When life feels a bit too rushed, some meals manage to slow things down just enough. This one pot pasta garnelen is exactly that kind of dish. It’s quick, satisfying, and full of fresh, bright flavors that make you forget about the chaos outside your kitchen door. The way the shrimp turns a delicate pink right as the garlic and cherry tomatoes meld into a fragrant sauce is a small reminder that simple moments can be surprisingly special.
I remember the first time I made this—half distracted by a phone call and stirring the pot unevenly, but somehow, it all came together. The tang of lemon juice cutting through the richness, the slight heat from chili flakes, and the fresh parsley sprinkled on top made each bite feel like a little celebration, even if it was just a random Tuesday night. It wasn’t perfect, but that made it feel more like mine.
Why You’ll Love It:
- Everything cooks in one pot—less cleanup, more time to relax.
- The shrimp cooks right alongside the pasta, soaking up all those lovely garlicky, tomatoey juices.
- It’s simple — and that’s kind of the point. No fuss, just good food.
- Bright notes of lemon and fresh herbs keep it feeling light and fresh, even on a chilly evening.
Sometimes, I worry the pasta might stick a bit or the heat might be uneven, but that’s part of the charm—every batch feels a little different, which keeps me coming back.
PrintOne Pot Pasta Garnelen
A quick and flavorful one pot pasta dish with succulent shrimp, garlic, cherry tomatoes, and fresh herbs. Perfect for a delicious and easy weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
300 grams spaghetti
400 grams raw shrimp, peeled and deveined
3 cloves garlic, minced
250 grams cherry tomatoes, halved
1 small onion, finely chopped
750 ml vegetable broth
2 tablespoons olive oil
1 teaspoon red chili flakes
1 teaspoon dried oregano
Salt, to taste
Black pepper, to taste
2 tablespoons fresh parsley, chopped
Juice of 1 lemon
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic, sauté for 2-3 minutes until fragrant and translucent.
Add the cherry tomatoes, red chili flakes, and dried oregano to the pot. Cook for 2 minutes, stirring occasionally.
Pour in the vegetable broth and bring to a boil.
Add the spaghetti to the boiling broth, making sure it is submerged. Reduce heat to medium-low and cook for 8 minutes, stirring occasionally to prevent sticking.
Add the raw shrimp to the pot, stirring gently to combine. Cook for an additional 4-5 minutes until the shrimp turn pink and are cooked through, and the pasta is tender.
Season with salt and black pepper to taste.
Remove the pot from heat and stir in the fresh parsley and lemon juice.
Serve immediately, garnished with extra parsley if desired.
Kitchen Notes: This recipe comes together in a single pot, so a sturdy, wide-bottomed pot is all you really need. I usually serve it with a side of crusty bread or a quick green salad to balance the flavors. If you want to switch things up, you can swap shrimp for scallops or even chicken, though I haven’t tested all of these fully. Adding a splash of white wine instead of some broth once in a while gives it a slightly different depth, but that’s optional and depends on what’s in your pantry.
FAQ
Can I use frozen shrimp? Yes, just thaw them before adding, and keep an eye on the cooking time to avoid overcooking.
Is this dish spicy? It has a gentle kick from the chili flakes, but you can adjust or skip them based on your heat preference.
How do I store leftovers? Keep them in an airtight container in the fridge for up to two days. Reheat gently with a bit of water or broth to loosen things up.
If you’re looking for a fuss-free dinner that feels a bit special, this one pot pasta garnelen might just become your new go-to. Give it a try tonight—you won’t regret having something this easy and flavorful on the table.