Who doesn’t love a delicious pasta dish that’s ready in a flash and leaves you with minimal cleanup?
Our One-Pan Lemon Garlic Shrimp Pasta recipe is a game-changer!
Did you know that the average American spends about 37 minutes preparing dinner each night? Well, get ready to cut that time in half!
This zesty, creamy, and oh-so-satisfying meal will have you saying, “I can’t believe I made this myself!” Enjoy!
Ingredients You’ll Need
Before we jump into the cooking process, let’s gather our ingredients. Here’s what you’ll need to create this mouthwatering dish:
- 8 oz linguine or spaghetti
- 1 lb large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/4 cup olive oil
- 1/4 cup unsalted butter
- 1/4 cup fresh parsley, chopped
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese
Pro tip: Don’t skimp on the fresh ingredients! They’re the key to making this dish sing.
Kitchen Tools for Success
To make this one-pan wonder, you’ll need:
- A large, deep skillet or sauté pan (12 inches is perfect)
- Tongs for tossing the pasta
- A sharp knife and cutting board
- A microplane for zesting the lemon
- Measuring cups and spoons
Time-saving tip: Use a garlic press to mince the garlic quickly and effortlessly!
Tips for Perfect One-Pan Pasta Every Time
- Choose the right pasta shape: Long, thin pasta like linguine or spaghetti works best for this dish. They cook evenly and absorb the flavors well.
- Don’t overcook the shrimp: Shrimp cook quickly, so keep an eye on them. They’re done when they turn pink and curl into a C-shape.
- Balance the flavors: Taste as you go! The beauty of one-pan cooking is that you can adjust the seasonings easily throughout the process.
Customization Options and Variations
Feel free to make this recipe your own! Here are some ideas:
- Veggie add-ins: Toss in some cherry tomatoes, spinach, or asparagus for extra nutrition and color.
- Protein swaps: Not a fan of shrimp? Try chicken, scallops, or keep it vegetarian with some chickpeas.
- Spice it up: If you love heat, increase the red pepper flakes or add a dash of cayenne pepper.
Serving Suggestions and Pairings
This dish is a meal in itself, but if you want to round it out:
- Serve with a crisp green salad and crusty bread to soak up the delicious sauce.
- Pair with a chilled Pinot Grigio or Sauvignon Blanc to complement the lemon and garlic flavors.
- Garnish with extra lemon wedges and a sprinkle of parsley for that Instagram-worthy look!
Storing and Reheating Leftovers
If you somehow manage to have leftovers (we doubt it!), here’s how to keep them fresh:
- Store in an airtight container in the refrigerator for up to 2 days.
- To reheat, add a splash of water or chicken broth to prevent drying out. Warm gently in a pan over medium-low heat, stirring occasionally.
- Get creative with leftovers! Chop up the shrimp and pasta to make a cold pasta salad for lunch the next day.
Recipe FAQ’s
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them completely and pat them dry before adding to the pan. You might need to cook them for an extra minute or two.
Can I use a different type of pasta?
Certainly! While long pasta like linguine or spaghetti works best, you can use shorter pasta shapes like penne or fusilli. Just be aware that you might need to adjust the cooking time slightly.
Can I add vegetables to this dish?
Absolutely! Cherry tomatoes, spinach, or asparagus would be great additions. Add softer veggies like spinach at the end of cooking, while harder veggies like asparagus can go in earlier.
One-Pan Lemon Garlic Shrimp Pasta
Ingredients
- 8 oz linguine or spaghetti
- 1 lb large shrimp peeled and deveined
- 4 cloves garlic minced
- 1 lemon zested and juiced
- ¼ cup olive oil
- ¼ cup unsalted butter
- ¼ cup fresh parsley chopped
- ¼ tsp red pepper flakes optional
- Salt and freshly ground black pepper to taste
- ¼ cup grated Parmesan cheese
Instructions
- In your large skillet, combine the pasta, shrimp, minced garlic, lemon zest, olive oil, butter, red pepper flakes, and 3 cups of cold water.
- Bring the mixture to a boil over high heat. Keep an eye on it and stir occasionally to prevent the pasta from sticking.
- Reduce the heat to medium and cook, stirring frequently, until the pasta is al dente and the shrimp is pink and cooked through. This should take about 9-11 minutes.
- If the pasta has absorbed all the water before it’s fully cooked, add a little more water, about 1/4 cup at a time.
- Once the pasta is al dente and most of the water has evaporated, remove the pan from heat. The sauce should be creamy and coat the pasta.
- Stir in the lemon juice, chopped parsley, and Parmesan cheese. Season with salt and pepper to taste.
- Let the dish sit for a couple of minutes to allow the sauce to thicken slightly.