One Pan dishes are so popular over here because WHO wants to wash a thousand dishes?! Plus we are building so much flavour along the way in this pan so it’s truly a win win. The shrimp are sooo tender and succulent, and I love the creamy lemon sauce here. I used to make this with a handful of arugula at the end but lately I’ve been enjoying a handful of spinach!

How to prep the shrimp?

If you’re using frozen shrimp, here are some ways to defrost them:

• place the frozen shrimp in the refrigerator for 24 hours in a container or plastic bag until fully thawed
• place the frozen shrimp in a plastic bag and submerge in cold water (or use the sink) – change the water every 30 minutes so it defrosts evenly and this should take about 1-2 hours, depending on the size of the shrimp

Clean and devein the shrimp:

• first remove the shell by holding the shrimp firmly with one hand and use the other hand to peel off the shell
• make a shallow incision along the back of the shrimp (not too deep because we don’t want the shrimp to be sliced in half)
• you’ll see a dark line running along the back – using your knife or fingers carefully pull this vein out
• rinse and pat dry!

How to make One Pan Shrimp Scampi:

Let’s break down how to make this recipe step by step! I’ve also included a video tutorial here in case that’s helpful.

Step One:

Clean and devein the shrimp. Pat dry and then season on both sides with salt.

Step Two:

In a pan, add olive oil and a knob of butter over medium heat and sear the shrimp for 30 seconds on each side. You do not want to overcook the shrimp here. Just sear them quickly on each side and they will continue to cook at the end! Set them to the side after you’ve seared them while you work on the rest.

Step Three:

Reduce the heat to medium-low. Add in one more knob of butter, then the shallots and garlic. Sautée for a minute until softened.

Step Three:

Add pearl couscous and toast for 3 minutes or until you see a slight golden colour. This is going to bring out a nuttiness in the flavour and add so much more depth and complexity! Definitely don’t skip this step.

Step Four:

Add in white wine to deglaze, stir, add in stock, and continue to stir for 8-10 minutes until the liquid has absorbed.

Step Five:

Add lemon zest and juice, heavy cream, Parmesan, salt and pepper. Add spinach and let it slightly wilt, then the shrimp go back in.

Step Six:

Let this sit for a few minutes with the heat off and then we’re ready to serve! Garnish with lemon zest, parsley or basil if you like.