One-Pan Garlic Butter Shrimp Pasta with Lemon-Panko Crunch
This streamlined skillet dinner relies on a brilliant technique: boiling the dry spaghetti directly in the pan so its natural starches build a glossy, luxurious sauce right before your eyes. Finished with plump shrimp and a bright, crispy lemon-panko topping, it delivers restaurant-quality texture without the pile of dishes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
Ingredients
Scale
Lemon-Panko Crunch
- ½ cup panko breadcrumbs
- 1 tablespoon olive oil
- 1 medium lemon, zested (save the juice for the pasta)
- Pinch of kosher salt
Shrimp & Pasta
- 1 ¼ pounds (565 g) large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 5 tablespoons (70 g) unsalted butter, divided
- 6 large garlic cloves, minced
- ½ teaspoon crushed red pepper flakes
- 5 ½ cups (1.3 L) water or low-sodium chicken broth
- 1 (16-ounce / 454 g) box spaghetti
- 1 ½ teaspoons kosher salt, plus more to taste
- ½ teaspoon ground black pepper
- 2 tablespoons fresh lemon juice
- ½ cup loosely packed fresh parsley, finely chopped
Instructions
- Toast the panko: Heat 1 tablespoon olive oil in a large, deep skillet or Dutch oven over medium heat. Add the panko and stir constantly until golden brown and toasted, 2 to 3 minutes. Transfer to a small bowl and stir in the lemon zest and a pinch of salt. Wipe the skillet clean.
- Sear the shrimp: Return the skillet to medium-high heat. Add the remaining 2 tablespoons olive oil and 1 tablespoon of the butter. Pat the shrimp completely dry and add them to the pan in a single layer. Sear until pink and cooked through (reaching an internal temperature of 145°F), about 1 to 2 minutes per side. Transfer the shrimp to a plate and set aside.
- Bloom the aromatics: Lower the heat to medium-low. Add the remaining 4 tablespoons of butter to the warm skillet. Once melted, add the minced garlic and crushed red pepper flakes. Cook, stirring constantly, just until fragrant, about 30 to 45 seconds. Do not let the garlic brown.
- Boil the pasta: Carefully pour in the 5 ½ cups water. Add the kosher salt and black pepper, and turn the heat to high to bring the liquid to a rolling boil. Break the spaghetti in half and scatter it into the pan. Cook uncovered, stirring frequently with tongs to keep the noodles submerged and prevent sticking. Boil until the pasta is al dente and the liquid has reduced into a thickened sauce coating the noodles, 10 to 12 minutes.
- Finish the dish: When the pasta is tender and only a thin layer of starchy liquid remains at the bottom of the pan, remove the skillet from the heat. Stir the cooked shrimp (and any resting juices) back into the pasta along with the fresh lemon juice and chopped parsley. Toss vigorously to emulsify the sauce.
- Serve: Taste for seasoning, adding more salt if needed. Divide among shallow bowls and top generously with the lemon-panko crunch.
Notes
- Why it works: By cooking the dry pasta directly in a measured amount of liquid, the noodles release their surface starches straight into the pan. Tossed with the butter and oil, this starch acts as a natural binder, creating a creamy, emulsified sauce without relying on heavy dairy.
- Liquid check: Evaporation rates vary wildly based on your stove’s power and the width of your pan. If the skillet looks entirely dry before the spaghetti is perfectly tender, splash in another ¼ cup of water. If it looks too soupy when the pasta is done, continue boiling for another minute or two.
Calories: 530 | Total Carbs: 58g (Fiber: 3g, Sugar: 2g) | Fat: 20g (Saturated: 7g) | Protein: 31g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
Nutrition
- Serving Size: About 1 ½ cups
- Calories: 530
- Sugar: 2g
- Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 31g