One-Pot Shrimp Scampi
One-Pot Shrimp Scampi
Ingredients
- 12 ounces spaghetti
- 3 tablespoons garlic, minced
- 2 tablespoons red chili, chopped, or red bell pepper for less heat
- 5 ounces fresh spinach
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 3 tablespoons butter
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon red pepper flakes, or to taste
- 3/4 cup dry white wine
- 3/4 cup chicken broth
- 1/2 lemon, juiced
- 1 lemon, zested
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 1 pound pre-cooked blackened shrimp
- 4 lemon slices, for garnish, optional
Instructions
- 1
Place the uncooked spaghetti directly into a large pot or deep pan, breaking it in half if necessary to fit.
⏱️ 1 min
- 2
Add the minced garlic, chopped red chili (or red bell pepper), and fresh spinach to the pot, distributing them around the spaghetti.
⏱️ 2 min
- 3
Season the ingredients with salt, black pepper, dried Italian herbs, and red pepper flakes.
⏱️ 1 min
- 4
Add the butter pats to the pot.
⏱️ 1 min
- 5
Pour in the dry white wine and chicken broth. Ensure the pasta is mostly submerged in the liquid. Add a little more broth or water if needed to just cover the pasta.
⏱️ 1 min
- 6
Cover the pot with a lid and bring the liquid to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
⏱️ 12 min
- 7
Remove the lid. The pasta should be cooked and a creamy sauce should have formed. Stir in the fresh lemon juice and lemon zest.
⏱️ 2 min
- 8
Add the grated Parmesan cheese and the pre-cooked blackened shrimp to the pot. Stir gently with tongs until all ingredients are well combined and the shrimp are heated through.
⏱️ 3 min
- 9
Taste and adjust seasoning if necessary. Serve immediately, garnished with extra Parmesan cheese and a lemon slice, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Shrimp Scampi
- 12 ounces spaghetti
- 3 tablespoons garlic, minced
- 2 tablespoons red chili, chopped, or red bell pepper for less heat
- 5 ounces fresh spinach
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 3 tablespoons butter
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon red pepper flakes, or to taste
- 3/4 cup dry white wine
- 3/4 cup chicken broth
- 1/2 lemon, juiced
- 1 lemon, zested
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 1 pound pre-cooked blackened shrimp
- 4 lemon slices, for garnish, optional
Instructions
- 1
Place the uncooked spaghetti directly into a large pot or deep pan, breaking it in half if necessary to fit.
⏱️ 1 min - 2
Add the minced garlic, chopped red chili (or red bell pepper), and fresh spinach to the pot, distributing them around the spaghetti.
⏱️ 2 min - 3
Season the ingredients with salt, black pepper, dried Italian herbs, and red pepper flakes.
⏱️ 1 min - 4
Add the butter pats to the pot.
⏱️ 1 min - 5
Pour in the dry white wine and chicken broth. Ensure the pasta is mostly submerged in the liquid. Add a little more broth or water if needed to just cover the pasta.
⏱️ 1 min - 6
Cover the pot with a lid and bring the liquid to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
⏱️ 12 min - 7
Remove the lid. The pasta should be cooked and a creamy sauce should have formed. Stir in the fresh lemon juice and lemon zest.
⏱️ 2 min - 8
Add the grated Parmesan cheese and the pre-cooked blackened shrimp to the pot. Stir gently with tongs until all ingredients are well combined and the shrimp are heated through.
⏱️ 3 min - 9
Taste and adjust seasoning if necessary. Serve immediately, garnished with extra Parmesan cheese and a lemon slice, if desired.
⏱️ 2 min