One-Pot Shrimp Scampi Recipe
This one-pot shrimp scampi is a 30-minute dinner made with blackened shrimp, linguine, white wine, and lemon garlic cream sauce. Perfectly fancy with minimal effort.
Servings: 4 servings
Ingredients
Blackened Shrimp
- 3/4 lb shrimp peeled and deveined
- blackened seasoning to taste (see notes for my homemade seasoning)
- 2 tablespoons olive oil for cooking
- 2 tablespoons butter
- 2 teaspoons minced garlic
- juice of 1 lemon wedge
- fresh parsley for garnish (plus extra for pasta)
- red pepper flakes, optional (plus extra for pasta)
Pasta & Sauce
- 3 tablespoons butter
- 1 shallot minced
- 1 red chile pepper minced
- 1 tablespoon garlic minced
- ½ cup dry white wine
- 2 cups chicken stock
- ½ cup heavy cream
- 1½ cups baby spinach
- 12 oz dry linguine (about 2/3 of a 1lb. package)
- 1 teaspoon Italian seasoning
- ½ teaspoon each: salt and cracked black pepepr
- 1½ cups freshly grated parmesan
- 1 lemon zest and juice of
Instructions
- Season shrimp with blackened seasoning, salt*, and pepper.
- Heat oil in a skillet over medium heat. Cook shrimp 2–3 minutes per side until opaque and scoot to the side of the pan.
- Reduce heat to low, add butter and garlic, and saute until fragrant. Toss the shrimp around, coating them evenly in the garlic butter. Add a squeeze of lemon juice and sprinkle over parsley. Remove shrimp and set aside.
- In the same pan, melt butter and sauté shallots and red chile until softened. Add garlic and cook 30 seconds.
- Add white wine and simmer briefly. Pour in chicken stock, half & half, spinach, and linguine.
- Bring to a gentle boil, then cover and cook on low 15–20 minutes until pasta is tender and sauce thickens.
- Stir in parmesan, lemon zest, and lemon juice. Return shrimp to the pan and toss to combine. Cook a few more minutes until thickened. Sprinkle over extra parsley and red pepper flakes if desired.
- Serve immediately with lemon wedges.
Notes
- Lightly salt the shrimp, as the blackened seasoning already contains sodium.
- Shrimp cook quickly; remove as soon as they turn opaque.
- Stir pasta occasionally to prevent sticking.
- Add extra chicken stock if the pasta needs more liquid while cooking
2 tablespoons smoked paprika (regular paprika works too)
1 tablespoon cayenne pepper
1 tablespoon onion powder
2 teaspoons brown sugar
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano