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

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

1. 1

   Step 1: 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
   • 1/4 tspRed pepper flakes
   
2. 2

   Step 2: 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
   
3. 3

   Step 3: 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.
   
4. 4

   Step 4: 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
   
5. 5

   Step 5: 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

   • 1/4 cupFresh parsley, chopped
   

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.