Easy One-Pan Shrimp Scampi Pasta for Busy Weeknights
Easy One-Pan Shrimp Scampi Pasta is a vibrant, flavor-packed dish designed for busy nights when you crave something both comforting and refined.
Succulent shrimp are gently sautéed with shallots and garlic, then folded into a silky lemon-butter sauce that clings beautifully to tender pasta. Bright citrus notes and fresh parsley keep the richness balanced, creating a dish that feels indulgent yet light.
With minimal prep and maximum flavor, it’s a simple, elegant meal that brings restaurant-quality taste to your own kitchen—without the extra cleanup.
Why People Will Love Easy One-Pan Shrimp Scampi Pasta for Busy Weeknights Recipe
Quick yet impressive – It comes together in about 30 minutes, but tastes like something you’d order at a coastal Italian restaurant.
Bright, fresh flavor profile – Garlic, lemon, and parsley create a clean, vibrant taste that keeps the dish lively rather than heavy.
Silky, restaurant-style sauce – Butter and reserved pasta water form a glossy emulsion that coats every strand perfectly.
Tender, juicy shrimp – Cooked just until pink, the shrimp stay sweet and delicate instead of rubbery.
Balanced richness – The olive oil and butter add depth, while lemon juice and zest prevent the dish from feeling overly rich.
One-pan simplicity – Minimal cleanup makes it ideal for busy weeknights without sacrificing quality.
Customizable to taste – Adjust spice with red pepper flakes, brighten with extra lemon, or swap pasta shapes based on preference.
Comfort food without heaviness – It satisfies like a creamy pasta but feels lighter and fresher.
Elegant yet approachable – Simple ingredients transform into a refined meal that works for both casual dinners and guests.
Versatile and crowd-pleasing – Familiar flavors with a gourmet touch make it appealing to a wide range of palates.
Key Ingredients
Shrimp – The star of the dish, offering sweet, delicate flavor and tender texture. When cooked properly, shrimp add lightness and protein without heaviness.
Extra-Virgin Olive Oil – Provides a fruity, smooth base that carries the aromatics and helps build depth without overpowering the seafood.
Shallots – Milder and slightly sweeter than onions, they add subtle complexity and a refined aromatic layer to the sauce.
Fresh Garlic – The backbone of classic scampi flavor, delivering warmth and bold fragrance that infuses the entire dish.
Unsalted Butter – Creates richness and helps form the silky, glossy sauce that clings beautifully to the pasta.
Chicken Stock – Adds savory depth and enhances the sauce’s body while keeping it balanced and not overly rich.
Fresh Lemon Juice & Zest – Provide brightness and acidity, cutting through the butter and elevating the seafood’s natural sweetness.
Crushed Red Pepper Flakes – Offer gentle heat and subtle warmth that complements the garlic and lemon.
Pasta – Serves as the canvas, absorbing the buttery lemon sauce and tying all the elements together.
Fresh Parsley – A finishing touch that adds freshness, color, and a clean herbal lift to balance the richness.
Expert Tips:
Salt the pasta water generously – It should taste like the sea. Properly seasoned pasta water is essential for building a flavorful sauce later.
Cook pasta just to al dente – Slightly firm pasta finishes cooking in the sauce, absorbing flavor without becoming mushy.
Reserve more pasta water than you think you need – That starchy liquid is the key to emulsifying the butter and creating a silky, restaurant-style sauce.
Do not overcook the shrimp – Shrimp cook quickly. Remove them as soon as they turn pink and opaque; they will finish cooking when returned to the pan.
Sauté aromatics gently – Garlic should be fragrant, not browned. Burned garlic introduces bitterness that can dominate the dish.
Let the broth reduce slightly – A brief reduction concentrates flavor and prevents the sauce from tasting watery.
Add butter off direct high heat – Lower the heat when stirring in butter to keep the sauce smooth and emulsified.
Balance acidity carefully – Taste after adding lemon juice. You want brightness, not sharpness. Adjust with a small splash of pasta water if needed.
Toss pasta vigorously – This helps the starch bind with the fat, creating a glossy coating instead of a separated sauce.
Serve immediately – The sauce thickens as it cools, so this dish is at its best right away while silky and fluid.
Easy One-Pan Shrimp Scampi Pasta for Busy Weeknights
Ingredients
Fine sea salt, as needed
1 lb pasta of choice
⅓ cup extra-virgin olive oil
¾ cup thinly sliced shallots
6 fresh garlic cloves, finely minced
½ teaspoon crushed red pepper flakes
1¼ lb raw shrimp, peeled and deveined
¼ teaspoon freshly ground black pepper
½ cup low-sodium chicken stock
6 tablespoons unsalted butter
3 tablespoons freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
¼ cup fresh parsley, finely chopped
Lemon wedges, for serving
Instructions
Bring a large pot of well-salted water to a boil. Cook the pasta until al dente, then reserve 1 cup of the cooking water before draining.
In a wide skillet, heat the olive oil over medium heat. Add the sliced shallots and sauté for about 1 minute, until lightly softened.
Stir in the minced garlic and red pepper flakes, then add the shrimp. Season with salt and black pepper. Cook for about 3 minutes, just until the shrimp turn pink, then transfer them to a plate.
Pour the chicken broth into the skillet and let it simmer for 3–4 minutes, allowing it to reduce slightly.
Add the butter, lemon juice, lemon zest, and a splash of the reserved pasta water. Stir until the butter melts and the sauce becomes glossy. Season to taste with salt.
Add the cooked pasta to the skillet and toss well to coat evenly in the sauce. Add more pasta water as needed to loosen the sauce.
Return the shrimp to the pan and cook briefly until heated through. Finish with chopped parsley and serve immediately with lemon wedges on the side.
Important Notes When Making Easy One-Pan Shrimp Scampi Pasta for Busy Weeknights
Timing is everything – Shrimp cook in just minutes. Overcooking will make them firm and rubbery, so remove them from heat as soon as they turn pink and opaque.
The sauce depends on emulsion – The combination of butter and starchy pasta water creates a glossy, cohesive sauce. Skipping the reserved pasta water will result in a thinner, less silky finish.
Control the heat carefully – High heat can cause the butter to separate and the garlic to burn. Maintain moderate heat for a smooth, balanced sauce.
Season in layers – Salt the pasta water well, then taste the finished sauce before adding more salt. Shrimp and stock already contribute natural seasoning.
Fresh lemon matters – Bottled lemon juice lacks the brightness and aroma that fresh juice and zest provide.
Serve immediately for best texture – As the pasta sits, it continues to absorb the sauce and may become dry. If needed, loosen with a splash of warm water or stock before serving.
Quality ingredients make a difference – Good olive oil, fresh garlic, and high-quality shrimp elevate the simplicity of the dish.
Balance richness with acidity – The butter adds depth, but the lemon keeps the dish lively. Adjust lemon to taste for the perfect harmony.
One-pan efficiency requires organization – Have ingredients prepped and ready before cooking, since the process moves quickly.
This is a light, fresh scampi—not creamy Alfredo – The sauce should be glossy and fluid, not thick and heavy.
How to Enjoy Easy One-Pan Shrimp Scampi Pasta After Cooking
Serve immediately while glossy and warm
Shrimp scampi pasta is at its peak right after tossing. The sauce should be silky and lightly coating the pasta—not dry or overly thick.
Plate with intention
Twirl the pasta into shallow bowls and place the shrimp visibly on top. Spoon a little extra sauce over the center for shine and flavor.
Add a final squeeze of lemon
Just before eating, squeeze a fresh lemon wedge over the dish. This brightens the butter and enhances the shrimp’s natural sweetness.
Finish with fresh herbs
If available, add a small extra sprinkle of parsley for freshness and aroma right before serving.
Pair with simple sides
Serve alongside a light green salad with vinaigrette or roasted vegetables. Keep sides fresh and crisp to balance the buttery sauce.
Offer crusty bread on the side
While the pasta carries the sauce beautifully, bread allows you to soak up every last bit of lemon-garlic butter.
Enjoy in balanced bites
Aim for a forkful that includes pasta, shrimp, and sauce together to experience the full flavor profile.
Serve with a light beverage
Sparkling water with lemon or a chilled dry white wine complements the bright citrus and garlic notes.
Avoid over-handling leftovers
If reheating, warm gently over low heat with a splash of water or stock to restore silkiness.
Savor the simplicity
This dish shines because of its clean, focused flavors—garlic, lemon, butter, and seafood working in harmony. Enjoy it slowly and intentionally.
Nutrition Information:
👉 Assumption: values are per serving (about 1/4 of the recipe).
Calories: 610–680 kcal | Total Fat: 34–38 g | Saturated Fat: 13–15 g | Monounsaturated Fat: 16–18 g | Polyunsaturated Fat: 3–4 g | Cholesterol: 210–240 mg | Sodium: 650–850 mg (depending on pasta water and added salt) | Total Carbohydrates: 55–65 g | Dietary Fiber: 2–3 g | Sugars: 2–4 g | Protein: 32–36 g
Frequently Asked Questions:
Can I use frozen shrimp for this recipe?
Yes. Thaw the shrimp completely in the refrigerator or under cold running water, then pat them dry before cooking. Excess moisture can dilute the sauce.
What type of pasta works best for shrimp scampi?
Long pasta like linguine or spaghetti is traditional because it holds the light butter sauce beautifully. However, short pasta like penne can also work if you prefer.
Can I substitute the chicken stock?
Yes. You can use seafood stock for a deeper ocean flavor, vegetable broth for a lighter option, or even a splash of white wine for extra brightness.
How do I keep the shrimp tender?
Cook them just until pink and opaque—about 2–3 minutes per side. Remove them promptly and return briefly at the end to avoid overcooking.
Can I make this dish ahead of time?
It’s best enjoyed fresh. However, you can prep ingredients in advance and cook right before serving. If reheating, add a splash of water or broth to loosen the sauce gently.
Why do I need to reserve pasta water?
The starchy pasta water is essential for creating a smooth, glossy sauce. When mixed with butter and olive oil, it helps emulsify the sauce so it clings evenly to the pasta instead of separating.
Should I cook the shrimp completely before adding them back to the pasta?
Cook the shrimp just until they turn pink and opaque, then remove them from the pan. They will finish cooking briefly when returned to the skillet at the end, preventing overcooking.
How do I prevent the garlic from burning?
Sauté garlic over medium heat for only about 30–60 seconds, just until fragrant. Burned garlic turns bitter and can overpower the entire dish.
How do I know if the sauce is properly emulsified?
The sauce should look glossy and lightly coat the pasta without pooling at the bottom. If it looks oily, add a splash of pasta water and toss vigorously to bring it together.
What if my sauce becomes too thick?
Add small amounts of reserved pasta water while tossing until the sauce loosens to a silky consistency. Always adjust gradually to avoid making it watery.