Lemon Garlic Parmesan Shrimp Pasta
A quick and flavorful pasta dish featuring succulent shrimp in a buttery lemon garlic sauce, tossed with Parmesan cheese and linguine.
Ingredients
- 8 ounces linguine pasta
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 1/4 pounds large shrimp, peeled and deveined
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning
- 4 cups baby spinach
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
Notes
For a lighter version, substitute half of the butter with additional olive oil. Adjust red pepper flakes to your preferred spice level.
Instructions
- 1
Cook linguine pasta according to package instructions until al dente. Drain and set aside.
- 2
In a large skillet over medium heat, heat olive oil and 2 tablespoons of butter.
- 3
Add minced garlic and red pepper flakes, and sauté until fragrant, about 1 minute.
- 4
Add shrimp to the skillet, season with salt, pepper, and Italian seasoning. Cook until shrimp are pink and opaque, about 2-3 minutes per side.
- 5
Add baby spinach to the skillet and cook until wilted.
- 6
Stir in the remaining 4 tablespoons of butter, grated Parmesan cheese, and lemon juice. Cook until the butter is melted and the sauce is well combined.
- 7
Add cooked linguine to the skillet and toss to coat with the sauce.
- 8
Garnish with chopped fresh parsley and serve immediately.