One Pot Shrimp Pasta
This One Pot Shrimp Pasta is a delightful, easy dinner sure to impress your family! You can have this creamy one pan pasta dish on the table in just 30 minutes.
This delicious shrimp and pea pasta is a quick and simple weeknight meal you will love. It is full of protein to keep you full for hours as well as nutritious vegetables to make you feel good. The pasta cooks right in the creamy sauce, making sure every bite is exploding with amazing flavor.
You will love this pasta because it is…
- Easy – You will only need one pot and no extensive cooking experience to make this impressive dish. It is great for beginner cooks, busy folks, and people who hate doing dishes.
- Quick – You only need 30 minutes for this meal! Shrimp thaws super quickly, so you won’t even need much time if your shrimp is frozen, too.
- Filling – While we don’t use tons of ingredients, this recipe still has a great dose of calories, fat, protein, and fiber to keep you full and satiated for hours! Peas are a great source of plant-based protein and have loads of vitamins and minerals we need on a regular basis.
Ingredients
Here is a quick overview of what you will need for this one-pot pasta recipe. As always, scroll down to the printable recipe card for exact measurements.
- Shrimp – Medium, deveined, tails removed.
- Unsalted butter and Avocado oil – Feel free to replace the oil with extra-virgin olive oil instead if you prefer.
- Yellow onion (diced), Garlic (minced), Peas (frozen) –
- Chicken broth and Heavy cream – These create a creamy, rich sauce. Feel free to replace the chicken broth with homemade stock for more flavor. Swap with seafood broth or vegetable broth to make this appropriate for a pescatarian diet.
- Lemon juice, Lemon zest, Italian seasoning, Salt, and Black pepper – If you don’t have Italian seasoning, combine a mixture of oregano, thyme, rosemary, basil, marjoram, sage, and parsley.
- Linguine noodles (dry) – Spaghetti or fettuccine noodles can work instead. I recommend sticking to larger, longer noodles for this creamy sauce. You can easily make this with gluten-free pasta.
Optional: Garnish with shaved parmesan cheese, herbs, crushed red pepper flakes, etc.
How to Make Shrimp and Pea Pasta
This one pan pasta recipe is perfect for spring! All you need is one large pot or Dutch oven. Here is your step-by-step guide:
Cook shrimp
Heat 2 tbsp butter in a large pot or Dutch oven over medium heat and add the shrimp. Sauté until the shrimp are pink and cooked through. Transfer to a plate and set aside.
Sauté vegetables
Add the avocado oil to the pot and heat over medium heat. Add the onion and cook until translucent, about 2-3 minutes. Add the garlic and cook another 30 seconds.
Finish with pasta and peas
Carefully pour in the broth, cream, lemon juice, lemon zest, Italian seasoning, salt, and pepper and stir until combined. Boil mixture, then reduce to a simmer and add the linguine. Cook uncovered for 10 minutes, stirring occasionally.
After 10 minutes, stir in the frozen peas, cover, and cook an additional 5-6 minutes, or until the pasta is al dente. Remove from heat and stir in the shrimp. Garnish with shaved parmesan if desired, then serve.
What to Serve with Shrimp Pasta
We love this shrimp and pea pasta garnished with parmesan and a bit of fresh basil when we have some on hand. While it is filling enough on its own, it is wonderful served with a flavorful Gouda Jalapeno Bread and simple Asparagus Tomato Salad when stretching it further for company.
Appetizers to serve with pasta:
- Grilled Bacon-Wrapped Green Beans
- Crab and Bacon Stuffed Mushrooms
- Easy Tomato Galette
- Smashed Brussels Sprouts with Lemon Aioli
Storage and Reheating
Allow leftovers to cool, then store in an airtight container in the fridge up to 3-4 days. To reheat, microwave at 50% power for 1-minute increments, stirring between each blast. You may wish to drizzle a bit of extra cream over the shrimp pasta to help the sauce come together smoothly again.
I do not recommend freezing this pasta recipe as the sauce will change texture. If you want to make ahead of time, you could reheat the entire dish in a pot on the stove, stirring frequently and adding additional heavy cream until the sauce becomes creamy again.
Tips, Substitutions, and Suggestions
- There will likely be some liquid left in the pot at the end of step 1. You can drain it out before adding the oil and sauteing the onion, but it’s optional. I personally leave the shrimp butter and juices for a more flavorful pasta!
- Swap up your vegetables if you like. You could sauté halved grape tomatoes/cherry tomatoes, sliced mushrooms, or chopped asparagus with the onion and garlic if you like. However, I would remove those from the pan before adding the liquid and pasta as they would not hold up well to the boil. You could stir in spinach at the end and allow it to wilt just before serving as well.
- Try a different protein if you prefer. Sliced Italian sausage, ground turkey, chopped chicken, or small steak bites would taste amazing with this pasta dish, too. Feel free to use what you have on hand, simply cook through, remove from pan, then combine pasta with your protein of choice before serving.
More one pot pasta recipes
- Garlic Parmesan Pasta
- One Skillet Tuscan Chicken Pasta
- Homemade Hamburger Helper
- Chicken Bacon Ranch Pasta
- One Pan Sausage Cheese Pasta
Get the Recipe: One Pot Shrimp & Pea Pasta
Ingredients
- 1 ½ lbs medium shrimp, deveined and tails removed
- 2 tbsp unsalted butter
- 2 tbsp avocado oil
- ½ medium yellow onion, diced
- 8 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 1 lbs dry linguine pasta, I used gluten-free
- 2 cups frozen peas
- Shaved parmesan, optional for garnish
Instructions
- Heat 2 tbsp butter in a large pot or Dutch oven over medium heat and add the shrimp. Saute until the shrimp are pink and cooked through. Transfer to a plate and set aside.
- Add the avocado oil to the pot and heat over medium heat. Add the onion and cook until translucent, about 2-3 minutes. Add the garlic and cook another 30 seconds.
- Carefully pour in the broth, cream, lemon juice, lemon zest, Italian seasoning, salt, and pepper and stir until combined. Bring to a boil, then reduce to a simmer and add the linguine. Cook uncovered for 10 minutes, stirring occasionally.
- After 10 minutes, stir in the frozen peas, cover, and cook an additional 5-6 minutes, or until the pasta is al dente.
- Remove from heat and stir in the shrimp. Garnish with shaved parmesan if desired, then serve.
Notes
- There will likely be some liquid left in the pot at the end of step 1. You can drain it out before adding the oil and sauteing the onion but it’s optional. I personally leave the shrimp butter and juices for a more flavorful pasta!
- This is a light, lemony shrimp pasta perfect all year round!
- Leftovers keep well in an airtight container for up to 3 days, but I do not recommend freezing it.
