Emily
If you’re looking for a quick, flavorful, and impressive meal that comes together with little cleanup, One-Pot Lemon Shrimp Pasta is the answer. This dish is bright, creamy, a little zesty, and packed with tender shrimp and pasta that cook together in a single pot. It’s perfect for busy weeknights, lazy Sundays, or even a special dinner for two.
This meal has the comfort of pasta, the protein of shrimp, and the refreshing zing of lemon. You don’t need to be a pro chef to make it, and the results are always delicious.
Let’s dive into how to make this simple yet elegant dish that tastes like it came from a restaurant but is ready in under 30 minutes.
Why You’ll Love This Recipe
- One-pot magic – Less mess and less cleanup. Everything cooks in the same pan.
- Quick and easy – Ready in 25–30 minutes from start to finish.
- Fresh flavor – Lemon juice and zest make the dish bright and light.
- Family-friendly – Creamy, cheesy, and mild flavors that even picky eaters will enjoy.
- Elegant enough for guests – It looks and tastes gourmet without the stress.
Ingredients You’ll Need
Here’s what you’ll need to make this dish. All ingredients are easy to find and simple to work with:
- 8 oz (about 225g) pasta – Spaghetti, linguine, or fettuccine work best
- 1 tablespoon olive oil
- 3–4 garlic cloves, minced
- 1 pound (about 450g) raw shrimp – peeled and deveined, tails off or on
- Zest and juice of 1 lemon
- 2 cups chicken broth (or vegetable broth)
- ½ cup heavy cream or half-and-half
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
- 1 tablespoon butter (optional, for richness)
- Red pepper flakes (optional, for a little heat)
- Fresh parsley or basil, chopped (for garnish)
You can use frozen shrimp—just thaw them first. If you want a lighter version, you can use milk instead of cream, but the sauce will be thinner.
Step-by-Step Instructions
Step 1: Sauté the garlic and shrimp
Heat the olive oil in a large skillet or pot over medium heat. Add the garlic and cook for 30 seconds until fragrant (don’t let it burn). Then add the shrimp, season with salt and pepper, and cook for 2–3 minutes per side until they turn pink and are cooked through.
Remove the cooked shrimp from the pan and set them aside. You’ll add them back in later.
Step 2: Add the pasta and liquid
In the same pan (no need to clean it), add the uncooked pasta, chicken broth, lemon juice, and lemon zest. Make sure the pasta is mostly covered with liquid. Bring it to a boil over medium-high heat.
Reduce the heat to medium-low and let it simmer. Stir often to make sure the pasta cooks evenly and doesn’t stick to the pan.
Step 3: Add cream and cheese
Once the pasta is almost tender (about 8–10 minutes), stir in the cream and Parmesan cheese. Let it cook for another 2–3 minutes until the pasta is fully cooked and the sauce is creamy and slightly thick.
If the sauce gets too thick, add a splash of broth or water to loosen it.
Step 4: Add the shrimp back in
Return the shrimp to the pan and toss to coat them in the creamy lemon sauce. Warm them for another minute or two, just until heated through.
Taste and adjust the seasoning. Add more lemon juice if you want extra zing, or more cheese for richness. You can also stir in a tablespoon of butter for extra creaminess.
Step 5: Serve and garnish
Serve the pasta hot, garnished with chopped fresh parsley or basil. Add a sprinkle of extra Parmesan, black pepper, or red pepper flakes if desired.
Tips for the Best Lemon Shrimp Pasta
- Use fresh lemon – The juice and zest from a fresh lemon give the best flavor. Bottled lemon juice won’t taste the same.
- Don’t overcook the shrimp – Shrimp cook quickly, so take them out once they’re pink. Overcooked shrimp become rubbery.
- Stir the pasta often – Since it’s cooking in less liquid, it needs attention to prevent sticking.
- Add veggies – You can add spinach, peas, asparagus, or broccoli for extra nutrition and color.
- Make it spicy – Add a pinch of red pepper flakes or a little hot sauce to give the dish a mild kick.
Ingredient Substitutions and Variations
This dish is flexible. Here are a few ways to change it up based on what you have:
- No cream? Use whole milk or evaporated milk. The sauce will be a bit lighter but still delicious.
- Different protein? Swap the shrimp for chicken, scallops, or even tofu.
- Go dairy-free: Use coconut milk instead of cream and skip the Parmesan. It adds a slight sweetness and still tastes creamy.
- Make it gluten-free: Use gluten-free pasta and check that your broth and cheese are gluten-free.
- Low-carb version: Try it with zucchini noodles or spaghetti squash.
What to Serve With Lemon Shrimp Pasta
This dish is a complete meal on its own, but you can make it even better with these sides:
- Garlic bread – Perfect for scooping up the creamy sauce.
- Green salad – A crisp, simple salad with lemon vinaigrette complements the pasta.
- Steamed veggies – Like green beans, asparagus, or broccoli.
- White wine – A chilled glass of Sauvignon Blanc or Pinot Grigio goes beautifully with the lemon and shrimp.
How to Store and Reheat
This pasta tastes best fresh, but you can definitely save leftovers.
- Fridge: Store in an airtight container for up to 2–3 days.
- Reheat: Warm gently in a skillet with a splash of broth or water. Avoid the microwave if possible—it can overcook the shrimp and dry out the pasta.
Note: Because of the cream and shrimp, this dish is not ideal for freezing.
Final Thoughts
One-Pot Lemon Shrimp Pasta is the kind of dish that looks impressive, tastes fresh and creamy, but takes almost no time to make. It’s perfect for busy weeknights when you want something homemade without spending hours in the kitchen. Plus, cleanup is a breeze since everything cooks in just one pot.
The lemon makes it bright and fresh, the shrimp adds protein and flavor, and the creamy sauce ties it all together. Whether you’re cooking for your family, friends, or just treating yourself, this meal is sure to please.
So next time you need a quick and delicious dinner, try this One-Pot Lemon Shrimp Pasta—you might just find your new favorite go-to meal!
