One Pot Lemon Garlic Shrimp Pasta
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
483 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
One Pot Lemon Garlic Shrimp Pasta
Description
One Pot Lemon Garlic Shrimp Pasta features linguine cooked with asparagus, then mixed with sautéed shrimp infused with garlic and a blend of salt, pepper, and red pepper flakes. The sauce comes together with butter, Parmesan cheese, olive oil, and fresh lemon juice, coating the noodles and vegetables evenly. The shrimp turns pink and tender through a quick sauté, while the pasta and asparagus retain slight bite. Fresh parsley adds a finishing touch of color and herbaceousness.
This dish serves as a flavorful main course or a hearty seafood pasta option. The combination of shrimp and asparagus makes it suitable for spring or summer menus, providing a pleasing contrast of textures with creamy and bright flavors. The lemon juice enhances freshness, balancing the richness of butter and cheese.
According to the notes, boiling the noodles separately can speed up prep time at the cost of extra cleanup. Leftovers keep well in an airtight container for up to three days and can be reheated with a drizzle of olive oil to restore moisture. This recipe balances convenience with a comforting, well-rounded dish.
Ingredients
- 8 oz linguine
- 1 cup asparagus diced, fresh or frozen
- 1 tbsp butter
- 6 cloves garlic
- 1.25 lbs Shrimp raw
- 1 tsp salt
- 1 tsp black pepper
- pinch red pepper flakes
- 1 tbsp olive oil
- ½ cup Parmesan Cheese shredded
- ½ cup Parmesan Cheese ribbons
- ½ cup butter light
- 2 tbsp parsley fresh
- 1 lemon juiced
Instructions
- In a large skillet or stove pot (I used my OurPlace Always Pan), boil water for the noodles.
- Once the water is boiling, add in some salt and the linguine. Cook it according to box instructions.
- When there is 5 minutes left of boiling the noodles, add the frozen asparagus. If it’s fresh, wait until 3 minutes left.
- Strain the noodles and asparagus once al dente and set aside.
- Using the same pot, heat it to medium heat. Add 1 tablespoon of butter with minced garlic cloves. Saute until fragrant.
- Pat the raw shrimp dry then add them to the pan. Season with salt, pepper, and red pepper flakes. After 1-2 minutes flip the shrimp. And cook for another 1-2 minutes.
- Once the shrimp is cooked through (pink throughout), turn down the heat to low. Add the linguine and asparagus back into the pan.
- Top with shredded parmesan cheese, olive oil, light butter, and juice of lemon. Stir together, until butter is melted and all of the noodles evenly coated.
- Garnish with fresh parsley, lemon wedge (and lemon zest if desired), cracked pepper, and remaining parmesan ribbons. Enjoy!!
Notes
- Boiling the noodles in a separate pot reduces one-pot convenience but speeds up overall prep time.
- Store leftovers in an airtight container for up to three days and reheat with a drizzle of olive oil to keep the pasta moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 483kcal | 24% |
| Carbohydrates | 48g | 16% |
| Protein | 36g | 72% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 211mg | 70% |
| Sodium | 1527mg | 64% |
| Potassium | 192mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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