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Shrimp Scampi

Shrimp Scampi For One! Shrimp simmered in a luscious garlic butter sauce and served over pasta. Looks elegant but ready in minutes!

A plate of spaghetti with shrimp on a tray next to a small jar of parmesan cheese and a glass of champagne.

Shrimp scampi is a simple Italian dish that uses butter, garlic, and lemon to create a wonderful sauce to coat the shrimp. The shrimp cooks in minutes and is served along with the sauce over pasta.

Why This Recipe Works

  • Shrimp scampi is a seafood and pasta dish that looks incredibly elegant but takes just minutes to cook and requires a few simple ingredients.
  • If you've got pasta in your pantry, shrimp in your freezer, and butter in your refrigerator you've got the key ingredients to make this shrimp scampi recipe come alive.
A fork in shrimp scampi on a plate next to a glass of champagne all on a metal tray

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

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  • Olive oil: I use extra virgin olive oil in this shrimp scampi recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil to use but you may use a lighter olive oil instead.
  • Butter: Butter is used in the sauce. I use salted butter for best flavor.
  • Garlic: Chopped fresh garlic adds tremendous flavor to the shrimp scampi sauce, definitely don't leave it out.
  • Shrimp: Use medium to large shrimp in this shrimp scampi recipe. I like to buy shrimp when it's on sale. Another idea is to use frozen. When you cook for one, it's a good idea to keep a bag of frozen shrimp in your freezer. It makes meal prep easy.
  • Salt and black pepper: For flavor.
  • Red pepper flakes (optional): I love the spicy flavor that red pepper flakes bring to the dish. If you don't want your scampi sauce to be spicy, leave the red pepper flakes out.
  • Lemon juice: I recommend using freshly squeezed lemon juice but if you don't have a fresh lemon, bottled lemon juice will work just fine.
  • Pasta: You can use just about any type of pasta in this recipe and I will often use whatever kind of pasta is in my pantry. My personal preference is linguine though, the flat surface is ideal for holding on to the sauce.
  • Parmesan cheese and parsley: For topping.

How To Make This Recipe

  1. In a small bowl, season the shrimp with salt and pepper. Mix together so that the shrimp are evenly coated. Set aside.
  2. Heat olive oil and butter in a medium sized skillet. When the butter melts, add the garlic and cook, stirring occasionally for 30 seconds. If you prefer a little heat (spiciness), this is where you should add a pinch of red pepper flakes.
  3. Add the shrimp to the pan and cook for 1 -2 minutes; with a fork, flip the shrimp over and cook the other side for an additional 1 -2 minutes.
  4. Remove shrimp from the pan to prevent overcooking and place in a clean bowl; cover the bowl.
  5. Add lemon juice, olive oil, and butter to the pan. When the butter melts, add the shrimp back to the pan and spoon some of the sauce over the shrimp. Remove from heat and pour over cooked pasta. Top with chopped parsley, if desired.

Frequently Asked Questions

How Do You Measure Pasta?

This recipe calls for using 2 ounces of uncooked linguine (or other favorite pasta). To determine what 2 ounces looks like, you can either:
* Use a kitchen scale to measure. A scale is the most accurate way to tell.
* Eyeball it: Two ounces of uncooked long noodles measure a little over 2-inches (circumference).
2 ounces of uncooked linguine = 1 cup cooked

How Do You Peel and Devein Shrimp?

* Pull off the legs.
* Using your fingers, crack open the underside of the shell and peel it off.
* Pinch the tail where it meets the body of the shrimp and pull off.
* Gently run a paring knife along the back of the shrimp.
*Look for the vein. It will look like a long, dark, gritty string. Using the tip of your knife, pull it out.

Can I Serve Shrimp Scampi With Anything Other Than Pasta?

Yes! You don't have to use pasta.
Cooked white or brown rice and cauliflower rice are both good choices. You can also spoon the shrimp and the scampi sauce over a cooked protein such as salmon or chicken.
Another idea is to tear off pieces of crusty french bread and use the bread to absorb the scampi sauce .

Is Wine Used In Shrimp Scampi?

Traditional shrimp scampi recipes call for using white wine and when I make a larger batch of shrimp scampi, I add it.
Shrimp scampi does not need to be made with wine. Since this is a single serving dish, I don't think it's necessary to add it at all. You'd only be using a splash, maybe a tablespoon or so. That's why I left wine off of the ingredient list.
My suggestion is to add wine only if you want to - and if you do, just add a very small amount. If you've opened a bottle and are enjoying a glass, then by all means add a little.
If you don't have wine, then go ahead and make this shrimp scampi without wine - you won't miss it.

An overhead view of a plate of spaghetti with shrimp on a tray next to a small jar of parmesan cheese and a glass of champagne.

Tips For Making The Best Shrimp Scampi

  • This meal cooks quickly so have all of your ingredients handy.
  • If you like your scampi sauce to be a little spicy, add a tiny pinch of red pepper flakes to the butter and olive oil in the first step.
  • Cook the pasta before cooking the shrimp. This way your meal can be enjoyed immediately after the shrimp has cooked.
  • For convenience, consider using frozen and thawed shrimp.
  • If you want to make shrimp scampi with wine, I recommend using a dry white wine such as Sauvignon Blanc, Pinot Gris, or a dry Chardonnay. Stay away from sweet wines such as a Riesling or Moscato. Also, use a wine that you would actually love to drink.
A fork in shrimp scampi on a plate next to a glass of champagne all on a metal tray

Other Single Serving Shrimp Recipes

Other Single Serving Italian Pasta Recipes

I use a 10-inch skillet in this shrimp scampi recipe. For best results, use a pan of similar size.

If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page. For examples of the dishes used at One Dish Kitchen, please visit our Store page.

If you’ve tried this 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.

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shrimp scampi | one dish kitchen

Shrimp Scampi For One

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Appetizer/Main Dish, Main Course
Cuisine: Italian
Keywords: pasta, shrimp, shrimp scampi
Servings: 1 person
Calories: 781kcal
Author: Joanie Zisk

Ingredients

  • 2 ounces uncooked linguine
  • 6 large shrimp peeled and deveined
  • ¼ teaspoon kosher salt
  • teaspoon coarsely ground black pepper
  • 2 ½ tablespoons olive oil divided
  • 2 tablespoons salted butter divided
  • 1 clove garlic , chopped
  • pinch red pepper flakes optional
  • ½ tablespoon lemon juice
  • 1 tablespoon shredded Parmesan cheese
  • 1 tablespoon chopped fresh parsley

Instructions

  • Fill a medium saucepan with water and bring to a boil over medium-high heat. Add the linguine to the boiling water and reduce the heat slightly to maintain a simmer. Cook until pasta is tender, 5-7 minutes. Drain in a colander and transfer pasta to a bowl. Toss with 1/2 tablespoon of olive oil so the pasta noodles don't stick together. Set aside.
  • In a separate small bowl, season the shrimp with salt and pepper. Mix together so that the shrimp are evenly coated. Set aside.
  • Heat 1 tablespoon of the olive oil and 1 tablespoon of the butter in a medium sized skillet. When the butter melts, add the garlic and red pepper flakes, if using and cook, stirring occasionally for 30 seconds.
  • Add the shrimp to the pan and cook for 1 -2 minutes. With a fork, flip the shrimp over and cook the other side for an additional 1 - 2 minutes, or until shrimp is pink and opaque.
  • Remove shrimp from the pan to prevent overcooking and place in a clean bowl; cover the bowl.
  • Add lemon juice, olive oil, and butter to the pan. When the butter melts, add the shrimp back to the pan and spoon some of the sauce over the shrimp. Remove from heat and pour over cooked pasta. Top with Parmesan cheese and enjoy hot.

Notes

Expert Tips
  • This meal cooks quickly so have all of your ingredients handy.
  • If you like your scampi sauce to be a little spicy, add a tiny pinch of red pepper flakes to the butter and olive oil in the first step.
  • Cook the pasta before cooking the shrimp. This way your meal can be enjoyed immediately after the shrimp has cooked.
  • For convenience, consider using frozen and thawed shrimp.
  • If you want to make shrimp scampi with wine, I recommend using a dry white wine such as Sauvignon Blanc, Pinot Gris, or a dry Chardonnay. Stay away from sweet wines such as a Riesling or Moscato. Also, use a wine that you would actually love to drink.

Nutrition

Serving: 1serving | Calories: 781kcal | Carbohydrates: 40g | Protein: 9g | Fat: 59g | Saturated Fat: 20g | Cholesterol: 154mg | Sodium: 1143mg | Sugar: 1g | Vitamin A: 700IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg

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.

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About The Author

17 thoughts on “Shrimp Scampi”

  1. 5 stars
    Recent empty nester. So learning how to cook for one again. Recently found this site. I’ve tried two recipes (Zuppa Tuscana and this one) and have really enjoyed both. I thought this was really good. I did add a splash of white wine to the pan…and my glass!

  2. Ooooh, I’m looking forward to making this! I just found your website this morning, and have already made a couple recipes! I love shrimp scampi, but have not cooked seafood before. Do you use cooked frozen shrimp, or uncooked?
    Thank you!

  3. 5 stars
    Love this, I had it for dinner last night. I will season the linguine next time by cooking it in bouillon. Keep the recipes coming! I am really enjoying the self care these recipes allow me to have. You are honoring all of us as individuals.

  4. 5 stars
    Delicious with a capital D! I made it with a baked potato, because that’s what I have enjoyed as a special treat at a well-known chain restaurant in the past. I have so missed this dish during the pandemic! No more! This is just as good as the restaurant version that I used to enjoy. Really a perfect recipe. Thank you Joanie!!!

  5. 4 stars
    Was a easy and delicious recipe………only two of us and I only added a little more ingredients and was just enough…thanks for the recipe.

  6. Thank you for all the great recipes for a person that doesn’t like to cook. Enjoying more with your recipes.

  7. Yes, I’m a recent widow also (jan 28 2020 ) after 44 years, its definitely a bit challenging, and especially with current quarantines.

    1. 5 stars
      Andrea….you’re not alone! There are lots of us on the Facebook group moderated by Joanie here! The best thing I can tell you, is that you still deserve to have good food, and the group, along with Joanie’s recipes, will help you make mealtime a pleasant occasion again. Plus, we’re all kind of like neighbors, helping each other! Hope you join the group! Just go on Facebook, search for “Cooking for One”. Hope this helps!

      Joanie, I use this recipe over and over! I do add a splash of wine, even though I don’t personally drink wine. I purchase the little four packs of white wine and red wine, and plan accordingly when I do a weeks recipes so I totally use the tiny bottle. I love how wine enhances a simple breast of chicken, fish filet, etc. thanks so much for this recipe!!!

  8. 5 stars
    Thnank you much for shrimp scampi recipe. So good.Will definitely be made at least every couple of weeks. Can’t wait to try more of your recipes.😁

  9. This was so easy and really good. The only change I made was to add a little extra red pepper flakes. Soooo good!

  10. After 52 years cooking for the family then just my husband and me I find myself a widow cooking only for myself. This will help to make a transition to one again . Thank you

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