Description
A quick and flavorful Lemon Garlic Parmesan Shrimp Pasta that combines succulent shrimp, fresh spinach, and a zesty lemon garlic butter sauce with parmesan cheese. Ready in just 25 minutes, this dish is perfect for a satisfying weeknight dinner.
Ingredients
Pasta
- 8 ounces linguine pasta
Shrimp and Sauce
- 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
Instructions
- Cook the Pasta: In a large pot, bring water to a boil and cook the linguine pasta according to the package directions until al dente. Drain the pasta and set it aside.
- Sauté Garlic and Spices: 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 1-2 minutes, ensuring the garlic does not burn.
- Cook the Shrimp and Vegetables: Add the shrimp to the pan, seasoning with salt and pepper to taste. Cook the shrimp until they start turning pink and opaque, approximately 3-4 minutes. Then, sprinkle in the Italian seasoning and add the baby spinach. Cook until the spinach wilts, about 2 minutes.
- Combine Pasta and Sauce: Return the cooked pasta to the pan along with the remaining 4 tablespoons of butter, parmesan cheese, and chopped parsley. Stir thoroughly until the butter is melted and the ingredients are well combined, creating a creamy sauce coating the pasta.
- Add Lemon Juice and Serve: Pour in the lemon juice and toss everything to incorporate the fresh citrus flavor. Serve the pasta immediately while warm for the best taste.
Notes
- For extra zing, garnish with additional lemon zest.
- Use fresh shrimp for best flavor; frozen shrimp can be used but should be fully thawed before cooking.
- Adjust the red pepper flakes to your spice preference.
- To make this dish gluten-free, substitute linguine with gluten-free pasta.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
