What if I told you that you can make a delicious shrimp pasta dish in 30 minutes? Even better, you can make the whole meal in one pot.
Two of my favorite things ever are garlic and shrimp. Together they make the perfect pairing. If you agree, get ready for this amazing one-pot lemon garlic shrimp pasta that has so much flavor. Plus, it’s ready in under 30 minutes using only one pot. (Hooray for less dishes!)
We use the One-Pot Pasta Dinner idea as the start of this recipe. The idea is that once you get some practice using this recipe, you can quickly whip up all kinds of variations quickly and easily. I think this Shrimp Scampi inspired variation is going to be one of your favorites.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
What Is Lemon Garlic Shrimp Pasta?
This 30-minute meal is a play on shrimp scampi. Shrimp scampi is a popular seafood dish made with shrimp in a delicious buttery sauce with white wine, lemon, and garlic. While it’s sometimes served on its own, it is often served over pasta which made it a perfect candidate for a one pot shrimp pasta recipe.
What Kind Of Shrimp?
I used medium-sized deveined shrimp. It takes a little time to peel them, so if you’re short on time, you can use the peeled and deveined shrimp as well.
Avoid using precooked shrimp, but if it’s all you have, defrost them if they’re frozen and then proceed with the recipe, skipping Step #1. Instead, you’ll just add them to the cooked pasta and sauce in Step #7 to heat them through.
Do I Need To Use White Wine?
You don’t have to, but if you are, a dry white wine works best here. Avoid using sweet wines that will add sweetness to the sauce.
Something like a Chardonnay has a more intense flavor that can be used to break up the heaviness of cream sauce really well. A Pinot Grigio is also a great option to add brightness that works really well with seafood. Sauvignon Blanc also has a great herbal and floral flavor that kicks up the flavor and pairs well with the lemon that’s in the dish.
Feel free to replace the white wine in the recipe with an equal amount of chicken broth. Adding a tablespoon of white wine vinegar to the broth will give some of the tartness found in wine. Or, you can use a 14.5 ounce can of petite diced tomatoes if you’d like tomatoes in your pasta dish.
Types Of Pasta Noodles
I used linguine in the recipe below. Most kinds of pasta will work though. Stay away from any small shapes that have shorter cooking times. They will cook before the sauce has had a chance to thicken.
Whatever kind of pasta you use, keep an eye on the liquid while it’s cooking to ensure things aren’t getting too dry. If it starts to look a little dry while the pasta is cooking, add an extra half cup of stock.
Customize With Additions
You can absolutely play around with this one-pot shrimp pasta recipe to make it your own.
Mushrooms, spinach, or other extra veggies would be tasty in this dish. Sauté mushrooms with the onion and add the spinach in with the cooked shrimp to wilt it. You could also stir in Parmesan cheese towards the end.
More One-Dish Dinner Recipes
Now that you’ve realized how amazing it is to not have a stack of dishes to wash after making dinner, try some more of my one-dish dinners.
- Shrimp Scampi Pasta Bake
- Sheet Pan Shrimp Boil Recipe
- No-Boil Pasta Bake Recipe
- One-Pan Salmon Orzo Bake
- One-Pot Chicken Alfredo
- Sheet Pan Salmon Dinner
Podcast Episode About Making One-Pot Shrimp Pasta
Listen to me explain briefly about how to make this pasta, along with some other great tips, by clicking the play button below:
- 1 lb. medium-sized shrimp, peeled and deveined, tail on
- 1 1/2 tsp. salt, divided
- 1/2 tsp. pepper, divided
- 4 Tbsp. unsalted butter, divided
- 1/2 onion, chopped
- 4 cloves garlic, minced
- 1/8 tsp. red pepper flakes
- 1 tsp. lemon zest
- 3 cups low-sodium vegetable or chicken stock
- 1 cup dry white wine
- 1 cup heavy whipping cream
- 16 oz. dried linguine, broken in half
- 2 Tbsp. fresh lemon juice
- Chopped flat leaf parsley, optional
- Season shrimp with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Heat 1 tablespoon of the butter over medium-high heat in a large pot big enough to cook the pasta. Add the shrimp and cook, stirring occasionally until opaque and pink, 3-4 minutes. Transfer it to a plate.
- Add 1 tablespoon of the butter to the pot. Add the onion. Cook until softened, stirring occasionally.
- Remove the pot from the heat and add the garlic, red pepper flakes, and lemon zest. Stir for a minute.
- Add the remaining 1 teaspoon of the salt, ¼ teaspoon pepper, stock, white wine, and heavy cream.
- Return the pot to the stove. Bring to a simmer over high heat, stirring frequently. Once it reaches a simmer, immediately stir in the pasta.
- Reduce the temperature to keep it at a low simmer, stirring often, until the pasta is cooked, 13-15 minutes. If the pasta has soaked up a lot of the liquid and seems dry, add an extra ½ cup of stock.
- Once the pasta is cooked, stir in the cooked shrimp. Heat through. Stir in remaining 2 tablespoons of butter and then add fresh lemon juice.
- Top with chopped fresh parsley, if using.
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