This Lemon Garlic Parmesan Shrimp Pasta is a quick, one-pot meal that’s bursting with flavor.
Loaded with protein-rich shrimp and nutrient-packed spinach, it’s a light yet satisfying option for lunch or dinner.
With heart-healthy olive oil, a touch of butter, and fresh parmesan, it’s an easy, low-carb, and family-friendly dish ready in just 30 minutes.
Lemon Garlic Parmesan Shrimp Pasta
Equipment
- 1 large pot
- 1 Medium Skillet
- Measuring Spoons and Cups
- Wooden spoon or spatula
- Knife and cutting board
Ingredients
- 8 ounces linguine pasta
- 2 tablespoons olive oil
- 6 tablespoons butter divided
- 4 cloves garlic minced
- 1 teaspoon red pepper flakes
- 1 ¼ pounds large shrimp peeled and deveined
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- 4 cups baby spinach
- ½ cup grated parmesan cheese
- 2 tablespoons fresh parsley chopped
- 1 tablespoon lemon juice
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a rolling boil over high heat. Add the linguine pasta carefully, ensuring it doesn’t stick together. Cook according to the package instructions until al dente, which usually takes around 8–10 minutes. Stir occasionally to prevent clumping. Once cooked, carefully drain the pasta in a colander and set it aside, reserving a small cup of pasta water for later use if needed.
- Heat the Olive Oil and Butter: Return the empty pot to medium heat. Pour in 2 tablespoons of olive oil and add 2 tablespoons of butter. Allow the butter to melt completely, combining with the olive oil to create a rich, fragrant base for the sauce. Watch closely to ensure the butter doesn’t brown too quickly, keeping the flavor light and buttery.
- Sauté the Garlic and Red Pepper Flakes: Add the minced garlic and red pepper flakes to the melted butter and oil. Stir continuously for about 1–2 minutes until the garlic becomes fragrant and slightly golden. This step builds the aromatic foundation for the sauce, infusing every bite with a zesty, garlicky flavor. Be careful not to let the garlic burn, as it will turn bitter.
- Cook the Shrimp: Add the peeled and deveined shrimp to the pan in a single layer if possible. Sprinkle with salt, pepper, and Italian seasoning for balanced flavor. Cook the shrimp for about 2–3 minutes on each side, or until they turn pink and opaque. During this step, the shrimp absorb the garlic-butter mixture, making them tender, juicy, and full of flavor.
- Wilt the Spinach: Once the shrimp are nearly done, add the fresh baby spinach to the pan. Stir gently for 1–2 minutes until the spinach softens and wilts. This adds color, nutrients, and a fresh, leafy texture that complements the shrimp perfectly.
- Combine Pasta with the Sauce: Return the drained linguine pasta to the pot with the shrimp and spinach mixture. Add the remaining 4 tablespoons of butter, grated parmesan cheese, and chopped parsley. Toss everything together carefully, ensuring that the pasta is evenly coated with the buttery, garlicky sauce and the cheese melts smoothly into a creamy consistency. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it.
- Add Lemon Juice and Final Seasoning: Drizzle the fresh lemon juice over the pasta and toss once more to distribute the bright, tangy flavor evenly. Taste and adjust seasoning with additional salt or pepper if needed. The lemon juice balances the richness of the butter and cheese, adding a fresh, vibrant finish.
- Plate and Serve: Serve the Lemon Garlic Parmesan Shrimp Pasta immediately while warm. Garnish with extra parmesan and parsley if desired. Pair it with a crisp side salad or garlic bread for a complete, satisfying meal. Enjoy a comforting, protein-packed dinner that’s ready in just 30 minutes, perfect for weeknights or special occasions.
Notes
- Use fresh, large shrimp for the best flavor and texture. Frozen shrimp can work but thaw completely and pat dry before cooking.
- For a spicier kick, increase the red pepper flakes to taste.
- Reserve a small amount of pasta water to adjust sauce consistency if needed.
- Parmesan cheese can be substituted with Pecorino Romano for a sharper flavor.
- Leftover pasta is best served the same day but can be stored for meal prep.
Chef’s Secrets To Perfect Pasta
To make this dish truly stand out, start by cooking the pasta just until al dente.
Overcooked pasta will lose its texture and absorb too much sauce.
When sautéing the shrimp, avoid overcrowding the pan; cooking in batches ensures they sear properly and remain tender.
For a richer flavor, let the butter brown slightly before adding garlic, but watch carefully to prevent burning.
Freshly grated parmesan melts more smoothly than pre-grated varieties and gives the sauce a creamy, velvety texture.
Finally, adding a splash of reserved pasta water can bring the sauce together beautifully, coating the linguine evenly.
Serving Suggestions For Maximum Enjoyment
This Lemon Garlic Parmesan Shrimp Pasta pairs wonderfully with light, fresh sides.
A crisp garden salad with a lemon vinaigrette complements the creamy, buttery sauce, while roasted or steamed vegetables like asparagus or broccoli add extra nutrients.
Garlic bread or a warm baguette is perfect for soaking up any leftover sauce.
For a more decadent option, drizzle a touch of extra virgin olive oil and sprinkle freshly cracked black pepper over each serving.
A chilled glass of white wine, such as Sauvignon Blanc or Pinot Grigio, enhances the bright lemon and garlic flavors.
Storage Tips For Leftover Pasta
If you have leftovers, store the pasta in an airtight container in the refrigerator for up to 2–3 days.
To reheat, gently warm in a skillet over low heat with a splash of water or broth to loosen the sauce and prevent it from drying out.
Avoid microwaving for too long, as it can make the shrimp rubbery.
Shrimp freezes well, but the pasta may become softer after thawing.
For longer storage, freeze the cooked shrimp separately and combine with freshly cooked pasta when ready to eat.
Frequently Asked Questions
1. Can I use frozen shrimp instead?
Yes! Thaw frozen shrimp completely and pat dry before cooking to avoid excess moisture, which can dilute the sauce. Frozen shrimp often works well in this recipe but may need slightly less cooking time.
2. What pasta works best for this dish?
Linguine or spaghetti works perfectly because the long strands hold the sauce well. Fettuccine or tagliatelle are also great alternatives if you prefer wider noodles.
3. How can I make this dish spicier?
Increase the amount of red pepper flakes or add a pinch of cayenne pepper while cooking the garlic. Adjust gradually to your heat preference.
4. Can I make this recipe ahead of time?
Yes, but for best results, cook the pasta just before serving. You can prep the shrimp, garlic, and sauce ahead and store separately in the fridge. Combine and reheat gently when ready to serve.
5. Is this recipe keto-friendly or low-carb?
This recipe is moderately low-carb if you reduce the pasta portion. Shrimp and spinach provide high protein and low-carb nutrition, while the butter and olive oil contribute healthy fats.
For a strict low-carb version, consider using zucchini noodles or shirataki pasta.
