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20-Minute One Pot Shrimp Pasta

This 20-Minute One Pot Shrimp Pasta is quick, flavorful, and perfect for busy nights! Juicy shrimp, vibrant spinach, and garlicky lemon sauce all in one pot.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 8 oz pasta any type you prefer, such as spaghetti, linguine, or penne
  • 1 lb shrimp peeled and deveined
  • 2 tbsp olive oil for sautéing
  • 4 cloves garlic minced
  • 1 cup cherry tomatoes halved
  • 2 cups spinach fresh
  • 1 tsp red pepper flakes
  • 1 lemon juiced
  • salt and pepper to taste
  • fresh parsley chopped for garnish
  • grated Parmesan cheese optional, for a savory touch

Instructions

  • Heat olive oil in your large skillet over medium heat. Add the minced garlic and red pepper flakes, stirring for about 1 minute until fragrant but not browned.
  • Add the peeled and deveined shrimp to the pan. Season with a pinch of salt and pepper. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside to prevent overcooking.
  • Into the same pot, toss in the halved cherry tomatoes. Cook them down for 2 minutes until they start releasing their juices. Then, add your dry pasta along with 3 cups of water (or broth for extra flavor). Bring everything to a gentle boil.
  • Reduce the heat to medium-low and let the pasta simmer uncovered for about 10 minutes, stirring occasionally. Add a splash of water if the liquid evaporates too quickly.
  • Once the pasta is tender, stir in the fresh spinach and cooked shrimp. The spinach will wilt quickly in the warm sauce. Squeeze in the lemon juice and adjust seasoning with salt and pepper.
  • Remove from heat and sprinkle chopped fresh parsley and grated Parmesan cheese over the top if desired. Serve immediately.

Equipment

  • Large deep skillet or wide saucepan
  • Wooden Spoon or Silicone Spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Colander

Notes

  • Cook shrimp just until pink to avoid rubberiness.
  • Use gluten-free or whole wheat pasta to suit dietary needs.
  • Leftovers keep well refrigerated up to 2 days; reheat gently with a splash of water or broth.