Easy One Pan Shrimp Scampi Recipe | 20-Minute Skillet Dinner

Meet your new weeknight hero: an Easy One Pan Shrimp Scampi that’s bright with lemon, rich with garlic-butter, and ready in the time it takes to set the table. This recipe brings restaurant-quality flavors into your kitchen without fuss—just a skillet, a handful of ingredients, and about 20 minutes. Expect tender, juicy shrimp coated in a glossy sauce that begs to be spooned over pasta or mopped up with crusty bread. If you’ve been craving a meal that feels special but doesn’t ask for much effort, you’re in exactly the right place.

Why This Easy One-Pan Shrimp Scampi Will Win You Over

This dish is the perfect blend of simplicity and sophistication. In one skillet, butter and olive oil mingle with garlic, lemon, and a splash of wine to create a silky sauce that clings to sweet shrimp. It’s quick enough for busy nights, yet elegant enough for guests. There’s minimal chopping, minimal cleanup, and maximum flavor—everything you want when you’re craving something uplifting and satisfying without spending hours in the kitchen.

What You’ll Need: Ingredients for Easy One-Pan Shrimp Scampi

• Large shrimp (1 to 1.5 pounds, peeled and deveined, tail-on optional): The star of the dish; choose large or extra-large for a succulent bite and easier searing.
• Unsalted butter (3–4 tablespoons): Adds richness and helps create that classic silky scampi sauce. Unsalted gives you better control of seasoning.
• Extra-virgin olive oil (1–2 tablespoons): Prevents the butter from burning and brings pleasant fruitiness to the sauce.
• Garlic (4–6 cloves, thinly sliced or minced): The aroma anchor; it infuses the oil and butter with savory sweetness in just seconds.
• Dry white wine (1/3 to 1/2 cup) or low-sodium chicken broth: Deglazes the pan, loosens browned bits, and adds a bright note. Broth is a great non-alcoholic substitute.
• Lemon (zest and 2–3 tablespoons juice): Lifts the whole dish, balancing the butter with lively citrus.
• Red pepper flakes (1/4 to 1/2 teaspoon): A gentle heat that wakes up the sauce without overwhelming it.
• Fresh parsley (2–3 tablespoons, chopped): Adds color, freshness, and a clean finish.
• Kosher salt and freshly ground black pepper: Essential seasoning that makes each ingredient shine.
• Optional – Shallot (1 small, finely minced): Brings delicate sweetness and depth to the base.
• Optional – Capers (1 tablespoon, drained): A briny pop that complements the lemon and wine.
• Optional – Pasta, rice, or crusty bread: For serving and soaking up every drop of sauce.
• Optional – Lemon wedges, extra parsley: For a fresh, bright finish at the table.

From Pan to Plate: A Step-by-Step Guide to Making Shrimp Scampi

1. Prep the shrimp. If frozen, thaw in the refrigerator overnight or under cold running water for 10–15 minutes. Peel and devein if needed, then pat the shrimp very dry with paper towels. Dry shrimp sear better and cook more evenly.
2. Season lightly. Sprinkle the shrimp with a pinch of kosher salt and black pepper. You’ll season more later, so keep it modest for now.
3. Warm the skillet. Set a large skillet (stainless or cast iron is ideal) over medium to medium-high heat. Add the olive oil and half the butter. When the butter melts and the foam subsides, you’re ready for aromatics.
4. Sauté garlic (and shallot, if using). Add the garlic (and shallot, if using) and cook for 30–60 seconds, stirring, just until fragrant. Do not brown the garlic; if it starts to color, lower the heat immediately.
5. Bloom the red pepper flakes. Sprinkle in the red pepper flakes and stir for 10 seconds to release their aroma into the fat.
6. Sear the shrimp. Spread the shrimp in a single layer in the hot pan. Cook undisturbed for 1–2 minutes, until you see pink edges and light golden spots underneath.
7. Flip and deglaze. Turn the shrimp over. Pour in the white wine (or broth) and add the lemon zest. It will sizzle—use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the liquid bubble for 1–2 minutes to reduce slightly.
8. Finish with butter. Reduce the heat to medium-low. Add the remaining butter, a tablespoon at a time, swirling the pan to emulsify the sauce. The sauce should look glossy and just thick enough to coat the shrimp. Add capers now if using.
9. Brighten and balance. Stir in the lemon juice and half the parsley. Taste and add more salt, pepper, or lemon to balance richness with acidity. Stop cooking the shrimp as soon as they turn opaque and C-shaped—this usually takes 3–4 minutes total; overcooked shrimp curl tightly into an O-shape and turn rubbery.
10. Serve as is or with starch. For pasta: add cooked al dente pasta directly to the skillet with a splash of reserved pasta water (2–4 tablespoons) and toss over low heat until the sauce coats the noodles. For bread or rice: spoon shrimp and sauce over your base and finish with the remaining parsley.
11. Garnish and enjoy. Add extra lemon wedges at the table and a final shower of parsley. Serve immediately while the shrimp are tender and the sauce is silky.
12. Optional touch. If you enjoy a richer finish, remove the pan from heat and swirl in an extra teaspoon of cold butter just before serving. This last-minute addition keeps the sauce lush without breaking.

Time, Prep, and When It’s Ready

Prep time: 10 minutes (includes drying and seasoning the shrimp and prepping aromatics).
Cook time: 8–10 minutes total once the skillet is hot.
Total time: About 20 minutes, start to finish (add 10 minutes if you’re cooking pasta).

Because shrimp cook so quickly, this dish moves fast once you start. The scampi is ready when the shrimp are pink and opaque with a gentle C-curve and the sauce is lightly thickened and glossy. If you’re serving with pasta, plan to have the noodles ready to toss in as soon as the sauce comes together. Serve immediately—the fresher and hotter the scampi, the better the texture and flavor.

Pro Tips to Nail It Every Time

• Pat the shrimp dry. Excess moisture prevents searing and dilutes the sauce.
• Use a hot pan, but protect the garlic. Start over medium to medium-high to sear, and be ready to reduce the heat to keep garlic from browning.
• Don’t overcrowd. Cook in two batches if necessary so each shrimp gets good contact with the pan.
• Choose a wine you’d drink. A crisp, dry white (Sauvignon Blanc or Pinot Grigio) gives balanced acidity. If using broth, add an extra splash of lemon for brightness.
• Emulsify the sauce. Swirl in cold butter at the end over low heat for a glossy, restaurant-style finish.
• Season in layers. Lightly season the shrimp, then adjust salt and lemon at the end for perfect balance.
• Watch the shape. Shrimp that curl into a tight O have gone too far; aim for a relaxed C-shape.
• Serving ideas. Toss with linguine or angel hair, spoon over herbed rice, or serve with crusty bread to soak up the sauce.
• Make it dairy-free. Use all olive oil or dairy-free butter; the sauce will be lighter but still delicious.
• Upgrade with care. A teaspoon of capers or a handful of halved cherry tomatoes adds brightness; avoid heavy cheeses, which can overpower delicate shrimp.

A Quick Look at the Nutrition

The values below are estimates for 4 servings, prepared with 1.25 pounds large shrimp, 3 tablespoons unsalted butter, 1.5 tablespoons extra-virgin olive oil, 1/2 cup dry white wine, lemon, garlic, and seasonings (no pasta or bread). Actual values will vary based on the exact products and amounts used.

Additions like pasta or bread will increase calories and carbohydrates. If you’re keeping things lighter, serve over zucchini noodles or a bed of sautéed spinach.

Questions Cooks Often Ask

Can I use frozen shrimp?

Yes. Frozen shrimp are often the freshest option. Thaw overnight in the refrigerator or under cold running water for 10–15 minutes, then pat dry thoroughly before cooking.

What’s the best substitute for white wine?

Use low-sodium chicken broth with an extra tablespoon of lemon juice. For a closer flavor match, try a non-alcoholic dry white wine.

How do I avoid overcooking the shrimp?

Sear over medium to medium-high heat and watch closely. Shrimp are done when opaque and C-shaped, usually 1–2 minutes per side. Pull them off the heat as soon as they reach that point.

A Warm Send-Off

There’s something wonderfully reassuring about a recipe that’s both fast and deeply satisfying, and this Easy One Pan Shrimp Scampi delivers every time. A few simple ingredients transform into a bright, buttery sauce that feels like a small celebration—perfect for a quiet weeknight or a table full of friends. I hope you enjoy the process as much as the first bite. May this dish bring a little extra comfort to your kitchen, and may the people you share it with remember how delicious a simple meal can be.