Lemon Garlic Parmesan Shrimp Pasta
This bright and flavorful Lemon Garlic Parmesan Shrimp Pasta cooks in one pot in just 25 minutes! Featuring juicy shrimp, al dente linguine, and a glossy sauce of butter, garlic, lemon, and parmesan.
Servings: 6 servings
Calories: 279kcal
Equipment
- Large Pot or Dutch Oven
Ingredients
- 8 ounces linguine pasta
- 2 tablespoons olive oil
- 6 tablespoons butter, divided
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1.25 pounds large shrimp, peeled and deveined
- to taste salt and black pepper
- 1 teaspoon Italian seasoning
- 4 cups fresh baby spinach
- 0.5 cup parmesan cheese, freshly grated
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
Instructions
- Cook linguine in a large pot of salted boiling water according to package directions until al dente. Drain (reserving ½ cup pasta water) and set aside.
- In the same pot, heat olive oil and 2 tbsp butter over medium heat. Add garlic and red pepper flakes; cook for 1 minute until fragrant.
- Add shrimp, season with salt, pepper, and Italian seasoning. Cook 2-3 minutes per side until pink. Add spinach and toss until wilted, about 1-2 minutes.
- Return pasta to the pot. Add remaining 4 tbsp butter, parmesan, and parsley. Toss over low heat until butter melts and a sauce forms. If dry, add a splash of reserved pasta water.
- Remove from heat. Drizzle with fresh lemon juice and toss to combine. Serve immediately with extra parmesan and lemon wedges.
Notes
Pro Tips: For the smoothest sauce, use freshly grated parmesan cheese from a block. Before draining your pasta, reserve ½ cup of the starchy cooking water; if your sauce seems too thick, add a splash to loosen it perfectly. For a creamy variation, stir in ½ cup of heavy cream with the parmesan. If you love easy seafood pasta, you might also enjoy our rich Creamy Tuscan Garlic Chicken for a cozy chicken alternative.