One Pan Shrimp Scampi with Linguine is the kind of meal that reminds me why I fell in love with cooking. I was juggling deadlines one night in New York, the kids were starving, and I didn’t want another pile of dishes. I grabbed a skillet, a handful of shrimp, garlic, and linguine, and fifteen minutes later dinner was ready. That night, my one-pan version of shrimp scampi was born.
Cooking for family taught me that good food doesn’t have to be complicated. The key is to let every ingredient shine while keeping cleanup simple. This recipe does exactly that. It’s rich with butter and olive oil, bright with lemon, and full of that garlicky seafood flavor everyone loves.
Here’s what makes this dish special:
- All the cooking happens in one skillet, so flavors stay concentrated.
- Shrimp and linguine cook together, creating a silky, buttery sauce.
- No juggling pots or strainers, just pure flavor and simplicity.
- It’s quick enough for weeknights but elegant enough for guests.
If you love garlicky shrimp recipes like my Garlic Butter Shrimp Scampi, this one-pan version brings that same flavor with even less effort. You can go from prep to plate in under twenty minutes and still feel like you’re eating something restaurant-worthy.
Why Cooking Shrimp Scampi in One Pan Changes Everything
- Fewer dishes mean less stress and more time at the table.
- The pasta soaks up every bit of lemon butter sauce for deeper flavor.
- The shrimp stay tender because they finish cooking right in the sauce.
- Every bite tastes bright, rich, and balanced—the way scampi should.
This one-pan method proves that simple food can still taste amazing. It’s quick, flavorful, and built for the real world of family cooking.
Table of Contents
Ingredients & Preparation Tips for Perfect Shrimp Scampi Linguine
Essential Ingredients That Build Big Flavor
When you’re cooking something as simple as One Pan Shrimp Scampi with Linguine, every ingredient has to work hard. This dish depends on balance — richness from butter, freshness from lemon, and depth from garlic. Here’s what you’ll need to make it shine:
- Shrimp: Use large or jumbo shrimp, about 21–25 per pound. Smaller ones cook too fast and can get rubbery. Peel and devein before cooking.
- Linguine: Its flat surface holds the scampi sauce beautifully. You can use white or whole wheat pasta depending on your taste.
- Garlic: Mince it fine. The flavor is the heart of shrimp scampi, so don’t hold back.
- Butter and Olive Oil: A blend gives richness without heaviness.
- Lemon Juice and Zest: The zest adds aroma, while juice brightens the sauce. Use fresh lemons, not bottled.
- Parsley: Adds color and freshness at the end.
- Crushed Red Pepper Flakes: Optional but gives a nice kick.
- Parmesan Cheese: Helps thicken the sauce and adds that salty, nutty finish.
- Broth: Adds depth to the sauce
If you prefer a lighter version, try swapping the linguine for zucchini noodles in my Healthy Lemon Shrimp Scampi with Zoodles. It keeps the same bright flavors but with fewer carbs.
Simple Preparation Tips to Avoid Common Mistakes
Getting the prep right makes all the difference. Scampi cooks fast, so organization is everything.
- Pat shrimp dry before seasoning — moisture causes steaming instead of searing.
- Don’t overcook garlic. A quick 30 seconds is enough before adding liquid.
- Zest lemons before juicing. It’s easier and saves flavor.
- Pre-measure your ingredients. Scampi moves fast, so you won’t have time to measure once you start.
- Cook pasta al dente. It should finish cooking in the sauce for perfect texture.
- Use a wide skillet. It helps pasta and shrimp cook evenly.
- Taste and adjust. Add a little more lemon or butter at the end if you want extra richness.
One Pan Shrimp Scampi with Linguine
Equipment
- large skillet
- mixing spoon or tongs
- knife and cutting board
- zester
- measuring cups and spoons
Ingredients
- 1 pound linguine noodles (white or whole wheat)
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 5 cloves garlic, minced
- 1 pound large shrimp (21–25 count), peeled and deveined
- Salt and black pepper, to taste
- 0.5 cup fresh parsley, chopped
- 0.5 zest of large lemon
- 0.25 cup fresh lemon juice (about 2 lemons)
- 0.5 lemon, thinly sliced
- Crushed red pepper flakes, to taste
- 0.5 cup freshly grated parmesan cheese
- 0.25 cup chicken broth
Instructions
- Warm butter and olive oil in a large skillet over medium heat.
- Add shrimp and cook for 2–3 minutes per side until pink. Remove and set aside.
- Add minced garlic and red pepper flakes to the pan. Sauté for 30 seconds until fragrant.
- Deglaze with broth, scraping up browned bits. Let it simmer for 1–2 minutes.
- Add lemon juice, lemon zest, and season with salt and pepper.
- Place uncooked linguine in the skillet and add enough hot water or broth to cover the noodles.
- Simmer uncovered, stirring often, until the pasta absorbs the sauce and becomes al dente.
- Return shrimp to the pan and toss gently with the pasta and sauce.
- Stir in parsley and parmesan cheese. Taste and adjust seasoning.
- Serve immediately with lemon slices and extra parmesan on top.
Notes
- Always use fresh lemon juice — bottled juice dulls the flavor.
- If you want a creamy version, add ¼ cup of heavy cream just before serving.
- For a lighter version, substitute zucchini noodles or whole wheat linguine.
- Don’t overcook the shrimp — remove them once they curl and turn pink.
- Toss the pasta directly in the sauce to help it absorb more flavor.
- Serve with garlic bread, a fresh salad, or steamed vegetables for balance.
- Garnish with parsley, lemon zest, or grated parmesan to make the dish look restaurant-ready.
Nutrition Facts (per serving)
- Calories: 608 kcal
- Carbohydrates: 72 g
- Protein: 28 g
- Fat: 23 g
- Saturated Fat: 9 g
- Polyunsaturated Fat: 2 g
- Monounsaturated Fat: 9 g
- Trans Fat: 0.4 g
- Cholesterol: 147 mg
- Sodium: 699 mg
- Potassium: 387 mg
- Fiber: 3 g
- Sugar: 3 g
- Vitamin A: 1036 IU
- Vitamin C: 15 mg
- Calcium: 174 mg
- Iron: 2 mg
Want more one-skillet seafood ideas with minimal cleanup? Visit my complete shrimp scampi collection for quick and easy dinners made for real weeknights.
Step-by-Step Cooking — Timing, Technique & Sauce Perfection
How to Make One Pan Shrimp Scampi with Linguine Like a Pro
Making One Pan Shrimp Scampi with Linguine is all about timing and layering flavor. Every step builds the next. If you prep everything first, dinner comes together fast and smooth.
Follow this simple flow:
Warm butter and oil in a large skillet over medium heat. When butter melts and bubbles slightly, it’s ready.
Add shrimp. Cook just until they turn pink, about 2–3 minutes per side. Remove and set aside.
Add garlic to the pan. Stir for 30 seconds until fragrant. Don’t let it brown.
Deglaze the pan with broth. Scrape up any golden bits; that’s pure flavor.
Add lemon juice and zest. Let it simmer for one minute to blend.
Add uncooked linguine directly into the pan. Pour in just enough hot water or broth to cover the noodles.
Simmer uncovered, stirring often, until the pasta absorbs most of the liquid and turns tender.
Return shrimp to the skillet. Toss gently to coat them in sauce.
Finish with parsley and parmesan. Stir until glossy and perfectly coated.
In less than 25 minutes, you’ll have a buttery, garlicky shrimp pasta that feels indulgent but took no effort.
How to Get the Sauce Perfect Every Time
Even with simple ingredients, shrimp scampi sauce can go wrong if the balance is off. Here’s how to nail it every time:
- If the sauce feels too thin: Simmer a little longer to reduce or add more cheese to thicken.
- If it’s too thick: Add a splash of hot pasta water or broth to loosen it up.
- Shrimp too firm? You cooked it a bit too long. Next time, take it out sooner and finish it in the sauce.
- Want it creamier? Stir in a spoonful of cream or extra parmesan at the end. For a richer, indulgent version, check out my Creamy Shrimp Scampi Pasta.
- Need more flavor? Add another squeeze of lemon and a pinch of salt before serving.
The sauce should be silky and cling to the pasta without pooling at the bottom of the pan. When it coats the linguine evenly and the shrimp glisten, it’s ready to serve.
Serving, Storage & Variations
How to Serve One Pan Shrimp Scampi with Linguine
One Pan Shrimp Scampi with Linguine looks and tastes best when served fresh from the skillet. The buttery garlic sauce clings to every noodle, the shrimp are tender, and the lemon scent fills the kitchen. Here’s how to make it shine when it hits the table:
- Add a touch of color. Sprinkle chopped parsley or fresh basil before serving.
- Balance with sides. Garlic bread, roasted broccoli, or a crisp salad all work perfectly.
- Serve family-style. Bring the skillet right to the table for a cozy, shareable meal.
- Top it off. A small drizzle of olive oil and a sprinkle of parmesan make every bite richer.
If you love fast pasta dishes like this, my Easy Shrimp Scampi Pasta is another quick favorite with the same bright, buttery flavor.
Storage and Reheating Tips That Keep It Delicious
Shrimp scampi tastes best fresh, but leftovers can still be great with the right care.
- Cool it first. Let the pasta sit for a few minutes before storing.
- Use airtight containers. It keeps the texture firm and sauce smooth.
- Refrigerate for up to 2 days. Beyond that, the shrimp start to dry out.
- Reheat gently on the stove. Add a splash of broth, water, or butter to revive the sauce.
- Avoid microwaving too long. Heat in 20–30 second bursts to prevent rubbery shrimp.
- Refresh before serving. Add a squeeze of lemon juice or grated cheese to bring the flavor back to life.
For best results, store the shrimp and pasta together so the sauce continues to absorb into the noodles — it actually deepens the flavor overnight.
Frequently Asked Questions
What’s the best pasta for shrimp scampi?
Linguine is the top choice for shrimp scampi. Its flat shape holds the sauce evenly without getting heavy. Angel hair tends to overcook, and fettuccine can overpower the delicate shrimp flavor. Linguine keeps the texture balanced and the sauce smooth.
Is shrimp scampi made with linguine or fettuccine?
Traditionally, shrimp scampi is paired with linguine because it absorbs sauce beautifully. Fettuccine is often used for creamy recipes like Alfredo, while linguine suits lighter, buttery dishes like this one.
What’s the secret to tender shrimp scampi?
The secret is quick cooking. Shrimp only need a few minutes per side. As soon as they turn pink and curl into a “C” shape, remove them from the heat. Overcooking is the most common mistake.
How do you keep shrimp scampi from being rubbery?
Always pat shrimp dry before cooking. Too much moisture causes steaming instead of searing. Use medium heat and cook in batches if necessary. Let them finish cooking gently in the sauce, not the pan.
What kind of broth or liquid goes best in shrimp scampi?
Chicken or seafood broth works perfectly. A splash of lemon juice keeps the flavor bright.
What is shrimp scampi normally served with?
It pairs beautifully with garlic bread, fresh salad, or steamed vegetables. The buttery sauce is perfect for dipping bread or spooning over rice for a second-day twist.
What are some common mistakes to avoid when making shrimp scampi?
Avoid overcooking the shrimp, burning garlic, or skipping the pasta water. Don’t let the sauce reduce too much — it should stay silky, not dry. Taste at the end to adjust salt and lemon.
What is shrimp linguine, and how is it different from shrimp scampi?
Shrimp linguine can refer to any pasta dish using shrimp and linguine. Shrimp scampi is a specific Italian-American style with butter, garlic, lemon, and sometimes Broth. This recipe blends the best of both worlds into one pan.
One Pan Shrimp Scampi with Linguine is proof that great food doesn’t have to be complicated. In one skillet, you get buttery shrimp, tender pasta, and a sauce that tastes like it came from a restaurant. It’s quick, satisfying, and built for real life — where dinner needs to taste incredible without taking all night.
Every time I make this dish, my kitchen fills with that fresh lemon and garlic aroma that makes everyone wander in hungry. It’s a reminder that home cooking should feel easy and joyful.
If you loved this, explore more seafood dinners like my Garlic Butter Shrimp Scampi or the light and refreshing Healthy Lemon Shrimp Scampi with Zoodles for even more bright, satisfying flavors.