One-Pan Lemon Garlic Shrimp Pasta with Zucchini

• •1 lb large shrimp, peeled, deveined, tails on or off
• •3 tablespoon olive oil, divided
• •4 garlic cloves, minced
• •0.5 teaspoon red pepper flakes
• •2 medium zucchini, halved lengthwise and sliced into 1/4-inch moons
• •10 oz linguine or spaghetti, broken in half
• •3.5 cup chicken or vegetable broth
• •0.5 cup water
• •1 large lemon, zested and juiced
• •0.3 cup fresh parsley, chopped
• • to taste salt
• • to taste black pepper, freshly ground
• • for serving Parmesan cheese, grated

Instructions

1. 1

   Pat the shrimp dry with paper towels and season with salt and black pepper. Set aside.

2. 2

   Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned shrimp and cook for 1-2 minutes per side, just until pink and opaque. Do not overcook. Remove the shrimp from the pan and set aside.

3. 3

   Reduce heat to medium. Add the remaining 2 tablespoons of olive oil to the same pan. Add the minced garlic and red pepper flakes and sauté for 30 seconds until fragrant, being careful not to burn the garlic.

4. 4

   Add the sliced zucchini to the pan and cook for 3-4 minutes, stirring occasionally, until slightly tender-crisp.

5. 5

   Stir in the broken linguine (or spaghetti), chicken/vegetable broth, and water. Season with salt and black pepper. Bring the liquid to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally to prevent the pasta from sticking.

6. 6

   Uncover the pan, stir well, and continue to simmer for another 5-10 minutes, or until the pasta is al dente and most of the liquid has been absorbed, stirring more frequently towards the end.

7. 7

   Return the cooked shrimp to the pan and stir to combine. Cook for 1-2 minutes, just to heat the shrimp through.

8. 8

   Remove the pan from the heat. Stir in the lemon zest, lemon juice, and fresh chopped parsley. Taste and adjust seasoning if necessary.

9. 9

   Serve immediately, garnished with extra fresh parsley and grated Parmesan cheese, if desired.

Chef's Tips

• 💡Do not overcook the shrimp in the initial step; they will finish cooking when added back to the pasta at the end. Overcooked shrimp can become rubbery.
• 💡Stir the pasta frequently, especially after uncovering, to ensure even cooking and prevent it from sticking to the bottom of the pan.
• 💡If your pasta absorbs liquid faster or slower, adjust by adding a splash more broth/water if it's too dry, or simmering a bit longer if it's too soupy.
• 💡Breaking the pasta in half helps it fit better in a one-pan setup and makes it easier to manage.
• 💡For extra richness, you can stir in a tablespoon of butter or a drizzle of extra virgin olive oil at the very end with the lemon and parsley.