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Delve into the vibrant flavors of the Mediterranean with our Zesty One-Pan Lemon Garlic Shrimp Pasta. This easy-to-make dish combines succulent shrimp, fresh vegetables, and the bright zing of lemon, all cooked in a single pan for effortless cleanup. Perfect for a weeknight dinner or a special gathering, this recipe not only tantalizes your taste buds but also offers a nutritious meal packed with protein and greens. Join us as we explore the delightful steps to create this culinary masterpiece.

Easy One-Pan Lemon Garlic Shrimp Pasta

Discover the perfect weeknight meal with our Zesty One-Pan Lemon Garlic Shrimp Pasta. This vibrant dish features succulent shrimp, fresh spinach, and juicy cherry tomatoes tossed with zesty lemon and garlic, all cooked in one pan for easy cleanup. Packed with protein and nutritious ingredients, it's not only delicious but also healthy. Create a delightful dining experience with this quick and flavorful recipe that brings the essence of the Mediterranean to your table!
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Ingredients
  

8 ounces linguine or spaghetti

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon red pepper flakes (adjust to taste)

1 medium lemon, zested and juiced

1 cup cherry tomatoes, halved

2 cups baby spinach

1/2 cup chicken or vegetable broth

1/4 cup grated Parmesan cheese

Salt and freshly ground black pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine or spaghetti and cook according to the package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the remaining water and set the pasta aside.

    Sauté the Shrimp: In the same pot over medium-high heat, add the olive oil and allow it to heat up. Once hot, add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant but not burnt. Introduce the shrimp into the pan, cooking for 2-3 minutes on each side until they turn pink and opaque. Once cooked, remove the shrimp from the pan and set aside.

      Combine Ingredients: In the same pan, add the halved cherry tomatoes, the zest of the lemon, and the freshly squeezed lemon juice. Cook for about 2-3 minutes until the tomatoes start to soften and release their juices. Pour in the chicken or vegetable broth, stirring well to combine.

        Bring It Together: Add the drained pasta back into the pan along with the baby spinach. Toss everything together, ensuring that the spinach wilts evenly. If the mixture appears too dry, gradually add reserved pasta water until you achieve your desired consistency.

          Finish the Dish: Carefully return the cooked shrimp to the pan, then sprinkle the dish with the grated Parmesan cheese, salt, and pepper. Toss gently to mix everything together and allow the flavors to meld for an additional 1-2 minutes over low heat.

            Serve: Plate the lemon garlic shrimp pasta, garnishing with freshly chopped parsley. Serve immediately with extra lemon wedges on the side for an additional zesty kick.

              Prep Time, Total Time, Servings: 10 minutes | 25 minutes | Serves 4