Easy One-pan Shrimp Scampi Recipe

There's something magical about the sizzle of garlic hitting hot butter in a skillet. When it’s followed by plump, pink shrimp and a splash of lemony white wine, you know you’re about to enjoy something truly special.

this Recipe

This easy one-pan shrimp scampi is a go-to in our house whenever we want something fast, flavorful, and just a little bit fancy. It's quick enough for weeknights, but impressive enough for dinner guests. Best of all, it comes together in under 30 minutes—no pasta pot or side pan required.

Let’s dive into what makes this recipe so crave-worthy.

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

Get ready to fall in love with your new favorite dinner solution. This one-pan shrimp scampi is bursting with garlicky, buttery goodness and comes together faster than takeout.

First, it’s incredibly fast and easy. You’ll only need about 25 minutes from start to finish, and everything cooks in a single pan—less time cooking and even less time cleaning up.

It’s also light but luxurious. The combination of olive oil, butter, garlic, and lemon juice creates a silky, bright sauce that tastes rich without feeling heavy. Pair it with crusty bread or a side of pasta, and you've got the perfect balanced meal.

This dish is surprisingly budget-friendly for something that feels like a restaurant-quality entrée. Shrimp might sound pricey, but frozen shrimp bags are often affordable and last a while in the freezer. Plus, the rest of the ingredients are pantry staples.

Lastly, the flavor is completely customizable. Don’t eat dairy? Use more olive oil instead of butter. Want some heat? Toss in a pinch of red pepper flakes. This recipe is your canvas.

If you're already craving shrimp, just wait until you see how easy it is to make.

Ingredients Notes

The beauty of shrimp scampi lies in its short, simple ingredient list. Each component brings something essential to the table—flavor, texture, or body.

Shrimp is the star of the show. I recommend using large shrimp (16/20 count) that are peeled and deveined. You can use fresh or frozen—just make sure to thaw completely and pat dry before cooking. The key is to not overcook them; they should be just pink and tender.

Garlic brings that bold, aromatic base. You'll want to use fresh garlic here, minced or finely sliced, to release the full fragrance into the butter and oil. It’s what gives this dish its signature depth and savoriness.

Butter and olive oil create a velvety, rich sauce. The olive oil prevents the butter from browning too quickly, while the butter adds that irresistible silkiness. Use unsalted butter so you can control the salt levels yourself.

White wine adds a beautiful brightness and slight acidity that balances the richness of the butter. Choose a dry white wine like Pinot Grigio or Sauvignon Blanc. If you prefer to skip the alcohol, you can substitute with chicken broth and a splash of lemon juice.

Lemon juice and parsley finish things off with a pop of freshness. The citrus cuts through the richness of the sauce, and the parsley adds a vibrant, herbal touch that keeps everything feeling light.

For tools, all you need is a large skillet or sauté pan—something with enough surface area to hold the shrimp in a single layer so they sear instead of steam. A wooden spoon or silicone spatula will also help you swirl that sauce to perfection.

How To Make This Easy One-Pan Shrimp Scampi Recipe

Making shrimp scampi in one pan is just as simple as it sounds. Let me guide you through it so you can have dinner on the table in no time.

Start by warming a generous splash of olive oil in your skillet over medium heat. Once the oil is shimmering, add minced garlic and let it sauté for about 30 seconds—just until fragrant. Keep a close eye so it doesn’t brown or burn.

Next, add your shrimp in a single layer. Season them with a bit of salt and pepper and let them cook for 1-2 minutes per side, just until they turn pink and slightly opaque. You don’t want to overcook them, so remove them to a plate as soon as they’re done.

With the shrimp out of the pan, pour in your white wine, scraping up any flavorful bits stuck to the bottom. Let it simmer for 2-3 minutes so the alcohol cooks off and the sauce reduces slightly. You’ll notice it start to thicken just a bit.

Now stir in your butter, letting it melt into the wine to create that luscious, glossy sauce. Return the shrimp to the pan and toss to coat. Let them simmer together for another minute so the flavors marry.

Finally, squeeze in fresh lemon juice and sprinkle with chopped parsley. Give it all one last toss, then serve immediately with crusty bread, pasta, or even over rice. The total cook time is about 25 minutes—and the flavor payoff is huge.

Storage Options

Leftovers of this shrimp scampi are rare in my house, but when we do have them, they keep beautifully. Simply transfer any cooled leftovers to an airtight container and store in the fridge for up to 3 days.

Shrimp don’t love the freezer once cooked, so I don’t recommend freezing this dish. The texture tends to get rubbery upon reheating.

To reheat, add the shrimp and sauce to a skillet over medium-low heat and warm gently, stirring often. You can add a splash of water or broth if the sauce looks too thick. Avoid the microwave if possible—it can make the shrimp tough and overcooked.

Variations and Substitutions

One of the best parts about this shrimp scampi is how easy it is to tweak based on what you have—or what you're craving.

If you're not a fan of white wine, use chicken broth and lemon juice instead. It still adds depth without any alcohol, and it's a great option for families or weeknight cooking.

To make it dairy-free, simply swap the butter for more olive oil. You’ll still get that silky texture with a slightly fruitier flavor profile that complements the shrimp beautifully.

Want to make it spicy? Add a pinch of red pepper flakes when you sauté the garlic. It adds just enough kick without overpowering the delicate flavors of the shrimp and wine.

If you’re craving pasta, toss in some al dente spaghetti or linguine right into the pan after the sauce is finished. Let it soak up all that garlicky goodness—it’s heavenly.

And for a veggie boost, try adding cherry tomatoes or spinach to the pan after cooking the shrimp. The tomatoes add sweetness and color, while spinach wilts down beautifully into the sauce.

Don’t be afraid to play around and make this recipe your own. The one-pan method stays the same, but the flavors are yours to explore.

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