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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, it’s packed with flavor and perfect for a single serving meal that feels like a restaurant-quality dish made right at home.
This single serving Shrimp Scampi pairs well with a variety of sides. Try it with crusty French bread, a crisp Caesar salad, or roasted carrots for a flavorful meal.
RELATED: Easy Dinner Ideas For One
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.
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.
- 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.
How To Choose The Best Shrimp For Shrimp Scampi
What Type of Shrimp Should I Buy?
For shrimp scampi, I recommend individually frozen, head-off, peel-on shrimp. These are easy to find in the freezer section and are often more affordable, especially when cooking for one.
Are Fresh Shrimp Really Fresh?
The “fresh” shrimp at the seafood counter are often just previously frozen shrimp that have been thawed. While this isn’t necessarily bad, you can’t be sure how long they’ve been sitting out, which can affect freshness.
How Can I Check Shrimp Quality?
Since shrimp spoil quickly, always check their quality before buying. Avoid shrimp with an ammonia smell or those that look limp, slimy, or broken apart—these are signs of spoilage.
How To Peel And Devein Shrimp
- Remove the legs: Gently pull off the shrimp’s legs using your fingers.
- Peel the shell: Crack the shell on the underside and carefully peel it away from the shrimp’s body.
- Detach the tail: Pinch the tail where it connects to the body and pull it off gently.
- Make a shallow cut: Use a paring knife to slice lightly along the shrimp’s back.
- Remove the vein: Look for the dark string along the back. Use the tip of your knife to lift and remove it.
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: 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, olive oil, and 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.
Expert Tips
- 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.
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. While traditional Shrimp Scampi often includes white wine, this single serving version skips it for simplicity. If you’d like to add wine, 1 tablespoon of a dry white wine like Sauvignon Blanc works well. The dish is delicious without it, so it’s entirely up to you!
Yes, simply double all the ingredients to make a delicious 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.
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.
It does cook up quickly, which is nice when you’re hungry. I liked the flavor, but felt like there was too much oil & that the noodles needed to be cooked a little more. Otherwise, a tasty, easy to prepare dinner.
I just made this (doubled recipe). Delicious 😋
Excellent!! One of my faves small scale! Quick and easy!
Oh boy – this was great! I forgot I was going to add the wine and it was superb as is!
Thanks!
Used Slendier edamame fettuccine for a low-carb option and while it took 5 minutes for the “pasta” to cook I cooked up the rest and made it as per the recipe and the only change I would make would be to cut the oil and butter in half but otherwise, it was delicious and very enjoyable.
Delicious and very easy and quick to prepare. Thank you for so many great recipes!
Tasty dish. A bit too oily for my taste, will cut the oil/butter in half next time.
Made this scampi tonight! Delicious!! Surprisingly so simple ingredients can produce so much flavor. I will make this again.
Made this for myself and it was so easy and very tasty. I used fresh parsley, green onion, and garlic from my greenhouse that is still in use at this time of year. A side salad with spinach, tomatoes, carrots and oak lettuce leaves also from my garden Delicious!! Trying to eat healthier and with my own grown food as I can before the winter is really here in Michigan. Will give other dishes a try too.
Thank you!!
Joanie,
You have saved my life with your One Dish recipes! As a single mom I’m often eating alone since my kiddo is so picky. Ever since I’ve found you I can enjoy my favorite foods again without cooking enough for a family! The only problem I’ve found is that I have a hard time cooking for more than one person when I have company over! LOL
This recipe is delicious! I eat the shrimp with a side of broccoli and a small slice of french bread to ease up on the carbs! Thank you so much for doing this.