One-Pan Lemon Garlic Shrimp Pasta
This one-pan lemon garlic shrimp pasta cooks the noodles directly in broth alongside seared shrimp, then finishes with butter and fresh lemon for a glossy sauce, ready in 30 minutes with one pan to wash. The lemon at the end is what keeps this from tasting like just another garlic butter pasta, cutting through the richness right as you’re about to reach for a bigger fork. Round out the meal with a side of our lemon vinaigrette roasted vegetables.
Quick answer: Pasta cooked directly in broth alongside seared shrimp, then finished with butter and fresh lemon for a glossy sauce. Ready in 30 minutes with just one pan to wash.
Instructions
Heat 1 tablespoon of olive oil in a large deep skillet over medium-high heat. Season the shrimp with salt and pepper, cook 1-2 minutes per side until just pink. Remove and set aside.
In the same skillet, add the remaining oil, garlic, and red pepper flakes, cook 30 seconds until fragrant.
Add the broth and bring to a boil. Add the pasta, pushing it down to submerge in the liquid. Cover and simmer, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed, about 10-12 minutes.
Stir in the lemon juice, zest, and butter, tossing until the sauce turns glossy and coats the pasta.
Return the shrimp to the pan and toss to combine and warm through. Garnish with parsley and parmesan.
Questions people actually ask
Yes, any long pasta works well here, or a short shape like penne if that's what you have. Adjust the liquid and cooking time based on the package directions.
Yes, thaw them fully and pat dry before cooking so they sear instead of steam.
It seasons the pasta as it cooks and the starchy, flavorful liquid becomes the base of your sauce, no separate sauce needed.
It's best fresh since the pasta keeps absorbing liquid as it sits, but leftovers reheat fine with a splash of water or broth to loosen the sauce.
You might also zest
From the blog
Comments
Be the first to leave a comment.