One- Pot Lemon Garlic Shrimp Pasta

Since Vito is back home I decided to cook lunch regularly (I try). I did not want him to be eating out a lot. When he was in Vancouver I only cook if Claudia and Vinny eats at home (lunch and dinner). Otherwise I won’t cook (I eat whatever our cook makes).

Today, I cooked this recipe that a friend of mine in Facebook shared, it came out good (and healthy) and I want to share this with you.

One-Pot Lemon Garlic Shrimp Pasta


8 oz linguine (I used spaghetti)
2 Tbsp. olive oil
8 Tbsp. (1 stick) unsalted butter
4 cloves garlic, minced
1 tsp crushed red pepper
1ΒΌ lbs large shrimp
Salt and pepper to taste
1 tsp dried oregano
4 cups baby spinach
ΒΌ cup Parmesan
2 Tbsp. parsley, chopped
1 Tbsp. lemon juice


1. In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
2. Drain and set aside pasta.
3. In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
4. Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
5. Add oregano and spinach, cook until wilted.
6. Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
7. When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.






  • Thanks Ms. T for sharing this recipe. It definitely looks (and will taste) delicious. You can substitute sliced chicken breasts if one is allergic to seafood and shellfish. Or, you can use clams instead of shrimp.

    Hope all is well with you Ms. T.; though I have not been commenting on your blogs, I read them religiously. Take care always.

    • Hey, nice to hear from you again!

      You’re right. For Claudia I used chicken cos she doesn’t like shrimps. And clams should be yummy too!

      Eveything is okay with me, hope you too! And thanks for reading my blog. 😘😊

  • Hi Ms. Tina!
    Thank you for sharing this recipe .
    Btw, crushed red pepper is not same as crushed chili flakes right?
    Thank you and God bless!

  • Thank you for this!!! I love this kind of pasta!
    Another one I’ve been craving for for the longest time is the ink squid pasta at The Last Chukker in Polo Club! If for some reason you could share its recipe (or something like it), I’ll be soooo grateful.

    • Love the black pasta ni Polo also! That’s my favorite there and also the checca pasta! Have you tried the checca pasta? Try it it’s also good! I don’t think they will give me the recipe. I’ll try to ask tho’ and I’ll post it if I get it!

      • No, I haven’t yet. But if it’s better than the ink squid pasta, OMG!!! Too bad I am not a member in Polo. 😦
        Back to the ink squid pasta: Since you eat there often, baka little by little you could copy the taste. Hahaha! I tried other black pastas in other restaurants, but darn, it’s the best!

      • It’s not better than the black pasta. Black pasta is still the best. But checca is also yummy!
        Problem with the black pasta is I don’t know how to make pasta itself! It looks difficult and I haven’t made pasta noodles at all. But who knows? Right? I’m close to some of the staff in Chukker so I will secertly ask them! πŸ˜‚

      • OMG, OMG!!! Thank you! I actually researched on how to cook the ink squid pasta (that’s how obsessed I was!) Some recipes said you can buy black pasta (but I’ve never seen any in any supermarket here in the Phils), but some said you have to soak the pasta in ink squid. πŸ™‚

  • Excellent recipe. Looks delish! I’ve followed you as your page is very inspiring. I hope you do the same, as you may find mine the same, I practice naked cooking like jamie oliver, I’m conducting the half-blood princess project.

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