This shrimp scampi for two is a 30-minute pasta dinner with plump shrimp and linguine in a bright garlic, lemon and butter sauce. It makes two satisfying plates in one skillet, and it halves easily if you are cooking for one. The trick is to sear the shrimp briefly, set them aside while the sauce comes together, then return them for a final toss, so they stay tender instead of turning rubbery. The sauce is built on chicken broth instead of wine, so you can cook it any night without opening a bottle.
Why you’ll like this shrimp scampi
- Two plates, one skillet: the shrimp, sauce and pasta all come together in the same pan.
- Tender shrimp: they cook in two short stages, so they are just done when you serve.
- No wine needed: broth and fresh lemon carry the sauce.
- Weeknight fast: about 30 minutes from start to finish, including boiling the pasta.
- Easy to make for one: halve the ingredients and keep the same timing.
What is shrimp scampi?
In Italian, scampi are langoustines, small lobster-like shellfish. In Italian-American cooking, the word came to describe a style of preparation: shellfish cooked quickly in butter, olive oil, garlic and lemon. That is why the dish is called shrimp scampi even though there are no langoustines in it. It is usually served over long pasta such as linguine, though it is just as good spooned over rice or eaten with bread.
Many versions add a splash of dry white wine to the sauce. This one leaves it out and uses chicken broth for body, with lemon zest and juice for the acidity wine would have provided. The result is the same buttery, garlicky, lemony sauce people expect, and it works for anyone who does not cook with wine or simply does not have a bottle open. Cooking for two also means no half bottle left over.
What makes it work
Sear, remove, return. Shrimp cook in only a few minutes, and the most common problem with scampi is leaving them in the pan while the sauce simmers. Searing them for a minute per side builds a little flavor, and taking them out means the final minute in the sauce finishes them exactly.
Garlic on gentle heat. Lowering the heat before the garlic goes in keeps it sweet and golden rather than bitter. It also flavors the butter that becomes the sauce.
Broth, lemon and pasta water. Chicken broth gives the sauce body and savoriness in place of wine, lemon zest and juice add brightness, and a little starchy pasta water helps the butter cling to every strand of linguine.
Ingredients for shrimp scampi for two
The exact amounts are in the recipe card below. Here is what to know:
- Large shrimp: look for 21 to 25 per pound, peeled and deveined. Larger shrimp stay juicy and are easier to sear without overcooking. Frozen shrimp are a great option; thaw them overnight in the refrigerator or in a colander under cold running water.
- Linguine: the classic choice, but spaghetti or fettuccine work too.
- Butter and olive oil: oil keeps the butter from burning during the sear, and the rest of the butter makes the sauce.
- Garlic and red pepper flakes: plenty of garlic is what makes scampi taste like scampi. The pepper flakes add gentle warmth and can be skipped.
- Low-sodium chicken broth: it stands in for white wine. Low-sodium broth keeps the salt in check as the sauce reduces.
- Lemon zest and fresh lemon juice: zest gives a floral lemon flavor; juice gives tang.
- Fresh parsley: for color and a fresh finish.
How to make shrimp scampi
- Cook the linguine, save some pasta water and drain.
- Sear the shrimp in oil and butter for 1 minute per side, then set them aside.
- Cook the garlic and red pepper flakes in butter for 1 minute on medium-low.
- Add the broth, lemon zest and lemon juice and simmer for 2 minutes.
- Toss in the shrimp, pasta, parsley and pasta water for 1 minute, until the shrimp are opaque.
How to tell the shrimp are done
After the sear: the outsides should be pink with a few golden spots, while the centers still look slightly translucent. That is exactly right, because they finish in the sauce.
After the final toss: the shrimp are opaque all the way through and curled into a loose C shape. A tight O shape means they have gone a little too far. If you want to check, an instant-read thermometer in the thickest shrimp should read 145°F.
The sauce: after simmering, it should look slightly reduced and glossy. Once the pasta and pasta water go in, it should coat the noodles without pooling in the pan.
Tips for the best scampi
- Dry the shrimp well. Patting them dry helps them sear instead of steam.
- Time the pasta and the sauce together. Start the sauce while the linguine boils, so both are ready at the same moment.
- Save more pasta water than you think. A full mug gives you room to loosen the sauce if it tightens.
- Zest before you juice. It is much easier to grate the zest from a whole lemon, so zest it first and then cut it in half for the juice.
- Keep the shrimp in one layer. If your shrimp are crowded, sear them in two quick batches so every piece touches the pan.
- Serve right away. Scampi is best straight from the skillet, while the sauce is silky and the shrimp are tender.
Swaps and variations
- Shrimp scampi for one: halve every ingredient and use a 10-inch skillet. The cooking times stay the same.
- Over rice: skip the linguine and spoon the shrimp and sauce over rice.
- Milder: leave out the red pepper flakes for a dish with no heat.
What to serve with it
Garlic bread or a crusty loaf is perfect for mopping up the lemon butter sauce. A simple green salad, steamed asparagus or sauteed spinach keeps the meal light and fresh. Add a lemon wedge on the side for anyone who likes extra tang. Shrimp scampi is a lovely choice for a relaxed dinner together that still feels like a treat.
If you enjoy seafood, the seafood boil pizza for two is a fun, casual option for another night.
Storing leftovers
Scampi is best fresh, but if you have leftovers, refrigerate them within 2 hours in a covered container and eat them within 2 days. Reheat gently in a skillet with a splash of water over low heat, just until warm, so the shrimp do not toughen. The microwave works too on reduced power, stirring halfway.
With a bag of frozen shrimp and a box of linguine in the pantry, this restaurant-style dinner is always close at hand. Enjoy every buttery bite.
Frequently asked questions
Can you make shrimp scampi without wine?
Yes. Low-sodium chicken broth with fresh lemon juice and zest gives the sauce the same savory, bright flavor, which is how this recipe is written.
How do you know when shrimp are done?
They turn opaque all the way through and curl into a loose C shape. The thickest shrimp should read 145°F on an instant-read thermometer.
Can I use frozen shrimp?
Yes. Thaw them overnight in the refrigerator or in a colander under cold running water, then pat them dry before searing.
Can I make shrimp scampi for one?
Yes. Halve all the ingredients and cook them in a 10-inch skillet; the timing stays the same.
Print
Shrimp Scampi for Two (with Linguine, No Wine)
- Total Time: 30 minutes
- Yield: 2 servings
Description
Shrimp and linguine for two in a garlic, lemon and butter sauce made with chicken broth instead of wine, all in one skillet.
Ingredients
- 4 ounces linguine
- 12 ounces large shrimp (21 to 25 per pound), peeled and deveined
- 1/4 teaspoon kosher salt, plus more for the pasta water
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 4 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup low-sodium chicken broth
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 1/4 cup reserved pasta cooking water
Instructions
- Bring a large pot of salted water to a boil and cook the linguine according to the package directions. Scoop out and save a mug of the cooking water, then drain.
- While the pasta cooks, pat the shrimp dry and sprinkle with the salt. Heat the olive oil and 1 tablespoon of the butter in a 12-inch skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 minute per side, until pink on the outside. Transfer to a plate; they will finish cooking later.
- Turn the heat to medium-low. Add the remaining 2 tablespoons butter, the garlic and the red pepper flakes and cook for 1 minute, stirring, until fragrant but not browned.
- Add the broth, lemon zest and lemon juice and simmer for 2 minutes, until slightly reduced.
- Return the shrimp and any juices to the skillet, add the linguine, parsley and 1/4 cup of the reserved pasta water, and toss for 1 minute, until the sauce coats the pasta and the shrimp are opaque throughout and reach 145°F. Add a splash more pasta water if it looks dry, and serve right away.
Notes
Equipment: large pot, 12-inch skillet, tongs, colander
- Frozen shrimp work well; thaw them overnight in the refrigerator or in a colander under cold running water, then pat dry.
- Serve over rice instead of linguine, if you like.
- To make one serving, halve everything and use a 10-inch skillet; the times stay the same.
- For a milder dish, leave out the red pepper flakes.
- Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a skillet with a splash of water just until warm, so the shrimp stay tender.
- Cook shrimp until the flesh is pearly and opaque, to an internal temperature of 145°F (FoodSafety.gov).
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
