There’s something irresistibly comforting about the aroma of garlic and butter sizzling in a hot pan—and when you toss in juicy shrimp and a splash of lemon, you’ve got a weeknight dinner that smells as good as it tastes. This Easy One-Pan Shrimp Scampi is buttery, bright, and brimming with flavor, all while keeping cleanup blissfully simple.

I discovered this dish during one of those chaotic evenings when the fridge was nearly empty, and I needed dinner fast. With just a handful of pantry staples and a bag of frozen shrimp, this scampi came together in under 25 minutes—and now it's firmly in our regular dinner rotation.

The best part? It’s as elegant as it is easy. Whether you're whipping it up for the family or hosting a casual dinner with friends, this one-pan wonder never disappoints.

Let’s dive into what makes this shrimp scampi so special.

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

If you're looking for a dinner that's fast, flavorful, and fuss-free, this shrimp scampi checks all the boxes. It's the kind of meal that feels fancy but secretly takes almost no effort.

Speedy and stress-free. This recipe comes together in one skillet and in under 30 minutes—perfect for busy weeknights when time is tight. No extra pots, no complicated steps.

Full of bold, fresh flavor. The classic combination of garlic, lemon, butter, and parsley gives this dish a bright, zesty kick that complements the sweet, tender shrimp beautifully.

Light yet satisfying. It’s not heavy or overly creamy, making it a great option for a quick dinner that won’t leave you feeling weighed down.

Whether you're a seasoned cook or a total beginner, this recipe will have you feeling like a pro in the kitchen.

Ingredients Notes

What makes this shrimp scampi so successful is the use of simple, high-quality ingredients that come together in perfect harmony. Each one has a role to play in building flavor and creating that signature silky sauce.

Let’s start with the star of the show: shrimp. You’ll want to use medium to large shrimp (16–20 per pound), peeled and deveined. Frozen shrimp work great here—just make sure they’re fully thawed and patted dry to avoid watering down the sauce.

Next up, garlic. Lots of it. Fresh garlic is essential for that bold, savory flavor that defines scampi. I typically use 4–5 cloves, thinly sliced for more aroma and a slightly sweet finish when cooked.

The butter and olive oil combo creates a rich, silky base for the sauce. Butter adds depth and indulgence, while olive oil balances it with a bit of sharpness and keeps the butter from browning too quickly.

Then there's lemon juice and zest. These add a bright, tangy freshness that keeps the dish from feeling heavy. Don’t skip the zest—it really amplifies the citrus flavor in a way that juice alone can’t.

Finally, a sprinkle of fresh parsley at the end brings color and a touch of earthiness. It’s a small step that makes the dish feel finished and fresh. All you'll need for cooking is a large nonstick or stainless steel skillet—no need to dirty multiple pans.

How To Make This Easy One-Pan Shrimp Scampi

Creating this flavor-packed shrimp scampi is easier than you might think. Everything comes together in a single skillet, making the cooking (and cleanup) a breeze.

Start by heating a couple tablespoons of olive oil in your largest skillet over medium-high heat. Once the oil is shimmering, add your shrimp in a single layer. Let them cook undisturbed for about 2 minutes, until they’re pink on one side, then flip and cook for another minute or two. Remove the shrimp from the pan and set aside—they’ll finish cooking in the sauce.

Next, lower the heat and melt butter in the same pan. Add your sliced garlic and cook for about 30 seconds, just until fragrant. Be careful not to let it brown—it should smell amazing and slightly sweet, not bitter.

Now it’s time for the magic: deglaze the pan with a splash of white wine or chicken broth, scraping up all those golden bits from the bottom. Let the liquid simmer for 2–3 minutes, reducing slightly. Add in the lemon juice and zest, and stir to combine.

Return the shrimp to the pan along with any juices that collected while they rested. Let everything simmer together for another minute or two, just until the shrimp are fully cooked and the sauce is slightly thickened.

Right before serving, toss in a handful of chopped parsley, taste for seasoning, and adjust with salt, pepper, or more lemon if desired.

The entire process takes about 20–25 minutes from start to finish. What you’re left with is a pan full of tender shrimp coated in a glossy, garlicky, lemony sauce that’s perfect for spooning over pasta or soaking up with crusty bread.

Storage Options

If you happen to have leftovers (which is rare in my house), this shrimp scampi stores surprisingly well.

Transfer cooled leftovers into an airtight container and store in the refrigerator for up to 3 days. The flavors actually intensify a bit, making day-two scampi just as delicious—if not more.

Unfortunately, this dish doesn’t freeze well due to the delicate texture of the shrimp. Reheating from frozen tends to make them rubbery, so stick to the fridge for short-term storage.

To reheat, gently warm the shrimp in a skillet over medium-low heat, adding a splash of broth or water to loosen up the sauce. Avoid microwaving, as it can overcook the shrimp quickly.

Variations and Substitutions

This one-pan shrimp scampi is endlessly adaptable, and there are plenty of ways to customize it based on what you have or what you're craving.

If you don’t have white wine, swap it for chicken broth or even a splash of pasta water. You’ll still get a nice deglazing effect and a flavorful sauce.

Want to bulk it up? Add a few handfuls of baby spinach or cherry tomatoes to the pan while the sauce simmers. The spinach wilts perfectly, and the tomatoes add a subtle sweetness and pop of color.

For a spicier take, sprinkle in some red pepper flakes with the garlic. It gives the dish a gentle kick without overpowering the other flavors.

Not a fan of shrimp? Try this same method with scallops or even thinly sliced chicken breast—just adjust the cooking time as needed.

And for a dairy-free version, skip the butter and use all olive oil, or try a plant-based butter alternative. The flavor will be slightly different, but still delicious.

Don’t be afraid to make this recipe your own. With such a solid base, it’s the perfect starting point for experimenting in the kitchen.