This one-pot shrimp linguine cuts down on cleanup by cooking pasta directly in a creamy lemon and spinach sauce in 25 minutes.
This recipe solves the problem of messy kitchens on hot days. You do not need to boil water in a separate pot or wash multiple dishes after dinner. Everything cooks in one large pan, which keeps all the juices and nutrients right inside the meal. I make this for my family when our schedule gets packed because it takes 25 minutes to complete.
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💗 Why You Will Love This Recipe
- One Pan Only: You save time and energy because you only wash one skillet.
- Super Fast: Dinner hits the table in 25 minutes.
- No Starch Wasted: Cooking the noodles in the chicken stock creates a naturally thick sauce.
- Fresh Ingredients: Real lemon juice, crisp spinach, and shredded cheese create a premium taste.
What You'll Need
- Shrimp - Cooked peeled shrimp works, but raw gives you more control. I use large (21-25 count) wild-caught if available. Fresh or frozen both work - thaw frozen shrimp under cold running water and pat dry before cooking. Wet shrimp steams instead of sears.
- Linguine - Dry linguine, not fresh. Fresh pasta cooks too fast and turns mushy in the sauce before everything else is ready. If you only have spaghetti, it works the same way.
- Greek yogurt - Full-fat only. Low-fat or non-fat yogurt splits when it hits the heat and turns grainy. Stir it in off the heat or with the heat on low - never at a rolling boil.
- Parmesan - Grate it yourself. Pre-grated Parmesan has anti-caking agents that prevent it from melting smoothly into the sauce. A block and a box grater takes 2 minutes and makes a real difference.
- White wine - A dry white like Pinot Grigio or Sauvignon Blanc. If you'd rather skip it, replace with an equal amount of chicken stock. The wine adds brightness, but the recipe works without it.
- Smoked paprika - This goes on the shrimp, not in the sauce. It gives the shrimp a subtle smokiness that makes them taste more complex than plain sautéed shrimp. Regular paprika works, but smoked is worth having.
♻️ Substitutes & Variations
- Change the Protein: Swap the seafood for diced chicken breast or sliced turkey sausage. Cook the chicken completely before moving to the next steps.
- Make it Dairy-Free: Use a plant-based butter substitute and full-fat coconut milk instead of Greek yogurt.
- Swap the Greens: If you do not have spinach, chopped kale or frozen peas work perfectly. Add kale at the start of the pasta simmer so it softens.
🥗 Serving Suggestions
This pasta is a complete meal on its own, but it pairs beautifully with a crisp green salad tossed in a light vinaigrette. You can also toast a few slices of sourdough garlic bread to soak up the extra lemon sauce left on your plate.
💭 Expert Tips
The Pasta Trick: Watch the liquid level in your pan. If your noodles look dry before the 20 minutes are up, pour in an extra quarter-cup of chicken stock.
Always zest your lemon before you squeeze the juice out of it. It is almost impossible to grate a squeezed, squishy lemon without nicking your fingers.
❓FAQs
Place your leftovers in an airtight glass container and keep them in the refrigerator for up to 2 days. When you want to eat it, reheat it in a skillet over low heat with 2 tablespoons of milk to make the sauce creamy again.
Yes, you can use frozen shrimp. Thaw them completely in a bowl of cold water for 15 minutes, then pat them dry with a paper towel before adding them to your hot skillet.
The heat was too high when you added it. Lower the heat to its minimum before stirring in the yogurt, or take the pan completely off the heat for 30 seconds first. Full-fat yogurt is also more stable than low-fat - if yours keeps splitting, that's usually the cause.
It needs more liquid or more stirring. When the linguine goes in, make sure it's mostly submerged in the stock and stir it in the first 5 minutes before the starch sets. If it looks dry before the pasta is cooked through, add a splash more stock.
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📖 Recipe
One-Pot Shrimp Linguine with Lemon Garlic Butter
Ingredients
For the pasta
- 3 tablespoons butter
- 1 onion finely chopped
- 1 red chili finely chopped
- 1 tablespoon garlic minced
- ½ cup dry white wine optional
- 2 cups chicken stock
- ½ cup Greek yogurt
- 1½ cups fresh or frozen spinach
- 12 ounces dry linguine
- 1 teaspoon Italian seasoning
- 1½ cups freshly grated Parmesan cheese
- Zest and juice of 1 lemon
Instructions
- Cook the shrimp: Add the shrimp, olive oil, butter, garlic, smoked paprika, salt, pepper, lemon juice, and red pepper flakes (if using) to a large skillet. Cook over medium heat for 2 to 3 minutes per side until the shrimp are pink and cooked through. Remove the shrimp and set aside on a plate.
- Build the sauce base: In the same skillet, melt the butter over medium heat. Add the onion and red chili and cook for 2 to 3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
- Add the liquid and pasta: Pour in the white wine (if using) and let it simmer for 1 minute. Add the chicken stock, Greek yogurt, spinach, Italian seasoning, lemon zest, and dry linguine. Stir to combine, making sure the linguine is mostly submerged in the liquid. Cover with a lid.
- Cook the pasta in the sauce: Cook over low to medium heat for 18 to 20 minutes, stirring once or twice, until the pasta is tender and most of the liquid has been absorbed into the sauce.
- Add Parmesan and finish: Stir in the Parmesan until melted. Squeeze over the lemon juice. Return the shrimp to the pan and toss everything together for 1 to 2 minutes until the shrimp is warmed through.
- Serve: Scatter fresh parsley over the top and serve straight from the pan with extra lemon wedges on the side.
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