Make a quick shrimp scampi for one with this easy garlic butter pasta recipe. This single serving shrimp scampi features juicy shrimp, linguine, olive oil, butter, and fresh lemon for a light and flavorful dish ready in under 20 minutes. Perfect for weeknight dinners, small portions, or solo meals, this classic Italian-style shrimp pasta is simple to prepare and packed with garlic and citrus flavor. Ideal for fast dinner ideas, seafood pasta recipes, and easy homemade meals without leftovers.
Ingredients
- 2 ounces uncooked linguine
- 6 large shrimp, peeled and deveined
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 2 ½ tablespoons olive oil, divided
- 2 tablespoons salted butter, divided
- 1 garlic clove, minced
- Pinch of red pepper flakes (optional)
- ½ tablespoon lemon juice
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Cook the pasta:
Bring a medium saucepan of water to a boil. Add the linguine and cook for 5–7 minutes, or until tender. Drain and transfer to a bowl. Toss with ½ tablespoon olive oil to prevent sticking, then set aside. - Season the shrimp:
Place the shrimp in a small bowl, sprinkle with salt and pepper, and toss to coat evenly. - Sauté the garlic:
In a medium skillet, heat 1 tablespoon olive oil with 1 tablespoon butter over medium heat. Once melted, add the minced garlic and red pepper flakes (if using). Cook for about 30 seconds until fragrant. - Cook the shrimp:
Add the shrimp to the skillet in a single layer. Cook for 1–2 minutes on one side, then flip and cook for another 1–2 minutes until pink and opaque. - Set shrimp aside:
Remove the shrimp from the skillet and place them in a bowl. Cover lightly to keep warm. - Prepare the sauce:
In the same skillet, add the lemon juice, remaining olive oil, and remaining butter. Stir until the butter is fully melted and the sauce is smooth. - Combine everything:
Return the shrimp to the skillet and toss to coat in the sauce. Remove from heat and pour the shrimp and sauce over the cooked pasta. - Finish and serve:
Sprinkle with Parmesan cheese and garnish with fresh parsley if desired. Serve immediately while hot.
Why You’ll Love This Recipe
- Perfect single-serving pasta dish
- Ready in under 20 minutes
- Light, buttery garlic sauce with fresh lemon flavor
- Uses simple, easy-to-find ingredients
- Great for quick lunches or dinners
Tips
- Don’t overcook the shrimp—they cook very quickly
- Use fresh garlic for the best flavor
- Reserve a little pasta water to loosen the sauce if needed
- Pat shrimp dry before cooking for better texture
- Cook pasta just until al dente for best results
Variations and Substitutions
- Different pasta: Use spaghetti, fettuccine, or angel hair
- No butter: Replace with extra olive oil for a lighter version
- Add vegetables: Toss in spinach, cherry tomatoes, or zucchini
- Spicy twist: Increase red pepper flakes
- Cheese swap: Try Pecorino Romano instead of Parmesan
FAQs
Can I use frozen shrimp?
Yes, just thaw completely and pat dry before cooking.
What size shrimp works best?
Large shrimp are ideal, but medium shrimp can also be used—just adjust cooking time.
Can I make this ahead of time?
It’s best served fresh, but you can prep ingredients in advance.
How do I store leftovers?
Store in the fridge for up to 1–2 days and reheat gently to avoid overcooking the shrimp.
Serving
Serve immediately as a complete meal. Pair with a light salad or crusty bread to complement the garlic butter sauce.
Suggestions
- Add a squeeze of fresh lemon before serving for extra brightness
- Serve with steamed vegetables for a balanced meal
- Pair with garlic bread for a more filling dish
- Top with extra Parmesan for more flavor
- Add a drizzle of olive oil just before serving for a glossy finish
Shrimp Scampi for One
1
servings5
minutes15
minutesIngredients
2 ounces 2 uncooked linguine
6 large 6 shrimp, peeled and deveined
¼ teaspoon kosher salt
⅛ teaspoon coarsely ground black pepper
2 2 ½ tablespoons olive oil, divided
2 tablespoons 2 salted butter, divided
1 1 garlic clove, minced
Pinch red pepper flakes (optional)
½ tablespoon lemon juice
1 tablespoon 1 grated Parmesan cheese
1 tablespoon 1 chopped fresh parsley (optional)
Directions
- Cook the pasta:
- Bring a medium saucepan of water to a boil. Add the linguine and cook for 5–7 minutes, or until tender. Drain and transfer to a bowl. Toss with ½ tablespoon olive oil to prevent sticking, then set aside.
- Season the shrimp:
- Place the shrimp in a small bowl, sprinkle with salt and pepper, and toss to coat evenly.
- Sauté the garlic:
- In a medium skillet, heat 1 tablespoon olive oil with 1 tablespoon butter over medium heat. Once melted, add the minced garlic and red pepper flakes (if using). Cook for about 30 seconds until fragrant.
- Cook the shrimp:
- Add the shrimp to the skillet in a single layer. Cook for 1–2 minutes on one side, then flip and cook for another 1–2 minutes until pink and opaque.
- Set shrimp aside:
- Remove the shrimp from the skillet and place them in a bowl. Cover lightly to keep warm.
- Prepare the sauce:
- In the same skillet, add the lemon juice, remaining olive oil, and remaining butter. Stir until the butter is fully melted and the sauce is smooth.
- Combine everything:
- Return the shrimp to the skillet and toss to coat in the sauce. Remove from heat and pour the shrimp and sauce over the cooked pasta.
- Finish and serve:
- Sprinkle with Parmesan cheese and garnish with fresh parsley if desired. Serve immediately while hot.
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