What’s better than a home-cooked meal? A home-cooked meal with only ONE pot to clean! I love eating delicious food, but my absolute least favorite part is the mountain of dishes that comes after.
If you feel the same way, you and I are about to become best friends. This Garlic Butter Shrimp Scampi Quick Dinner is our ticket to flavor town, with a direct route that bypasses the dreaded sink pile-up. If you’re a fan of quick shrimp dishes, you must try this classic Juicy Garlic Butter Shrimp Scampi.
We’re talking juicy shrimp, a silky garlic butter sauce, and a bright kick of lemon, all ready in about the time it takes to scroll through your phone. Let’s get cooking and keep the cleanup to a bare minimum.
Recipe Overview
Here’s the quick snapshot of what we’re making. It’s the kind of recipe you’ll come back to again and again.
- Cuisine: Italian-American
- Category: Main Course
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 4
The Magic of a One-Pot (or One-Pan) Meal
I have a simple kitchen philosophy: maximum flavor, minimum mess. This recipe is the perfect example of that.
Everything cooks in a single large skillet or pot. The shrimp sears, the sauce simmers, and the pasta cooks right in that glorious liquid. This means every single drop of flavor stays in the dish, not stuck to three different pans you have to scrub later.
It’s efficient cooking that actually tastes better. That’s a win-win in my book.
All You Need (One Pot & These Ingredients)
Gathering your gear is half the battle. For this, you only need one key piece of equipment.
A large, deep skillet or a Dutch oven is your best friend here. You want enough room for the pasta to simmer comfortably. Other than that, just a cutting board, a knife, and a measuring cup.
Garlic Butter Shrimp Scampi Quick Dinner Recipe
The Full Ingredient List
My “Less Mess” Cooking Method (Step-by-Step)
Notes
Enjoy your homemade Garlic Butter Shrimp Scampi Quick Dinner Recipe!
Nutrition Information
The ingredients are simple, fresh, and pack a huge punch. Let’s look at the full list.
The Full Ingredient List
Here’s everything you’ll need. I promise it’s all easy to find.
- 1 lb large shrimp, peeled and deveined
- 8 oz linguine or spaghetti
- 4 tbsp unsalted butter
- 4-5 large garlic cloves, minced
- 1/2 cup dry white wine (like Pinot Grigio) or chicken broth
- 1 3/4 cups chicken or seafood broth
- Juice of 1 large lemon (about 1/4 cup)
- 1/4 cup chopped fresh parsley
- 1/4 tsp red pepper flakes (optional, for heat)
- Salt and black pepper to taste
My “Less Mess” Cooking Method (Step-by-Step)
Follow these steps, and you’ll have a stunning dinner with almost no cleanup. It’s my favorite kind of kitchen magic.
- Prep First: Pat your shrimp dry and season lightly with salt and pepper. Mince the garlic and chop the parsley. Doing this first makes the cooking process smooth and fast.
- Toast the Pasta: In your large skillet over medium heat, add the dry linguine. Let it toast for 2-3 minutes, stirring often, until it smells nutty and turns lightly golden. This builds a deep flavor base.
- Simmer the Pasta: Carefully pour in the white wine and broth. Bring to a boil, then reduce to a steady simmer. Cook for 9-11 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid.
- Cook the Shrimp: Push the pasta to the sides of the skillet, making a well in the center. Add the butter and garlic to the center. Once the butter melts and the garlic is fragrant (about 1 minute), add the shrimp in a single layer. For a richer, bolder twist on this sauce, check out my Dijon Shrimp Scampi recipe.
- Combine and Finish: Cook the shrimp for 1-2 minutes per side until pink and opaque. Toss everything in the skillet together. Remove from heat and stir in the lemon juice, parsley, and red pepper flakes. Taste and add more salt or pepper if needed.
Pro-Tips for Perfect One-Pot Cooking
A few small tricks make a huge difference in your one-pot success. These are the things I’ve learned from making this dish countless times.
Use the right size pot. A 12-inch deep skillet or a 5-quart Dutch oven is ideal. If your pot is too small, the pasta will clump. Too large, and the liquid will evaporate too fast.
Don’t stir too much once the pasta is simmering. An occasional stir prevents sticking, but let it do its thing. This helps the starch release properly to thicken the sauce.
Have your broth at room temperature or warm it slightly before adding. Adding cold liquid to a hot pan can slow everything down when we’re aiming for speed.
Storing & Reheating (Easy!)
Leftovers are rare, but if you’re lucky enough to have some, they keep well. This makes a fantastic next-day lunch.
Let the scampi cool completely, then store it in an airtight container in the fridge for up to 2 days. To reheat, add a splash of broth or water to a skillet over medium-low heat.
Gently warm the shrimp and pasta, stirring often, until heated through. The splash of liquid will bring the sauce back to life without making the pasta mushy.
Nutrition Notes
This dish is a satisfying and balanced meal. Here’s a quick look at what’s in a serving.
- This is a good source of lean protein from the shrimp.
- Using broth instead of heavy cream keeps it lighter.
- The garlic and lemon add a boost of bright flavor without extra calories.
- For a lower-carb option, you can use zucchini noodles or spaghetti squash.
Your One-Pot Questions, Answered
I get a few common questions about this recipe. Here are the answers to make your cooking even easier.
Can I use frozen shrimp?
Absolutely! Just make sure they are fully thawed and patted very dry before cooking. Wet shrimp will steam instead of getting a nice sear in the butter.
What if I don’t have white wine?
No problem at all. Just use an extra 1/2 cup of chicken broth. You’ll still get a fantastic, flavorful sauce. The lemon juice at the end is the real star for brightness.
Can I add vegetables to this?
Yes, and I do it often! Thinly sliced spinach, halved cherry tomatoes, or chopped asparagus are great adds. Toss them in during the last 2-3 minutes of the pasta simmering so they cook through.
And there you have it. A restaurant-worthy seafood pasta that leaves you with a happy belly and a clean kitchen. It’s the ultimate solution for a busy weeknight when you want something special without the special effort. If you’re looking for another creative way to enjoy these flavors, try turning them into a Shrimp Scampi Flatbread Pizza for a fun dinner upgrade.
This recipe proves that fast food can be real food, made by you. So grab that one pot, and let’s make dinner something to look forward to, dishes and all.
Enjoy all that flavor (and your free time!). Let me know how it went by leaving a comment and rating below!
