Stovetop one-pot 15-minute seafood weeknight

One-Pot Lemon Garlic Shrimp Pasta (15-Minute Weeknight Dinner)

Name: One-Pot Lemon Garlic Shrimp Pasta (15-Minute Weeknight Dinner)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp Extra-virgin olive oil; 4 cloves Garlic, minced; 0.25 tsp Red pepper flakes; 8 oz Spaghetti (or linguine); 4 cups Low-sodium chicken broth; 1 large lemon (zest + 2 tbsp juice) Lemon (zest plus 2 tbsp juice); 1 tsp Kosher salt; 1 lb Shrimp, peeled and deveined (medium-large); 2 tbsp Unsalted butter; 0.25 cup Fresh parsley, chopped

A bright, buttery one-pot pasta that delivers tender shrimp, al dente spaghetti and a lemon-garlic sauce in just 15 minutes. Perfect for weeknights when you want restaurant flavor with minimal cleanup.

0.0(0 reviews)

Prep: 5m · Cook: 10m · Total15 mins

DifficultyEasy

Serves4

AuthorJake

One-Pot Lemon Garlic Shrimp Pasta (15-Minute Weeknight Dinner)

Jake's note

"This recipe shines when you want a fast, crowd-pleasing dinner with minimal fuss — everything cooks in one pan so cleanup is quick. Expect bright lemon, garlicky depth and tender shrimp in a silky sauce that clings to the pasta."

One-Pot Lemon Garlic Shrimp Pasta (15-Minute Weeknight Dinner)

Bright, buttery and impossibly quick, this one-pot lemon garlic shrimp pasta is designed for the nights when you want something impressive without the hassle. The trick here is cooking the dry spaghetti in savory chicken broth perfumed with lemon juice and zest so the starch released during cooking helps bind the liquid into a glossy, clingy sauce — no separate pan, no drained pasta, and almost no cleanup. A quick hit of red pepper flakes and a late stir of butter keeps the mouthfeel rich while allowing the shrimp to finish tender and just opaque.

What makes this version work is the choreography: garlic barely sweated, pasta simmered until just shy of al dente, then shrimp added only long enough to cook through, finished with parsley and extra lemon brightness. Use low-sodium broth so you control seasoning, and always rely on fresh lemon for its volatile oils in the zest. It’s perfect for busy weeknights, simple date nights, or anytime you want restaurant-style flavor on a tight timeline and with one pan to wash.

Plan your timing

Enter your target meal time:

6:40 pm–6:43 pm→Sauté garlic and chile

6:43 pm–6:46 pm→Add pasta, broth and lemon

6:46 pm–6:49 pm→Cook pasta in the broth

6:49 pm–6:52 pm→Add shrimp and butter

6:52 pm–6:55 pm→Finish and serve

Ingredients

Yield

Instructions

Sauté garlic and chile

Heat a large, deep skillet or wide pot over medium heat and add the olive oil. Once shimmering, add the minced garlic and red pepper flakes and sauté for about 30 seconds until fragrant, taking care not to let the garlic brown.

For this step

2 tbspExtra-virgin olive oil
4 clovesGarlic, minced
0.25 tspRed pepper flakes

Add pasta, broth and lemon

Add the dry spaghetti to the pot and pour in the chicken broth, lemon juice and lemon zest. Sprinkle in the kosher salt, stir to submerge the pasta so it’s mostly covered by liquid, and increase heat to bring the mixture to a gentle boil.

For this step

8 ozSpaghetti (or linguine)
4 cupsLow-sodium chicken broth
1 large lemon (zest + 2 tbsp juice)Lemon (zest plus 2 tbsp juice)
1 tspKosher salt

Cook pasta in the broth

Reduce the heat to medium-low and simmer, uncovered, stirring occasionally so the pasta doesn’t stick, for about 7–9 minutes until the spaghetti is just shy of al dente and most of the liquid has been absorbed into a saucy consistency.

Add shrimp and butter

Nestle the shrimp into the pasta and scatter the butter over the top. Cook for 2–3 minutes, stirring gently, until the shrimp turn pink and opaque and the butter melts into the sauce. Taste and adjust seasoning if needed.

For this step

1 lbShrimp, peeled and deveined (medium-large)
2 tbspUnsalted butter

Finish and serve

Remove from heat and stir in the chopped parsley and a little extra lemon zest if desired. Divide among plates and serve immediately for best texture and flavor.

For this step

0.25 cupFresh parsley, chopped

Tips from the kitchen

Use a wide pot

A large, shallow skillet or wide pot lets the spaghetti lie mostly flat so it cooks evenly and the liquid reduces into a silky sauce instead of pooling.

Keep pasta submerged

After adding the broth, push and stir the pasta so strands are mostly covered; this ensures even absorption and prevents tight clumps.

Don’t overcook shrimp

Nestle shrimp into the warm pasta and cook just 2–3 minutes until pink and opaque — they go from perfect to rubbery very quickly.

Finish with cold butter

Scattering cold butter over the hot pasta and stirring emulsifies the sauce, giving a glossy, rich finish without cream.

Zest for brightness

Add extra lemon zest at the end rather than more juice to boost aroma without thinning the sauce.

Variations & substitutions

Make it vegetarian

Swap shrimp for 10–12 ounces of sliced cremini mushrooms or a drained can of chickpeas; sauté mushrooms first until browned or stir chickpeas in with the butter for hearty texture.

Dairy-free option

Omit the butter and finish with a generous drizzle (2–3 tbsp) of good extra-virgin olive oil for richness and gloss.

Creamy version

After adding the shrimp, stir in 1/4 cup heavy cream or 2 tbsp mascarpone for a silkier, more indulgent sauce.

Swap the pasta

Use linguine, bucatini, or a gluten-free spaghetti alternative; note that cooking times vary so check for doneness a minute or two earlier than package directions.

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 2 days; shrimp texture degrades quickly so earlier is better. To reheat, warm gently in a skillet over low heat with a splash of broth or water to loosen the sauce, stirring until just heated through — avoid high heat or the microwave to prevent rubbery shrimp. Freezing is not recommended because the shrimp and sauce separate and the pasta texture suffers.

What to serve with it

Serve with a simple fennel-apple or arugula salad tossed in lemon vinaigrette to echo the pasta’s brightness, and a wedge of crusty bread if you like to mop up the sauce. For wine, pick a racy Sauvignon Blanc or a dry Vermentino; a light-bodied rosé also pairs nicely. Plate with an extra sprinkle of parsley and a thin lemon slice for contrast.

Frequently asked questions

Can I use frozen shrimp?

Yes — thaw completely in the fridge overnight or under cold running water, then pat dry to remove excess moisture so they don’t cool the sauce or make it dilute when added.

What if my pasta isn’t done when liquid is gone?

Add 1/4 cup hot water or broth and continue simmering a minute at a time until it reaches al dente; keep stirring to prevent sticking and to help the sauce stay glossy.

Can I prep this ahead?

You can mince garlic, zest the lemon, and measure the broth in advance, but cook the pasta and shrimp right before serving for best texture; partially cooked pasta will get gummy if reheated.

How do I adjust the heat level?

Increase red pepper flakes to taste during step 1 for more background heat, or sprinkle crushed black pepper at the end for a different kind of bite.

Should I use bottled or fresh lemon?

Always use fresh lemon juice and zest here — the aroma from the zest and the bright acidity of fresh juice are essential to the dish’s lively flavor.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Sauté garlic and chile

Extra-virgin olive oil2 tbsp
Garlic, minced4 cloves
Red pepper flakes0.25 tsp

Step 2: Add pasta, broth and lemon

Spaghetti (or linguine)8 oz
Low-sodium chicken broth4 cups
Lemon (zest plus 2 tbsp juice)1 large lemon (zest + 2 tbsp juice)
Kosher salt1 tsp

Step 4: Add shrimp and butter

Shrimp, peeled and deveined (medium-large)1 lb
Unsalted butter2 tbsp

Step 5: Finish and serve

Fresh parsley, chopped0.25 cup

Nutrition Facts

Per serving: 4 oz shrimp

Calories330

Total Fat23.9g

Saturated Fat7.7g

Trans Fat0.1g

Polyunsaturated Fat8.1g

Monounsaturated Fat4g

Total Carbohydrates16.1g

Dietary Fiber2.7g

Total Sugars4.7g

Protein13g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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