This simple one pot Lemon Shrimp Pasta is a family-favourite that only takes 20 minutes from start to finish!
One Pot Lemon Shrimp Pasta
This one pot lemon shrimp pasta makes dinner so easy. Cleaning up is a dream since there isn't much "support" items to wash - you've really only got your pot, a knife, colander for draining your beans, and maybe something to shave your parmesan with if you've purchased a block.
This one pot pasta is one of my favourites as it is such a great base recipe. It is so simple to change things up just based on what you have in your fridge. If you've got kale instead of spinach, it's an easy swap. Have chickpeas instead of beans? Swap! Don't have shrimp but have canned salmon? Swap that as well! It doesn't change the cooking method/time much so if you've mastered this recipe, you've got yourself a bunch of new recipes as well!
What You Need To Make this Lemony Shrimp Pasta
- spaghetti (or linguine)
- navy beans, rinsed and drained
- water
- lemon zest
- olive oil
- salt
- spinach
- shrimp
- lemon juice
- parmesan
- butter
- red pepper flakes
How To Make This Easy One Pot Pasta
In a Dutch oven or large pot, add in the spaghetti, navy beans, water, olive oil, and salt. Bring the pot to a boil over medium-high heat.
While boiling, be sure to turn the pasta frequently with tongs, for 5 minutes so everything is sticking together.
Next, add in the spinach and shrimp. and cook until until pasta is al dente and most of the liquid has evaporated.
Add in the lemon juice, butter, and parmesan, and mix everything together. The butter will melt and coat the noodles, making them silky!
Top off with some red pepper flakes and serve warm.
Ways To Change Up this One Pot Lemon Shrimp Pasta
- swap out spinach for kale and add it in at the beginning with the navy beans.
- swap out spinach for peas.
- start off with some bacon in the pot, cook through, set aside, and use it to top off the pasta.
- swap out shrimp and add canned salmon at the end.
Recipe
Lemon Shrimp Pasta
Equipment
Ingredients
- 12 oz spaghetti, or linguine
- 540 milliliters navy beans, rinsed and drained
- 4½ cups water
- 1 lemon , zested
- 2 tablespoons olive oil
- 1 tablespoon salt
- 142 grams spinach
- 1 pound shrimp
- ½ to 1 lemon, juiced
- ¼ cup parmesan, or as much or as little as you want
- 3 tablespoons butter
- 2 tablespoons red pepper flakes
Instructions
- In a Dutch oven or large pot, add in the spaghetti, navy beans, water, olive oil, and salt. Bring the pot to a boil over medium-high heat.
- While boiling, be sure to turn the pasta frequently with tongs, for 5 minutes so everything is sticking together.
- Next, add in the spinach and shrimp. and cook until pasta is al dente and most of the liquid has evaporated.
- Add in the lemon juice, lemon zest, butter, and parmesan, and mix everything together. The butter will melt and coat the noodles, making them silky!
- Top off with some red pepper flakes and serve warm.
Nutrition
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Shelley Allen says
At what point is the zest added? And ever hear of minced garlic???
Carmy says
Hello Shelley Allen, I hope you're having a wonderful day today! The lemon zest should be tossed in near the end. Apologies for leaving that out.
I LOVE garlic so of course I've heard of minced garlic! Who hasn't?? You are MORE than welcomed to add some to the recipe. As this is a one pot recipe, I chose the leave out the garlic as I wouldn't be able to get it fragrant due to the pasta and water. Notice how I didn't put onions in here either. Same concept. In a non-one-pot-meal, the onions would be sautéd and then the garlic! I guess you could put it in when the shrimp goes into the pot. You could also bring out a second pan if you'd like and cook the aromatics in there and then add it to the cooked pasta. Either way, this recipe is super easy to riff off so if you want garlic, go for it 🙂