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Looking for a dish that’s a surefire hit for both quiet nights in and special occasions? Look no further than this Single Serving Shrimp Scampi recipe. Featuring juicy shrimp, zesty lemon, and a hint of garlic, it’s a heavenly dish that comes together in just 20 minutes. Whether you’re cooking for one or looking to prepare an intimate meal for two, this easy shrimp scampi recipe is your ticket to a satisfying, restaurant-quality dish right at home.
There are plenty of tasty sides you can enjoy with this single serving Shrimp Scampi recipe. Some favorites include crusty French bread, a fresh Caesar salad, or flavorful roasted carrots.
RELATED: Easy Dinner Ideas For One
Why You’ll Love This Shrimp Scampi Recipe
- Quick and Easy: From skillet to plate in just 20 minutes, this dish is a time-saver that doesn’t skimp on flavor.
- Simple Ingredients: No need to scour specialty stores; you likely have most of these ingredients in your pantry already.
- Perfect for One or Two: The recipe doubles well for when you want to share the love.
- Light Yet Flavorful: The garlic and lemon pack a punch without the heaviness of cream or wine, making it a guilt-free indulgence.
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 go-to for its robust flavor and nutritional benefits. It’s less processed and has a purer olive essence. If you prefer a milder flavor, light olive oil is an acceptable alternative.
- Butter: Salted butter elevates the richness of the sauce. You can also opt for unsalted butter, but you may need to adjust seasoning accordingly.
- Garlic: Fresh garlic is a non-negotiable ingredient here, it’s what gives the scampi its signature punch. Don’t skip this one!
- Shrimp: Medium to large shrimp are ideal. If you cook for one, consider keeping frozen shrimp on hand for easy meal prep. They thaw quickly and work well in recipes like this one. If you’ve got extra shrimp, consider using some to make Cioppino, BBQ Shrimp, Seafood Gumbo, or Mediterranean Pasta with Shrimp.
- Salt and black pepper: These basics enhance all the other flavors in the dish. Feel free to tweak amounts to your preference.
- Red pepper flakes (optional): If you like a little kick, add some red pepper flakes. Not a fan of heat? Simply leave them out.
- Lemon juice: Fresh lemon juice delivers the best zing, but bottled juice is a fine substitute when you’re in a crunch.
- Pasta: Virtually any pasta will work here. Linguine is my top choice due to its flat surface which grips the sauce well. Extra pasta can be used to make Caprese Pasta, Pesto Pasta, or Buttered Noodles.
- Parmesan cheese and parsley: These are your finishers. They add a layer of complexity to the dish and a burst of color.
How To Choose The Best Shrimp For Shrimp Scampi
What’s the Best Shrimp to Buy for Shrimp Scampi?
When buying shrimp for your scampi, I recommend going for individually frozen, head-off, peel-on shrimp. You can easily find these in the freezer aisle of most grocery stores, and they are often more cost-effective, especially for single servings.
Are Fresh Shrimp Really Fresh?
Contrary to popular belief, the “fresh” shrimp at the seafood counter are often the same as the frozen ones in the freezer section. These shrimp are usually flash-frozen at sea and then thawed for display. The problem is you can’t be sure how long they’ve been thawed, so their freshness can be questionable.
How to Check Shrimp Quality
Since shrimp have a short shelf life, it’s important to check their quality before buying. Avoid shrimp that smell like ammonia, as this indicates spoilage. Also, steer clear of shrimp that look limp, slimy, or disintegrated, as these are signs of decay.
How To Peel And Devein Shrimp
- Remove the Legs: Use your fingers to pull off the shrimp’s legs.
- Crack and Peel the Shell: Gently crack open the shell from the underside with your fingers and peel it away from the shrimp’s body.
- Detach the Tail: Pinch the tail where it connects to the shrimp body and gently pull it off.
- Make a Shallow Cut: Use a paring knife to make a shallow cut along the shrimp’s back.
- Find and Remove the Vein: Look for the vein, which appears as a dark, gritty string along the back. Carefully lift and remove it with the tip of your paring knife.
Shrimp Scampi Variations
Why stick to the basics when you can mix things up? This Shrimp Scampi recipe is great because it’s so versatile.
- Spicy Shrimp Scampi: Add extra red pepper flakes or a few drops of hot sauce for a lingering heat.
- Creamy Shrimp Scampi: Stir in a dollop of heavy cream to create a velvety sauce.
- Low Carb Shrimp Scampi: Use zucchini noodles as a superb low-carb base.
- Tomato Twist Shrimp Scampi: Add diced cherry tomatoes for a fresh, fruity contrast.
- Herb-Infused Shrimp Scampi: Experiment with different herbs like dill or tarragon for a whole new flavor profile.
How To Make Shrimp Scampi For One
These step-by-step photos and instructions help you visualize how to a small amount of Shrimp Scampi. See the recipe below for ingredient amounts and full recipe 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 ½ 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.
- Cook the shrimp: Add the shrimp to the pan and cook for 1 to 2 minutes. With a fork, flip the shrimp over and cook the other side for an additional 1 to 2 minutes, or until the shrimp is pink and opaque.
- Remove shrimp from the pan to prevent overcooking and place in a clean bowl; cover the bowl.
- Make the shrimp scampi sauce: 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.
Expert Tips
- Prep Ahead: To ensure smooth cooking, have all your ingredients measured and prepped before you start. This dish comes together quickly, so a little prep goes a long way.
- Heat Level: For those who enjoy a spicier scampi sauce, toss in a small pinch of red pepper flakes when you’re melting the butter and olive oil. This will infuse the oil with a subtle kick.
- Pasta Timing: Cook your pasta beforehand. This way, as soon as your shrimp are perfectly sautéed, you can dive right into your meal without any waiting.
- Optional Wine Addition: For those interested in adding wine, opt for a dry white like Sauvignon Blanc or Pinot Gris. Avoid sweet wines to maintain the dish’s classic flavor. And remember, choose a wine you’d actually want to sip on its own.
Frequently Asked Questions
This recipe calls for 2 ounces of uncooked linguine (or your pasta of choice). Here’s how to measure it:
Use a Kitchen Scale: This is the most accurate method.
Estimate by Eye: For long noodles like linguine, 2 ounces of uncooked pasta usually forms a small bunch with a circumference slightly over 2 inches.
Note: 2 ounces of uncooked linguine will yield about 1 cup of cooked pasta.
Many traditional shrimp scampi recipes include white wine, but it’s not necessary. This single serving recipe skips the wine to keep things simple. If you want to add wine, just use a tablespoon. The dish tastes great without it, so it’s up to you.
Absolutely! You can add vegetables like cherry tomatoes, spinach, or asparagus. Simply sauté them with the shrimp and garlic for a delicious twist.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to maintain moisture.
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:
For more 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 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
- 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 parsley and enjoy hot.
Notes
- Prep Ahead: To ensure smooth cooking, have all your ingredients measured and prepped before you start. This dish comes together quickly, so a little prep goes a long way.
- Heat Level: For those who enjoy a spicier scampi sauce, toss in a small pinch of red pepper flakes when you’re melting the butter and olive oil. This will infuse the oil with a subtle kick.
- Pasta Timing: Cook your pasta beforehand. This way, as soon as your shrimp are perfectly sautéed, you can dive right into your meal without any waiting.
- Optional Wine Addition: For those interested in adding wine, opt for a dry white like Sauvignon Blanc or Pinot Gris. Avoid sweet wines to maintain the dish’s classic flavor. And remember, choose a wine you’d actually want to sip 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.
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!