One Pot Shrimp Linguini

An easy recipe for One Pot Shrimp Linguini tossed with lots of fresh basil and Parmesan cheese, ready in under 20 minutes!

One Pot Shrimp Linguini

Are you obsessed with one pot pasta dishes as much as I am?

I can’t get enough of them! You literally toss everything into a pot, bring it to a boil and in about 10 minutes you have a complete pasta dish.

My obsession began with one pot pasta dishes when I stumbled across the recipe in Martha Stewart magazine. Since then I have tried and created countless recipes. Not only is it convenient and a time saver to cook in one pot so clean up is a breeze, but dinner is ready so quickly.

One Pot Shrimp Linguini

One Pot Shrimp Linguini

I usually keep ingredients on hand ready to create a one pot pasta dish at anytime. My recipe for One Pot Shrimp Linguine is one of those recipes you can have most of the ingredients on hand and ready to whip up any night of the week. All you need is a pound of linguine, some frozen cooked shrimp, a can of fire roasted diced tomatoes, chicken broth and a few other simple ingredients and you have on tasty dinner ready to serve in minutes.

I recommend using extra large or jumbo cooked shrimp as they will still shrink when cooking. You can use small or medium cooked shrimp if that is all you have on hand but just know they will probably get even smaller when cooking. If you like nice juicy shrimp in your pasta the larger ones are the way to go.

This recipe serves a generous 6-8 people, so I always have leftovers on hand to get two meals from one. So grab a fork and make tonight pasta night with this easy peasy Shrimp Linguine.

One Pot Shrimp Linguini


One Pot Shrimp Linguini

An easy recipe for One Pot Shrimp Linguini tossed with lots of fresh basil and Parmesan cheese, ready in under 20 minutes!

  • Author: Jennifer
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 -8 servings


  • 1 pound linguini noodles (broken in half)
  • 1 pound frozen cooked extra large shrimp
  • 1 14.5 ounce can fire roasted diced tomatoes, undrained
  • 1/2 cup roughly chopped fresh basil (plus additional for garnish)
  • 4 cloves garlic (minced)
  • 1 tablespoon Italian seasoning
  • Zest and juice of one lemon
  • 32 ounces low sodium chicken broth
  • Salt and pepper
  • Grated Parmesan cheese for serving (optional)


  1. Add noodles, shrimp, tomatoes, basil, garlic, Italian seasoning and lemon into a large pot.
  2. Stir in chicken broth and a pinch of salt and pepper.
  3. Bring pasta to a boil over medium-high heat.
  4. Cook, stirring occasionally until noodles are tender, about 8-10 minutes.
  5. Season with salt and pepper if necessary to taste.
  6. Top with fresh basil and parmesan cheese before serving.

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