One-Tray Lemon Shrimp Pasta with Veggies

This One-Tray Lemon Shrimp Pasta with Veggies is a lively, easy weeknight dinner that brings together tender shrimp, perfectly cooked pasta, and crisp veggies all coated in a bright, garlicky lemon sauce. You cook the pasta separately, then finish everything off together in one large skillet or roasting pan. That means super simple prep and cleanup. Expect juicy shrimp, vibrant bell peppers and broccoli, and a fresh lemony pop in every bite.

If you’re craving a dinner that’s fresh, fast, and forgiving, this One-Tray Lemon Shrimp Pasta with Veggies fits the bill perfectly. It’s the kind of meal that feels just right after a busy day—bright flavors, simple steps, and minimal mess. You cook the pasta until just al dente, sear shrimp until tender and opaque, then finish everything in one pan for easy tossing and serving.

In about 35 minutes, you get juicy shrimp, tender but crisp broccoli and bell peppers, all tossed in this zesty lemon-garlic sauce. Finish with a handful of fresh parsley and optional Parmesan for that cozy Italian-American vibe. I’m sharing a straightforward ingredient list, clear instructions, and handy tips for swaps, storage, and reheating. This one really shines as a quick, reliable weeknight dinner.

Why It’s Perfect for Weeknights

• Speedy: You can prep and get this on the table in just about 35 minutes—great for busy evenings. Need something even faster? Try 15-minute Creamy Garlic Shrimp.
• Easy cleanup: The final step happens mostly in one pan, so less scrubbing afterward.
• Well-rounded: Shrimp provides lean protein, paired with colorful veggies to keep it balanced.
• Fresh and bright: Lemon and garlic keep everything light and lively, while Parmesan adds a savory touch at the end. For a similar lemon-forward option, see Lemon Garlic Shrimp and Asparagus Orzo.

Ingredients You’ll Need

• 1 lb large shrimp, peeled and deveined
• 12 oz fettuccine or linguine
• 2 tbsp olive oil
• 2 tbsp butter
• 4 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 cups broccoli florets
• 1 tsp Italian seasoning
• ½ tsp paprika
• Salt and black pepper, to taste
• Juice of 1 lemon
• 2 tbsp chopped parsley
• Grated Parmesan, for serving (optional)

Cook, Combine, and Finish

1. Bring a large pot of salted water to a boil and cook fettuccine or linguine until al dente; reserve some pasta water and drain.
2. Heat olive oil and butter in a large skillet or roasting pan over medium-high heat.
3. Add minced garlic and sauté about 30 seconds until fragrant.

4. Add shrimp seasoned with paprika, Italian seasoning, salt, and pepper; cook 2–3 minutes per side until opaque, then remove and set aside.

   

5. Add chopped red and yellow bell peppers and broccoli florets to the same pan and sauté 5–6 minutes until crisp-tender, adding a splash of oil or a tablespoon of water if needed.
6. Add the drained pasta to the pan with the veggies, stir in lemon juice, and toss, adding reserved pasta water as needed to loosen the sauce.
7. Return the cooked shrimp to the pan, toss to combine, and cook 1–2 minutes until heated through.
8. Remove the skillet from the heat and sprinkle with chopped parsley.

Timing and Texture Tips

• Don’t overdo the shrimp: Pull them off as soon as they turn opaque to keep them juicy and tender.
• Save some pasta water: That starchy water is magic for loosening sauce and bringing all the ingredients together. See how this technique creates a silky finish in our Creamy Garlic Shrimp Orzo (risotto-style one-pot) recipe.
• Cut your veggies evenly: Keep bell peppers and broccoli chunks about the same size so they cook at the same pace.
• Taste and tweak: Give your dish a final taste before plating. Add a pinch more salt, a crack of pepper, or a squeeze of lemon if it needs a little boost.
• Make sure you have enough space: If your skillet feels crowded, toss everything in a large bowl after cooking to mix well without squishing the shrimp or veggies. For quick sauté timing and spacing cues, see the Creamy Garlic Butter Shrimp Skillet.

Easy Swaps and Add-Ins

• Switch up the protein: Try diced chicken breast or firm tofu instead of shrimp. Cook them the same way, just watch for doneness.
• Change veggies: Feel free to swap bell peppers or broccoli with asparagus, zucchini, cherry tomatoes, or fresh spinach for a twist—see Shrimp Orzo Salad with Lemon Vinaigrette for a bright, veggie-forward idea.
• Go creamy: Stir in ¼–½ cup heavy cream or a few tablespoons of cream cheese when you toss in the pasta for a luscious, rich sauce; for a similar one-pot vibe, try this One-Pot Marry Me Shrimp and Orzo Pasta Recipe.
• Gluten-free friendly: Use your favorite gluten-free pasta and follow the same method to keep it allergy-friendly.
• Add heat: If you like a little spice, sprinkle in red pepper flakes or a pinch of cayenne to kick things up a notch.

Storage and Make-Ahead Tips

• Keep it fresh: Store leftovers in an airtight container in the fridge for up to 2–3 days. Shrimp are always best eaten sooner rather than later.
• Warm it gently: Heat leftovers gently in a skillet over medium-low heat, adding a splash of water, broth, or olive oil so it doesn’t dry out. You can also microwave it covered in short bursts, stirring in between. Or enjoy them chilled as shrimp lettuce wraps for a lighter next-day lunch.
• Prep ahead: Cook the pasta and veggies in advance and refrigerate them separately from the shrimp. When you’re ready to eat, reheat and combine just before serving to keep shrimp tender and avoid overcooking—similar to the component prep in Honey Garlic Shrimp Bowls.

Common Questions Answered

• Q: Can I use frozen shrimp?

  A: Absolutely! Just make sure to thaw them fully and pat them dry before cooking. If they’re still icy, they’ll steam instead of sear, so drying is key for that nice bite.

• Q: Is the butter necessary?

  A: You can skip the butter if you want and use olive oil or a dairy-free alternative instead. Butter just adds a little extra richness and smoothness to the sauce. If you’re craving an ultra-creamy, buttery option, try our Creamy Garlic Parmesan Shrimp.

• Q: How do I keep my pasta from sticking?

  A: Use plenty of boiling salted water and stir the pasta occasionally while it cooks. After draining, toss the pasta with a little olive oil or add it directly to the sauce pan so the strands don’t clump together. For a step-by-step visual on preventing noodles from clumping during assembly, see Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream.

• Q: What if I want to make this for fewer people?

  A: No problem! Just halve all the ingredients and adjust seasoning and lemon juice to your liking. It’s easy to scale down.

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