One-Pot Shrimp Linguine with Lemon Garlic Butter
A fast one-pan dinner featuring tender seafood, fresh spinach, and linguine noodles cooked directly in a bright lemon garlic sauce.
Servings: 4
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.
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.
