Ingredients
Scale
Here’s what you’ll need to create this simple yet sophisticated dish. Using fresh, quality ingredients will make a noticeable difference in the final flavor.
- 1 pound Large Shrimp: Peeled and deveined. Fresh or frozen (and thawed) work well. Larger shrimp offer a meatier bite.
- 12 ounces Linguine or Spaghetti: Or your favorite long pasta. These shapes work beautifully with the light sauce.
- 1 tablespoon Olive Oil: Extra virgin, for sautéing and adding richness.
- 4-6 cloves Garlic: Minced. Use more or less depending on your love for garlic! Freshly minced is best.
- 1/2 cup Dry White Wine: Such as Pinot Grigio or Sauvignon Blanc. This deglazes the pan and adds a layer of acidity and complexity. If avoiding alcohol, use chicken or vegetable broth with an extra squeeze of lemon.
- 4 cups Chicken or Vegetable Broth: Low sodium is preferred, allowing you to control the saltiness.
- 1/2 teaspoon Red Pepper Flakes: (Optional) For a gentle kick of heat. Adjust to your preference.
- 1 Lemon: Half juiced (about 2 tablespoons), half cut into wedges for serving. Fresh lemon juice is key for brightness.
- 2 tablespoons Unsalted Butter: Cut into small pieces. Adds a lovely richness and helps emulsify the sauce at the end.
- 1/2 cup Fresh Parsley: Chopped, plus more for garnish. Adds freshness and color.
- Salt and Freshly Ground Black Pepper: To taste. Seasoning at different stages is crucial.
- 1/4 cup Grated Parmesan Cheese: (Optional, for serving) For an extra touch of savory goodness.
Instructions
Follow these simple steps to create your delicious One-Pot Garlic Shrimp Pasta. The magic happens as everything melds together in a single pot!
- Prepare the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and red pepper flakes (if using). Sauté for about 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Deglaze (Optional but Recommended): Pour in the dry white wine (or broth substitute). Scrape up any browned bits from the bottom of the pot with a wooden spoon. Let it simmer for about 1-2 minutes, allowing the alcohol to cook off slightly and the flavors to concentrate.
- Add Liquids and Pasta: Pour in the chicken or vegetable broth. Bring the liquid to a gentle boil. Add the linguine or spaghetti to the pot, ensuring it’s mostly submerged. You might need to break longer pasta in half if your pot isn’t wide enough, or gently push it down as it softens.
- Cook the Pasta: Cook the pasta according to package directions, stirring occasionally to prevent sticking, until it’s almost al dente (usually about 8-10 minutes). The liquid will reduce and start to form a light sauce as the pasta releases its starches.
- Introduce the Shrimp: Add the peeled and deveined shrimp to the pot. Nestle them into the pasta and sauce. Season generously with salt and freshly ground black pepper.
- Finish Cooking: Continue to cook for another 3-5 minutes, stirring gently, until the shrimp are pink, opaque, and cooked through, and the pasta is perfectly al dente. Be careful not to overcook the shrimp, or they will become tough.
- Create the Luscious Sauce: Remove the pot from the heat. Stir in the lemon juice, unsalted butter, and fresh parsley. The residual heat will melt the butter, creating a beautifully emulsified, glossy sauce that clings to the pasta and shrimp. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
- Serve Immediately: Divide the One-Pot Garlic Shrimp Pasta among bowls. Garnish with extra fresh parsley, a sprinkle of grated Parmesan cheese (if desired), and a lemon wedge on the side for those who like an extra citrusy zing.
Nutrition
- Serving Size: one normal portion
- Calories: 650