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 81 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. This is the first recipe review I’ve ever written. I made this tonight (getting back into a routine now that school has started), and it was exceptional. I made it as written, except I doubled the garlic (I always do) and I piled on a little extra spinach. I used fresh wild caught shrimp, but I live in south Louisiana – there’s no reason to use anything else. Looking forward to trying more from this site. I don’t mind long and complicated recipes, but this was so quick and easy – a great school night cook!

  2. I made this last night for dinner… SO DAMN GOOD. I added asparagus and did about half olive oil and half butter and damn. so good and so quick. Sometimes i find recipes online and for whatever reason they look and smell good but the flavors are somewhat lackluster… but not this one. The red pepper flakes give it a perfect kick. love love love

  3. I made this for my family, including a very picky 8 year old, THEY WERE FIGHTING OVER LEFT OVERS! Its sooo good! I added asparagus and zucchini since I didnt want it to go to waste. Will be making this often! Gracias!

  4. OMG this was the best meal I’ve had in a while. At first I thought it might not have enough sauce but the noodles were so flavorful I also added 2 more cloves of garlic. My only regret is only making 8 oz of noodles instead of the whole pack. Next time I will double the recipe. Thank you so much it was a hit ????

  5. I don’t leave comments but this time I just had to. This dish was absolutely amazing and delicious. My kids and I enjoyed it a lot. Will be making it again. Thanks for sharing this recipe.

  6. I made the LEMON GARLIC PARMESAN SHRIMP PASTA, It was so good. My Husband is Diabetic so I substituted spaghetti squash for the linguine. It was still a great recipe.

  7. I made the lemon garlic parmesan shrimp pasta and it was delicious! I’m on weight watchers and this actually was very adaptable. I reduce the butter and cheese and it fit my diet perfectly. I will definitely shared this with the WW community.

  8. Really appreciated the recipe Except, ckean off the shrimp shells from the tails. It is OK to deal with tail shell when eatin hand held shrimp, but NOT when dealing with a plate of the items.

  9. This is SO good and easy!! made it last minute with some frozen shrimp i had in the freezer and wow so good! definitely will be making again!

  10. I am usually not a pasta person at all! But this was THE most delicious dish I have found online in a while. Alyssa was right this became an instant family favorite! We loved it so much, we’re having again tonight. We rarely eat the same dish two nights in a row, but this was amazing! The only changes I made were, instead of regular Italian dressing mix we used ranch dressing/seasoning mix, and instead of red pepper flakes, we used actual red pepper. Thanks, Alyssa. I’m a fan. I’ll be scouring your website for more dishes to add to my recipe collection! Too bad five stars is the highest rating I can give. It deserves 10 stars!!

  11. Delicious! – a Keeper. I thought there 1 t . of red pepper flakes was a teensy bit too much; I’ll try 3/4 t. next time.

  12. I used two tablespoons of butter and two tablespoons of olive oil, 8 cloves of garlic and kale instead of spinach. I also used spiralized zucchini instead of pasta. This recipe was so easy and I was told it was the best dinner I’ve ever prepared. I’m a self-professed excellent cook so that’s saying a lot. Thank you for this recipe. It was delicious and will be in regular rotation.

  13. I had all the ingredients except spinach so I substituted peas. It turned out great. A very quick and easy recipe that is also very tasty.

  14. LEMON GARLIC PARMESAN SHRIMP PASTA – delicious recipe!! I added 1 doubled all of the ingredients to accommodate 1 pound of pasta. Added 1 tsp cumin and didn’t drain the pasta as completely as I normally would drain pasta to keep add the wetness to the sauce wothout making it too funny. Very delicious.

  15. Made this for Christmas Eve Dinner and everyone loooved it! New tradition for sure! Hunny said it’s his favorite pasta he’s ever had! Thank you!

  16. This was delicious and quick to make with frozen shrimp I had on hand. I did not want to add so much butter at the end, so I reduced the butter in step 4 to 2 Tablespoons and added in 1/2 cup of the pasta water. The sauce was silky smooth and flavorful! I also did not have fresh spinach on hand, so substituted arugula. Yummy! Will definitely make this again.

  17. Alyssa, just made this recipe tonight and it was absolutely delicious! Light enough for an after holiday heavy eating purge, but comfy enough for a winter night! Thank you!

  18. This was insanely good. My husband said it was restaurant quality food. And this is a high compliment from him. it’s very rich and something that I would not make every week, but I’ll be serving it to my guests in the future.

  19. This is honestly one of the simplest, fastest, most delicious pasta recipes I’ve ever had. The last thing I want to do after working from 5am to 5pm is come home and spend hours in the kitchen. This dish has become such a go-to recipe in our household, it’s light, it’s made with items you most likely already have in your pantry, and it takes about 20 minutes start to finish including prep! I highly recommend trying this recipe, if I could give it 10 stars I would! My family and I eat it weekly for sure!

  20. I followed the directions exactly and it turned out wonderful! Simple to make and the ingredients were mostly all in my home. Will make this creamy yet fresh pasta again!

  21. I found this recipe while trying to find some way to make dinner with the cleaned raw shrimp with garlic that I had. I used Pennsylvania Dutch noodles as that is what we had.
    This came out the BEST!
    Just made this again this time in the Florida Keys. This time with thin spaghetti.
    I do not include the spinach. Though it might be good with some arugula. But not really needed.
    My wife loves this!
    Thank you very much!!

  22. I just wanted to say that I too have never put a reply on any recipe, probably because I tend to take part of a recipe and do something different but in this case I made this as directed with the addition of a pack of Baby Bella mushrooms, quartered and added when I put the pepper flakes and garlic in the oil and butter so they could sauté a bit. I made it for the second time tonight. It’s now on my list of favorite meals to make so thank you and bravo!!!

  23. Made this tonight. Didn’t have greens, but it was just amazing!! We are in Mexico and the shrimp was to die for. We couldn’t finish our meal only using half a package of fettuccine for two of us. So easy to put together and so rewarding. I will make this over and over. It tastes so fresh. Love the lemon. Thanks for giving me another go-to anytime-everybody-will-love-it dinner!

  24. I too never rate a recipe, but this one is no kidding good exactly as written.

    This recipe allows for much flexibility, based on what you have in the fridge to add.

    A keeper!

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