Garlic Butter Shrimp Scampi Pasta (One Pan)

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This shrimp scampi pasta is made in one deep pan on the stovetop, with garlic butter shrimp, lemon, and Parmesan stirred through the pasta at the end. The spaghetti simmers directly in the chicken stock, so the cooking liquid turns into the sauce instead of going down the drain.

I make shrimp recipes on nights when I want something that tastes like a restaurant plate of pasta but only dirties one pan and a bowl. If you enjoyed my 33 Quick And Easy Dinner Recipes, this is another fast dinner worth keeping in the rotation. Keep reading to see how the sauce and accumulated juices come together for the perfect shrimp scampi spaghetti appetizer or main dish; no dry white wine is even needed.

Try This One-Pan Shrimp Scampi Spaghetti

I cook the shrimp first in butter and olive oil, then pull them out while the pasta cooks for the best flavor. All the browned bits they leave behind get scraped up into the stock, so the spaghetti takes on the garlic, lemon, and shrimp flavor as it softens.

The Parmesan is what pulls it together. Stirred in off the heat, it thickens the last of the stock into a buttery sauce that clings to the pasta. Traditional seafood pasta skips the cheese, but I like what it does here, and you can leave it out if you would rather keep things classic.

Why You'll Love It

One pan: The shrimp, the pasta, and the sauce all happen in the same pot.
Fast enough for a weeknight: From cold pan to plated pasta takes about 35 minutes.
Nothing is drained: The stock becomes the sauce, so all that garlic and lemon flavor stays in the dish, without having to drain pasta.
Bright and buttery: Lemon zest and juice keep the butter and Parmesan from feeling heavy.
Easy to scale back: It serves four generously and halves cleanly if you are cooking for two.

Ingredients

Shrimp: I use large shrimp (raw) that are already peeled and deveined so they cook in a couple of minutes without any fuss. Pre-cooked shrimp are a poor swap because they turn rubbery the moment they hit a hot pan.
Butter: Butter is what makes this taste like scampi, and it also carries the garlic and lemon into the pasta. All olive oil would work mechanically, but the sauce loses the rounded, creamy finish.
Garlic: Freshly minced cloves soften in the butter and perfume the whole pan in under a minute. Garlic powder dissolves into the stock and tastes flat next to the real thing.
Lemon zest and juice: The zest holds the perfume and the juice brings the acidity, so I use both from the same lemon. Bottled juice alone tastes dull and gives you nothing aromatic to balance the butter.
Chicken stock: The spaghetti cooks in the stock and soaks up salt, herbs, and savory flavor as it softens. Plain water will cook the pasta just fine, but the finished sauce tastes thin.
Spaghetti (about 10 ounces): I break the strands in half so they fit under the liquid in the pan and cook evenly. Very thin spaghetti or noodles overcooks quickly in a small amount of liquid, and linguine and fettuccine takes longer to cook, so standard spaghetti is the safer choice instead of substitutions.
Parmesan cheese: Grated Parmesan melts into the last of the stock and thickens it into a glossy sauce. Pre-shredded cheese is coated to stop clumping and tends to stay grainy instead of melting smoothly.

How to Make Shrimp Scampi Spaghetti

1. Pat the shrimp dry with paper towels. Dry shrimp sear instead of steaming in their own liquid.

2. Set a deep, large skillet or Dutch oven over medium-high heat. Add the extra-virgin olive oil and 2 tablespoons of butter and let the butter melt and foam.

Shrimp patted dry and olive oil and butter added to pot

3. Add the shrimp in a single, even layer while sautéing for about 2 minutes, stirring once, until they are pink and almost opaque in the center. They finish cooking later in the hot pasta.

4. Add the 2 minced garlic cloves, lemon zest, lemon juice, salt, and black pepper. Stir for about a minute, then transfer the shrimp and all their juices to a bowl, leaving the browned bits in the pan.

shrimp added in single layer and minced garlic cloves, lemon zest, lemon juice, salt, and pepper added

5. Pour in the chicken stock and scrape the bottom of the pan with a spatula so every bit of shrimp and garlic lifts into the liquid.

6. Add the broken spaghetti, layering the halves in different directions so the strands do not clump into one bundle.

7. Pour the water over the top, add the remaining minced garlic clove, and drop the last tablespoon of unsalted butter on the pasta for the garlicky sauce. Press the spaghetti down until it is covered by liquid and bring it to a lively simmer.

8. Simmer for 10 to 12 minutes, stirring frequently and resting the lid on the pan between stirs to slow evaporation, until the pasta is al dente and only a little loose liquid is left. Add a splash of hot water whenever the pan looks dry.

water poured over the top and butter with garlic clove added

9. Take the pan off the heat and sprinkle in the Parmesan, tossing until it melts into the remaining liquid and coats the strands, making the scampi sauce.

10. Return most of the shrimp with their juices and add the chili flakes. Stir through so the residual heat warms the shrimp and finishes them without toughening them.

parmesan added and remaining shrimp added

11. Let the pasta stand for 2 minutes so the sauce thickens, then serve with the reserved shrimp on top, basil or fresh parsley leaves, and lemon wedges.

Cooking Tips

Use a wide, deep pan so the broken spaghetti lies flat under the liquid.
Dry the shrimp well before they go into the butter, or they will poach instead of browning.
Pull the shrimp out as soon as they turn pink, because they finish cooking later in the hot pasta.
Scrape the bottom of the pan hard when the stock goes in, since that fond is most of the flavor.
Stir the pasta often, as it is cooking in much less liquid than a big pot of boiling water.
Keep a mug of hot water nearby and add splashes if the pan dries out before the pasta is tender.
Taste the spaghetti at 10 minutes and stop while it still has a little bite.
Add the Parmesan off the heat so it melts smoothly instead of turning stringy.
Serve the juicy shrimp pasta dish straight away, because this sauce tightens quickly as it sits.
Some like to add red pepper flakes, ground pepper, clams, chives or onions, shallots, or more. I find this recipe suits my taste buds the best, so I don't need all the extras.

What Can You Serve With This?

Garlic crusty bread
Green salad
Roasted asparagus
Steamed broccoli
Sautéed zucchini
Lemon wedges or fresh lemon juice
A glass of sauvignon blanc

FAQs

Can I use frozen shrimp?

Yes. Thaw them in a bowl of cold water for 15 to 20 minutes, or overnight in the fridge, then pat them very dry before they go into the pan.

Why is my pasta sticking to the bottom?

There is only a small amount of liquid in the pan, so the starch settles fast. Stir every minute or two and keep the heat at a steady simmer rather than a hard boil.

How do I make it saucier?

Stir in a few extra splashes of hot stock or water after the Parmesan goes in. The pasta keeps absorbing liquid as it stands, so a little extra is never wasted.

Can I leave out the Parmesan?

You can. The sauce will be thinner and more like a classic scampi, so simmer the pasta until slightly less liquid is left in the pan.