One-Pot Lemon Garlic Shrimp and Pasta

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Plump shrimp and tender pasta cooked in a zesty lemon-garlic broth with a touch of white wine, ready in 30 minutes. This Italian-inspired one-pot recipe, ready in about 30 minutes, pairs shrimp, spaghetti, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz, peeled and deveined shrimp
• 8 oz spaghetti
• 2 tbsp olive oil
• 4 cloves, minced garlic
• 1/2 cup white wine
• 1, zested and juiced lemon
• 2 tbsp chopped parsley
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat olive oil in a large pot over medium-high heat. Add minced garlic and red pepper flakes; sauté for 1 minute until fragrant but not browned.
2. Step 2: Add shrimp and cook for 2 minutes per side until pink and opaque, then remove and set aside.
3. Step 3: Add spaghetti to the pot, followed by white wine and 2 cups of water; bring to a boil and cook for 8 minutes until pasta is al dente.
4. Step 4: Stir in lemon zest, lemon juice, salt, and black pepper; return shrimp to the pot and toss for 1 minute until sauce thickens and coats the pasta.
5. Step 5: Remove from heat, stir in chopped parsley, and let sit for 2 minutes to allow flavors to meld. Adjust seasoning if needed and serve immediately.