One-Pan Lemon Garlic Shrimp Pasta | The PERFECT Weeknight Pasta Recipe
This One-Pan Lemon Garlic Shrimp Pasta is what simple & great food is all about. It´s packed with flavors, made with everyday ingredients and done in just 30 minutes. The perfect dish for a busy weeknight dinner, yet elegant enough for a relaxed weekend lunch next to a bottle of Spanish wine.
To make this recipe, I used penne pasta. But you can use any type of pasta you like. However, this is a one-pan pasta dish, so if you´re using a thinner pasta, such as spaghetti, you will need to add in a bit less liquid and slightly reduce the cooking times.
The shrimp I used where just your standard frozen jumbo shrimp (peeled & deveined) that you buy at the supermarket. Of course you can also use fresh shrimp if you prefer. Either way, make sure to pat the shirmp completely dry with paper towels, so they can absorb all that lemon & garlic goodness.
TIPS & TRICKS to Make this Recipe: Once again this is a one-pan pasta dish. Meaning the pasta gets cooked in the same pan as the rest of the ingredients. It took me a total of 13 minutes to cook the pasta al dente (I used thick penne). If the pasta you´re using cooks faster, just add in a bit less broth into the pan.
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Watch the Video Below on How to Make this One-Pan Lemon Garlic Shrimp Pasta
One-Pan Lemon Garlic Shrimp Pasta
- 3 tbsp extra virgin olive oil 45 ml
- 16 raw jumbo shrimp peeled & deveined
- 2 shallots
- 6 cloves garlic
- 1 tsp dried thyme .90 grams
- 3 1/2 cups vegetable broth 830 ml
- 2 1/4 cups penne pasta 8 oz / 225 grams
- 1 lemon
- handful finely chopped fresh parsley
- pinch sea salt
- dash black pepper
Heat a large fry pan with a medium heat and add in 3 tbsp extra virgin olive oil
Meanwhile, thinly slice 2 shallots, roughly chop 6 cloves of garlic and pat dry 16 raw jumbo shrimp (peeled & deveined) with paper towels, then season with sea salt & black pepper just on one side
After heating the olive oil for a couple of minutes, add in the shrimp, all in a single layer, cook for 60 seconds per side, then remove from the pan and set aside covered with foil paper
Using the same pan with the same heat, add in the sliced shallots and chopped garlic, mix with the olive oil, after 2 minutes add in 1 tsp dried thyme and season with sea salt and a generous portion of black pepper, mix together, then add in 3 1/2 cups vegetable broth, turn up the heat to a high heat
Once the broth comes to a boil, add in 2 1/4 cups penne pasta, mix together and cook for 8 to 9 minutes, then place a lid on the pan and lower to a low-medium heat, simmer until the pasta is cooked al dente, about 2 to 4 minutes
Once the pasta is cooked al dente, remove the lid and add the reserved shrimp into the pan, place the lid again and turn off the heat, let it sit for 1 minute, at this point there will still be some broth left in the pan, which should have slightly thickened thanks to the starch in the pasta, this will ensure the pasta dish does not go dry and gives a beautiful little sauce at the bottom of the pan
After 1 minute and the shrimp are heated through, remove the lid, finely grate in the zest of 1/2 a lemon (making sure to avoid the white pith) and sprinkle with a generous portion of finely chopped fresh parsley, serve at once, enjoy!
Get the Olive Oil I used to make this Recipe
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