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.

lemonbuttergarlicparmesanshrimppasta3

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.

lemonbuttergarlicparmesanshrimppasta

Lemon Garlic Parmesan Shrimp Pasta

4.84 from 30 votes
Prep Time 5 minutes
Cook Time 20 minutes
Servings 6
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!

Ingredients

  • 8 ounces Linguine Pasta
  • 2 Tablespoons olive oil
  • 6 Tablespoons butter
  • 4 cloves garlic minced
  • 1 teaspoon red pepper flakes
  • 1 1/4 pound large shrimp
  • salt and pepper to taste
  • 1 teaspoon italian seasoning
  • 4 cups baby spinach
  • 1/2 cup parmesan cheese
  • 2 Tablespoons parsley chopped
  • 1 Tablespoon lemon juice

Instructions

  1. In a [url:1]large pot[/url] 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.

Recipe Notes

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•[url:3]Cuisinart Stainless Steel Chopper[/url]
•[url:4]The Recipe Critic BBQ Set[/url]

Nutrition Facts
Lemon Garlic Parmesan Shrimp Pasta
Amount Per Serving
Calories 279 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g45%
Cholesterol 274mg91%
Sodium 990mg41%
Potassium 217mg6%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 23g46%
Vitamin A 2501IU50%
Vitamin C 13mg16%
Calcium 270mg27%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

 

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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Categories
CheesePasta DishesSeafood

Comments

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  1. Was delish! I added in beef sausage for added texture and flavor variety. I also used Swiss chard instead of spinach because my husband doesn’t eat spinach. He adored this dish! Definitely a repeat dish to make.

  2. 5 stars
    Very good. I used roasted veggies instead of pasta. A bit spicy for me with the red pepper flakes. Will definitely make this again.

  3. Made this last night. I used unsalted butter and did not add the other salt (the wife has to limit her sodium). You couldn’t tell, as it was amazingly flavorful! Very easy to make. This will be a permanent recipe in our home. For variation, you could easily use scallops, chicken, cajun sausage, whatever.

  4. 5 stars
    It’s a keeper. Love it love it love it!!!!!! I don’t usually leave feedbacks but for this one I had too. Thanks a lot for sharing

  5. 5 stars
    I’ve made this several times and my husband and I LOVE this! It’s so easy, not an enormous amount of calories like some pasta dishes, and one of the tastiest dishes I’ve ever had. I’m so glad I tried this.

  6. 5 stars
    Amazing. I didn’t havd spinach so just omited it, didn’t have parsley but I used celery leaves instead, used Herbe de Provence instead of Itsluan seasoning, and besides that, followed the recipe. Will definitely use this recipe again.

  7. 3 stars
    Think we might make it again but will be leaving the red peper flakes out! They over powered the whole dish and it is a little too spicey with them. Other then that it is ok. Not a whole lot of flavor. Good for a starting point. Next time I will use this as a basic and add things to it to add flavor.

  8. 4 stars
    Start with a smaller amount of red pepper flakes and add more later to taste. The full amount was a little overpowering although overall, the dish was delicious.

  9. This is one of the best recipes I’ve tried from the internet! My boyfriend and I absolutely loved it. I used spaghetti squash and more pepper flakes 😉

  10. 5 stars
    Delicious and so easy. I added a can of no salt added petite diced tomatoes drained and used frozen spinach prepared separately. You can also used cooked shrimp, trim off the tails and add it just long enough to heat through. Used less red pepper an even made it without garlic for someone who is allergic to that.

  11. I don’t do a lot of cooking however, this recipe was easy, delicious, and fun to make. Simply amazing! Thank you for this 🙏

  12. 5 stars
    Very tasty as is.
    Better with these changes:
    1) Remove shells from shrimps to a small pot and add water to cover. Boil; then simmer covered for 10 – 20 minutes. Drain to reserve liquid but discard shells. Cover liquid in same warm pot to keep warm. Remove shrimp to some of this broth before pasta goes into mixture to be reheated; then add to pasta mixture just before serving. At the table, use rest of broth to moisten “dry” pasta mixture due to extra cheese if added at the table.
    2) For Italian herbs in recipe, I used 1/2 tsp oregano, 1/4 tsp marjoram, 1/8 tsp each of rosemary and thyme.
    3) This recipe works with spaghetti as well; but we likes penne best with the shrimp broth..
    Other additions used are: 1 pkg Krab, 1 pkg imitation lobster, 1/2 tsp lemon zest.
    Serve with a medium bodied red wine such as Super Tuscan or Baco Noir.

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