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 103 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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Want to make this even easier? Here are a few products that I LOVE:

Calphalon Cookware Set
Cuisinart Stainless Steel Chopper
The Recipe Critic BBQ Set


Alyssa Rivers

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. Great recipe!!! So I amended the recipe. No chilipepper so I used aji Amarillo (Peruvian paste) and added grape tomatoes and sun dried tomatoes. I made a double batch so I made for our dinner and 3 lunches! Next time I’ll put a ton more spinach (I forgot it cooks & shrinks). Don’t forget lemon peel! I’m making this next time with chicken breast. And I kept sauce separate from paste until serving. And lastly, when it got cold it was good too!

  2. This was absolutely delicious and sooo easy – thank you! My family loved it. I omitted parsley only because I didn’t have it on hand and pepper because the kids and hubby don’t care for any spice. I served it with a tomato mozzarella caprese salad. This is a definite keeper!

  3. Absolutely delicious! I decreased the garlic just a tad but everything else was exactly as
    described in the recipe. My husband loved it, and will definitely make this again!

  4. Just happened upon this as I googled “seafood, Parmesan, olive oil”. I’m in the seafood industry so I’m a little fussy – not big on the Indian shrimp – or any warm water shrimp – soaked with chemicals, typically. I went with Argentinean Shrimp and Canadian Sea Scallops (Dry – no chems). Used 2lbs of seafood…more is always better! Frankly, any good seafood would work (ie mussels). Anyway – this is a keeper! I put more spinach in but would opt for even more! First time visitor, I’ll be watching for more great recipes! Thanks!

  5. We loved the dish. I cut the pepper in half and it was still too hot for us. I made the entire recipe so we’d have a second dinner. Is there any way I can tone down the heat without destroying the leftovers?

    1. I know your leftovers are gone at this point, but adding a little olive oil will greatly help with toning down the heat

  6. This is probably my 4th or 5th time to make this and I must say it is one of our absolute favorites! I meal prep for the entire week and it is just as good on the last day as it was on the first! I used the red pepper flakes the 1st time I made it, but have left it out since, only because I have small kiddos and it was too spicy for them with it in there. Thank you so much for this yummy recipe!!

  7. Loved this recipe. Easy to pull together. I reduced shrimp to just 1 lb and added about 4-5 ounces of sliced mushrooms at beginning which added nice texture. Used only a quarter teaspoon of chili flakes which for us worked. A bit of kick but not too much. Very versatile recipe.

  8. Personally wayyyyy to much parsley. Next time I make this I think I will use half as much. This time when I made it I added extra lemon and Parmesan. I also added yellow summer squash since I didn’t have spinach :/ but the squash was AMAZING it soaked up the lemon juice and made is so much more flavorful. Definitely will make the recipe again.

  9. Super delicious and easy!!!! Definitely advise using very little red pepper however. I only used half and it was still super spicy!

    1. I am in the process of adding all nutritional information on each of my recipes. In the meantime you are welcome to use myfitnesspal.com to help calculate any nutritional value that you are looking for. Thanks so much!

  10. My teenage boys loved this recipe. Follow the quantities of each ingredient to keep the flavor balanced. I actually used more like 8 cups of spinach cause I’m cutting back on the carbs. And I used gluten-free pasta. The butter and olive oil costs everything nicely. Highly recommend it!

  11. I’ve never left a comment before, on any site. But, this recipe is really good. It’s easy to make with relatively few ingredients, quick, and the finished product is restaurant quality. It is definitely my new “go to” dish for home or bringing. Many thanks!

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