Shrimp Scampi
Shrimp scampi is already a comfort classic, but when you take all those bold, buttery, lemony flavors and turn them into a true one-pot pasta, weeknight dinner becomes a whole lot easier. This recipe layers seasoning, citrus, wine, garlic, and cream into a silky sauce that clings to the pasta and shrimp perfectly, no separate pot of boiling water needed.
What makes this scampi different from the traditional version is the depth of flavor you get from Creole Trinity & Herb, seafood seasoning, blackened seasoning, and the brightness of two whole lemons used in different ways. The pasta cooks directly in the broth and wine, absorbing all that flavor while releasing starch to naturally thicken the sauce.
Itās bold, itās vibrant, and itās the kind of dinner that tastes restaurant-worthy while being shockingly simple to make.
Ingredients Needed
For the Shrimp
- Large shrimp, peeled and deveined
- Lemon juice
- Creole Trinity & Herb seasoning
- Seafood seasoning
- Blackened redfish seasoning
- Butter
For the One-Pot Pasta
- Dry pasta
- Dry white wine
- Chicken bone broth or chicken stock
- Lemon quarters
- Minced garlic
- Red pepper flakes
- Italian seasoning
- Creole Trinity & Herb seasoning
- Green onions
- Lemon zest
- Lemon juice
- Heavy cream
- Freshly grated Parmesan
(Youāll use two full lemons for this recipe.)
How to Make One-Pot Shrimp Scampi
1
Start by seasoning the shrimp. In a medium bowl, toss the peeled and deveined shrimp with lemon juice, Creole Trinity & Herb, seafood seasoning, and blackened seasoning. Set the bowl aside while you begin the base of the dish.
2
In a large deep skillet or Dutch oven, melt the butter over medium heat. Add the seasoned shrimp in a single layer and sear just until they turn pink on one side, flip them, and cook the second side. They do not need to cook all the way through at this stage. Remove the shrimp from the pot and set aside, leaving all of the flavorful butter behind, this becomes the foundation of the sauce.
3
With the shrimp removed, build the one-pot pasta directly in the same pan. Add the dry pasta to the center, then pour in the white wine and chicken broth. Add the quartered lemon, minced garlic, red pepper flakes, Italian seasoning, Creole Trinity & Herb, and green onions. Bring the mixture to a simmer, cover, and cook until the pasta is al dente, stirring occasionally to help the pasta cook evenly and prevent sticking.
4
Once the pasta is cooked, remove the lemon quarters and begin finishing the sauce. Stir in the grated Parmesan, lemon zest, fresh lemon juice, and heavy cream. The sauce will thicken into a silky, glossy consistency that coats the pasta beautifully. Return the shrimp to the pot and cook for another couple of minutes until the shrimp are fully done and well coated in the sauce.
5
Serve immediately, topped with more Parmesan, fresh green onions, and plenty of cracked black pepper.
Serve
Top with more Parmesan, sliced green onions, and plenty of freshly cracked pepper.
This dish is rich, vibrant, citrusy, and buttery all at once, satisfying enough for date night and easy enough for a Tuesday.
Tips for the Best One-Pot Scampi
- Use freshly grated Parmesan, it melts smoother and gives the sauce a proper silky finish.
- Donāt overcook the shrimp early on. They finish in the sauce.
- Stir the pasta occasionally so it cooks evenly and doesnāt stick.
- Squeeze fresh lemon juice last for the brightest flavor.
Shrimp Scampi
Ingredients
For the Shrimp
- 1Ā½ ā2 lbs large shrimp peeled & deveined
- Juice of Ā½ lemon
- 1 tbsp Creole Trinity & Herb
- 1 tbsp seafood seasoning Magic Seafood recommended
- 1 tbsp blackened redfish seasoning
- 4 tbsp butter
For the Pasta
- 1 lb dry pasta linguine, angel hair, or spaghetti
- Ā½ cup dry white wine Sauvignon Blanc recommended
- 16 oz chicken bone broth or chicken stock
- 1 lemon cut into quarters
- 1 tbsp minced garlic
- Ā½ tbsp red pepper flakes
- 1 tbsp Italian seasoning
- 1 tbsp Creole Trinity & Herb
- Ā½ bunch green onions chopped
- Zest of 1 lemon
- Juice of 1 whole lemon
- Ā½ cup heavy cream
- 1 cup freshly grated Parmesan
Instructions
Season the Shrimp
- In a bowl, toss shrimp with lemon juice, Creole Trinity & Herb, seafood seasoning, and blackened seasoning. Set aside.
Sear the Shrimp
- Melt the butter in a large deep skillet or Dutch oven over medium heat. Add the shrimp in a single layer and cook until pink on one side, flip, and cook the other side. They do not need to be fully cooked through. Remove and set aside.
Build the One-Pot Pasta
- In the same pan, add the dry pasta, white wine, chicken broth, lemon quarters, garlic, red pepper flakes, Italian seasoning, Creole Trinity & Herb, and green onions. Bring to a simmer, cover, and cookāstirring occasionallyāuntil the pasta is al dente.
Finish the Sauce
- Remove the lemon quarters. Stir in the Parmesan, lemon zest, lemon juice, and heavy cream until the sauce becomes creamy and silky. Return the shrimp to the pot and cook for 2ā3 minutes, just until done.
