Dinner

Lemon Garlic Parmesan Shrimp Pasta Recipe

Bylilan Sage April 8, 2026April 8, 2026

Introduction

This Lemon Garlic Parmesan Shrimp Pasta is a bright and flavorful dish that comes together quickly, perfect for a weeknight dinner. Tender shrimp, fresh spinach, and a zesty lemon sauce coat linguine for a satisfying meal that’s both comforting and refreshing.

A bowl filled with three main layers starts with a base of pale yellow cooked linguine pasta arranged loosely, topped with green cooked spinach leaves scattered throughout. On top are five orange shrimp with slight charring arranged around the bowl, along with a thin lemon slice on the right side. The dish is sprinkled with white grated cheese and small red chili flakes. A gold fork rests on the right side inside the bowl, twirling some pasta. Nearby, two lemon halves and cheese blocks sit on a white marbled surface in the background. 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 pounds 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 pasta in boiling water according to 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, about 1 minute.
Step 3: Add the shrimp to the pan, seasoning with salt and pepper to taste. Cook until the shrimp start to turn pink, about 2-3 minutes. Stir in the Italian seasoning and baby spinach, cooking until the spinach is wilted.
Step 4: Return the cooked pasta to the pan along with the remaining butter, Parmesan cheese, and chopped parsley. Stir everything together until well mixed and the butter has melted.
Step 5: Add the lemon juice and toss to combine. Serve immediately for the best flavor and texture.

Tips & Variations

For extra creaminess, add a splash of heavy cream or half-and-half when stirring in the Parmesan.
Use fresh shrimp for the best flavor, but frozen shrimp that’s been properly thawed works well too.
Substitute baby kale for spinach if you prefer a heartier green.
Add a sprinkle of extra Parmesan or freshly ground black pepper before serving for an added flavor boost.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to prevent sticking. Avoid microwaving directly to maintain the shrimp’s texture.

How to Serve

The image shows a white pan filled with a shrimp pasta dish on a white marbled surface. The bottom layer is light yellow spaghetti noodles, twisted and spread evenly. On top, there are many pink shrimp cooked with a slight char, mixed with dark green spinach leaves that look soft and wilted. Scattered lemon wedges with pale yellow flesh and bright rinds sit on top, adding freshness. The dish is sprinkled with white grated cheese and small red chili flakes for a bit of color and texture. The overall look is bright and fresh with a mix of smooth, soft, and slightly textured elements. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, this recipe works well with most pasta shapes like fettuccine, spaghetti, or penne. Just adjust the cooking time according to the package instructions.

How do I know when the shrimp are fully cooked?

The shrimp are done when they turn pink and opaque all the way through. This usually takes 2-3 minutes per side depending on size. Avoid overcooking to keep them tender.