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Lemon Butter One Pot Shrimp & Pasta

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  • prep time: 10 min
  • total time: 30 min
  • serves: 4 people
  • calories: 401 1 serving

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.


  • 1 pound uncooked large shrimp (31/35 count per pound), peeled and deveined
  • 2 tablespoons Campbell's® FlavorUp! Rich Garlic & Herb Cooking Concentrate (amount divided in recipe steps below)
  • 2 tablespoons butter, softened (amount divided in recipe steps below)
  • 1 cup frozen peas
  • 3 1/4 cups water
  • 8 ounces uncooked linguine
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons lemon juice
  • 1/2 teaspoon finely grated lemon zest
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons chopped fresh parsley


  • Tips

    • For Simple Lemon Butter Pasta, reduce the concentrate to 1 tablespoon and increase the water to 3 ½ cups.  Heat the water, 1 tablespoon butter and concentrate in a 6-quart saucepot to a boil.  Add the uncooked linguine and cook until tender, stirring occasionally.  Add the Parmesan cheese, lemon juice, lemon zest, crushed red pepper, parsley and remaining 1 tablespoon butter and toss to coat.
  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

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Calories 401
Total Fat 8 g
Sat. Fat 4 g
Trans Fat 0 g
Cholesterol 178 mg
Sodium 855 mg
Total Carb 51 g
Dietary Fiber 4 g
Sugar 4 g
Protein 31 g
Vitamin D 1 %DV
Calcium 10 %DV
Iron 17 %DV
Potassium 10 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.