One-Pot Shrimp Scampi

One-pot shrimp scampi is a decadent, buttery linguine pasta dish with garlic, lemon, white wine, and a little cream, finished off with blackened shrimp. The pasta cooks right in the pan sauce, so everything comes together in one pan.

Behind This One-Pot Shrimp Scampi Recipe

I love a classic shrimp scampi, but I love it even more when it uses only one pan. This version keeps all the bold garlic, butter, lemon, and white wine flavor you expect, but the pasta cooks right in the same pan, soaking up every bit of that sauce. Which makes this arguably more flavorful than cooking the pasta separately. It’s the kind of meal that looks impressive but is secretly simple, perfect for busy weeknights or when you want something cozy without being too heavy and still fresh and vibrant.

Shrimp scampi has always been one of my husband’s favorite dishes. It (used to be) his automatic order at Olive Garden. So naturally, I took that as a challenge. I’ve been tweaking and perfecting my version for years, and it’s continued to get better with time. Now it’s ready to share with you. And in case you are wondering, no, he doesn’t even order it when we go out now. He says, “I ruined it” because it pales in comparison now. And honestly, that might be the best compliment a home cook can get.

Tips from My Kitchen

• Don’t overcook the shrimp. This is a big no-no. Much like scallops, shrimp is so easy to overcook. They only need a few minutes per side, and once they curl and turn opaque, they are done!
• Use wine you’d actually drink. Always get a drinkable wine, as icky wine will just make your food taste icky.
• Let the pasta simmer gently. A low, steady cook keeps the sauce creamy and prevents sticking.
• Fresh Parmesan makes a difference. Pre-shredded cheese is coated in starch and won’t provide the same meltability or potent flavor as quality, fresh parm.
• Finish with lemon zest. It adds brightness that balances the richness of the butter and cream. Adding it at the end keeps it vibrant and fragrant.
• Watch the salt. If you’re using store-bought blackened seasoning, don’t add additional salt to the shrimp (unless it’s salt-free). Also, be mindful not to add more salt to the sauce until after you add the Parmesan, as it’s high in sodium.

Ingredients You’ll Need & Why

Simple ingredients create bold flavor in this one-pot shrimp scampi. Be sure to review the recipe card below for a full list of measurements.

• Shrimp – Choose large shrimp, at least 21-30 count per lb. Shrimp cook quickly and stay juicy when seared.
• Blackened seasoning – Adds warmth and depth. Use my homemade version (listed in the recipe card), or store-bought is fine.
• Butter & garlic – The classic scampi flavor base (I go a little overboard on the garlic in the best way possible).
• Dry white wine – Adds acidity and tartness that we all love in a scampi pasta.
• Chicken stock – The foundation of the scampi sauce. Stock has more flavor that
• Half-&-half – Adds a little creaminess to the sauce (omit if you prefer a traditional scampi and substitute with more stock).
• Linguine – Cooks directly in the sauce, absorbing all that flavor and providing the ease of a one-pot recipe.
• Baby spinach – Adds freshness and color
• Parmesan cheese – Thickens and enriches the sauce with sharp cheesy goodness.
• Lemon zest & juice – Brightens the entire dish and adds a little more acidity.

How to Make One-Pot Shrimp Scampi

Start by seasoning the shrimp generously with blackened seasoning and sprinkle over salt and pepper.

Heat a large skillet over medium heat and add just enough oil to coat the bottom. When the oil shimmers, add the shrimp in a single layer. Cook for 2–3 minutes, flip once, and cook another 2 minutes until opaque and lightly golden.

Lower the heat and scoot the shrimp to one side of the pan. Add butter and minced garlic to the empty space. Let it sizzle for about 30 seconds until fragrant, then toss the shrimp in the garlicky butter. Squeeze fresh lemon over the top and sprinkle with parsley (and red pepper flakes if desired). Transfer the shrimp to a bowl and tent loosely with foil.

In the same pan, add butter and sauté the shallots and red chile pepper until softened and slightly translucent. Add minced garlic and cook until fragrant.

Pour in the white wine and let it simmer briefly. Add chicken stock, heavy cream, baby spinach, remaining seasonings, and dry linguine. The pasta should mostly be submerged in the liquid.

Bring to a gentle boil, then cover and reduce heat to low. Cover and let it simmer for 15–20 minutes, until the pasta is tender and the sauce is mostly absorbed and has thickened.

Stir in freshly grated parmesan until melted. Add lemon zest and a squeeze of lemon juice. Return the shrimp to the pan, toss everything together, and cook for another minute or two until thick and glossy.

Serve immediately with extra parsley and lemon wedges.

How to Serve and Store Leftovers

Serve this one-pot shrimp scampi immediately while the sauce is creamy, and the cheese is melty. Pair with crusty bread or garlic bread, and green salad.

Store leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop (or in a microwave) with a splash of broth or cream to help loosen up the sauce.

Looking for More One-Pot Recipes?

Feta Tomato Pasta with Salmon
One-Pan Creamy Tuscan Pasta
Boursin Tomato Pasta with Salmon
One-Pan Butter Parmesan Pasta
One-Pan Tuscan Orzo Chicken Bake
Sun-Dried Tomato Pasta

If you make this one-pot shrimp scampi, leave a comment or rating below and tag me in photos you post on social media (@badbatchbaking). I’d love to hear how it turned out!