One-Pot Lemon Garlic Shrimp Pasta

Why You’ll Love This Shrimp Pasta Recipe

• One pot – Less mess, easier cleanup
• Bright and zesty – Fresh lemon and garlic for punchy flavor
• Garlicky goodness – Infused throughout the pasta
• Comforting and creamy – With just the right balance
• Ready in 30 minutes – Weeknight perfection
• Family-friendly – A hit with adults and kids alike

If you’re a fan of garlic butter shrimp or lemony pasta dishes, this combines the best of both. The one-pot method means all the flavors meld beautifully and the pasta soaks up every drop of delicious sauce.

Ingredients You’ll Need

Serves 4–5

Protein & Flavor Base:

• 450g (1 lb) raw shrimp, peeled and deveined
• 4 cloves garlic, minced
• Zest and juice of 1 lemon
• 1 tbsp olive oil
• 2 tbsp butter

Pasta & Sauce:

• 300g (10 oz) linguine or spaghetti
• 3 cups chicken broth (or vegetable broth)
• 1 cup water
• 1/2 cup heavy cream
• 1/3 cup grated parmesan cheese
• 1/2 tsp chili flakes (optional)
• Salt and pepper to taste

Garnishes:

• Chopped parsley
• Extra lemon wedges
• Grated lemon zest
• Fresh cracked black pepper

Kitchen Tools Needed

• Large sauté pan or deep skillet with lid
• Zester or grater
• Tongs or pasta fork
• Measuring cups and spoons
• Knife and cutting board

Step-by-Step Instructions

Step 1: Sear the shrimp

In a large pan, heat olive oil and 1 tbsp butter over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side until pink and just opaque.

Remove shrimp and set aside.

Don’t overcook the shrimp—they’ll go back into the pot later!

Step 2: Sauté the aromatics

Add remaining butter to the pan. Toss in minced garlic and lemon zest. Stir for 30 seconds until fragrant.

Deglaze with lemon juice and scrape up any browned bits from the shrimp for extra flavor.

Step 3: Add the pasta and liquid

Break pasta in half if needed to fit the pan. Pour in chicken broth and water. Bring to a boil.

Lower heat to a simmer, cover, and cook for about 9–10 minutes, stirring occasionally.

Step 4: Stir in cream and cheese

Once pasta is al dente and most liquid has been absorbed, add heavy cream and parmesan.

Stir vigorously until creamy and thickened. Season with salt, pepper, and chili flakes if using.

Step 5: Add shrimp back in

Return shrimp to the pan. Toss gently to coat in the sauce. Let it sit on low heat for 2–3 minutes.

Step 6: Garnish and serve

Top with chopped parsley, extra lemon zest, and cracked pepper. Serve with lemon wedges on the side.

Serving Suggestions

This pasta dish is fantastic on its own, but here are some great sides:

• Garlic bread or focaccia
• Arugula or mixed greens salad with vinaigrette
• Steamed asparagus or broccoli
• A glass of dry white wine (Pinot Grigio or Sauvignon Blanc)

Variations & Substitutions

Swap the cheese

Try Pecorino Romano for a sharper bite, or goat cheese for a tangy twist.

Add vegetables

Toss in spinach, peas, zucchini, or cherry tomatoes during the last 5 minutes of simmering.

Not a fan of shrimp?

Use cubed salmon, scallops, or shredded rotisserie chicken.

Make it lighter

Substitute coconut milk for cream and use whole wheat pasta for added fiber.

Tips for Success

• Use raw shrimp, not pre-cooked, for best flavor and texture.
• Stir pasta during cooking to prevent clumping.
• Finish with lemon zest at the end for a burst of freshness.
• Add broth gradually if your pasta needs more liquid.
• Use freshly grated parmesan—it melts better than pre-shredded.

FAQ – One-Pot Lemon Garlic Shrimp Pasta

Can I use frozen shrimp?

Yes—thaw them first and pat dry before cooking.

What’s the best pasta for this recipe?

Linguine, spaghetti, fettuccine, or even short pastas like penne will all work.

Can I make it ahead of time?

It’s best served fresh, but you can reheat gently with a splash of broth or cream.

Is it spicy?

Only slightly, if you use chili flakes. Omit them if you prefer mild flavor.

Nutritional Info (Per Serving)

• Calories: 490
• Protein: 26g
• Carbs: 45g
• Fat: 24g
• Fiber: 2g
• Sodium: 700mg

Note: Nutritional values may vary based on portion size and substitutions.

Storage & Reheating

Store:

Keep leftovers in an airtight container in the fridge for up to 3 days.

Reheat:

Warm gently in a skillet with a splash of broth or cream to revive the sauce.
Avoid microwaving for too long, or the shrimp may become rubbery.

Recipe Recap

One-Pot Lemon Garlic Shrimp Pasta
⏱️ Ready in 30 minutes | 🍽️ Serves 4–5

• Creamy, zesty garlic lemon sauce
• Juicy pan-seared shrimp
• One-pot cleanup
• Restaurant-quality flavor at home

A Taste of Coastal Comfort

This dish may not be straight from the shores of Italy, but it captures the essence of Mediterranean cooking—simple ingredients, bright flavors, and satisfying textures. The fusion of lemon, garlic, seafood, and cream is beloved across many coastal cuisines.

Perfect for Every Occasion

• Date night
• Family dinners
• Dinner parties
• Weeknight rush
• Meal prep lunches

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One-Pot Lemon Garlic Shrimp Pasta

A creamy and zesty shrimp pasta dish that's easy to prepare in just one pot, perfect for weeknight dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 5 servings

Course: Dinner, Main Course

Cuisine: Mediterranean

Calories: 490

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Protein & Flavor Base

• 450 g raw shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1 whole lemon, zest and juice
• 1 tbsp olive oil
• 2 tbsp butter

Pasta & Sauce

• 300 g linguine or spaghetti
• 3 cups chicken broth (or vegetable broth)
• 1 cup water
• 1/2 cup heavy cream
• 1/3 cup grated parmesan cheese
• 1/2 tsp chili flakes (optional)
• to taste Salt and pepper

Garnishes

• to taste Chopped parsley
• to taste Extra lemon wedges
• to taste Grated lemon zest
• to taste Fresh cracked black pepper

Method

 

Sear the shrimp

1. In a large pan, heat olive oil and 1 tbsp butter over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side until pink and just opaque.
2. Remove shrimp and set aside. Don’t overcook the shrimp—they’ll go back into the pot later!

Sauté the aromatics

1. Add remaining butter to the pan. Toss in minced garlic and lemon zest. Stir for 30 seconds until fragrant.
2. Deglaze with lemon juice and scrape up any browned bits from the shrimp for extra flavor.

Add the pasta and liquid

1. Break pasta in half if needed to fit the pan. Pour in chicken broth and water. Bring to a boil.
2. Lower heat to a simmer, cover, and cook for about 9–10 minutes, stirring occasionally.

Stir in cream and cheese

1. Once pasta is al dente and most liquid has been absorbed, add heavy cream and parmesan.
2. Stir vigorously until creamy and thickened. Season with salt, pepper, and chili flakes if using.

Add shrimp back in

1. Return shrimp to the pan. Toss gently to coat in the sauce. Let it sit on low heat for 2–3 minutes.

Garnish and serve

1. Top with chopped parsley, extra lemon zest, and cracked pepper. Serve with lemon wedges on the side.

Nutrition

Serving: 1gCalories: 490kcalCarbohydrates: 45gProtein: 26gFat: 24gSodium: 700mgFiber: 2g

Notes

Use raw shrimp, stir pasta during cooking to prevent clumping, finish with lemon zest for freshness, add broth gradually if needed, and always use freshly grated parmesan.

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