Name: Lemon Garlic Parmesan Shrimp Pasta Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 ounces linguine pasta; 2 tablespoons olive oil; 6 tablespoons butter, divided; 4 cloves garlic, minced; 1 teaspoon red pepper flakes; 1 ¼ pound large shrimp; Salt and pepper to taste; 1 teaspoon Italian seasoning; 4 cups baby spinach; ½ cup parmesan cheese; 2 tablespoons parsley, chopped; 1 tablespoon lemon juice

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Introduction

This Lemon Garlic Parmesan Shrimp Pasta is a bright and flavorful dish perfect for a quick weeknight dinner. Tender shrimp meet a creamy, garlicky sauce with a fresh hint of lemon that will make your taste buds sing.

This image shows a white deep pan filled with a dish made of spaghetti pasta, cooked shrimp, and fresh spinach leaves. The spaghetti forms several light yellow twisted layers in the pan, mixed evenly with pink-orange shrimp that have some visible seasoning on them. Dark green spinach leaves are scattered throughout and slightly wilted. On top are a few lemon wedges with bright yellow skin and pale yellow flesh placed around the dish. The whole meal is sprinkled with black pepper and red chili flakes, adding tiny spots of dark and red color. The background has a white marbled texture with sliced lemons arranged on the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces linguine pasta
2 tablespoons olive oil
6 tablespoons butter, divided
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 ¼ pound large shrimp
Salt and pepper to taste
1 teaspoon Italian seasoning
4 cups baby spinach
½ cup parmesan cheese
2 tablespoons parsley, chopped
1 tablespoon lemon juice

Instructions

Step 1: In a large pot, cook the linguine in boiling water according to the package directions. Drain and set aside.
Step 2: Using the same pan, heat olive oil and 2 tablespoons of butter over medium heat. Add the minced garlic and red pepper flakes, cooking until fragrant but not browned.
Step 3: Add the shrimp to the pan and season with salt and pepper. Cook until the shrimp begin to turn pink, about 2-3 minutes per side. Stir in Italian seasoning and baby spinach, cooking until the spinach wilts.
Step 4: Return the cooked pasta to the pan. Add the remaining 4 tablespoons of butter, parmesan cheese, and chopped parsley. Toss everything together until well combined and the butter is melted.
Step 5: Stir in the lemon juice and toss gently to combine. Serve immediately for best flavor and texture.

Tips & Variations

For a creamier sauce, add a splash of heavy cream or half-and-half when adding the parmesan cheese.
Swap linguine for spaghetti or fettuccine depending on your preference.
Add cherry tomatoes or mushrooms for extra color and flavor.
If you like more heat, increase the red pepper flakes or add a dash of hot sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave, adding a splash of water or broth to keep the pasta moist.

How to Serve

A white plate filled with three layers: the first layer is creamy white linguine noodles, lightly coated with oil and scattered with small red chili flakes; the second layer consists of bright orange cooked shrimp placed evenly on top, some with char marks; the third layer includes fresh dark green spinach leaves and thin slices of pale yellow lemon scattered throughout, with a sprinkle of white grated cheese on top. A gold fork is twirling some noodles at the front edge of the plate. In the background, two halves of a lemon sit on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work well. Just be sure to thaw them completely and pat dry before cooking to avoid excess moisture.

What can I substitute for parmesan cheese?

Grana Padano or Pecorino Romano are great alternatives if you want a slightly different flavor but similar texture.