Lemon Garlic Parmesan Shrimp Pasta is a delightful dish that combines fresh, vibrant flavors with hearty ingredients. It features juicy shrimp, tossed in a rich garlic butter sauce, served with linguine, and finished with a zesty lemon kick. This dish is not only simple to make but is also perfect for a family dinner or a special occasion.
Why Make This Recipe
Making Lemon Garlic Parmesan Shrimp Pasta is a fantastic choice for several reasons. First, it is quick to prepare, making it great for busy weeknights. Second, the combination of shrimp, pasta, and fresh ingredients creates a delicious meal that everyone will enjoy. Lastly, this dish is versatile and can be customized to suit your taste.
How to Make Lemon Garlic Parmesan Shrimp Pasta
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
Directions
- In a large pot, cook the pasta in boiling water according to package directions. Drain and set aside.
- Using the same pan, heat the olive oil and 2 tablespoons of butter. Add the minced garlic and red pepper flakes, cooking until fragrant.
- Add the shrimp along with salt and pepper to taste. Cook until the shrimp start to turn pink.
- Stir in the Italian seasoning and baby spinach, cooking until the spinach is wilted.
- Add the cooked pasta back to the pot along with the remaining butter, parmesan cheese, and parsley. Stir until everything is mixed and the butter has melted.
- Finally, drizzle in the lemon juice and toss everything together before serving. Serve immediately!
How to Serve Lemon Garlic Parmesan Shrimp Pasta
To serve this lovely dish, place a generous portion of the pasta and shrimp onto a plate. You can garnish it with a bit of extra chopped parsley or a sprinkle of parmesan cheese for added flavor and visual appeal. This dish pairs wonderfully with a fresh salad or garlic bread.
How to Store Lemon Garlic Parmesan Shrimp Pasta
If you have leftovers, store the Lemon Garlic Parmesan Shrimp Pasta in an airtight container in the refrigerator. It should last for about 2 to 3 days. When reheating, add a splash of water or a bit more butter to help revive the sauce and flavors.
Tips to Make Lemon Garlic Parmesan Shrimp Pasta
- Use fresh shrimp for the best flavor and texture.
- Adjust the amount of red pepper flakes to control how spicy you want the dish.
- You can add other vegetables, such as cherry tomatoes or bell peppers, for extra color and nutrition.
Variation
Feel free to swap out the linguine for another type of pasta, such as spaghetti or fettuccine. You can also use different seafood, like scallops or crab, to give the dish a unique twist.
FAQs
1. Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.
2. Is there a way to make this dish lighter?
You can reduce the amount of butter and cheese for a lighter version. Also, consider using whole wheat pasta.
3. Can I make this recipe vegetarian?
Yes! Simply omit the shrimp and add more vegetables, like zucchini or mushrooms, while maintaining the garlic and lemon flavors.
Lemon Garlic Parmesan Shrimp Pasta
Ingredients
Pasta and Shrimp
- 8 ounces linguine pasta
- 1 ¼ pound large shrimp Fresh or thawed from frozen
Sauce
- 2 tablespoons olive oil
- 6 tablespoons butter Divided
- 4 cloves garlic (minced)
- 1 teaspoon red pepper flakes Adjust to taste
- 1 teaspoon Italian seasoning
Vegetables and Garnish
- 4 cups baby spinach
- ½ cup parmesan cheese
- 2 tablespoons parsley (chopped)
- 1 tablespoon lemon juice
Instructions
Cooking Pasta
- In a large pot, cook the pasta in boiling water according to package directions. Drain and set aside.
Making Sauce
- Using the same pan, heat the olive oil and 2 tablespoons of butter. Add the minced garlic and red pepper flakes, cooking until fragrant.
- Add the shrimp along with salt and pepper to taste. Cook until the shrimp start to turn pink.
- Stir in the Italian seasoning and baby spinach, cooking until the spinach is wilted.
Combining Ingredients
- Add the cooked pasta back to the pot along with the remaining butter, parmesan cheese, and parsley. Stir until everything is mixed and the butter has melted.
- Finally, drizzle in the lemon juice and toss everything together before serving. Serve immediately!
