Enjoy the delicious flavors of Tuscany in this quick and easy, 30-minute, one-pot Tuscan Shrimp Scampi Pasta.
One-pot meals are a lifesaver on busy weeknights — minimal cleanup, maximum flavor. This Tuscan-inspired shrimp scampi pasta brings together bright lemon, garlic, fresh tomatoes, and herbs with a splash of white wine. It cooks all in a single pot in about 30 minutes, making it perfect for a quick dinner that still feels special.
The recipe draws on classic Tuscan ingredients—olive oil, garlic, fresh tomatoes, lemon, and herbs—to create a light, flavorful sauce that clings to spaghetti. White wine and chicken broth form the cooking liquid for the pasta, infusing it with savory depth while keeping the dish bright and fresh. Add shrimp near the end so they stay tender and juicy.
Ingredients
- 1 tbsp olive oil
- ½ cup onion, diced
- 4 cloves garlic, minced
- 1 small serrano chile, thinly sliced (optional)
- ½ cup white wine (chardonnay recommended)
- 1 cup fresh diced tomatoes
- 2 tbsp fresh lemon juice
- 2 tbsp fresh basil, chopped
- 2 tbsp fresh Italian parsley, chopped
- 1 tsp sea salt
- 1 tsp ground black pepper
- ½ lb spaghetti noodles (break in half)
- 2½ cups chicken broth
- 16 large shrimp, peeled and deveined
- ¼ cup fresh Parmesan, grated
Note: The serrano chile adds heat; omit it for a milder dish or use ½ tsp red pepper flakes for gentle heat.
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté for 4–5 minutes, until softened.
- Stir in the minced garlic and sliced serrano (if using) and sauté for 1–2 minutes more.
- Pour in the white wine and let it simmer for 1–2 minutes to reduce slightly.
- Add the diced tomatoes, lemon juice, basil, parsley, salt, and pepper. Stir to combine.
- Break the spaghetti in half and add the noodles to the pot, arranging them so they are mostly submerged.
- Pour the chicken broth over the noodles, mix everything together, and bring to a boil.
- Reduce the heat to low, cover, and simmer for 12 minutes, or until the pasta is nearly tender.
- Remove the lid and add the shrimp, nestling them into the pasta and sauce.
- Cover again and cook 3–4 minutes, until the shrimp are opaque and cooked through.
- Serve immediately, topped with freshly grated Parmesan.
Taste and Serving Tips
This pasta is fresh and herb-forward. If the sauce feels thin after cooking, simmer a minute or two uncovered to slightly reduce and concentrate the flavors. Finish with a drizzle of extra-virgin olive oil and an extra sprinkle of Parmesan for richness. Serve with a simple green salad and crusty bread to soak up any remaining sauce.
Variations and Substitutions
- Swap the spaghetti for linguine, fettuccine, or short pasta if you prefer.
- For a vegetarian version, replace shrimp with sautéed mushrooms or artichoke hearts and use vegetable broth.
- If you don’t use wine, add an extra ½ cup chicken broth and a splash of white wine vinegar for acidity.
- Make it creamier by stirring in ¼ cup of cream or a few tablespoons of mascarpone at the end.
Recipe Summary
- Servings: 2 people
- Prep time: 5 minutes
- Cook time: 24 minutes
- Total time: ~29 minutes
- Author: Whitney Bond (recipe credited as source)
Nutrition (per recipe)
- Calories: 690 kcal
- Carbohydrates: 98 g
- Protein: 32 g
- Fat: 13 g (Saturated fat: 3 g)
- Cholesterol: 129 mg
- Sodium: 2830 mg
- Fiber: 5 g
- Sugar: 7 g
- Vitamin C: 50.2 mg
- Calcium: 297 mg
- Iron: 4 mg
This one-pot Tuscan shrimp scampi pasta is an easy, elegant weeknight dinner that showcases fresh, simple ingredients. The combination of garlic, lemon, wine, tomatoes, and herbs creates a bright sauce that pairs perfectly with tender shrimp and pasta — all with minimal fuss and cleanup.
Enjoy the flavors of Tuscany in every bite — simple, fresh, and ready in under 30 minutes.