Lemon Garlic Shrimp Pasta (Easy, Quick, One Pot)
, Published Sep 10, 2024
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This Lemon Garlic Shrimp Pasta recipe is a perfect weeknight meal – quick, easy, and unbelievably delicious! This easy one pot shrimp pasta combines juicy tender shrimp and fresh diced tomatoes in a white wine, lemon and garlic sauce. Serve garnished with plenty of freshly grated Parmesan and chopped herbs.
September’s here and the weather has been see-sawing between unseasonably warm and just a tad chilly. Comfort food is in order on the colder days, but I needed a transitional recipe to help bridge summer and fall.
This Mediterranean shrimp pasta recipe is it!! It may well be my favorite pasta recipe right now, I just can’t get enough of it! It is so delicious and yet ridiculously simple and ready in 20 minutes.
This is a riff on a no-cook tomato sauce that I make whenever we are in Greece. The tomatoes are so flavorful that simply tossing them in with spaghetti, olive oil and Parmesan is all you need! The tomatoes are partially cooked in this fresh-tasting shrimp pasta recipe so you get the best of both worlds.
Add a glass of crisp white wine some garlic bread and you have a restaurant-worthy meal that will make you feel like you are on an Italian terrace, soaking the last of the summer rays…
Ingredients for Lemon Garlic Shrimp Pasta
Have all your ingredients prepped and ready and you can be serving this dish in as little as 20 minutes! Let’s have a look at the grocery list.
- Raw jumbo shrimp – I use frozen shrimp that is already peeled and de-veined. It thaws very quickly if you simply rinse it with cold water.
- Fresh tomatoes – use the best quality large tomatoes you can find. This is a great recipe for homegrown tomatoes if you are lucky enough to have some! I also add some sliced cherry tomatoes when serving.
- Salt, pepper, sweet red pepper flakes and pinch sugar
- Onion and plenty of minced garlic.
- Olive oil and unsalted butter.
- White wine – a good Sauvignon Blanc is my choice! You only use a little in the sauce, leaving you with plenty to serve with the finished meal.
- Lemon juice – the acidity of the fresh lemon juice helps balance the sauce.
- Chicken broth or vegetable broth.
- Spaghetti – bear in mind the pasta cooks in the same pot as the sauce so pick a pan that’s large enough to accommodate the pasta.
- Capers – for a tang of salty goodness!
- Grated Parmesan – some might say grated Parmesan is a no-no on seafood pasta but I say add as much as you like 🙂
- Chopped basil and parsley, to garnish.
How to Make Lemon Garlic Shrimp Pasta
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Heat the butter and olive oil. Add the sliced onion, salt, pepper and red pepper flakes and cook, stirring, over low heat until softened. Add the minced garlic and capers and stir for a couple of minutes until fragrant.
Stir in the shrimp and cook, stirring, for a couple of minutes. The shrimp will start to turn pink as it cooks. Add the white wine and lemon juice and bring to a simmer. Transfer to a bowl and set aside.
Pour the broth into the pan (no need to clean) and bring to a simmer. Add the spaghetti, making sure it is submerged in the liquid once it softens. Cook for six minutes, stirring frequently.
Stir in 3/4 of the diced tomatoes and cook for a few more minutes, until the pasta is almost done but still al dente.
Add the cooked shrimp, onions and cooking juices to the pan and stir well to combine. Taste the pasta to check it is cooked to your liking and adjust the seasoning, if needed.
Toss in the chopped herbs and grated Parmesan and serve with some of the reserved diced tomatoes and a few cherry tomatoes.
Recipe notes
- Thaw frozen shrimp before using. Rinse with cold water until defrosted, drain and pat dry before cooking.
- The spaghetti will continue to cook in the residual heat so make sure not to overcook it. Time your recipe based on the recommended cooking time indicated on the package.
- You can also cook the pasta in a separate pot. Cook in salted water until al dente and drain, reserving some of the pasta water to use in the sauce if needed.
- Store any leftovers in the fridge for up to two days, adding a little water when reheating.
More pasta recipes
- One Pot Kielbasa Pasta
- Tuscan Shrimp and Scallops Recipe
- One Pot Swedish Meatballs with Orzo
- Garlic Parmesan Chicken Pasta
If you loved my One Pot Lemon Garlic Shrimp Pasta recipe, please give it a star rating! ⭐️⭐️⭐️⭐️⭐️ Snap a picture and share it with me on Instagram using the hashtag #supergoldenbakes – don’t forget to tag me @supergolden88
Lemon Garlic Shrimp Pasta
Video
Equipment
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter , unsalted
- 1 yellow onion , finely sliced
- 1½ tsp salt
- ½ tsp sweet red pepper flakes
- ½ tsp freshly ground black pepper
- pinch sugar
- 5 garlic cloves , minced
- 2 tbsp capers , or more to taste
- 1 lb (450g) raw shrimp , peeled and deveined (thawed if frozen)
- ⅓ cup (80ml) dry white wine
- 2 tbsp lemon juice
- 4 cups (960ml) chicken broth or vegetable broth
- 10 ½ oz (300g) spaghetti
- 2 large vine ripe tomatoes , diced
- 2 tbsp grated Parmesan cheese , plus extra to serve
- salt and pepper to season
- 1 tbsp fresh basil , chopped
- 1 tbsp fresh parsley , chopped
- handful cherry tomatoes , halved
Instructions
- Heat the butter and olive oil. Add the sliced onion, salt, pepper, sugar and red pepper flakes and cook, stirring, over low heat until softened.1 tbsp olive oil, 1 tbsp butter, 1 yellow onion, 1½ tsp salt, ½ tsp sweet red pepper flakes, ½ tsp freshly ground black pepper, pinch sugar
- Add the minced garlic and capers and stir for a couple of minutes until fragrant.5 garlic cloves, 2 tbsp capers
- Stir in the shrimp and cook, stirring, for a couple of minutes. The shrimp will start to turn pink as it cooks. Add the white wine and lemon juice and bring to a simmer. Transfer to a bowl and set aside.1 lb (450g) raw shrimp, ⅓ cup (80ml) dry white wine, 2 tbsp lemon juice
- Pour the broth into the pan (no need to clean) and bring to a simmer. Add the spaghetti, making sure it is submerged in the liquid once it softens. Cook for six minutes, stirring frequently.4 cups (960ml) chicken broth , 10 ½ oz (300g) spaghetti
- Stir in 3/4 of the diced tomatoes and cook for a few more minutes, until the pasta is almost done but still al dente,2 large vine ripe tomatoes
- Add the cooked shrimp, onions and cooking juices to the pan and stir well to combine. Taste the pasta to check it is cooked to your liking and adjust the seasoning, if needed.salt and pepper to season
- Toss in the chopped herbs and grated Parmesan and serve with some of the reserved diced tomatoes and a few cherry tomatoes.2 tbsp grated Parmesan cheese, 1 tbsp fresh basil, 1 tbsp fresh parsley, handful cherry tomatoes
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Very tasty and balanced flavor, a keeper!