Lemon Garlic Parmesan Shrimp Pasta

This lemon garlic parmesan shrimp pasta is what happens when classic Italian flavors meet succulent seafood in a dish that’s both elegant and incredibly easy to make.

The magic lies in the perfect balance of bright lemon, rich garlic butter, and tender shrimp, all wrapped up in perfectly cooked pasta. When that parmesan hits the hot pasta and melts into a silky sauce, you’ll understand why this recipe deserves a permanent spot in your dinner rotation.

Ingredients

For the Pasta Base:

• 8 ounces linguine pasta
• 2 tablespoons olive oil
• 6 tablespoons butter, divided

For the Garlic Shrimp:

• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1¼ pounds large shrimp
• Salt and pepper to taste
• 1 teaspoon Italian seasoning

For the Finish:

• 4 cups baby spinach
• ½ cup parmesan cheese
• 2 tablespoons parsley, chopped
• 1 tablespoon lemon juice

Steps

1. Bring a large pot of water to a rolling boil. Add a generous pinch of salt and cook pasta for 8-10 minutes until al dente. The pasta should have a slight bite – this is crucial as it will continue cooking slightly when we add it back to the sauce. Drain and set aside, reserving ½ cup of pasta water.
2. In the same pot (this builds flavor!), heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat. Once the butter is melted and slightly bubbling, add minced garlic and red pepper flakes. Cook for 30-45 seconds until fragrant but not browned – burnt garlic will make the sauce bitter.
3. Add shrimp in a single layer, season with salt and pepper. Cook for 2-3 minutes per side until they turn pink and opaque. The shrimp should form a slight ‘C’ shape when properly cooked – if they curl into a tight ‘O’, they’re overcooked. Add Italian seasoning and spinach, cooking until the spinach just wilts, about 1-2 minutes.
4. Return pasta to the pot along with remaining 4 tablespoons butter, parmesan, and parsley. Toss continuously until the butter melts and creates a silky sauce. If the sauce seems too thick, add reserved pasta water 1 tablespoon at a time.
5. Finish with 1 tablespoon fresh lemon juice, tossing to combine. Serve immediately while the sauce is hot and creamy. Garnish with extra parmesan and red pepper flakes if desired.

Smart Swaps

• Swap linguine for zucchini noodles to reduce carbs
• Use ghee instead of butter for a dairy-free option
• Replace spinach with arugula for a peppery kick

Make It Diabetes-Friendly

• Use whole grain pasta to reduce glycemic impact (reduces net carbs by 8g per serving)
• Increase spinach to 6 cups and reduce pasta to 6 ounces
• Add 1 cup cherry tomatoes for extra fiber and nutrients
• Serve with a side of roasted vegetables to help regulate blood sugar

Pro Tips

• Pat shrimp completely dry before cooking for better browning
• Don’t skip the pasta water – it’s liquid gold for creating a silky sauce
• Prep all ingredients before starting – this dish comes together quickly!