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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.
This dish was a huge hit with my family! So delicious, I added 1 cup of Parmesan and a 1 tbsp of lemon zest. I will definitely make this this again!
This has truly become a favorite at our house! It is delicious and so easy to make. I’ve made it several times and even my picky eater husband gets excited when I tell him it’s on the menu. I typically make ot with fresh spinach, but in a pinch, frozen will work – you just have to thaw and squeeze the water out before adding it to the pan. Thanks so much for sharing this amazing dish!
I wanted an easy recipe tonight and wow yours was just the one. We loved it and I only had frozen shrimp but it worked perfectly! This will be a mainstay at our house!!
Thank you
I wanted to make this but I wasn’t sure which Parmesan cheese lol. Did you use the real grated Parmesan cheese or the Parmesan cheese crumbs in the clear plastic bottle?
I use a refrigerated pre grated parmesan cheese from Kraft. It’s better quality than the crumbled and not as expensive as the fresh.
I made this for Christmas Eve Dinner. It was definitely different than what I’ve made before, but I wanted to change it up. I read many similar recipes that weren’t rated as well. So I picked this one and AM GLAD I DID!!! It was really delicious, very flavorful and comes together pretty quickly. I pulled out a big skillet to start cooking the shrimp, but then saw the recipe calling to use the linguine pot. So I waited and had less to clean up! I did save some of the pasta water and added it at the end (as well as some to the leftover portion). I also added an extra squeeze of lemon. My husband loved and it and so did I!!! I’ll make this the next time I have company as well as this summer when we take a family beach vacation!
I needed a quick shrimp recipe to make before my daughter’s basketball practice. This was easy to make and a big hit with my family! My husband loved it!
I didn’t have spinach so I added 2 chopped green onion. Very delicious!
Thank-you for the inspiration.
I am just learning how to cook, I made this for lunch today and not only was the recipe easy enough for me to follow, it also tasted great! 🙂 I feel like a bit more garlic could be added, but then again that has been the problem with most of the recipes I’ve tried, so it just might be my personal preference 😀
Going to try this tonight using lemon and garlic peri-peri sauce (so I’ll leave out the red pepper flakes). Will serve with a large wedge of lemon as I love that combination of sweet shrimp (I’m using prawns, spicy peri-peri and sour lemon.
My husband and I really liked this recipe. I used fusilli pasta. Followed the recipe except for the spinach ( didn’t have any). Definitely be making this again. Thanks.
Made this tonight and my husband and I loved it. Next time I’m going to add a little more lemon but this one is definitely a keeper! And very easy!
We just made this for dinner.. delicious! I wouldn’t change a thing but I did add some cherry tomatoes.
Tried this recipe tonight exactly as listed and my husband and I both loved it! So quick, easy and delicious. Would be a great dish to have for company when you want something yummy but not fussy. Thanks so much for sharing!
I made this recipe the first time while camping. I broke my elbow that day and it truly is comfort food !!! It has turned into my favorite thing my husband makes. I use dairy free substitutes and it still tastes amazing!
My husband and I LOVE this recipe. I’ve cut down on the butter- only using 4 TBSP. I also add more spinach! We recently made it with halved cherry tomatoes and Wow! We love it!!! Also recommend using more lemon!! I season to taste! Thank you for a staple recipe that’s quick and delicious for our weeknight dinners!
Thank YOU for trying it! I’m so happy to hear comments like these!
Oolala! Delish!
This was amazing! Hands-down this was the best pasta recipe I have ever made—though I did tweak it.
I had more shrimp—so I added extra noodles, butter and garlic. I used the juice of one lemon but it was a dud and I hardly even got two tablespoons so not a huge lemon punch…sauce was thin. Too thin for my liking. So I added a big scoop of whipped cream cheese (it’s just what I had on hand).
I loath the crunch of fresh parsley. I stuck with dried Italian seasoning, loads of that red pepper flake in the beginning oil and butter mix, and of course the spinach gave it nice coloring.
I even had it for breakfast the next day and tasted better than the first round. Easy peasy fast DELICIOUS recipe! Do try that cream cheese 😉
Yum! What a great idea, can’t wait to try it!
I omitted the cheese and baby spinach, and added a full tblspoon crushed red pepper for a lover of spicy foods. In conclusion it was a memorable dish. We found that it paired well with Mexican wine soda (Sangria Señorial.)
It came out excellent. The only difference was I doubled the recipe so I would have left overs. I would make this when having company over for dinner. Just put some chopped parsley around the plate for presentation.
I made this for dinner today and everybody loved it! Easy to make, ingredients were easily availabe, and preparing it wasn’t hard!