Easy One Pot Lemon Garlic Shrimp Pasta Recipe

This one-pot lemon garlic shrimp pasta features bright and fresh lemon flavor, juicy shrimp, tender pasta, and is garnished with fresh herbs. It’s a perfect dish for a dinner party, date night, or just an easy, tasty family dinner. I made it using gluten and grain-free pasta but you can use whatever you have on hand! 

Why You’ll Love This Recipe

Shrimp is one of my favorite proteins to prepare because it cooks so fast, which means quick and easy meals. Not only that, but my whole family loves shrimp – even my almost 2-year-old toddler! I love adding flavor to shrimp through various spices and ingredients, but this easy Lemon Garlic Shrimp Pasta has got to be my favorite! 

One of the things I love about this shrimp pasta recipe is that everything can be cooked in one pot. From boiling the pasta to cooking shrimp, all the ingredients come together in a single pot for an easy cleanup. 

The dish is bursting with a flavorful sauce made with fresh garlic toasted in ghee, then melded together with lemon zest and juice. It’s a zesty, creamy pasta dish packed with bright flavor in every bite. It’s just the best, easiest dish to make for any weeknight dinner or elevated meal, and your whole family will love it! 

Ingredient Notes

Not only is this one pot meal easy to make, but it requires super simple ingredients that you likely already have on hand.! Here’s what you need to make this delicious pasta dish:

• grain-free dried spaghetti pasta: This is the best grain-free pasta (in my humble opinion) and I use it often. You can use whatever long noodles you like– spaghetti, linguine, angel hair pasta, etc. Zucchini noodles work too if you want something low carb. 
• ghee: It’s so easy to make it at home. Otherwise, you can use a store-bought version. If you’re not whole30 or paleo, feel free to use regular butter. 
• garlic cloves
• crushed red pepper flakes: You can omit if you don’t want the spice added.
• shrimp, peeled and deveined
• salt & black pepper
• fresh lemon juice: I always recommend fresh lemons instead of bottled juice, as it has much fresher flavor. 
• lemon zest
• chopped fresh parsley
• grated parmesan: This is optional if you are fine with consuming dairy.

Step-by-Step Instructions

1. Bring a large pot of salted water to a boil over medium heat. Cook pasta according to the directions on the package (1 minute less for al dente). Drain and set aside (reserve a ¼ cup of pasta water, for creaminess, if desired). 
2. As the pasta cooks, heat a large skillet over medium-high heat, then add ghee
3. Add garlic and red pepper flakes, stir cooking until fragrant.
4. Add shrimp to the pan in a single layer, sprinkle with salt and pepper, then cook for 1-2 minutes per side until just cooked through. Don’t overcook the shrimp, it’ll get tough and chewy.
5. Turn the heat to low, then add cooked pasta, lemon juice, and lemon zest. Toss everything together with tongs to combine.
6. Remove from heat, then sprinkle with parsley and parmesan cheese (if using). Serve warm.

Serving Tips

Serve your pasta with your favorite side of veggies or a side salad. My personal favorite are roasted veggies like broccoli or asparagus, but green beans, mixed veggies, or a simple salad with a simple olive oil and balsamic dressing also work well. 

Storage Tips

While this dish is best served right away, you can store leftovers to enjoy later. Store in a refrigerator for up to 4 days in an airtight container. Then, quickly reheat on the stove or in the microwave before serving.

Recipe FAQs

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