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
Pretty good, but I think my pasta needed a little more liquid. After stirring a few times it still got a bit thick. Next time I’ll add a splash of broth or cream.
Yeah I’ve noticed that too—my pasta sometimes absorbs more than expected. A splash of broth/cream sounds perfect. I’d even try reserving a little broth and adding as needed while it simmers.
Mine came out kinda thick the first time as well. But I just kept stirring more and it loosened up near the end. Good call on adding extra liquid next go—probably saves it.
Not bad! I added extra garlic and a pinch of parmesan at the end. Tbh it tasted like a fancy restaurant plate. My family asked for seconds.
The flavor is good, but my sauce split a little when it boiled hard—next time I’ll keep it at a gentler simmer. Also 1 lemon might be too much if you’re not into tangy food.
Glad the flavor worked for you! Yeah, I’ve found boiling hard can make the cream go weird—gentler simmer seems to keep it silky. I usually add the cream + lemon and then lower the heat right away.
Maybe I’m doing something wrong but my sauce also got weird when it hit a hard boil 😅. And about the lemon—1 lemon was kinda tart for my family, so I’d start with half and taste. Still tasty though!
Didn’t have shrimp, used chicken instead and it was still good. Can I do that?
Yum! My kids loved it, and they usually don’t eat shrimp! This is a keeper for sure!
Yum! I used whole wheat pasta instead, and it was healthy and filling!
Recipe used too much garlic. Next time I’m doing half of that. Just not for me.
I totally get that! Garlic can be overpowering. Maybe try just 2 cloves next time? It’s all about finding that right balance.
Nah, more garlic is better! Adds so much flavor! But you do you, I guess.
Lemon garlicky shrimp pasta? Never heard of that before! I’ll try but skeptical!
I understand your hesitation! Lemon and shrimp together might sound odd, but it’s actually super tasty! Give it a shot! 🍋
Sounds weird tbh, I mean shrimp with lemon? But might give it a try since everyone seems to love it!
Lemon made it too tangy? I prefer my pasta without all this sour stuff.
Made this tonight and it’s a huge hit—creamy without being heavy, and the lemon flavor really pops. Super easy one-pot cleanup too.
So easy to make in one pot. I could whip this up on a weeknight without a problem.
It looks good, but shrimp is too fishy for me. But the one-pot idea is cool!
I made this last night and it was a hit! So simple and delish. Definitely going to add it to my weekly meals!
I was a bit skeptical about the heavy cream with lemon. But it was surprisingly good!
Way too much garlic for my taste. I ended up gagging a little. 🤢
Not bad, but I found it a bit too creamy for my taste.
I tried this for dinner and my kids ate it all! Definitely a win!
Great recipe! I substituted a bit of the cream with coconut milk since I’m dairy-free. Turned out good!
Sounds like a tasty adaptation! I love coconut milk in recipes. Might try that myself!
Made this tonight and it was a total hit. The lemon really brightened everything, and the sauce clung to the pasta perfectly. I used frozen shrimp and it still came out great—won’t stop making it now.
I tried this recipe but it came out too salty. Maybe I used too much chicken broth? I don’t know…
One-pot meals are the best! Cleanup was a breeze. Thank you for sharing this recipe!
Really good! I added more garlic coz I love it. Yum! 😍
Garlic is life! More garlic makes everything better. Great idea! 😄
The lemon zest is key. I didn’t measure carefully and added too much juice, so it was kinda sharp at first, but once it sat for a minute it balanced out.
Delicious! Gonna make it again for my birthday. Happy tummies! 🎉
This was absolutely delicious! The lemon really brightened it up.
Totally agree! The lemony flavor made it so refreshing. Will definitely make again!
Simple and quick to make. I will make it again! Easy peasy lemon squeezy!
Surprised my husband with this for dinner. He loved it! Thanks for sharing!
This was AMAZING! The flavors were so rich and creamy. Definitely a keeper!
Does anyone know if this works with gluten-free pasta? Can’t have the regular kind.
I’ve used gluten-free pasta before with this recipe and it turned out great! Just make sure to check the cooking time as it can differ from regular pasta.
Not sure if it’d taste the same, gluten-free pasta can be kinda weird sometimes. Anyone tried it?
I followed the steps exactly, but my shrimp came out chewy 😩 Maybe I cooked them too long? Otherwise it smelled amazing.
This pasta was AMAZING! So creamy and the shrimp were cooked just right. Will definitely make it again!
Easy to make, but my pasta ended up mushy. Followed the time but something went wrong. 🤔
I had the same issue! Maybe try cooking the pasta separately next time? It can help with controlling the texture. Good luck! 😊
Quick and easy, but the shrimp tasted weird to me… don’t know if it was just me.
It looks good, but I thought it needed more flavor. I added some parmesan, and it helped a bit.
Simple and quick. Although, I get confused between heavy cream and sour cream sometimes 🤔.
Doesn’t shrimp take longer than that to cook? Mine was still kinda raw.
Delicious and quick! I added some spinach at the end for extra greens. 10/10 would recommend!
This recipe was so easy to follow and absolutely delicious! My family loved it!
I don’t like seafood so I left the shrimp out. Still okay but just pasta with lemon sauce.
I like the idea of one-pot, but 1 cup chicken broth + 1 cup heavy cream for 200g pasta feels like a lot. It tasted nice though. Just needs adjustments for thicker sauce.
Way too creamy for my taste. I felt like the lemon got lost. Also, 1 cup cream seemed like a lot compared to 1 cup broth. Still, the flavors were nice.
Totally agree—mine turned out super rich too. I ended up using a bit less cream and adding more lemon zest right at the end so it didn’t disappear.
I get what you mean about the lemon. I was expecting it to be more punchy, but it blended in. Next time I’ll try extra zest or even a splash more juice after serving.
This is my new go-to weeknight meal. 30 minutes, big flavor, and cleanup is basically nothing. My family actually asked for seconds!
Love a one-pot pasta! Lemon + garlic with shrimp sounds super fresh and not too fussy—adding this to my weeknight rotation.
This was so delicious! The flavors were perfect together, and my family loved it! Will make again for sure!
Sounds great but I’m not sure about using shrimp. Can I use chicken instead? Will it taste the same?
I’m so glad you enjoyed it! It’s one of my favorites too! The lemon really brings out the flavor!
I can’t believe I actually made this! So easy and looks fancy too. Thanks!
I think 200 grams shrimp is like… not enough? Like the pasta is the main thing. Still tasty though. Next time I’ll double the shrimp and maybe skip the parsley.
I used penne instead of spaghetti. Tasted fine to me! 👌
I followed the steps exactly but my pasta wasn’t al dente by the time the liquid got absorbed. I had to finish it with extra broth. Probably not a bad recipe, just needed more liquid.
Okayyy but why does it say cook shrimp 3 minutes only? Mine overcooked and got rubbery. Also garlic burned at 1 minute on my stove—had to lower heat.
Not great. The shrimp were overcooked and the sauce didn’t taste right. Disappointed.
Too much garlic for my taste. Had to add yogurt to tone it down. Will try less garlic next time.
I think garlic is essential for this recipe! But I get it, it’s not for everyone. Yogurt’s a smart move to balance the flavors.
I’m not a fan of shrimp, but my husband loved it! He said it was the best pasta he ever had.
Pretty good, but mine was a little soupy. I think I undercooked the pasta because the pot took longer to boil. Next time I’ll simmer a bit longer and maybe use slightly less broth/cream.
Too much prep time for me. I prefer simpler meals. Might stick to frozen dinners.
I’m skeptical of one-pot pastas because they usually turn into a gloopy mess, but this one actually worked. Sauce consistency was creamy without being weird. Added extra lemon zest at the end—highly recommend.
Made this tonight and it was super creamy without being heavy. The lemon + garlic combo is perfect, and the one-pot part saved me from doing extra dishes. I used frozen shrimp and it worked great.
Oh man this sounds exactly like what I needed. Creamy but not heavy is my favorite kind of pasta. Lemon + garlic really does the magic—gonna try it with the linguine.
I made something similar and it came out kinda tangy for me… how much lemon juice do you actually use—like the whole lemon or just a splash? Also does the cream split if you boil it too hard?
How come you didn’t include any parmesan cheese? Is that not Italian? I think it needs cheese.
I found it a bit too lemony for my taste. Maybe cut back on the lemon juice? Not sure if I’ll try again.
I don’t get the hype. Cream + lemon sounded odd to me, but it ended up tasting kinda flat. Maybe my lemon wasn’t juicy enough. Wouldn’t make it again.
It’s too creamy for my taste. I think I would skip the heavy cream next time.
I totally get what you mean! The heavy cream can be a bit much, huh? Maybe you could try it with just a splash of cream next time.
But like, isn’t the cream what makes it kinda rich and tasty? I love creamy pasta, so I would say keep it!
This was awesome! The flavors were just perfect. Definitely making it again!
Eh, I don’t see what the big deal is. It was just pasta and shrimp, not very exciting.
Made this tonight and it was restaurant-level. The lemon zest really wakes everything up, and the one-pot part is such a win. Will absolutely cook again!
Looks good. Will try. Hope shrimp dont get tough 😅
Yum!! My family loved it! I added some parmesan on top. Will share with my friends!
Glad your family loved it! But isn’t shrimp kinda fishy? I don’t know if I could eat that.
So glad to hear it was a hit! Parmesan sounds like a delicious addition. 🧀✨
I’m not usually a shrimp person but this was tasty. Garlic + lemon combo is solid. The sauce clung to the noodles really well.
Totally agree—garlic + lemon really makes it pop. I didn’t think it would be “sauce-y,” but it clung to the noodles like you said. Might need to make this again soon!
Hmm I’m skeptical about shrimp in creamy sauce—mine got a little rubbery and the lemon felt too strong. Still ate it tho 😅 Next time I’ll probably cook the shrimp less.
I was skeptical about cooking pasta directly in the sauce, but it worked. I added a splash more broth since my pasta soaked up more liquid than expected. Tastes restaurant-level.
5 stars for effort and flavor. also my shrimp were frozen and they came out perfect! Thank you 🙂
No lie I forgot to zest the lemon and it still worked?? Not sure if it was the parsley or garlic. Either way, my family ate it all so I’m not mad.
1 pot? This sounds complicated, idk if I’ll try. Also don’t like shrimp…What can I use instead?
You could use chicken or even veggies like zucchini instead of shrimp! It’s really easy, just follow the same steps. Don’t be afraid to try it out!
Way too much garlic for my taste. I used 2 cloves instead of 4 and it was still strong. The rest was solid though—tomatoes burst nicely.
Meh. Just okay. I think I’ll stick to my usual pasta recipes. This one is too fancy for me.
Made this tonight and it was *chef’s kiss*. The lemon really brightens everything, and the one-pot cleanup is clutch. I used frozen shrimp and didn’t overcook—turned out perfect.
umm i think the ratio is off… pasta takes way longer than 2-3 minutes. i had to keep cooking like 10 min. still good though.
Totally fair point—2–3 minutes is just for softening the tomatoes, not the pasta. Since pasta timing varies by brand and thickness, I usually rely on package “al dente” time like your instructions say. If yours needed ~10 min, it might be the pasta type or your heat/amount of liquid. Still glad it turned out good!
Super easy and actually tastes fancy. I meal-prepped it for lunch and it re-heated fine—just needed a tiny splash of water to loosen the sauce.
Pretty good, but I think 1 cup heavy cream is a lot for 200g shrimp—mine turned out thicker than I wanted. Still tasty though. Next time I’ll use a little less cream.
I’m skeptical about cooking pasta directly in cream/ broth like this. I’ve had that go weird before. But honestly, it came out fine—just make sure it’s boiling before adding pasta.
Way too much garlic for me (I know, I know). I’ll cut it down next time because the lemon was perfect and the shrimp was juicy.
Honestly I was skeptical about cooking the pasta right in the sauce, but it came out al dente for me. Had to add a splash more broth near the end since my pasta drank liquid faster.
This is exactly what I worry about too—pasta “in sauce” sounds like it could turn mushy. Nice that yours stayed al dente! Also the broth splash makes sense, because mine always drinks faster at the end. I’ll try adding a little extra broth next time and just keep an eye on it.
Can you use any kind of pasta? I only have macaroni. 🤔
Really good, though I had to add a splash more broth because my pasta soaked up more than expected. Flavor was awesome—garlic + lemon combo is chef’s kiss.
Mine turned out a bit too thick, like paste 😅 I swear I followed it, but maybe I overcooked the pasta? I also added more broth and it helped. Next time I might reduce the cream a touch. Still tasty though—shrimp was great.
Glad it worked for you! That sounds totally normal—pasta can drink up broth/cream depending on brand and how hot the pot runs. I like to keep a little extra broth on hand too. Garlic + lemon really is such a good combo here.
Yum! The kids gobbled it up in no time! Easy weeknight dinner, will make again for sure!
That sounds delicious! I’m always looking for quick meals for my family. Can’t wait to try it!
Not bad! I followed the steps but my pasta was a little soft by the time it absorbed the liquid. Still tasted good and the shrimp stayed tender. Next time I’ll start checking the pasta earlier.
Totally get that—one-pot pasta can keep cooking even after it starts absorbing. Next time try pulling it a minute or two before al dente and letting it finish in the hot sauce with the heat off. Glad the shrimp stayed tender though!
Hmm soft pasta is the worst 😅 Maybe your heat was a bit high or your pasta needed less time. I’d cut the liquid a tiny bit or use less cream? Also, shrimp might get overcooked if it sits too long, so add it right at the end like the steps say.
Ok so… I forgot to remove shrimp at step 2 and just let them sit in there while the pasta cooked. Somehow they were still fine but I won’t do that again. Sauce was still good, not bland at all.
This is the kind of recipe I love: minimal dishes, big flavor. I added a pinch of parmesan and it tasted like a restaurant. My family asked for seconds.
Yes!! One-pot is the only way I cook on weeknights. The lemon + garlic combo sounds exactly like restaurant flavor—glad your family loved it!
I tried something similar but my pasta never got al dente in the cream/broth. How much liquid do you think is “just right” here—like do you cover the pot or stir a lot? Might be user error though 😅
The flavors are great, but 200g shrimp felt a little light compared to 200g pasta. I added extra shrimp and it was perfect after that.
Looks good but i don’t get step 5—do you cook shrimp again after adding pasta? Mine got overcooked waiting, so I’m confused. 😅
I followed it pretty closely, but my sauce thickened a bit too much—next time I’ll add a splash more broth. Still super tasty though. Garlic + cream + lemon = yes.
Glad it still worked for you! I’ve found the cream can get thick fast—adding a bit more broth (or even pasta water) at the end helps a ton.
Made this last night—super fast and the lemon really brightens everything. I used frozen shrimp and it still turned out great. Would definitely make again!
I used frozen shrimp and it was still okay, but the shrimp overcooked a little while I was waiting for the pasta. Probably should pull it earlier and reheat quickly.
Does anyone else think it’s weird that it says cook pasta in heavy cream right after boiling? Mine turned grainy. Could be my pot though.
Not bad, but mine tasted kinda bland until I used more lemon and pepper. Also, I had to stir a lot so the pasta didn’t stick.
Seems… too easy? Like how is the pasta gonna cook all the way in that liquid without turning mushy. Also 3 minutes shrimp is scary—mine overcooked a bit.
Good question! The pasta cooks in liquid because you’re boiling the broth/cream mixture, and you stir so it stays evenly exposed. Also “al dente” is the key—if you start checking a couple minutes before the package time, it usually won’t turn mushy.
I agree the shrimp timing sounds a little iffy. 3 min made mine rubbery once too—next time I’d pull it as soon as it’s just opaque and finish it only briefly when you add it back. Easy recipe but yeah, watch the heat.