One-Pan Lemon Garlic Shrimp Pasta
Whip up a delightful and incredibly easy weeknight meal with this One-Pan Lemon Garlic Shrimp Pasta. Fresh shrimp, perfectly cooked pasta, and a vibrant lemon-garlic sauce all come together in a single pot, minimizing cleanup and maximizing flavor. It's the ideal dish for busy evenings when you crave something satisfying, quick, and simple.
1Ingredients
- 2 tablespoonsOlive oil
- 4 clovesGarlic, minced
- 0.5 teaspoonRed pepper flakes
- 340 gramsUncooked linguine or spaghetti
- 4 cupsChicken or vegetable broth
- 1 cupWater
- 1 wholeLemon, zested and juiced
- 450 gramsLarge shrimp, peeled and deveined
- 0.3 cupFresh parsley, chopped
- 1 teaspoonSalt
- 0.5 teaspoonBlack pepper
2Instructions
- 1
In a large, deep skillet or pot, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant. Be careful not to burn the garlic.
⏱ 1 min - 2
Add the uncooked linguine (you may need to break it in half to fit), chicken or vegetable broth, water, and lemon zest to the pot. Bring the mixture to a boil over high heat.
⏱ 3 min - 3
Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 8-10 minutes, stirring occasionally to prevent the pasta from sticking. The pasta should be nearly al dente and most of the liquid absorbed.
⏱ 10 min - 4
Stir in the peeled and deveined shrimp. Cover the pot again and cook for another 3-5 minutes, or until the shrimp turn pink and are cooked through. Do not overcook the shrimp.
⏱ 5 min - 5
Remove the pot from the heat. Stir in the fresh lemon juice and chopped parsley. Season with salt and black pepper to taste.
⏱ 2 min - 6
Serve immediately, garnishing with extra fresh parsley if desired. Enjoy your effortless one-pan meal!
⏱ 1 min