One Pot Shrimp & Lemon Pasta – Mediterranean Diet

Cooking the Shrimp

1. In a large skillet or deep pan, heat 1 tablespoon of olive oil over medium heat.
2. Add shrimp, season lightly with salt and pepper, and sauté for 2–3 minutes per side, just until pink and opaque.
3. Remove shrimp and set aside. Do not overcook — they’ll go back in at the end!

Tip: Use medium to large shrimp for the best texture and flavor. Tail-off is easiest for eating.

Building the Sauce

1. In the same pan, add the remaining 1 tbsp oil, then toss in garlic and sauté for 30 seconds until fragrant.
2. Pour in broth, lemon juice, and zest to deglaze the pan — scrape up any browned bits.
3. Bring to a light simmer, and season with salt, pepper, and chili flakes if using.
4. Stir in Greek yogurt or cream, if going for the creamy lemon shrimp pasta version.

Cooking Pasta in One Pot

1. Add the uncooked pasta to the lemon broth mixture.
2. Stir well to prevent sticking and cover the pan. Simmer for 10–12 minutes, stirring occasionally, until pasta is al dente and the liquid has mostly absorbed.
3. In the last 2 minutes of cooking, stir in spinach and return shrimp to the pan.
4. Cook until spinach is wilted and shrimp are heated through.
5. Finish with Parmesan (if using), fresh herbs, and a final squeeze of lemon juice.

Tip: If the pasta looks too dry, add a splash of broth or reserved pasta water. If too wet, simmer uncovered for an extra minute.