One-Pot Shrimp Linguine with Lemon Garlic Butter

Shrimp linguine with lemon garlic butter plated with parsley garnish.

Print Recipe

5 from 39 votes

One-Pot Shrimp Linguine with Lemon Garlic Butter

Shrimp and linguine cooked in one pan with lemon garlic butter, spinach and Parmesan. No cream, no separate pasta pot.

Prep Time5

Cook Time20

Total Time25

Course: Main Course / Entrée

Cuisine: Italian-American

Servings:

Calories: 842kcal

Author: Claudia Ciorteanu

Ingredients

¾ pound shrimp peeled and deveined
2 tablespoons olive oil
2 tablespoons butter
2 teaspoons garlic minced
1 teaspoon smoked paprika
Salt and black pepper to taste
Juice of 1 lemon wedge
Red pepper flakes optional
Fresh parsley chopped, for garnish

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

US Customary - Metric

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.

Video

Notes

Keep the heat on low to medium once the linguine goes in — too high and the liquid reduces before the pasta is cooked through. If the sauce thickens too much before the pasta is done, add a splash more stock.

Nutrition