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!

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 and 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 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

4.88 from 55 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


  • 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


  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.

Read More Posts by Alyssa

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  1. Great recipe!!! So I amended the recipe. No chilipepper so I used aji Amarillo (Peruvian paste) and added grape tomatoes and sun dried tomatoes. I made a double batch so I made for our dinner and 3 lunches! Next time I’ll put a ton more spinach (I forgot it cooks & shrinks). Don’t forget lemon peel! I’m making this next time with chicken breast. And I kept sauce separate from paste until serving. And lastly, when it got cold it was good too!

  2. This was absolutely delicious and sooo easy – thank you! My family loved it. I omitted parsley only because I didn’t have it on hand and pepper because the kids and hubby don’t care for any spice. I served it with a tomato mozzarella caprese salad. This is a definite keeper!

  3. Absolutely delicious! I decreased the garlic just a tad but everything else was exactly as
    described in the recipe. My husband loved it, and will definitely make this again!

  4. Just happened upon this as I googled “seafood, Parmesan, olive oil”. I’m in the seafood industry so I’m a little fussy – not big on the Indian shrimp – or any warm water shrimp – soaked with chemicals, typically. I went with Argentinean Shrimp and Canadian Sea Scallops (Dry – no chems). Used 2lbs of seafood…more is always better! Frankly, any good seafood would work (ie mussels). Anyway – this is a keeper! I put more spinach in but would opt for even more! First time visitor, I’ll be watching for more great recipes! Thanks!

  5. We loved the dish. I cut the pepper in half and it was still too hot for us. I made the entire recipe so we’d have a second dinner. Is there any way I can tone down the heat without destroying the leftovers?

    1. I know your leftovers are gone at this point, but adding a little olive oil will greatly help with toning down the heat

  6. This is probably my 4th or 5th time to make this and I must say it is one of our absolute favorites! I meal prep for the entire week and it is just as good on the last day as it was on the first! I used the red pepper flakes the 1st time I made it, but have left it out since, only because I have small kiddos and it was too spicy for them with it in there. Thank you so much for this yummy recipe!!

  7. Loved this recipe. Easy to pull together. I reduced shrimp to just 1 lb and added about 4-5 ounces of sliced mushrooms at beginning which added nice texture. Used only a quarter teaspoon of chili flakes which for us worked. A bit of kick but not too much. Very versatile recipe.

  8. Personally wayyyyy to much parsley. Next time I make this I think I will use half as much. This time when I made it I added extra lemon and Parmesan. I also added yellow summer squash since I didn’t have spinach :/ but the squash was AMAZING it soaked up the lemon juice and made is so much more flavorful. Definitely will make the recipe again.

  9. Super delicious and easy!!!! Definitely advise using very little red pepper however. I only used half and it was still super spicy!

    1. I am in the process of adding all nutritional information on each of my recipes. In the meantime you are welcome to use myfitnesspal.com to help calculate any nutritional value that you are looking for. Thanks so much!

  10. My teenage boys loved this recipe. Follow the quantities of each ingredient to keep the flavor balanced. I actually used more like 8 cups of spinach cause I’m cutting back on the carbs. And I used gluten-free pasta. The butter and olive oil costs everything nicely. Highly recommend it!

  11. I’ve never left a comment before, on any site. But, this recipe is really good. It’s easy to make with relatively few ingredients, quick, and the finished product is restaurant quality. It is definitely my new “go to” dish for home or bringing. Many thanks!

  12. Dee-licious! Next time, I will add more spinach because I love greens, but this recipe is definitely a keeper!

    1. At this time, I am updating my recipes with nutritional information. In the mean time you are welcome to use myfitnesspal.com for any nutritional information that you are looking for.

  13. Absolutely delicious! Didn’t have any spinach so I did it without. Enjoyed every bit of it. Thanks for your great recipes. Your sweet and sour chicken is my son’s favourite chicken.

  14. We like more of a lemony flavor instead of garlic so I cut back the garlic a smidge and doubled the lemon juice plus grated half the lemon zest. Other than that followed the recipe to a t. It was so delicious! An easy and great dish to make on these hot summer nights.

  15. This is much like make scampi but great in one pan. A few modifications ( due to what I had on hand). Added lima beans in lieu of spinache ( although spinach is first choice). Added lemon zest and cooking sherry before adding pasta. topped the pasta with Kalamata olives. Great recipe!!

  16. 5 stars
    I wish I didn’t put the amount of red peppers it asks for. It was soo hot! Couldn’t taste anything else. I do think it would be good with a pinch just not as much as it asked for.

  17. 5 stars
    I have made this on several occasions. Honestly it blows people away. I am a new Cook…last 2 years in the kitchen as I am now retired. I have made this for my wife and her friends and they think I am a genius. I use a little less butter and not much in the way of Red pepper. Extra Lemon is a favorite I serve with fresh crusty bread and a salad. Finish it all off with a cup of coffee and a slice of Lemon Pound Cake with Ice cream

  18. 5 stars
    I made the recipe for company last night (well received!)…..then adjusted recipe to make/freeze meals for the week for myself. I eliminated the parsley (not a fan), doubled the lemon juice, and doubled the spinach, and added mushrooms.

    Great recipe!! Thank you.

  19. 5 stars
    Holy cow, was this delicious. I made a rookie mistake and added shrimp that was still partially frozen and thought I ruined it, but it just ended making a beautiful sauce, so I lucked out. Absolutely wonderful, followed the recipe exactly but added an extra garlic clove because GARLIC. The only other thing I did differently was not add the parmesan til the very end and toss lightly. I have found from past endeavors that it will clump up if I do it sooner. So glad I found this. Thank you.

  20. 5 stars
    Made this tonight as a side dish. We changed it up a little, we substituted the pasta for zucchini and made them into noodles. Then we had some left over fresh portobello mushrooms so we sliced them and added them when we added the shrimp. The seasoning they added was spot on!! Loved this dish. This turned into a good low carb meal…

  21. 5 stars
    We loved this recipe. I only used 3 Tbs of butter and no pepper flakes. It came out great. My spouse said it was like eating at a restaurant, it was so good. So simple and so yummy!

  22. 5 stars
    Nice flavors! Easy clean-up. Used a pesto instead of Italian seasoning, similar enough.
    Used fresh pasta (fettuccine). Always a plus!. My wife loved it. We’ll do this one again.
    Paired with a Chateau St. Michelle Reisling. Worked very nicely.


  23. 5 stars
    So tasty, so easy! Perfect dish for entertaining! served with cheesy garlic bread and wine!! Everyone’s tastes are different, would add more red pepper flakes and garlic!! Fantastic, Thank you!

  24. 4 stars
    Delucious but I put too much red pepper flakes, so it was too spicy! I would like to try it again with less red pepper flakes and add sundried tomatoes.

  25. 4 stars
    Although I found this recipe to be very tasty ,I could not understand how 8 oz. of pasta could feed six people.I cooked 10 oz.just for my husband and myself.

  26. 5 stars
    Soo good!! Made it for a group of 10 family members (doubled the recipe) and they all raved about it. I was a little nervous because I don’t like parsley but it didn’t bother me in this recipe all! Makes great leftovers too.

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