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This light and refreshing Lemon Butter One Pot Shrimp & Pasta recipe is a riff on a Mediterranean classic, shrimp scampi. Only here, everything cooks in a single pot, which infuses the linguine with delicate flavor. The bright flavors of garlic and herb concentrate, lemon juice, and Parmesan keep this Lemon Butter One Pot Shrimp & Pasta dish from feeling too heavy, and shrimp is a great option to add lean, filling protein to this meal. In fact, making Lemon Butter One Pot Shrimp & Pasta is a great way to get more seafood into your weeknight diet, and it takes only a half hour, start to finish.
Place the shrimp into a large bowl. Add 1 tablespoon concentrate and toss to coat. Heat 1 tablespoon butter in a 6-quart saucepot over medium-high heat. Add the shrimp and the peas and cook until the shrimp are done. Remove the shrimp mixture from the saucepot, cover and keep warm.
Heat the water and remaining 1 tablespoon concentrate in the same saucepot over medium-high heat to a boil. Stir in the uncooked linguine. Reduce the heat to medium-low. Cover and cook for 12 minutes or until the linguine is tender, stirring occasionally.
Stir in the remaining 1 tablespoon butter, the cheese, lemon juice, lemon zest, red pepper, parsley and the cooked shrimp mixture. Serve with additional Parmesan cheese, if desired.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.