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 65 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 Notes

Update on April 24, 2020

Originally Posted on August 12, 2016

Nutrition Facts

Serves: 6

Calories279kcal (14%)Carbohydrates2g (1%)Protein23g (46%)Fat20g (31%)Saturated Fat9g (45%)Cholesterol274mg (91%)Sodium990mg (41%)Potassium217mg (6%)Fiber1g (4%)Sugar1g (1%)Vitamin A2501IU (50%)Vitamin C13mg (16%)Calcium270mg (27%)Iron3mg (17%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic


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. Was delish! I added in beef sausage for added texture and flavor variety. I also used Swiss chard instead of spinach because my husband doesn’t eat spinach. He adored this dish! Definitely a repeat dish to make.

  2. 5 stars
    Very good. I used roasted veggies instead of pasta. A bit spicy for me with the red pepper flakes. Will definitely make this again.

  3. Made this last night. I used unsalted butter and did not add the other salt (the wife has to limit her sodium). You couldn’t tell, as it was amazingly flavorful! Very easy to make. This will be a permanent recipe in our home. For variation, you could easily use scallops, chicken, cajun sausage, whatever.

  4. 5 stars
    It’s a keeper. Love it love it love it!!!!!! I don’t usually leave feedbacks but for this one I had too. Thanks a lot for sharing

  5. 5 stars
    I’ve made this several times and my husband and I LOVE this! It’s so easy, not an enormous amount of calories like some pasta dishes, and one of the tastiest dishes I’ve ever had. I’m so glad I tried this.

  6. 5 stars
    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.

  7. 3 stars
    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.

  8. 4 stars
    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.

  9. 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 😉

  10. 5 stars
    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.

  11. I don’t do a lot of cooking however, this recipe was easy, delicious, and fun to make. Simply amazing! Thank you for this 🙏

  12. 5 stars
    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.

    1. 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.

  13. 5 stars
    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!

  14. 5 stars
    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!

  15. 5 stars
    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!

  16. 5 stars
    I made this night and it was great…. I used zuchinni mushrooms and green onions because I had no spinach…..
    It was great !!!!

  17. 5 stars
    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! 🙂

  18. Found this recipe while googling shrimp pasta, made it for dinner tonight and it was amazing. My husband loved it and so did I. Thank you

  19. 5 stars
    I’ve been making this recipe for a while. Great dish. Tonight I threw in a few tablespoons of pine nuts while cooking the garlic and red pepper flakes. It was a nice added twist. I agree with the comments that state the Italian seasoning doesn’t do much for the dish. That ingredient is definitely optional.

  20. 5 stars
    Absolutely Delicious! The whole family even enjoyed the meal. I will definitely make it again. Thanks!

  21. 5 stars
    We love this recipe and easy to make with one pan. Very light yet packed full of flavor and the add of spinach just makes it! I do about half of the red pepper as husband can’t handle the heat but personally would like it better if used what is recommended. We serve with a light salad and piece of garlic bread.

  22. 5 stars
    My whole family loved it! I’d added a ton of jumbo shrimp, 3x what recipe called for. It’s light yet so flavorful
    Will definitely make again.

  23. 5 stars
    The stars aligned and I had all the recipe ingredients on hand during this era of non-shopping. I even had real lemons on hand so I added lemon slices with the spinach for a little more authenticity. I’m also not a fan of Italian seasoning, so replaced with Herbes de Provence (and reduced the pepper flakes to a shake). We loved it and had to hold ourselves back so we would have enough for another meal!

  24. Loved it! I used chicken instead of shrimp and reserved about a half cup of pasta water which I added near the end! One of the easiest and tastiest recipes I’ve tried!

  25. 5 stars
    Found this recipe today, had sprimp in the fridge so thought that would make a lovely dinner. It was superb!! Used less red pepper and Italian seasoning, also put lemon zest right before serving. We both agreed it’s a keeper. Thank you!

  26. i made this and it was awesome. added some capers and castelvetrano olives at the same time as the garlic and red pepper. delicious

  27. Wonderful really. I parcooked some broccoli and asparagus and added it before the shrimp. I didn’t have parsley so used basil. Big hit here.

  28. 5 stars
    I am very satisfied with this recipe! I didnt have parmesan cheese so i swapped it for cheddar cheese, i also didnt have red pepper flakes so i used cayenne pepper, it still tasted very amazing! And the cayenne pepper still gave it that spice kick 🙂 thank you!

  29. 5 stars
    But look at the daily percentages for cholesterol and salt !!!
    Does not list Devi good size tho.

    1. Use Celtic salt which is full of healthy minerals or Himalayan salt also good instead of unhealthy Sodium chloride table salt to minimize health issues.

  30. 5 stars
    Bloody delicious!! I was looking for a quick pasta shrimp recipe without the fuss. I added some calamari and baby scallops and my own italian seasoning and wow. My husband said he only wanted a little and ended up with seconds. The kids gave it a big thumbs up!! Well done and thank you!

  31. 5 stars
    This dish was one I googled with my ingredients. It was delicious. I used fresh pasta (that and a partial bag of shrimp were on hand). I would double it next time. I didn’t have Italian seasoning, so I googled that as well. Easy and teen and husband loved it.

  32. 5 stars
    This was our first company dinner for four with our neighbors during this pandemic so I wanted something delicious and light for our Texas summer. Wow, what a HIT! This will be a regular at our home now and special enough for guests. Adding more shrimp makes it so much better 😋

  33. 5 stars
    This is right up with the best pasta dish I have ever had. It was equally as good the next day warmed very slightly. So easy one pan and done.
    I had some left over broccoli which I chopped up and added and some chopped cherry tomatoes for color.
    Thank you

  34. 5 stars
    This is a fabulous recipe! Easy to fix but you have to have all the ingredients out, measured and ready to go when the shrimp are ready. All of a sudden it is ready!
    Fabulous flavor. Red pepper portion is just right. If you like hot-hot – add some more.
    A great recipe to make for company and impress them.

  35. 3 stars
    Too spicy for me. Will cut the red pepper flakes back to 1/8 teaspoon or maybe none at all. It overpowered the other flavors. Would be 5 stars if not for the overpowering pepper heat

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