One-pot lemon garlic shrimp pasta is the ultimate weeknight dinner – fast, flavorful, and satisfying, all with minimal cleanup. This dish delivers restaurant-worthy flavor using simple ingredients you probably already have in your kitchen. It’s light but comforting, with juicy shrimp, zesty lemon, and a garlicky sauce that coats every strand of pasta perfectly.
The magic starts with the shrimp, which cook quickly and bring a natural sweetness and tenderness to the dish. A good amount of garlic is essential here, it’s sautéed in olive oil until fragrant, then joined by a splash of broth or pasta water to form the base of the sauce. Lemon juice and zest add brightness and freshness, while a touch of butter or olive oil gives the dish its silky texture.
Because it all comes together in one pot, the pasta cooks right alongside the shrimp, soaking up the flavors as it simmers. That means fewer dishes and more depth in every bite. You can use spaghetti, linguine, or even fettuccine, anything long and twirlable works beautifully.
What makes this dish stand out is its balance. The lemon brings a tangy, citrus lift, the garlic gives it punch, and the shrimp provide richness and protein without weighing things down. It’s a meal that feels light and clean, but still deeply satisfying.
If you like a little heat, a pinch of red pepper flakes adds a subtle kick. Fresh parsley sprinkled on top at the end brings a pop of color and freshness. A bit of grated Parmesan doesn’t hurt either, though it’s entirely optional.
This one-pot pasta is ideal for busy nights, casual dinners with friends, or when you just want something fresh and fast that doesn’t sacrifice taste. It’s proof that you don’t need a complicated recipe to make something that feels special.
Ingredients
- 200 grams shrimp fresh or frozen, peeled and deveined
- 200 grams pasta spaghetti or linguine
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 cup cherry tomatoes halved
- 1 cup chicken broth low-sodium
- 1 cup heavy cream
- 1 lemon juice and zest fresh
- 1/4 cup parsley chopped fresh
- 1/2 teaspoon salt to taste
- 1/4 teaspoon black pepper to taste
- 1/4 teaspoon red pepper flakes optional
Instructions
- Heat olive oil in a large pot over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Add shrimp to the pot and cook until pink and opaque, about 3 minutes. Remove shrimp from the pot and set aside.
- In the same pot, add cherry tomatoes and cook for 2-3 minutes until they begin to soften.
- Add chicken broth, heavy cream, lemon juice, and zest. Bring to a boil.
- Add pasta to the pot and cook according to package instructions, stirring occasionally, until the pasta is al dente.
- Return the cooked shrimp to the pot. Stir in fresh parsley and season with salt, black pepper, and red pepper flakes to taste. Serve immediately.
Nutrition
