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99% would make again

One-Pot Lemon Garlic Shrimp Pasta

featured in Top 5 Pasta Recipes

This easy 30-minute pasta recipe transforms ingredients that you already have in your kitchen into a posh, seafood dish you’ll want to serve at your next dinner party. And since the whole dish is made in a single pot, clean-up is easy. Don’t be surprised if this becomes your favorite quick go-to.

Robert Broadfoot
Tasty Team

Total Time

30 minutes

30 min

Prep Time

15 minutes

15 min

Cook Time

15 minutes

15 min

Total Time

30 minutes

30 min

Prep Time

15 minutes

15 min

Cook Time

15 minutes

15 min

Ingredients

for 4 servings

  • 8 oz linguine (225 g)
  • 2 tablespoons olive oil
  • 8 tablespoons unsalted butter, 1 stick
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 ¼ lb large shrimp (570 g)
  • salt, to taste
  • pepper, to taste
  • 1 teaspoon dried oregano
  • 4 cups baby spinach (160 g)
  • ¼ cup parmesan cheese (25 g), grated
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon juice

Nutrition Info

  • Calories 648
  • Fat 34g
  • Carbs 48g
  • Fiber 4g
  • Sugar 2g
  • Protein 36g

Estimated values based on one serving size.

Preparation

  1. In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
  2. Drain and set pasta aside.
  3. In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
  4. Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
  5. Add oregano and spinach, cook until wilted.
  6. Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
  7. When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
  8. Enjoy!

Ingredients

for 4 servings

  • 8 oz linguine (225 g)
  • 2 tablespoons olive oil
  • 8 tablespoons unsalted butter, 1 stick
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 ¼ lb large shrimp (570 g)
  • salt, to taste
  • pepper, to taste
  • 1 teaspoon dried oregano
  • 4 cups baby spinach (160 g)
  • ¼ cup parmesan cheese (25 g), grated
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon juice

Nutrition Info

  • Calories 648
  • Fat 34g
  • Carbs 48g
  • Fiber 4g
  • Sugar 2g
  • Protein 36g

Estimated values based on one serving size.

Preparation

  1. In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
  2. Drain and set pasta aside.
  3. In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
  4. Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
  5. Add oregano and spinach, cook until wilted.
  6. Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
  7. When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
  8. Enjoy!

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