Lemon Garlic Parmesan Shrimp Pasta

Lemon Garlic Parmesan Shrimp Pasta is made in just one pot and ready in 30 minutes!  Fresh shrimp gets cooked in a buttery lemon garlic sauce and gets tossed in fresh parmesan cheese and pasta.  It will become a new favorite!

Lemon Garlic Parmesan Shrimp Pasta

Say hello to your new favorite one pot meal.  This seriously blew away our taste buds and became an instant favorite with the first bite.

Rewind to the time I despised shrimp.  Yes I hated shrimp.  But I am a firm believer in giving things a chance.  For example.  I used to hate salmon.  Now it is hands down my favorite thing to eat.

So I told myself that I am going to give shrimp a chance.  Especially because my hubby loves shrimp!  So I try to cook a meal with shrimp for him a few times a month.  This dish my friends is incredible.  And even the former shrimp hater aka me LOVED it!

Lemon Garlic Parmesan Shrimp Pasta

The awesome thing about this meal is that it is cooked in just one pot.  Only having to dirty one pot and deliver an amazing meal for the fam= one happy mama.


The shrimp is cooked in an amazing lemon garlic butter sauce that is to die for.  I love shrimp because it cooks so incredibly fast.  It gets tossed in spinach and pasta and fresh grated parmesan cheese.

So basically all of my favorite things in one.  Lemon, butter, garlic, parmesan….  are you getting hungry? 🙂

You guys are going to LOVE this meal.  I pinky promise.


4.9 from 10 reviews
Lemon Garlic Parmesan Shrimp Pasta
Prep time
Cook time
Total time
Lemon Garlic Parmesan Shrimp Pasta is made in just one pot and ready in 30 minutes! Fresh shrimp gets cooked in a buttery lemon garlic sauce and gets tossed in fresh parmesan cheese and pasta. It will become a new favorite!
Serves: 6
  • 8 ounces Linguine Pasta
  • 2 Tablespoons olive oil
  • 6 Tablespoons butter
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1¼ pound large shrimp
  • salt and pepper to taste
  • 1 teaspoon italian seasoning
  • 4 cups baby spinach
  • ½ cup parmesan cheese
  • 2 Tablespoons parsley, chopped
  • 1 Tablespoon lemon juice
  1. In a large pot cook the pasta in boiling water according to package directions. Drain and set aside.
  2. Using the same pan, heat olive oil and 2 Tablespoons of butter. Add the garlic and red pepper flakes and cook until fragrant.
  3. Add the shrimp and salt and pepper to taste. Cook until the shrimp start to turn pink. Add italian seasoning and spinach and cook until wilted.
  4. Add the pasta back to the pot with the remaining butter, parmesan, and parsley. Still until mixed and butter is melted.
  5. Add the lemon juice before serving and serve while hot.



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I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. I love shrimp scampi so I’m sure this is amazing! I love that it has spinach in it too, that makes it kinda healthy, right? And can be made in one pot, score!

  2. Ethel Markum says:

    Nice that’s the recipe right?

  3. I don’t like cooked spinach. What could I substitute it with? Dish looks awesome!!

  4. So when does the baby spinach go in?

  5. Danna Hendrix says:

    I can not wait to try this!!

  6. What is the nutritional information?

  7. Can I make this with zoodles instead of pasta? How would I heat zoodles?

  8. I add pine nuts to this recipe and it really adds another dimension to the flavor!

  9. looks really good,, but shrimp doesnt really seem to go with italian seasoning, ill try substituting old bay seasoning ,,

  10. My husband and I made this last week and it was amazing! Super easy to follow recipe and LOVE that we didn’t have to use more than one pot. In a kitchen with no dishwasher that’s huge for us.

  11. Absolutely loved this! And it was very easy.
    We added halved cherry tomatoes in as well when we added the pasta and cheese.

  12. Made this tonight and it was a hit with my husband! We cleaned the bowl. It’s going to be made often from now on. Five stars!

  13. Wondering if a splash of white wine might taste good to add to the olive oil, butter, and garlic…

  14. Sherry logiovino says:

    Just made this, but I didn’t have any parm cheese on hand and I left out the red pepper & parsley. We also prefer angel hair to linguine bc it’s lighter but sometimes angel hair gets mushy in dishes like this. The flavor of fresh garlic, lemon, and butter together on the shrimp was YUMMY and we will totally make this again.

    To the person who said that you don’t think shrimp goes with Italian seasoning, I’m Italian and I say give it a try. Seafood is HUGE in Italian dishes . Give it a try before you judge…. leave out any specific ingredients you don’t like.

  15. This is an excellent recipe!! I have made it twice so so far! Follow the recipe you will be surprised!! Love Love Love it!!!

  16. Delicious…I added diced zucchini and mushrooms along with the spinach. This is a recipe that has lots of flexibility. Will definitely make again!

  17. Donna Miller says:

    I made this tonite and my husband and I loved it!!!!! Will definatly make this again!!!!!

  18. This recipe is AWESOME!! will make again!! I used angel hair pasta and it still turned out WONDERFULLY!!

  19. Can I use Italian dressing for the Italian seasoning?

  20. Phyllis Arnold says:

    Help. This is a delicious meal but I really struggle with getting the spinach and shrimp to distribute evenly in the pasta. Any suggestions>

  21. Oh my, that was delicious! I followed it to a T except I used half fresh grated parm and half reg. I’ll be doubling the recipe next time! Thanks for sharing.

  22. I just made this and YUM.. it was EXCELLENT!! Saving this recipe for for sure! 5 stars!

    Thank you!

  23. I know this is a dumb question, but I have to ask. Let me preface this with telling you I don’t like shrimp and don’t eat shrimp. My family, however, loves it! I am going to make this for them tonight. So, my question is, do you need to take the tails off of the shrimp? it looks like they are on in the picture above. Thanks for any help you can offer.

    • You don’t have to take the tails off, but I personally prefer if they are. It just makes it easier so you’re not fumbling around your plate trying to pull them off.

  24. Made this tonight for the family! So good. We all loved it and will make again soon. Thank you.

  25. Donna Shaner says:

    This recipe is delicious! I made it last night for my husband’s birthday and we both agree that this one is a keeper.
    I made a couple of substitutions such as tender-crisp-cooked broccoli for the spinach (didn’t have any in the house) and cheese ravioli for the linguine. It was light and delicious with just the right amount of seasonings; great for warm weather meals.
    Thanks for sharing!

  26. This is so good! I cooked this for dinner tonight. We don’t have linguine pasta so I used spaghetti noodles instead but it is still delicious. The red pepper flakes makes a huge difference. Thank you so much. The family loves it.

    • SO happy to hear! I am glad it was a great family meal for you all! Thanks for sharing! Xo

      Your Recipe Critic,

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