This one-pot shrimp linguine is the dinner I make when I want something that feels like a proper meal without standing over two pots. The linguine goes in dry, straight into the sauce, and cooks the whole way through in the pan. No boiling a separate pot of water, no draining, no pasta water to reserve. One pan from start to finish.
What makes it different from most versions is what's in the sauce - Greek yogurt instead of heavy cream gives it creaminess without the heaviness, and lemon and Parmesan do the rest. The shrimp gets cooked first, set aside, and goes back in at the end so it stays tender rather than rubbery. Ready in 25 minutes, and the pan cleans up easily because there's no starchy pasta water disaster.
📷 Recipe Snapshot
📌 Recipe: One-Pot Shrimp Linguine with Lemon Garlic Butter
⏲️ Time: 25 minutes (5 min prep, 20 min cook)
👥 Serves: 4 servings
🌏 Cuisine: Italian-American
📝 Quick Summary: A quick one-pan pasta dinner with tender shrimp, linguine, spinach, Parmesan, and a creamy lemon garlic sauce made in just one skillet.
🌟 Main Ingredients: Shrimp, linguine, butter, garlic, onion, red chili, spinach, Greek yogurt, Parmesan, lemon, smoked paprika, and parsley.
💡 Pro Tip: Keep the heat low once the pasta goes into the skillet so the sauce absorbs slowly and the linguine cooks evenly.
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Stacy says
I was sceptical at first about not cooking the pasta separately, but it turned out great. Bonus was less cleanup! Will make again!
The linguine absorbs the lemon garlic broth as it cooks, so the pasta itself carries the sauce rather than just being coated in it. That's the real difference between cooking pasta in the sauce versus adding cooked pasta to a finished sauce - every strand tastes like it belongs there.
This is also the kind of recipe that works for a weeknight dinner and for guests. It looks like you did more than you did, which is always the goal.
If shrimp pasta is your thing, my Easy Shrimp & Pea Risotto is another 30-minute option that's just as hands-off once the rice goes in. And if you want something lighter, my Pesto Shrimp Gnocchi takes about 20 minutes and uses the same one-pan method.
For a non-pasta shrimp dinner, my Baked Potatoes with Shrimp and Garlic Butter uses a similar lemon garlic butter base and is done in under an hour with almost no prep.
💗 Why You Will Love This Recipe
- One pan, no separate pasta pot. The linguine cooks dry, straight in the sauce. You save time, you save cleanup, and the pasta picks up the lemon garlic broth the whole time it cooks.
- Greek yogurt, not cream. Creamier than a straight butter sauce, lighter than heavy cream. It doesn't split in the heat and adds a slight tang that works well against the lemon.
- The shrimp stays tender. Cooked first, set aside, and added back at the very end. Two minutes in the pan is all it needs - any longer and it turns rubbery.
- Works with what you have. Frozen shrimp, any long pasta, fresh or frozen spinach, any dry white wine or chicken stock.
What You'll Need
*See the recipe card for full information on ingredients and quantities.
- 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.
👩🍳 How To Make One-Pot Shrimp Linguine
Step 1: Cook the shrimp with the garlic butter, smoked paprika, and lemon until pink and cooked through.
Step 2: Transfer the cooked shrimp to a bowl and set aside while the pasta cooks.
Step 3: Sauté the onion and red chili until softened, then stir in the garlic.
Step 4: Add the linguine, chicken stock, Greek yogurt, spinach, seasonings, and Parmesan. Cover and cook until the pasta is tender.
Step 5: Stir the pasta until the sauce is creamy and the linguine is fully cooked.
Step 6: Return the shrimp to the skillet, toss everything together, and finish with fresh parsley before serving.
*See the recipe card for detailed instructions.
🥗 Serve This With
- Easy Devilled Eggs - a simple starter while the pasta finishes cooking
- Easy Focaccia - for mopping up the lemon garlic butter sauce at the bottom of the pan
- Crunchy Broccoli Apple Salad - something cold and crunchy alongside a warm pasta works every time
- Mediterranean Tomato and Feta Salad - keeps the Mediterranean angle going and takes five minutes to put together
Claudia's Top Tips
#1 Cook the pasta in the sauce. Keep the linguine submerged in the liquid, cover with a lid, and cook on low-medium heat. Stir once or twice and keep an eye on the bottom of the pan to prevent sticking. If the pasta starts looking dry before it's fully cooked, add an extra ¼ cup of chicken stock.
#2 Add the Parmesan off the heat. Remove the pan from the heat before stirring in the Parmesan. This helps it melt smoothly into a creamy sauce without clumping.
#3 Taste and finish. Taste the sauce before adding salt, as the chicken stock, Parmesan, and Greek yogurt already add seasoning. Zest the lemon before squeezing the juice-it's much easier than trying to zest a soft, squeezed lemon.
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❓Recipe FAQs
Place your leftovers in an airtight glass container and refrigerate 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
Video
Ingredients
For the pasta
- 3 tablespoons butter
- 2 tablespoons olive oil
- 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. Garnish with parsley.¾ pound shrimp, 2 tablespoons olive oil, 2 tablespoons butter, 2 teaspoons garlic, 1 teaspoon smoked paprika, Salt and black pepper, Juice of 1 lemon wedge, Red pepper flakes, Fresh parsley
- 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.3 tablespoons butter, 2 tablespoons olive oil, 1 onion, 1 red chili, 1 tablespoon garlic
- 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.½ cup dry white wine, 2 cups chicken stock, ½ cup Greek yogurt, 1½ cups fresh or frozen spinach, 1 teaspoon Italian seasoning, 12 ounces dry linguine
- 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.1½ cups freshly grated Parmesan cheese, Zest and juice of 1 lemon
- Serve: Scatter fresh parsley over the top and serve straight from the pan with extra lemon wedges on the side.
Lathiya Shanmugasundaram says
This is indeed an amazing recipe to make on a busy day. I love one pot dinners and this one is on top of my dinner menu.
Claudia-Cristina Ciorteanu says
Busy-day dinners are exactly what this recipe was made for! I'm so glad it's earned a spot on your menu.
Bonnie says
This was such a hit! I also had some crabmeat on hand so I added that too. Delicious!
Claudia-Cristina Ciorteanu says
Adding crabmeat sounds like a fantastic idea! I love that you made it your own. Thanks for sharing!
Arabella says
This one-pot shrimp linguine is light, flavorful, and perfectly saucy. A quick, elegant dish that’s great for an easy weeknight dinner!
Claudia-Cristina Ciorteanu says
You've described it perfectly! It's one of those meals that feels a little special without taking much time.
Tina says
I loved that this was an easy one-pot meal yet still felt a little fancy! We had friends over for dinner and I made it for them. Everyone loved it!
Claudia-Cristina Ciorteanu says
There's nothing better than serving a simple meal that feels a bit more special. I'm so happy it worked out for your dinner with friends!
Winfred says
I was looking for a recipe that was a little fancy but also easy to make, and this recipe was a success. It was just what I needed.
Claudia-Cristina Ciorteanu says
That was exactly my goal with this recipe. Easy enough for any night, but nice enough to serve with confidence.
Ramona says
This linguine recipe looks to die for, I cannot wait to make this as the flavours look insane! Thank you for sharing.
Claudia-Cristina Ciorteanu says
I hope you get the chance to make it soon! I'd love to hear what you think once it's on your table.
Carrie says
This recipe made a terrific famimly dinner. It's super quick, delicious, and better than any take-out. A new dinner favorite!
Claudia-Cristina Ciorteanu says
Family favourites are the best kind of recipes. I'm so happy this one made the list!
Ruth says
The Greek yogurt in the sauce is genius! We love making this for our weekly date night.
Claudia-Cristina Ciorteanu says
Date night at home sounds like the perfect occasion for this pasta. I'm thrilled the Greek yogurt was such a success!
Lynn says
The lemon garlic sauce is so good I could drink it. We love making this for date night in
Claudia-Cristina Ciorteanu says
Now that's a compliment! The lemon garlic sauce is one of my favourite parts too.
Barb says
The lemon garlic butter combo with the shrimp and linguine was to die for, so good!
Claudia-Cristina Ciorteanu says
That combination never lets me down either. I'm so glad it hit the spot!
Natalie says
I love that this is a one-pot pasta dish. Perfect for a busy weeknight!
Claudia-Cristina Ciorteanu says
One-pan dinners make life so much easier, especially on busy evenings. Thanks for stopping by!
Michele says
I made this dish at the cottage and it was the perfect vacation meal. One-pot, easy clean-up and delicious!
Claudia-Cristina Ciorteanu says
That sounds like the perfect cottage dinner. Simple meals with easy cleanup always make holidays even better.
Marie says
First time i try yogurt in a pasta sauce like this but it totally works. I did follow the instructions and used the full fat yogurt and it turn out so creamy with this light sour touch. So nice!
Claudia-Cristina Ciorteanu says
I'm so happy you gave the yogurt a chance! Full-fat really does make all the difference for a smooth, creamy sauce.
May says
Simple and delicious. It's my new go to for dinner when I am craving pasta but don't want a heavy sauce. To be fair, no sauce is needed here, Parmesan does all the work 🙂
Claudia-Cristina Ciorteanu says
I love that you noticed how the Parmesan brings everything together. Sometimes the simplest ingredients do all the work!
Jo says
Lovely, made it for dinner last night with huge Argentinian prawns and the meal was a real hit! Served with a piece of garlic bread to wipe the plate clean - the sauce is delicious 🙂
Claudia-Cristina Ciorteanu says
Argentinian prawns must have been incredible in this dish! And garlic bread for soaking up every last bit of sauce is always a great idea.