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This Shrimp Scampi recipe is a delicious combination of tender shrimp sautéed in a rich garlic-butter sauce with a hint of lemon, all tossed with perfectly cooked linguine. Ready in just 20 minutes.
Why You’ll Love This Recipe
- Fast and Simple: Ready in just 20 minutes.
- Everyday Ingredients: Uses pantry staples you may already have on hand.
- Perfect for Sharing: Designed for one but easily doubles to make shrimp scampi for two.
- Light and Flavorful: Packed with garlic and lemon for bold taste.
What I love most about this shrimp scampi is how something so simple can taste so luxurious.
There’s something about the way the garlic sizzles in butter, the lemon brightens everything up, and the shrimp soak in all that flavor—it smells amazing and tastes even better.
It’s the kind of dish that feels like a treat at the end of a long day, but it’s ready in minutes and made with ingredients I always have on hand.
This single serving shrimp scampi goes well with crusty French bread, a crisp Caesar salad, or roasted carrots for a complete, flavorful meal.
Featured Comment
“Joanie, this was truly an authentic, delicious dish. So simple to make…”
– Gerard
Ingredients
If you have any ingredients leftover from this single serving shrimp scampi recipe, check out our Leftover Ingredients Recipe Finder.
- Olive oil: Extra virgin olive oil is my choice for its bold flavor. If you prefer a milder taste, light olive oil works as well.
- Butter: Salted butter adds richness to the sauce. If using unsalted butter, you may need to add an extra pinch of salt.
- Garlic: Fresh garlic is essential for the classic scampi flavor. Don’t skip it!
- Shrimp: Medium or large shrimp work best. Frozen shrimp are a great option for quick meals—they thaw fast and are perfect for this recipe. Have extra shrimp? Use them in Cioppino, BBQ Shrimp, Seafood Gumbo, or Mediterranean Pasta with Shrimp.
Tip: Choosing the Best Shrimp
Individually frozen, head-off, peel-on shrimp are a great option—affordable, easy to store, and perfect for single servings. “Fresh” shrimp at the seafood counter are usually previously frozen and thawed, so quality can vary. Avoid shrimp that smell like ammonia or look limp or slimy.
- Salt and black pepper: These seasonings enhance the overall flavor of the dish. Adjust to taste.
- Red pepper flakes (optional): Add a pinch if you like heat. Skip if you don’t.
- Lemon juice: Fresh lemon juice adds brightness, but bottled juice works in a pinch.
- Pasta: Linguine is ideal because it holds the sauce well, but any pasta will work. Leftover pasta? Try it in Caprese Pasta, Pesto Pasta, or Buttered Noodles.
- Parmesan cheese and parsley: Finish the dish with Parmesan for richness and parsley for a pop of color.
Tip: How to Peel and Devein Shrimp
- Remove legs by gently pulling them off.
- Crack and peel away the shell from the underside.
- Pinch and pull off the tail.
- Use a paring knife to slice along the back.
- Lift and remove the dark vein with the knife tip.
Recipe Variations
This recipe is wonderfully adaptable—here are a few ways to change it up:
- Spicy Version: Add extra red pepper flakes or a splash of hot sauce for a kick of heat.
- Creamy Shrimp Scampi: Stir in a spoonful of heavy cream to make the sauce rich and velvety.
- Low-Carb Shrimp Scampi: Swap the pasta for zucchini noodles for a lighter, low-carb option.
- Tomato Variation: Toss in diced cherry tomatoes for a fresh and slightly tangy twist.
- Herb-Filled: Try adding fresh herbs like dill or tarragon for a unique flavor boost.
How To Make Shrimp Scampi
These step-by-step photos and instructions help you visualize how to this single serve shrimp scampi recipe. See the recipe below for ingredient amounts and full recipe instructions.
- Cook the pasta: Bring a medium saucepan of water to a boil over medium-high heat. Add the linguine, reduce heat to a simmer, and cook for 5-7 minutes or until tender. Drain, transfer to a bowl, and toss with ½ tablespoon of olive oil to keep the noodles from sticking. Set aside.
- Season the shrimp: Place the shrimp in a small bowl, sprinkle with salt and pepper, and toss until evenly coated. Set aside.
- Sauté the garlic: In a medium skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter. When the butter has melted, add the garlic and red pepper flakes (if using). Cook for 30 seconds, stirring occasionally, until the garlic is fragrant.
- Cook the shrimp: Add the shrimp to the skillet in a single layer and cook for 1-2 minutes. Flip each piece with a fork and cook for another 1-2 minutes, or until the shrimp are pink and opaque. Transfer the cooked shrimp to a clean bowl and cover to keep warm while you make the sauce.
- Make the sauce: In the same skillet, add the lemon juice, olive oil, and butter. Stir until the butter melts, then add the shrimp back in and coat with the sauce.
- Combine and serve: Remove the skillet from the heat and pour the shrimp and sauce over the cooked pasta. Top with Parmesan cheese and serve hot.
Expert Tips
- Prep First: Measure and prep all ingredients before you begin. This recipe cooks quickly, so having everything ready helps it go smoothly.
- Adjust the Heat: For extra heat, add red pepper flakes while heating the butter and oil to infuse the sauce.
- Pasta Timing: Cook the pasta before starting the shrimp so everything comes together without delay.
- Wine Option: If using wine, go with a dry white like Sauvignon Blanc or Pinot Gris. Avoid sweet wines, and use one you’d enjoy drinking.
Frequently Asked Questions
This recipe calls for 2 ounces of uncooked linguine (or your pasta of choice). Here’s how to portion it:
– Use a Kitchen Scale: This is the most precise way to measure 2 ounces of pasta.
– Estimate by Hand: For long noodles like linguine, 2 ounces of uncooked pasta is about a small bunch with a circumference slightly larger than 2 inches.
Cooking Note: 2 ounces of uncooked linguine will yield roughly 1 cup of cooked pasta, perfect for this small batch recipe.
No, wine is optional in this recipe. Traditional shrimp scampi often includes white wine, but this single serving version leaves it out to keep things simple. If you’d like to add it, use 1 tablespoon of a dry white wine like Sauvignon Blanc. The dish tastes great either way.
Yes, simply double all the ingredients to make shrimp scampi for two.
While this dish is best served fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.
RELATED: Easy Dinner Ideas For One
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving shrimp scampi or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Shrimp Scampi For One
Watch How To Make This
Equipment
Ingredients
- 2 ounces uncooked linguine
- 6 large shrimp -peeled and deveined
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 2 ½ tablespoons olive oil -divided
- 2 tablespoons salted butter -divided
- 1 clove garlic
- pinch red pepper flakes (optional)
- ½ tablespoon lemon juice
- 1 tablespoon shredded Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Cook the pasta: Fill a medium saucepan with water and bring it to a boil over medium-high heat. Add the linguine, reduce the heat to maintain a simmer, and cook for 5-7 minutes, or until tender. Drain the pasta in a colander, transfer it to a bowl, and toss with ½ tablespoon of olive oil to prevent sticking. Set aside.
- Season the shrimp: In a small bowl, sprinkle the shrimp with salt and pepper, and toss to coat evenly. Set aside.
- Sauté the garlic: Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium skillet. Once the butter melts, add the garlic and red pepper flakes (if using). Cook for about 30 seconds, stirring occasionally.
- Cook the shrimp: Add the shrimp to the skillet and cook for 1-2 minutes on one side. Flip the shrimp with a fork and cook for another 1-2 minutes, or until pink and opaque.
- Set shrimp aside: Remove the shrimp from the skillet to prevent overcooking. Place them in a clean bowl and cover to keep warm.
- Make the sauce: In the same skillet, add the lemon juice, the remaining olive oil, and the remaining butter. Stir until the butter melts, then return the shrimp to the pan. Spoon the sauce over the shrimp to coat.
- Combine and serve: Remove the skillet from the heat and pour the shrimp and sauce over the cooked pasta. Top with Parmesan cheese and serve hot.
Notes
- Prep First: Measure and prep all your ingredients before you start cooking. This dish comes together fast, so being prepared is key.
- Adjust the Heat: Want a spicier kick? Add a pinch of red pepper flakes while heating the butter and olive oil to infuse the sauce with a subtle heat.
- Cook Pasta in Advance: Have your pasta ready before starting the shrimp. This way, you can combine everything seamlessly once the shrimp are cooked.
- Wine Option: If adding wine, use a dry white like Sauvignon Blanc or Pinot Gris. Skip sweet wines to keep the flavors balanced, and always choose a wine you’d enjoy drinking on its own.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Added the tomatoes, some old bay. Since covid my taste buds are dimished so I increased the garlic, added dill. Made it with basamati rice cooked in lobster broth. Verry yummy. Thinking blueberry cobbler for later
This recipe is very good. Thank you!
I became a widow a year a go, your website is perfect the recipes, I bought a 2 quart crock pot last week
Thanks
I’m so sorry for your loss. I’m glad to hear that the recipes on the site have been helpful for you. A 2-quart crock pot is a wonderful addition!
Oh my word. It’s been years since I had shrimp scampi. This was very good, but I had mine over rice yummy yummy
I love your recipes, being older and living alone they are perfect for me or for two of us on a dinner date.
I just want you to know, Joanie, how much I appreciate your website and book. Almost every recipe I have tried has been delicious! It’s so nice to have smaller amounts as I live alone!!
Thank you! I’m so happy to know you’re enjoying our recipes.
I am a Shrimp Scampi Affecianado! I must have had it at least 50 times in my life. I was a doubting Thomas when I saw Soy Sauce in the recipe..therefore I had to make it. I have a commercial stove, so the shrimp were rock hard, but that’s easy to correct. I doubled the recipe for my Daughter and myself… And.. We have never, ever had a more delicious sauce. I did not have Mirin but used Sauv- Blanc instead. Thank you.. Can’t wait to make again!
Thanks Joanie. Another winning recipe for a hot summer night! 🥵 It was delicious. Just right on portion and amount of time I wanted to spent in the kitchen including clean up. I thought I had fresh basil to put on it but didn’t so I used fresh dill. I did add a tablespoon of white wine. (I didn’t use salt and used unsalted butter, for sodium watchers.) Yummy!
I’m so glad to hear you enjoyed the shrimp scampi! Love the creative twist with fresh dill and white wine is always a good idea. And kudos for being sodium-conscious with the unsalted butter. Thanks for sharing your experience, it’s always helpful for others looking to mix it up!
Joanie, this was truly an authentic, delicious dish. So simple to make. I love the way you capture the flavors of the area your dishes represent. Thank you
Thank you so much!
Your 10 yes was not wasted, 83 I have enjoyed this site and my conference in myself has improved an engrossing at each meal
The list of ingredients includes parsley, yet the instructions do not mention it. I was not able to get the video to play all the way through, but the photo looks like perhaps the parsley is sprinkled on as a last step. Is that correct? A very tasty dish regardless.
Hi Dee, the parsley is an optional garnish added to the finished dish. I’m so happy you enjoyed it!