This post may contain affiliate links. Please read our disclosure policy.
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.
I don’t eat seafood of any kind. What do you think about making this recipe with cut-up chicken tenders?
I’ve never tried it but I think unbreaded, thin pieces of chicken would work fine. Just be sure to cook the chicken until it is completely cooked through and please let me know how you liked the scampi with chicken.
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!
I’m so glad you found us! I recommend using uncooked fresh or frozen and thawed shrimp.
Thank you! I’m going to add that to my grocery order right now!
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.
Thank you so much, Sylvia. I’m so happy that you enjoyed the recipe.
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!!!
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.
Thank you, Mary. I’m so glad you enjoyed the recipe. It’s an easy dish to double or triple.
Thank you for all the great recipes for a person that doesn’t like to cook. Enjoying more with your recipes.
Yes, I’m a recent widow also (jan 28 2020 ) after 44 years, its definitely a bit challenging, and especially with current quarantines.
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!!!
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.😁
I’m so glad you enjoyed the recipe, Melanie. Thank you so much for taking the time to let me know.
This was so easy and really good. The only change I made was to add a little extra red pepper flakes. Soooo good!
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