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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.
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!!
I cooked it tonight, and everybody love it! Thank you
That is great to hear! I am so glad that everyone loved it. Thanks for sharing! XOXO
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!
YAY! That is awesome! I am so happy that it was a great fit for your family! Thanks for sharing and following along with me! XOXO
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.
Why would you give her recipe only 1 star when it was YOUR fault that you didn’t prepare your shrimp properly?
If you look at the picture of the dish you can see it was made with “tail on”
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.
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!
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.
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.
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.
I do not cook BUT tonight I did. Wow was this simple and DELICIOUS. Thank you for sharing.
That is great to hear! Thank you so much for sharing! XOXO
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 ????
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!
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
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!
Hi! I am a new cook and loved this recipe. One question: a lot of the garlic ended up burning to the bottom of the pan; any suggestions to avoid this?
Hmmm! I am not sure why it would burn. You can try lowering the temperature and using a little more liqiud.
I have added this to my staple recipes.. very good! I add chorizo to mine. 🙂
I made this with fresh chard from the garden and it was fantastic! Great recipe.
Alyssa, I love your recipe! Made it tonight. I did add homegrown cherry tomatoes from my garden. Delicious!