One-Pot Lemon Garlic Shrimp Pasta

One-Pot Lemon Garlic Shrimp Pasta

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Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Servings: 4


  • 225 gr linguine pasta
  • 2 tablespoons olive oil
  • 8 tablespoons unsalted butter, 1 stick
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 570 gr large shrimps
  • Salt & Pepper to taste
  • 1 teaspoon dried oregano
  • 4 cups baby spinach (160 g)
  • ¼ cup parmesan cheese (25 g), grated
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon juice


  1. In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
  2. Drain and set pasta aside.
  3. In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
  4. Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
  5. Add oregano and spinach, cook until wilted.
  6. Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
  7. When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.

Tips & Tricks 💡🗒️

  • Pasta Perfect: To prevent your linguine from sticking together, add a splash of olive oil to the boiling water. This not only adds flavor but also ensures individual strands for a better texture.
  • Shrimp Timing: Shrimp cooks quickly! To ensure they’re juicy and not overcooked, remove them as soon as they turn pink on both sides. Overcooking can make them rubbery. If you’re unsure, cut one open; it should be opaque throughout.