One-Pot Shrimp and Zucchini Pasta with Lemon Zest
A vibrant weeknight meal featuring succulent shrimp and zucchini tossed in a lemony garlic sauce over al dente pasta. This mediterranean-inspired one pot ready in about 30 minutes pairs linguine, olive oil, diced red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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
- 8 oz linguine
- 2 tbsp olive oil
- 1/2 cup, diced red onion
- 3 cloves, minced garlic
- 1 lb, peeled and deveined shrimp
- 2 medium, sliced into half-moons zucchini
- 1/2 cup white wine
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1/4 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 boil. Add 8 oz linguine and cook for 8 minutes until al dente. Reserve 1/2 cup pasta water, then drain.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1/2 cup diced red onion and cook until softened, about 5 minutes. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Add 1 lb shrimp to the skillet and cook for 2-3 minutes per side until pink. Remove shrimp and set aside.
- Step 4: Add 2 sliced zucchinis to the skillet and cook for 3 minutes until slightly tender. Pour in 1/2 cup white wine and 1/4 cup lemon juice, then simmer for 2 minutes until reduced by half.
- Step 5: Return shrimp to skillet. Add drained linguine, 1/4 cup grated Parmesan cheese, and 1/4 cup reserved pasta water. Toss to coat, adding more pasta water if needed to create a light sauce. Stir in 1 tbsp lemon zest and season with 1/2 tsp salt and 1/4 tsp black pepper.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Shrimp and Zucchini Pasta with Lemon Zest take to make?
Total time is about 30 minutes (15 min prep + 15 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 Shrimp and Zucchini Pasta with Lemon Zest?
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 linguine from drying out.
Can I substitute ingredients in One-Pot Shrimp and Zucchini Pasta with Lemon Zest?
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 Shrimp and Zucchini Pasta with Lemon Zest for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with One-Pot Shrimp and Zucchini Pasta with Lemon Zest?
Mediterranean one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
