Lemon Garlic Parmesan Shrimp Pasta
A quick, one-pot pasta loaded with tender shrimp, fresh spinach, and parmesan cheese, tossed in a bright lemon-garlic butter sauce. High in protein, easy to make, and perfect for a weeknight meal.
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.
