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One Pot Shrimp Scampi Pasta

One Pot Shrimp Scampi Pasta is a twist on a classic Italian dish that is so quick and easy to make. It’s a perfect meal on any busy weeknight.

Plated one pot shrimp scampi

Shrimp scampi pasta is definitely a quick and easy meal to make. But here’s the thing, most recipes that you find instruct you to cook the pasta separately, which of course, is a perfectly normal thing when making a pasta dish.

But that’s not really a one pot meal. You have to dirty a separate pot to cook the pasta and you have to wait for that large pot of water to boil.

Ingredients for one pot shrimp scampi

I have discovered that you can make this dish all in one pot. How does that work?? After you’ve sautéed the shrimp and removed it from the pan, you sauté a couple more ingredients, add the wine and reduce.

Once you’ve done that, you add chicken stock along with the uncooked pasta to the same pot. The pasta starts to cook as the stock comes up to a boil.

Pasta cooking in the pan

While the pasta is cooking, you toss it frequently with tongs. This helps the starch to release from the pasta, which in turn along with the chicken stock reducing, creates a lovely creamy sauce. Plus, you only have one pot to wash when you’re done.

In addition to only needing one pan, the prep work for this recipe is quick and easy. If your shrimp are frozen, they only take a short time to defrost in a bowl of cold water.

Then the only chopping involved is the shallot, garlic and parsley, which only takes a few minutes. Once that’s done, you’re ready to cook.

Ingredients Needed to Make One Pot Shrimp Scampi Pasta

Full instructions can be found below in the recipe card

  • Medium to large shrimp
  • Shallot
  • Garlic
  • Red pepper flakes
  • White wine
  • Chicken stock
  • Spaghetti
  • Lemon
  • Parsley

Plated one pot shrimp scampi

Tips for Making One Pot Shrimp Scampi

  • If your shrimp are frozen, you can defrost them quickly in a bowl of cold water while you prep the rest of the ingredients.
  • Half of a red onion can be substituted if you don’t have a shallot on hand.
  • If you don’t want to use wine in the recipe, you can substitute an extra 1/2 cup of chicken stock.
  • Stirring the pasta while it cooks is necessary to release the starches and create a creamy sauce.
  • The sauce continues to soak into the pasta, so this dish is best served immediately when it’s finished.

More Recipes for Shrimp Lovers

Plated close up of one pot shrimp scampi

Yield: 4

One Pot Shrimp Scampi

Plated one pot shrimp scampi

One Pot Shrimp Scampi Pasta is a twist on a classic Italian dish that is so quick and easy to make. It's a perfect meal on any busy weeknight.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 2 tbsp butter, divided
  • 1 lb raw large peeled and deveined shrimp
  • 1/8 tsp crushed red pepper
  • 1 medium shallot, finely chopped
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 cups chicken stock
  • 8 oz dry spaghetti
  • 1 tbsp juice and zest from one lemon
  • 1/4 cup fresh parsley, chopped


  1. Melt 1 tbsp butter in a 5 quart covered skillet or dutch oven over medium high heat.
  2. Add shrimp and saute until opaque, about 1-2 minutes per side. Remove from pan and cover with foil.
  3. Reduce heat to medium, sprinkle crushed red pepper into the pan and add chopped shallot.
  4. Saute until shallot is transluscent.
  5. Add garlic and saute for one minute longer.
  6. Stir in white wine, bring to a bubble and reduce until almost evaporated.
  7. Season with salt and pepper.
  8. Pour in chicken stock, add spaghetti, increase heat to high and bring to a boil.
  9. Cook pasta, uncovered, stirring frequently with tongs, until pasta is tender and liquid has reduced to a saucy consistency (about 11-12 minutes).
  10. Stir in remaining 1 tbsp butter until incorporated.
  11. Remove pan from heat and stir in shrimp, lemon juice, zest and parsley.
  12. Serve immediately.


  • If your shrimp are frozen, defrost them in a bowl of cold water while you prep the recipe.
  • You can substitute half of a red onion for the the shallot.
  • An additional 1/2 cup of chicken stock can be substituted for the white wine.
  • This dish is best served immediately because the sauce will continute to soak into the pasta.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 426Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 1029mgCarbohydrates: 65gFiber: 3gSugar: 14gProtein: 15g

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Saturday 29th of July 2023

This is completely amazing. So good! Quick question: any recommendations for doubling the recipe? Will it come out ok to just double the ingredients? Any change in cooking times or anything?


Tuesday 1st of August 2023

@Linda, Thank you! I'm glad you enjoyed the recipe! I have not tried doubling the recipe, but as long as your pan is large enough, I think it would work just fine. It might take a little bit longer for the liquid to be absorbed, but shouldn't add significantly to the cooking time.


Thursday 6th of October 2022

Hi! Could I throw the shrimp into the noodle/broth mixture later in the recipe, instead of pan frying it first?

Thank you! Trying this tonight ☺️


Saturday 8th of October 2022

@Nina, I think sautéing the shrimp first is probably a better method. I would be concerned that the shrimp would potentially get rubbery if you tried to cook it in the noodle/broth mixture.


Saturday 27th of August 2022

Can I use fresh pasta?


Saturday 27th of August 2022

@Patti, I've never tested this recipe with fresh pasta, but I really wouldn't recommend it. It would likely end up being overcooked and the sauce would be soupy. By using dry pasta, it absorbs most of the liquid and releases enough starch to create the right consistency for the sauce.


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