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One-Pan Lemon Garlic Shrimp Pasta

One-Pan Lemon Garlic Shrimp Pasta

Dinner
Prep Time
20min
Cook Time
25min
Servings
5
Calories
485
Chef's Note

For the best flavor, use fresh shrimp rather than frozen if possible. The key to this dish is not overcooking the shrimp - they should be just pink and opaque. If you prefer a thicker sauce, you can mix 1 tsp of cornstarch with 1 tbsp of cold water and add it to the sauce before returning the shrimp to the pan. For a non-alcoholic version, substitute the white wine with additional chicken broth and a tablespoon of white wine vinegar.

Tags
pasta
seafood
shrimp
Italian
one-pan
weeknight
lemon
garlic
Mediterranean
dinner
Ingredients

  • 12 oz linguine pasta

  • 1.5 lbs large shrimp, peeled and deveined

  • 3 tbsp olive oil

  • 2 tbsp unsalted butter

  • 6 cloves garlic cloves, minced

  • 1/2 tsp red pepper flakes

  • 2 whole lemons, zested and juiced

  • 1/2 cup dry white wine (such as Pinot Grigio)

  • 1 cup chicken broth, low sodium

  • 1 cup cherry tomatoes, halved

  • 3 cups baby spinach

  • 1/4 cup fresh parsley, chopped

  • 2 tbsp fresh basil, torn

  • 1/2 cup Parmesan cheese, freshly grated

  • 1 tsp salt

  • 1/2 tsp black pepper, freshly ground

Instructions
  • 1

    Bring a large pot of salted water to a boil. Cook 12 oz of linguine pasta according to package directions until al dente, about 9-10 minutes. Reserve 1 cup of pasta water before draining.

  • 2

    While the pasta is cooking, pat 1.5 lbs of shrimp dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.

  • 3

    In a large, deep skillet or sauté pan, heat 2 tbsp olive oil over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside.

  • 4

    In the same pan, reduce heat to medium and add 1 tbsp olive oil and 2 tbsp butter. Once butter is melted, add 6 minced garlic cloves and 1/2 tsp red pepper flakes. Sauté for 1 minute until fragrant, being careful not to burn the garlic.

  • 5

    Add the zest of 2 lemons and 1/2 cup white wine to the pan, scraping up any browned bits from the bottom. Simmer for 2 minutes to reduce slightly.

  • 6

    Pour in 1 cup chicken broth and the juice of 1 1/2 lemons (reserve remaining juice). Bring to a simmer and cook for 3-4 minutes to reduce the sauce slightly.

  • 7

    Add 1 cup halved cherry tomatoes to the sauce and cook for 2 minutes until they begin to soften.

  • 8

    Add the drained pasta to the pan along with 1/4 cup of the reserved pasta water. Toss to coat the pasta in the sauce, adding more pasta water if needed to achieve a silky consistency.

  • 9

    Stir in 3 cups baby spinach and cook until just wilted, about 1 minute.

  • 10

    Return the cooked shrimp to the pan and gently toss to combine. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper, adjusting to taste.

  • 11

    Remove from heat and stir in 1/4 cup chopped parsley, 2 tbsp torn basil, and 1/4 cup grated Parmesan cheese.

  • 12

    Serve immediately, garnishing each portion with additional Parmesan cheese and a sprinkle of fresh herbs. Offer lemon wedges on the side for those who prefer extra citrus flavor.

Nutrition Information (per serving)
485
Calories
38g
Protein
45g
Carbs
16g
Fat
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