I love making one pot pasta dishes for easy weeknight dinners with minimal clean up. This one pot creamy lemon pasta with shrimp is one of my recent favorites – you would never believe it’s completely dairy free! This recipe is from my July 2023 series where I turned a $60 grocery list into a week of meals, which you can find here! Give this one a try on your next busy night and you won’t be disappointed.

One Pot Creamy Lemon Pasta with Shrimp

Recipe by Jenn Lueke

5.0 from 12 votes

Servings

–

3-4

servings

Prep time

minutes

Cooking time

minutes

I love making one pot pasta dishes for easy weeknight dinners with minimal clean up. This one pot creamy lemon pasta with shrimp is one of my recent favorites – you would never believe it’s completely dairy free! This recipe is from my July 2023 series where I turned a grocery list into a week of meals, which you can find here! Give this one a try on your next busy night and you won’t be disappointed.

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Ingredients

3 tbsp olive oil, divided
1 zucchini, sliced into half-moons
1 garlic clove, minced
12-16 frozen shrimp, shells removed (use frozen uncooked or cooked)
1 tsp kosher salt
1/2 tsp ground black pepper
12 oz gluten-free spaghetti
4 cups water, additional as needed
13.5 oz can full fat coconut milk (use the solid white portion and discard the liquid)
zest and juice of 1 lemon
parsley or basil for topping (optional)

Directions

Heat 2 tbsp of olive oil over medium heat in a large pot.
Toss to coat the shrimp in 1 tsp olive oil, the salt, and the black pepper. Add the shrimp to the pot and cook, until opaque, about 5 minutes each side. Remove from the pot and set aside.
To the same pot, add the garlic and zucchini and cook, stirring constantly until browned. Remove the zucchini and garlic and set aside. Add the spaghetti and 4 cups of water to the pan, and a generous pinch of salt. Cover and cook for about 5 minutes.
Remove the lid, and add additional water 1/4 cup at a time, if needed. Cover again and cook for an additional 3-5 minutes, until the pasta is al dente and easily stirred. Turn the heat down to low and stir in the coconut milk, lemon juice, and lemon zest. Add the shrimp, zucchini, and garlic to the pot.
Remove the pot from heat. Top with chopped basil or parsley to serve.

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5 Comments

I loved using shrimp because it’s something I don’t use as much, but tasted so good! I added some cream cheese to thicken my sauce a little, and chili flakes for spice. My husband and I are big on pasta dishes!

SUPER delicious!! I used the Jovial brown rice spaghetti and it needed a little more time to cook. Next time I’ll add some more shrimp and zucchini because my husband eats big servings and we like to have a batch of leftovers 🙂 Thanks for a simple, budget-friendly and delicious recipe, Jenn!!

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It was really good!! I used Italian spaghetti because that’s all I had. I added two zucchinis, but next time I will add more. I felt like it needed more flavor, so I added garlic powder, white pepper and some chili flakes. It really brightened it up. Instead of shrimp (my fam is not a fan), I cooked salmon in my toaster oven.

Love this recipe! Perfect summer dish and I love subbing extra zucchini for the shrimp to make it vegetarian when I’m in the mood. Adding red pepper flakes is also a great addition. Your recipes save my life, girl!