Easy One-pan Shrimp Scampi Recipe

There’s something magical about the sizzle of shrimp hitting a hot skillet, especially when it's paired with the garlicky, buttery goodness of shrimp scampi. This one-pan wonder brings all the flavor of a restaurant-quality meal into your own kitchen—without the hassle or mess.

I first made this dish on a weeknight when I was short on time and long on cravings. One bite in, and I knew it was a keeper. Quick, simple, and full of bright lemon and rich garlic flavor, this shrimp scampi is now my go-to when I need something impressive in a pinch. Plus, cleanup is a breeze since everything comes together in a single pan.

Let’s dive into why this recipe deserves a spot in your weekly rotation.

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

Get ready to fall head over heels for this fuss-free favorite. This Easy One-Pan Shrimp Scampi checks all the boxes for flavor, convenience, and speed.

First of all, it’s fast. I’m talking 20 minutes from start to finish. Whether you’re juggling homework duty or racing the clock after work, this meal won’t keep you stuck in the kitchen.

It’s also wonderfully simple. No fancy ingredients, no complicated steps. If you’ve got shrimp, garlic, lemon, and butter, you’re more than halfway there.

Budget-conscious? This recipe has your back. Even with shrimp as the star, it still costs less than takeout and feeds a family without breaking the bank.

And let’s not forget how versatile it is. Serve it over pasta, rice, or with crusty bread—whatever you have on hand will work. You can even toss in veggies or swap in chicken if that’s what you’ve got.

Now let’s take a closer look at what goes into this easy, flavorful dish.

Ingredient Notes

This one-pan shrimp scampi keeps things classic with a few high-impact ingredients that come together for bold, balanced flavor. Let’s walk through what you’ll need and why it matters.

Shrimp is the centerpiece here, and using raw, deveined shrimp with the tails on adds the most flavor. I prefer medium to large shrimp for that perfect bite—not too small to get lost, and not so big that they take forever to cook. If you're using frozen shrimp, just make sure to thaw and pat them dry first for the best sear.

Garlic is essential in scampi. Go for fresh cloves, minced finely, to bring out the full aromatic punch. You’ll sauté it gently to release its fragrance without burning—this step alone is enough to make your kitchen smell incredible.

Butter and olive oil work together to create that luxurious, silky sauce. Butter brings richness, while olive oil keeps it from getting too heavy and helps caramelize the garlic. The combo is classic and creates the perfect base.

Lemon juice adds the brightness and acidity that cuts through the richness. I always recommend using fresh lemon rather than bottled for the cleanest, most vibrant flavor. Zest it first for an extra pop if you’re feeling fancy.

Parsley finishes the dish with a fresh, herbaceous note that ties everything together. It’s more than garnish—it gives balance and a touch of color that makes the dish look as good as it tastes.

As for tools, all you really need is a large skillet (preferably nonstick or stainless steel) and a wooden spoon. That’s it—no special equipment, no complicated gadgets.

How To Make This Easy One-Pan Shrimp Scampi

Making shrimp scampi in one pan couldn’t be easier, and the whole process takes less than 30 minutes from start to finish. Here’s how to bring this dish together, step by step.

Start by prepping all your ingredients—mince the garlic, chop the parsley, and juice your lemon. Having everything ready to go makes this quick-cook dish even smoother. Heat your skillet over medium heat and add a mix of butter and olive oil until melted and shimmering.

Next, toss in the garlic and sauté it for about 30 seconds to one minute, just until fragrant. Don’t walk away—garlic can burn quickly, and you want it golden, not brown. This step lays the foundation for that rich, savory scampi flavor.

Add the shrimp in a single layer and cook for about 1-2 minutes per side. They should turn pink and opaque, with a slight golden sear. Be careful not to overcook them—shrimp go from tender to rubbery in seconds.

Once the shrimp are just cooked, stir in the lemon juice and a touch more butter. Let everything simmer for another minute so the flavors can meld and the sauce can thicken slightly. This is when your kitchen will start to smell downright irresistible.

Sprinkle in the chopped parsley, give everything a good toss, and taste to adjust seasoning. A pinch of salt, a grind of black pepper, maybe an extra squeeze of lemon—it’s all about making it your own.

From prep to plate, you’re looking at 20 minutes tops. It’s the kind of recipe that looks and tastes like you’ve pulled out all the stops, when in reality, it’s a true weeknight miracle.

Storage Options

Leftovers (if you have any!) are easy to store and reheat. Let the shrimp cool completely, then transfer to an airtight container and refrigerate for up to three days. The flavor deepens slightly as it sits, so it makes a great next-day lunch.

To freeze, place cooled shrimp and sauce in a freezer-safe container or bag and store for up to two months. Thaw overnight in the fridge before reheating for the best texture.

When reheating, a quick warm-up in a skillet over medium heat is best to keep the shrimp tender. Add a splash of water or broth to loosen the sauce if needed. Microwave reheating works too—just cover loosely and heat in short bursts to avoid overcooking the shrimp.

Variations and Substitutions

One of the best things about this shrimp scampi is how easy it is to tweak based on what you have or what you’re craving. Here are some of my favorite variations.

Try tossing the finished shrimp scampi with cooked spaghetti or linguine for a classic pasta version. The sauce clings beautifully to long noodles, making every bite a perfect mix of garlic, lemon, and buttery shrimp.

If you’re going low-carb, serve it over cauliflower rice or zucchini noodles. You still get all the flavor, but with a lighter twist that’s great for weeknight clean eating.

No shrimp? No problem. This recipe works just as well with chicken breast or scallops. Just adjust the cook time to make sure your protein is perfectly done.

Add-ins are welcome too. A handful of cherry tomatoes or baby spinach stirred in at the end brings a pop of color and a little extra nutrition. Or, go spicy with a pinch of red pepper flakes during the garlic step.

Feel free to play around. The heart of this recipe is the buttery, garlicky sauce—it’s a blank canvas for whatever ingredients inspire you.

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