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Lemon Garlic Parmesan Shrimp Pasta is made in just one pot and ready in 30 minutes! Fresh shrimp is cooked in a buttery lemon garlic sauce and then tossed in fresh parmesan cheese and pasta. It’s unbelievably good and sure to become a new favorite!
I love cooking shrimp because it cooks up so fast and it is such a crowd-pleaser! Even the kids love it no matter which way I make it. If you are looking for some tried and true delicious shrimp recipes, then you’ve got to try this lemon garlic shrimp scampi, this creamy garlic shrimp alfredo pasta, or this creamy tuscan garlic shrimp.
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 now, I am a firm believer in giving things a chance. And if you serve this to someone who can’t stand shrimp, then I can guarantee they will walk away saying it was the best shrimp they’ve ever had.
Why is this dish so amazing? The pasta, the sauce, the shrimp- it’s all cooked perfectly and seasoned just right. I absolutely love pasta for dinner, and this pasta is just fancy enough to serve to friends. It’s made with linguine pasta, which I absolutely love. I make creamy chicken mushroom florentine and Cajun sausage linguine with it, and I knew that pasta was perfect for this recipe. The shrimp is so good with it, and the lemon brings out all of the flavors in the shrimp and the pasta. You are going to love it!
Ingredients
The best part about this lemon garlic parmesan shrimp pasta is the list of ingredients. It’s simple, clean, and SO flavorful. You will definitely want to get linguine pasta, it’s absolutely my favorite! Spaghetti can work if you are in a pinch. You can find the measurements below in the recipe card.
- Linguine Pasta: Thin, light noodles that are perfect paired with sauce and shrimp.
- Olive Oil and Butter: Sauteing the shrimp in the combination of olive oil and butter is the key to a great texture in the shrimp!
- Garlic: Add the garlic into the oil with the red pepper until fragrant.
- Red Pepper Flakes: Adds a little heat and extra flavor.
- Large Shrimp: The bigger size holds up better to the pasta.
- Salt and Pepper: To taste.
- Italian Seasoning: The Italian seasoning is the perfect flavor combination with this garlic-infused pasta sauce.
- Baby Spinach: Add it at the end so you get a perfect wilt without it getting soggy.
- Parmesan Cheese: Combine with the shrimp and pasta after they are cooked.
- Lemon Juice: To taste (one tablespoon is a good place to start).
Lemon Garlic Parmesan Shrimp Pasta Recipe
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 is maybe my favorite thing in the whole world. It just keeps me excited about cooking!
- Cook Pasta: In a large pot cook the pasta in boiling water according to package directions. Then drain and set aside.
- Saute Garlic and Red Pepper in Oil: Using the same pan, heat olive oil and 2 Tablespoons of butter. Then add the garlic and red pepper flakes and cook until fragrant.
- Cook Shrimp: Add the shrimp and salt and pepper to taste. Cook until the shrimp start to turn pink. Then add Italian seasoning and spinach and cook until wilted.
- Combine Pasta and Shrimp: Add the pasta back to the pot with the remaining butter, parmesan, and parsley. Then stir until mixed and the butter is melted.
- Enjoy: Add a dash of lemon juice and then serve while hot.
Tips for Making a 30-minute Meal:
- Keep it simple! Stick to recipes and ingredients you are familiar with. Save your new ideas and ingredients for a day when you have a little more time.
- Plan ahead. When you get home with groceries, go ahead and wash fresh produce, chop, make dressings, etc. that you will use later in the weeks recipes. Then they are ready to grab when you need them quick!
- Order matters. Start the oven and the water boiling first since these things take more time. While they heat up you can be working on the next steps.
- Substitute, swap or even omit ingredients you don’t have on hand or are time consuming to prep. If an ingredient doesn’t change the overall flavor of the dish, and will take extra time to work with or make, then change it or skip it. Use something that is pre-made instead for example.
- Ask for help. Delegate duties like chopping or making a side salad to get the work done quicker!
Tips for Making Lemon Garlic Parmesan Shrimp Pasta
This garlic parmesan shrimp pasta recipe is SO easy! There are a lot of ways that you can adjust this recipe until it is perfect for your family. Here are some ways to switch things up and make this recipe your own.
- Try Different Pasta: Try changing up the pasta. Rotini and fusilli are great choices! You could also even consider a vegetable noodle like zucchini noodles for a healthier version.
- Additional Ingredients: Add in new ingredients like mushrooms, asparagus, chicken, other seafood, and sausages to see what your favorite combinations are. You never know what you will discover you love!
- Add Cream: Turn this into a creamy sauce by adding some heavy cream and/or cream cheese. Start with one cup of cream and increase from there.
Storing Leftovers
This lemon garlic parmesan shrimp pasta makes great leftovers because the flavors get better and better! It’s also easy to clean up and tastes great reheated. Here is how to store leftovers.
- In the Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
More Pasta Recipes
I absolutely love a pasta dish for dinner! It can be so quick and easy and super filling for the whole family. Here are a few of my favorite recipes that I think you’re going to love!
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Lemon Garlic Parmesan Shrimp Pasta
Equipment
- Calphalon Cookware Set
- Cuisinart Stainless Steel Chopper
Ingredients
- 8 ounces linguine pasta
- 2 tablespoons olive oil
- 6 tablespoons butter, divided
- 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
- Using the same pan, heat olive oil and 2 tablespoons of butter. Add the garlic and red pepper flakes and cook until fragrant.
- 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.
- Add the pasta back to the pot with the remaining butter, parmesan, and parsley. Stir until mixed and the butter is melted.
- Add the lemon juice and toss before serving. Serve immediately!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My husband and I made this for dinner tonight and it was AMAZING. Thank you so much for this awesome recipe that we plan on making again and again and again!
If anyone is looking at other recopies to make, stop! Make this one! 🙂
I made this night and it was great…. I used zuchinni mushrooms and green onions because I had no spinach…..
It was great !!!!
This recipe was really really good! I read reviews and adjusted spices to 1/2 teaspoon of italian seasoning and 1/4 teaspoon of red pepper flakes as comments indicated these needed to be less. I actually added more parmesan cheese (probably 3/4-1 cup). Very easy recipe and very flavorful!
This was fantastic! I didn’t have a spinach but did have leeks so sautéed these up before adding the shrimp and wow did it turn out beautifully. In fact, we loved the leeks so much we made more for this pasta. The lemon, garlic, butter, and parmesan all made this a delicious dish!
SO EASY AND DELICIOUS! I don’t usually review but this was too good not to comment. Due to our current “shelter in place” I had to use frozen shrimp and whole wheat spaghetti but it was still amazing! The best new recipe I’ve tried in a while! You’re right, it is a new favorite!
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.
Soo sooo good and very easy to make! Made this while the bub was napping
No don’t do none of that I tried it. It sucks. Stop trying to change someone’s recipe for the worst. Keep it as it is. It is fantastic without changing. If you you don’t like something leave it out! Don’t change the recipe to this crap. You will be wasting your money. Facts.
SUCH A SIMPLE RECIPE, and SOOOOOO GOOD!!!!!!!
I don’t do a lot of cooking however, this recipe was easy, delicious, and fun to make. Simply amazing! Thank you for this 🙏
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.
I made this tonight and my family loved it! A keeper for us.
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 😉
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.
Yup. The red pepper is a little overwhelming.
Cut back (or omit), and you’ll be happy!
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.
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.
I made this a few weeks ago and it was sooooo good! Getting ready to have it again tonight! Definitely recommend!
Excellent recipe.