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Lemon Garlic Parmesan Shrimp Pasta

A bright, garlicky shrimp pasta finished with Parmesan and lemon for a quick weeknight dinner.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 6 servings

Ingredients

  • 8 ounces linguine pasta
  • 2 tablespoons olive oil
  • 6 tablespoons butter divided
  • 4 cloves garlic minced
  • 1 teaspoon red pepper flakes
  • 1 1/4 pound large shrimp
  • salt to taste
  • black pepper to taste
  • 1 teaspoon Italian seasoning
  • 4 cups baby spinach
  • 1/2 cup Parmesan cheese
  • 2 tablespoons parsley chopped
  • 1 tablespoon lemon juice

Instructions

  • Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente. Drain and reserve.
  • In a large skillet over medium heat, warm the olive oil and 2 tablespoons of the butter until melted.
  • Add the minced garlic and red pepper flakes to the skillet and cook, stirring, until fragrant, about 30 seconds to 1 minute.
  • Add the shrimp, season with salt and pepper, and cook until the shrimp turn pink and opaque, about 2–4 minutes depending on size.
  • Stir in the Italian seasoning and the baby spinach and cook until the spinach is wilted, about 1–2 minutes.
  • Add the cooked pasta back to the pot or into the skillet with the remaining butter, then add the Parmesan and chopped parsley; toss until the butter is melted and the pasta is evenly coated.
  • Stir in the lemon juice, adjust seasoning if needed, toss to combine, and serve immediately.

Equipment

  • Large Pot
  • Large skillet or sauté pan
  • Colander
  • Measuring spoons
  • measuring cups
  • Tongs or pasta fork

Notes

  • Use peeled and deveined shrimp for convenience.
  • Reserve a splash of pasta water to loosen the sauce if needed.
  • Grate Parmesan fresh for best flavor.
  • Adjust red pepper flakes to control heat.