One-Pot Lemon Sautéed Shrimp Pasta
A vibrant pasta dish with plump shrimp and bright lemon flavors, all cooked in one skillet for effortless weeknight dinner. This italian-inspired pasta (gluten-free) ready in about 35 minutes pairs spaghetti, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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 spaghetti
- 2 tbsp olive oil
- 4 cloves, minced garlic
- 1/2 tsp red pepper flakes
- 12 oz, peeled and deveined shrimp
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/2 cup lemon juice
- 1 tsp lemon zest
- 1/4 cup, chopped parsley
- 1/2 cup, grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil; add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat; add 4 minced garlic cloves and 1/2 tsp red pepper flakes, and sauté for 1 minute until fragrant but not browned.
- Step 3: Add 12 oz shrimp to the skillet, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook for 2-3 minutes per side until pink and opaque; remove shrimp and set aside.
- Step 4: Pour 1/2 cup dry white wine and 1/2 cup chicken broth into the skillet, scraping up any browned bits, and simmer for 3 minutes until slightly reduced.
- Step 5: Stir in 1/2 cup lemon juice, 1 tsp lemon zest, and the drained spaghetti; add 1/4 cup reserved pasta water and toss until the sauce thickens and coats the pasta, about 1 minute.
- Step 6: Return the shrimp to the skillet, add 1/4 cup chopped parsley, and toss to combine; serve immediately topped with 1/2 cup grated Parmesan cheese.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Lemon Sautéed Shrimp Pasta take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Lemon Sautéed Shrimp Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in One-Pot Lemon Sautéed Shrimp Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Lemon Sautéed Shrimp Pasta for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Lemon Sautéed Shrimp Pasta gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★☆☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
