One-Pot Garlic Butter Shrimp Scampi with Lemon

One-pot shrimp scampi is a rich, buttery linguine dish flavored with garlic, lemon, white wine, and a touch of cream, topped with blackened shrimp. The pasta cooks directly in the sauce so the flavors meld in a single pan for a fast, flavorful meal.

Behind This One-Pot Shrimp Scampi Recipe

I love classic shrimp scampi, and I love it even more when it comes together in one pan. This version keeps all the bold garlic, butter, lemon, and white wine you expect, while the pasta cooks right in the pan so it soaks up the sauce. That makes it especially flavorful and simple to prepare—ideal for busy weeknights or any time you want a dish that feels special without a lot of fuss.

After years of testing and adjusting, this has become a family favorite. The blackened shrimp add warmth and depth while the lemon and parmesan keep the finish bright and satisfying.

Tips from My Kitchen

• Don’t overcook the shrimp. Shrimp cook fast—once they curl and turn opaque they are done.
• Use a wine you’d drink. A decent dry white will brighten the sauce; avoid overly off flavors in the bottle.
• Simmer gently. Keep the liquid at a low, steady simmer so the pasta cooks through without sticking and the sauce stays creamy.
• Use freshly grated Parmesan. Pre-shredded cheese contains anti-caking agents and won’t melt as smoothly or taste as bright.
• Finish with lemon zest. Zest added at the end keeps the citrus aroma fresh and lively against the rich sauce.
• Mind the salt. If your blackened seasoning contains salt, taste before adding more; Parmesan also adds sodium.

Ingredients You’ll Need & Why

Simple, quality ingredients create the bold flavors in this one-pot shrimp scampi. A full ingredient list with measurements appears in the recipe section below.

• Shrimp: Use large shrimp (21–30 count per lb) for a meaty bite that sears well.
• Blackened seasoning: Adds smoky heat and depth. Use a homemade blend or a store-bought mix you like.
• Butter & garlic: The classic scampi base—rich and aromatic.
• Dry white wine: Brightens the sauce with acidity.
• Chicken stock: Provides savory body for the sauce; it’s more flavorful than water.
• Half-and-half or heavy cream: Adds creaminess; omit for a lighter, more traditional scampi.
• Linguine: Cooks in the sauce and absorbs flavor—use dry linguine as directed.
• Baby spinach: Adds color and freshness.
• Parmesan: Enriches and thickens the sauce with sharp, salty flavor.
• Lemon zest & juice: Brighten and balance the richness at the end.

How to Make One-Pot Shrimp Scampi

Start by seasoning the shrimp with blackened seasoning, salt, and pepper.

Heat a large skillet over medium heat with just enough oil to coat the bottom. When the oil shimmers, add the shrimp in a single layer. Cook 2–3 minutes per side until opaque and lightly golden, then push the shrimp to one side of the pan.

Reduce the heat to low and add butter and minced garlic to the empty side of the pan. Sauté for about 30 seconds until fragrant, then toss the shrimp in the garlic butter. Squeeze lemon over the shrimp and sprinkle with parsley. Transfer the shrimp to a bowl and tent with foil.

In the same pan, melt additional butter and sauté minced shallot and red chile until softened. Add more garlic and cook about 30 seconds. Pour in the white wine and simmer briefly to reduce. Add chicken stock, half-and-half (or cream), baby spinach, seasonings, and place the dry linguine in the pan, pressing it into the liquid so it is mostly submerged.

Bring the mixture to a gentle boil, then cover and reduce to low. Simmer 15–20 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened and mostly absorbed.

Stir in freshly grated Parmesan until smooth, then add lemon zest and a squeeze of lemon juice. Return the shrimp to the pan, toss gently to combine, and cook another minute or two until the sauce is glossy and well combined.

Serve immediately with extra parsley and lemon wedges.

How to Serve and Store Leftovers

Serve this one-pot shrimp scampi right away while the sauce is creamy and the cheese is melty. It pairs beautifully with crusty bread and a simple green salad.

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

Looking for More One-Pot Recipes?

If you enjoy one-pot dinners, try adapting this method to other proteins and vegetables—shrimp, salmon, chicken, or vegetables all work well using the same technique: sear, remove, build the sauce, cook pasta in the sauce, and finish with cheese and fresh herbs.

---

One-Pot Shrimp Scampi Recipe

Ingredients

Blackened Shrimp

• 3/4 lb shrimp, peeled and deveined
• Blackened seasoning, to taste (see notes for homemade seasoning)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 teaspoons minced garlic
• Juice of 1 lemon
• Fresh parsley for garnish
• Red pepper flakes (optional)

Pasta & Sauce

• 3 tablespoons butter
• 1 shallot, minced
• 1 red chile pepper, minced
• 1 tablespoon minced garlic
• 1/2 cup dry white wine
• 2 cups chicken stock
• 1/2 cup heavy cream or half-and-half
• 1 1/2 cups baby spinach
• 12 oz dry linguine (about 2/3 of a 1 lb package)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt and 1/2 teaspoon cracked black pepper
• 1 1/2 cups freshly grated Parmesan
• 1 lemon, zest and juice

Instructions

1. Season the shrimp with blackened seasoning, salt, and pepper.
2. Heat oil in a large skillet over medium heat. Cook shrimp 2–3 minutes per side until opaque. Move shrimp to one side of the pan.
3. Lower heat to low, add butter and garlic to the empty side, and sauté until fragrant. Toss shrimp in the garlic butter, add lemon juice and parsley, then remove and set aside.
4. In the same pan, melt butter and sauté shallot and red chile until softened. Add garlic and cook 30 seconds.
5. Add white wine and simmer briefly, then pour in chicken stock and half-and-half. Add the spinach and lay the linguine into the liquid so it is mostly submerged. Season with Italian seasoning, salt, and pepper.
6. Bring to a gentle boil, cover, reduce heat to low, and simmer 15–20 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
7. Stir in Parmesan until melted, add lemon zest and juice, then return the shrimp to the pan. Toss to combine and cook another minute until glossy.
8. Serve immediately with extra parsley, red pepper flakes (if using), and lemon wedges.

Notes

• Lightly salt the shrimp; many blackened seasonings contain salt already.
• Remove shrimp as soon as they turn opaque to avoid overcooking.
• Stir the pasta occasionally during cooking to prevent sticking. Add extra chicken stock if the pasta needs more liquid.

Blackened Cajun seasoning (optional):
2 tablespoons smoked paprika (or regular paprika)
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