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One Pot Lemon Shrimp Pasta

One Pot Lemon Shrimp Pasta

This one pot lemon shrimp pasta is so easy to make, and is cooked completely in one pot. Pasta, shrimp, and asparagus all cooked together in a lemon cream sauce!

one pot lemon shrimp pasta

Quick and easy meals like this are my first choice on busy week nights. This one pot lemon shrimp pasta can be on the table in less than 30 minutes and everyone loves it.

Tender shrimp, tasty asparagus, and penne pasta, all cooked together in one pot with a lemon garlic cream sauce makes for the perfect meal.

lemon shrimp one pot pasta

It’s easy to make, it’s absolutely delicious, and there’s only one pot to wash up after dinner. It doesn’t get a whole lot better than that on a busy weeknight!

one pot lemon shrimp pasta

How do you make one pot pasta?

Making one pot pasta is super easy because everything – the vegetables, protein, pasta, and sauce – are all made together in one pot.

Usually making pasta and a homemade sauce for dinner means multiple pots and pans, which results in a lot of dishes afterwards. Enter one pot pasta for the win – easy cooking and easy cleanup!

one pot pasta with shrimp and asparagus

To make one pot pasta, you cook your protein, then add the pasta and enough liquid so that most of it is absorbed by the pasta by the time it’s cooked. Let it simmer until the pasta is tender, and then add in your vegetables and any other ingredients that are needed for your sauce.

It’s so easy, it tastes great, and there are less dishes to do after dinner!

one pot lemon shrimp pasta

How to make One Pot Lemon Shrimp Pasta:

  • The type of pasta you use matters with one pot pasta. I used penne pasta that cooks to al dente in 8-10 minutes. Make sure the pasta type you choose cooks in the same amount of time, or the liquid amount may not work out for you.
  • You can serve this pasta with lemon wedges to squeeze over top if you want an extra burst of lemon flavour when you eat it.
  • This pasta reheats well in about 10 minutes over medium-low heat on the stove, stirring occasionally. I do leave a lid on my pot when I’m reheating it, taking it off to stir, so if you don’t have a lid it may take a little longer to reheat.
  • If you want this meal to be even quicker, you can use pre-cooked shrimp and skip the first steps. Simply add in the cooked shrimp at the end and let them heat through before serving the pasta.
lemon shrimp pasta

Here are some more great pasta recipes for you:

lemon shrimp pasta
Yield: serves 6

Lemon Shrimp One Pot Pasta

lemon shrimp one pot pasta

This one pot lemon shrimp pasta is so easy to make, and is cooked completely in one pot. Pasta, shrimp, and asparagus all cooked together in a lemon cream sauce!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 tablespoon olive oil
  • 14 ounces (400g) raw shelled shrimp
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried basil
  • 3 1/2 cups chicken broth
  • 4 tablespoons lemon juice (about 2 lemons)
  • 2 tablespoons lemon zest (about 2 lemons)
  • 12 ounces (375g) uncooked penne pasta (that cooks to al dente in 8-10 minutes)
  • 1 pound (450g) asparagus, cut into 2 inch pieces
  • 3/4 cup milk (I used 2%)
  • 1 tablespoon corn starch
  • 1/2 cup grated parmesan cheese

Instructions

  1. Heat the olive oil in a large, non-stick skillet over medium heat.
  2. Season the shrimp with salt and pepper and add them to the hot skillet.
  3. Cook, flipping them once or twice until they are completely pink, 2-3 minutes.
  4. Remove the shrimp to a plate and cover them with tin foil to keep them warm.
  5. Add a bit more olive oil to the skillet if needed, and add the garlic and basil, stirring constantly for about 20-30 seconds.
  6. Add the chicken broth, lemon juice, and pasta and stir to combine.
  7. Bring the mixture to a high simmer, and cook, stirring occasionally for 8-10 minutes, or until the pasta is cooked to al dente. There will still be a bit of liquid left in the skillet.
  8. Add the asparagus and lemon zest, and cover and cook for 2 minutes, or until the asparagus is tender.
  9. Whisk together the milk and corn starch, and stir this mixture into the pasta, along with the cooked shrimp and parmesan cheese.
  10. Cook, stirring, for another 1-2 minutes until the sauce is thickened, and the shrimp are heated through.

Notes

Make sure to use a pasta that cooks to al dente in 8-10 minutes. If the cook time is different than that, the amount of liquid in the recipe will likely not work out for you.

I have also made this recipe with shrimp that is already cooked. If you prefer to do this, you can skip the first steps. Simply add in the cooked shrimp at the end and let them heat through before serving the pasta.

Source: Adapted from Mel’s Kitchen Cafe.

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Nutrition Information:

Yield:

6

Serving Size:

1/6 recipe

Amount Per Serving: Calories: 483Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 14mgSodium: 717mgCarbohydrates: 83gFiber: 5gSugar: 4gProtein: 19g

Nutrition Information is estimated based on ingredients used and may not be exact.

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