Lemon Garlic Parmesan Shrimp Pasta
A delightful dish with juicy shrimp, linguine pasta, and a rich garlic butter sauce, finished with a zesty lemon kick.
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!
Notes
Use fresh shrimp for the best flavor and texture. Adjust the amount of red pepper flakes to control spiciness. You can add other vegetables, such as cherry tomatoes or bell peppers.