Spain on a Fork > All Recipes > Main Dishes > One-Pan Lemon Garlic Shrimp Pasta | The PERFECT Weeknight Pasta Recipe
All Recipes, Main Dishes / March 25, 2022

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.

One-Pan Lemon Garlic Shrimp Pasta
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.

One-Pan Lemon Garlic Shrimp Pasta
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.

One-Pan Lemon Garlic Shrimp Pasta

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.

One-Pan Lemon Garlic Shrimp Pasta

Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRY PAN
EXTRA VIRGIN OLIVE OIL I USED
HOMEMADE VEGETABLE BROTH
SPANISH SEA SALT

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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

Course Main Course
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 25 minutes
Servings 2
Calories 736 kcal

Ingredients

  • 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

Instructions

  1. Heat a large fry pan with a medium heat and add in 3 tbsp extra virgin olive oil

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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!

Recipe Notes

Get the Olive Oil I used to make this Recipe

Nutrition Facts
One-Pan Lemon Garlic Shrimp Pasta
Amount Per Serving
Calories 736 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 3g19%
Polyunsaturated Fat 3g
Monounsaturated Fat 16g
Cholesterol 10mg3%
Sodium 59mg3%
Potassium 490mg14%
Carbohydrates 112g37%
Fiber 9g38%
Sugar 9g10%
Protein 21g42%
Calcium 80mg8%
Vitamin C 34mg41%
Vitamin A 47IU1%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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5 Comments

  1. David Thomas

    Please give metric weights

    01 . Apr . 2022
    • Spain on a Fork

      All the metric weights are available on the recipe card 🙂 much love

      02 . Apr . 2022
  2. Jon

    If you use fresh shrimp toss the heads and shells in with the onion, carrot and celery to sauté when making the broth. As per alberts vege broth recipe
    Can also cheat with hard to get in asia good quality olive oil by finishing the pasta with a knob of butter right at the end.

    28 . Mar . 2022
  3. Ramya

    cant wait to make this soon for me can i use mushrooms i never had lemon garlic shrimp pasta before i love pasta sooooooooooo much perfect for my after office meals love your recipes as always brightens up my day everyday after work

    25 . Mar . 2022
    • Spain on a Fork

      Mushrooms will work great as a substitute for the shrimp Ramya! Much love 🙂

      25 . Mar . 2022

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