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!

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.  Here are some of my family’s favorites…lemon garlic shrimp scampi, creamy garlic shrimp alfredo pasta or creamy tuscan garlic shrimp.

Lemon Garlic Parmesan Shrimp Pasta in a large black skillet.

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 now, 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 Ingredients:

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.

  • Linguine Pasta: Thin, light noodles that are perfect paired with the creamy 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 some heat to the flavors.
  • Large shrimp: The bigger size hold up better to the pasta.
  • Salt and pepper: To taste.
  • Italian seasoning: The Italian seasoning is 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)

How to Make 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.

  1. Cook pasta: In a large pot cook the pasta in boiling water according to package directions. Drain and set aside.
  2. Saute garlic and red pepper in oil: Using the same pan, heat olive oil and 2 Tablespoons of butter. Add the garlic and red pepper flakes and cook until fragrant.
  3. Cook the shrimp: 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. Combine pasta and shrimp: Add the pasta back to the pot with the remaining butter, parmesan, and parsley. Still until mixed and butter is melted.
  5. Add a dash of lemon juice and serve while hot.

Lemon Garlic Parmesan Shrimp Pasta in a skillet with fresh lemons on the side.

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, simply 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!

Lemon Garlic Parmesan Shrimp Pasta in a frying pan with a set of tongs.

Variations or Substitutions:

  • 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.
  • 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!
  • Turn this into a creamy sauce by adding some heavy cream and/or cream cheese.

How to Store Shrimp Pasta:

Properly stored, cooked shrimp will last for 3 to 4 days in the refrigerator. To make it last longer, you can freeze it for up to 6 months. Freeze in covered airtight containers or heavy-duty freezer bags. You could also wrap tightly with heavy-duty aluminum foil or freezer wrap.

Lemon Garlic Parmesan Shrimp Pasta in a black bowl with a wooden spoon.

More Pasta Dinner Recipes:

Lemon Garlic Parmesan Shrimp Pasta

4.9 from 48 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Alyssa Rivers
Servings 6 People
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!
Course Dinner, Main Course
Cuisine Caribbean
Keyword lemon garlic parmesan shirmp pasta, lemon garlic shrimp pasta, shrimp pasta

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 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.

Recipe Video

Recipe Notes

Update on April 24, 2020

Originally Posted on August 12, 2016

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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  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.

      1. If u look at the pictures she left the tail on soooo actually he didnt prepare anything wrong. But i agree that they should be shelled first. Especially due to the type of dish it is.

      2. Exactly what I was thinking JC! Lol.

        That’s your own fault for not prepping your shrimp correctly…smh, lol.

        After looking at all the great reviews, I’m making this tonight!

  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!

  25. Have made this twice and this is absolutely an out of the ball park recipe. I slice up fresh organic carrots and start them first in the pan of oil and butter then once they have a good cooked start remove and set them aside then add the garlic and red pepper flakes. I prefer the carrots to still a bit of crunch rather overly softened. Carrots add just a touch of sweet and color. Also use fresh Argentine shrimp instead of gulf.

  26. My husband and I both like my cooking, and we don’t have any kind of regular lineup of dinner recipes. I do what I feel like that day. BUT, he said that he would like this exact recipe at least every two or three weeks, and he’s reminded me of this several times since I made it last night. My changes were convenience-related: a 9 oz package of fresh pasta; a 1-lb bag of frozen peeled and deveined shimp; salad-aisle packaged baby spinach (no weight or cup measurement, but it worked just fine); and just juiced 1/4 of a Meyer lemon – that looked like plenty of lemon juice.

  27. Simple, quick, and a nice combination of flavors. I think this is going to be a weekday dinner go-to recipe for us.

  28. This is my first recipe shared on Facebook, and I have been on Facebook for 10 years. IT’S THAT GOOD! Make sure you use freshly grated cheese, not that Kraft crap that comes in a plastic shaker. I chose to use fresh Pecorino Romano instead of Parmesan. I also switched out the parsley for fresh basil and used all of the freshly squeezed lemon juice from one medium size lemon . Just a personal choice. Feeds six? I was lucky to stretch it out to feed four. Are Italian sized portions larger than everyone else’s? ?

  29. I never write reviews, but I just made this and it was absolutely delicious! The only change I made was I doubled the amount of garlic because my boyfriend and I love garlic.

  30. Omg, so good, so tasty and easy to make. My husband isn’t a big fan of shrimp but raves about this dish. Love the spicy ness of the red pepper flakes and the Italian spice combo. Adding this to my repeat
    recipes cookbook

  31. Usually don’t like shrimp too much but this really is good stuff. Comments seemed to good to be true but rest assured..this is an amazing recipe. Lemon at the end is key. Used prob 4 T of butter total and a drizzle of oo. Added the fresh spinach which really completed the dish. Love this blog !!

  32. Fantastic recipe. So simple yet so amazingly delicious. I live in St. John’s Newfoundland Canada. I used locally sourced cold water Atlantic shrimp. They are tiny but tasty. I added more fresh garlic and double the parsley….just my taste. Thanks for such an easy meal. I will definitely be making this again.

  33. I’d like to try this for Easter but I’m having 12 adults…Italians who like to eat their pasta! I’m not good with figuring out quantities. I’d rather have extra than not enough. How much do you think I should make and could you give the quantities for the ingredients? THANK YOU SOOO MUCH!

    1. You will want to double it to have serving size of 12 but if you are worried that you will not have enough since they are eaters I would maybe increase it another time or double it with a little more. Hope that helps and you have a great Easter dinner!

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