky butter sauce and succulent shrimp, it tastes like something you’d order at a seaside bistro.

Finally, it’s wildly versatile. Toss it with pasta, spoon it over rice, serve it with roasted veggies, or sop it up with bread. It’s a chameleon of a meal that adapts to what you have on hand.

Once you try it, you’ll see why I keep frozen shrimp and butter stocked at all times.

Ingredients Notes

This shrimp scampi may be simple, but each ingredient plays an important role in the final flavor.

Let’s start with the shrimp. Go for large or extra-large, peeled and deveined. I prefer tail-on for presentation, but tail-off works great too. Frozen is fine—just be sure to thaw and pat them dry for that perfect sear.

The butter forms the luxurious base of the sauce. I use unsalted butter so I can control the seasoning, and plenty of it. Don’t skimp here—it’s where all the richness lives.

Garlic is the soul of this dish. Use fresh cloves, and mince them finely. That sweet, slightly spicy aroma as it hits the butter? Absolute heaven.

A splash of white wine deglazes the pan and adds a bit of acidity to balance the butter. You can substitute chicken broth if you prefer not to use alcohol—it still adds great depth.

To brighten everything up, fresh lemon juice and parsley are added at the end. The lemon cuts through the richness, and the parsley adds a burst of color and freshness.

You’ll only need a single large skillet or sauté pan—nonstick or stainless steel both work. Just make sure it’s wide enough to fit the shrimp in a single layer for even cooking.

How To Make This Easy One-Pan Shrimp Scampi

Making shrimp scampi at home is shockingly simple—and I’ll walk you through it step by step.

Start by heating your skillet over medium-high heat. Add a generous knob of butter, and once melted and bubbling, toss in your shrimp in a single layer. Let them cook undisturbed for 2-3 minutes on one side to develop a golden edge, then flip and cook for another 1-2 minutes. Transfer to a plate once they’re opaque and just cooked through.

In the same pan, lower the heat slightly and add another pat of butter along with your minced garlic. Stir constantly so the garlic doesn’t burn—just about 30 seconds until fragrant is perfect.

Pour in your white wine to deglaze, scraping up any browned bits from the bottom of the pan. Let it simmer for a minute or two to reduce slightly.

Return the shrimp to the skillet, along with a squeeze of fresh lemon juice and a sprinkle of chopped parsley. Stir to coat everything in that silky sauce.

Taste and adjust seasoning with salt and pepper. If you like a little heat, a pinch of red pepper flakes takes it up a notch.

All in all, you’re looking at under 20 minutes from start to finish. It’s fast, flavorful, and totally fuss-free.

Storage Options

Have leftovers? Lucky you—this scampi stores well, though it's best fresh.

You can keep leftover shrimp scampi in an airtight container in the refrigerator for up to 2 days. Any longer and the shrimp may become rubbery.

To freeze, it’s best to store just the sauce portion and cook fresh shrimp when ready to serve. If you do freeze the shrimp, use within a month and reheat gently.

When reheating, do it low and slow. A skillet over medium-low heat works best—add a splash of water or broth to loosen the sauce and prevent overcooking the shrimp.

Variations and Substitutions

This one-pan wonder is endlessly customizable. Here’s how you can switch things up:

Not into shrimp? Try this with scallops or cubed chicken breast. Just adjust cooking times as needed—chicken takes a bit longer.

To make it dairy-free, use olive oil in place of butter and toss in a handful of nutritional yeast for richness.

For a low-carb version, skip the pasta and serve over sautéed zucchini noodles or roasted cauliflower rice.

Want to make it creamy? Stir in a splash of heavy cream at the end for a richer, velvety finish.

You can also turn it into a complete meal by tossing in some blistered cherry tomatoes or baby spinach just before serving. It adds color, nutrients, and a pop of freshness.

Don’t be afraid to get creative—once you’ve got the base down, the sky’s the limit.

Print