Some recipes feel like they belong in a restaurant, but you get to enjoy them at home on a busy weeknight. This Lemon Garlic Parmesan Shrimp Pasta is one of those dishes. Tender shrimp tossed with pasta in a buttery garlic sauce, finished with parmesan and a splash of lemon — it’s bright, comforting, and ready in about 30 minutes.
Why I Love This Recipe
Shrimp pasta used to intimidate me. I thought it was a “special occasion” dish, the kind of thing you’d order out. But the first time I made this at home, I realized how simple it really is. Shrimp cook in just a few minutes, and the sauce comes together in the same pot.
Now, it’s one of my favorite go-to dinners when I want something quick but impressive. My kids love it (which still surprises me, since I wasn’t a shrimp fan myself growing up), and I love that it feels fancy without a lot of extra effort.
Ingredients You’ll Need
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Linguine pasta – My favorite for this dish, but spaghetti or rotini works too.
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Olive oil & butter – A mix keeps the shrimp tender and adds richness.
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Garlic – Fresh garlic makes the sauce fragrant and flavorful.
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Red pepper flakes – Just enough heat to balance the richness.
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Shrimp – Large shrimp hold up well with pasta. Peeled and deveined makes prep easier.
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Salt, pepper & Italian seasoning – Simple seasonings that bring it all together.
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Baby spinach – Added at the end so it wilts just enough.
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Parmesan cheese – Freshly grated for the best flavor and creamy finish.
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Lemon juice – A splash at the end brightens the whole dish.
Optional extras: mushrooms, asparagus, or even a swirl of cream if you want a richer sauce.
Step by Step Instructions
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Cook the pasta – Boil linguine in salted water, then drain and set aside. Save some pasta water.
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Sauté garlic and red pepper – In the same pot, heat olive oil and butter, then cook garlic and red pepper until fragrant.
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Cook the shrimp – Season with salt and pepper, then cook until just pink. Add Italian seasoning and spinach until wilted.
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Combine everything – Toss pasta back into the pot with shrimp, parmesan, parsley, and remaining butter.
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Finish with lemon – Squeeze fresh lemon juice over the pasta right before serving.
Tips for Perfect Shrimp Pasta
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Don’t overcook shrimp – They only need a couple of minutes per side. Once pink, they’re done.
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Reserve pasta water – A splash helps the sauce cling to the noodles.
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Fresh lemon makes a difference – Bottled juice doesn’t give the same brightness.
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Use fresh parmesan – Pre-shredded cheese won’t melt as smoothly.
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Want it creamy? – Stir in a little heavy cream or cream cheese for a richer version.
Serving Ideas
I like serving this pasta with garlic bread to scoop up extra sauce and a simple salad on the side. If I’m hosting, I’ll garnish with lemon slices and extra parmesan so it looks as good as it tastes. A chilled glass of white wine pairs beautifully with the bright lemon and garlic flavors.
Storing and Reheating
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Fridge – Store leftovers in an airtight container for up to 4 days.
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Reheat – Warm in a skillet with a splash of water or broth. Microwave works too, but stir halfway to keep the sauce from drying out.
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Freezer – I don’t recommend freezing this one, since shrimp can get rubbery when reheated.
FAQs
Can I use frozen shrimp?
Yes! Just thaw them first and pat dry before cooking.
What other veggies can I add?
Asparagus, mushrooms, zucchini, or cherry tomatoes all work well.
Can I use a different pasta shape?
Definitely. Rotini, fettuccine, or even penne work just fine.
How do I make it less spicy?
Skip the red pepper flakes or use just a pinch.
Can I make it creamy?
Yes — stir in a cup of heavy cream after cooking the shrimp for a silky Alfredo-like version.
Lemon Garlic Parmesan Shrimp Pasta
This quick and vibrant pasta comes together in just 30 minutes, making it a weeknight winner.
Ingredients
- 1 ¼ pounds large shrimp, peeled and deveined
- 8 ounces linguine pasta
- 4 cups baby spinach
- ½ cup freshly grated parmesan cheese
- 6 tablespoons butter, divided
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook the linguine until al dente, following package directions. Drain and set aside.
- In the same pot, warm the olive oil with 2 tablespoons of butter over medium heat. Stir in the garlic and red pepper flakes, cooking just until fragrant.
- Add the shrimp, season lightly with salt and pepper, and sauté until they begin to turn pink. Sprinkle in the Italian seasoning, then add the spinach and cook until it wilts down.
- Return the pasta to the pot, along with the remaining butter, parmesan, and parsley. Toss well until everything is coated and the butter has fully melted.
- Finish with a splash of fresh lemon juice, give it a final toss, and serve right away while warm and cheesy.
Notes
- For extra brightness, add a bit of lemon zest along with the juice.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water or broth.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 360Total Fat 20gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 9gCholesterol 237mgSodium 1252mgCarbohydrates 16gFiber 1gSugar 0gProtein 27g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Lemon Garlic Parmesan Shrimp Pasta has become a staple in my kitchen because it checks all the boxes: quick, flavorful, and family-approved. Whether it’s a weeknight dinner or a meal for guests, it feels special without being complicated. Once you try it, I’m pretty sure it’ll find a permanent spot in your dinner rotation too.
