One Pot Lemon Garlic Shrimp Pasta

One pot lemon garlic shrimp pasta with fresh shrimp, parmesan cheese, fresh lemon juice, and lemon zest is an easy one pot seafood dinner.

Raw shrimp is cooked in butter with four cloves of garlic then set aside. The pasta is then cooked in the same pot in a milk and chicken broth mixture until al dente. Cooking the pasta in milk creates a light and creamy sauce.

Parmesan cheese, lemon juice, and lemon zest add bright flavors to this single pot pasta.

This lemon garlic shrimp pasta is a great way for beginner home cooks to dive into the world of seafood and impress the whole family. It's also an excellent choice for a date night or your next dinner party. 

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Ingredients

• Butter - unsalted
• Raw shrimp - pound of shrimp, peeled and deveined
• Garlic - minced
• Milk - whole, 2%, or skim milk
• Chicken broth - for flavor
• Pasta - uncooked fettuccine
• Parmesan - shredded or grated
• Lemon - juiced and zested
• Salt and pepper - kosher salt and black pepper, to taste

See the recipe card for quantities.

Instructions

In a large pot or a large skillet on medium heat, melt the butter.

Add the raw shrimp and season with salt and pepper to taste.

When the shrimp is nearly cooked, add the minced garlic and cook for 1 minute.

The shrimp will curl and turn an opaque pink color. Shrimp should be cooked to 145°F (62.8°C). Pour the shrimp out onto a plate and set aside.

In the same pot, add the milk and chicken broth, bringing to a low boil over medium to medium-high heat. Add the pasta and reduce the heat to low, cooking until the fettuccine is al dente, about 15 to 20 minutes.

Stir occasionally so the pasta does not stick to itself or to the sides of the pot. When the pasta is cooked, remove it from the heat.

Add the parmesan cheese, lemon juice, lemon zest, and cooked shrimp, stirring until the cheese is melted. Salt and pepper to taste.

Garnish with fresh parsley if desired.

Substitutions

• Butter: Olive oil or a combination of butter and olive oil.
• Raw shrimp: Pre-cooked shrimp can save you cooking time. If frozen, thaw according to package instructions and pat dry. Peel if needed. Quickly toss the cooked shrimp in the melted butter and season with salt and pepper. Set aside and continue with the recipe as written. 
• Milk: Milk can be omitted in favor of more broth but the end result will not be creamy, but you can add a splash of heavy cream along with the parmesan and lemon at the end.
• Chicken broth: Vegetable broth or seafood stock. Water can be used in its place but the pasta will be less flavorful and will likely need more salt to compensate.
• Fettuccine pasta: Linguine, spaghetti, penne pasta, or any other pasta of your choice.
• Shredded parmesan cheese: Romano cheese or pecorino cheese.

Variations

• Gluten-free: Use gluten-free pasta and ensure all other ingredients are gluten-free.
• Dairy-free: Replace the butter with olive oil, replace the milk with additional broth, and omit the parmesan.
• Pescatarian: Replace the chicken broth with vegetable broth or seafood stock. Ensure the parmesan is vegetarian-friendly.
• Spicy: Add 1 teaspoon of red pepper flakes.
• Tomato: For a red sauce recipe, try this tomato garlic butter shrimp.

Equipment

• Large skillet - Or a pot, to cook the shrimp and pasta.
• Cooking spoon - To sauté the shrimp.
• Pasta spoon - To stir and serve the pasta.

Storage

Store leftover shrimp pasta in an airtight container in the refrigerator promptly after cooling. Consume within 3-4 days, reheating with care to retain its flavor and quality. Freezing is possible but may affect shrimp texture upon thawing.

FAQ

📖 Recipe

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One Pot Lemon Garlic Shrimp Pasta

One pot lemon garlic shrimp pasta with fresh shrimp, parmesan cheese, fresh lemon juice, and lemon zest is an easy one pot seafood dinner.

4.34 from 6 votes

Recipe by: Kelsey Smith

Prep time: 5 minutes minutes

Cook time: 25 minutes minutes

Total time: 30 minutes minutes

Servings: 4 servings

Equipment

• Large skillet
• Cooking spoon
• Pasta spoon

Ingredients

  

1x2x3x

• 2 tablespoons unsalted butter
• 1 pound raw shrimp peeled and deveined
• 4 cloves garlic minced
• 1-½ cups milk
• 1-½ cups chicken broth
• 8 oz fettuccine
• ¼ cup shredded parmesan cheese
• 1 lemon juiced and zested
• Salt and pepper to taste

Instructions

 

• In a large pot or a large skillet on medium heat, melt the butter. Add the shrimp and season with salt and pepper to taste.
• When the shrimp is nearly cooked, add the minced garlic and cook for 1 minute. The shrimp will curl and turn an opaque pink color. Shrimp should be cooked to 145°F (63°C). Pour the shrimp out onto a plate and set aside.
• In the same pot, add the milk and chicken broth, bringing to a low boil over medium to medium-high heat. Add the pasta and reduce the heat to low, cooking until the fettuccine is al dente, about 15 to 20 minutes. Stir occasionally so the pasta does not stick to itself or to the sides of the pot.
• When the pasta is cooked, remove it from the heat and add the parmesan cheese, lemon juice, lemon zest, and cooked shrimp, stirring until the cheese is melted. Salt and pepper to taste. Garnish with fresh parsley if desired.

Video

Notes

Pre-cooked shrimp: If frozen, thaw according to package instructions and pat dry. Peel if needed. Quickly toss the cooked shrimp in the melted butter and season with salt and pepper. Set aside and continue with the recipe as written.

Storage: Store leftover shrimp pasta in an airtight container in the refrigerator promptly after cooling. Consume within 3-4 days, reheating with care to retain its flavor and quality. Freezing is possible but may affect shrimp texture upon thawing.

Nutrition

Calories: 447kcalCarbohydrates: 50gProtein: 29gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 224mgSodium: 1127mgPotassium: 482mgFiber: 3gSugar: 7gVitamin A: 624IUVitamin C: 15mgCalcium: 267mgIron: 2mg

Course: Main Course

Cuisine: American

Keyword: lemon, pasta, shrimp

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Food safety

• If working with frozen shrimp, thaw frozen shrimp safely by placing it in the refrigerator overnight or following the thawing instructions on the package. Avoid thawing shrimp at room temperature to prevent bacterial growth.
• Cook shrimp until it reaches an internal temperature of 145°F (63°C) to ensure it is safe to eat. The flesh should be opaque and firm when fully cooked.
• Consume cooked shrimp within 3-4 days.
• Use separate utensils for handling raw and cooked foods to avoid spreading harmful bacteria from raw ingredients to cooked dishes.

See more guidelines at USDA.gov.