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Lemon Garlic Parmesean Shrimp Pasta
Lemon-Garlic Butter Shrimp with Parmesan-Spinach Linguine – A savory dish that combines succulent shrimp and tender linguine in a rich, buttery sauce, finished with a zest of lemon
40 minutes,   2-3 servings
recipe image
8 oz Linguine pasta
2 Tbsp Olive oil
6 Tbsp Butter
3 cloves Garlic, minced
½ tsp Red pepper flakes
1 lb Large raw peeled shrimp
to taste Salt and pepper
1 tsp Italian seasoning
4 cups Baby spinach
½ cup Parmesan cheese
2 Tbsp Parsley, chopped
1 Tbsp Lemon juice
1.  In a large pot, cook the linguine pasta (8 oz) in boiling water according to package directions.
2.  Once cooked, drain and rinse the pasta and set it aside.
3.  Using the same pan, heat the olive oil (2 tbsp) and 2 tbsp of the butter.
4.  Add the minced garlic (3 cloves) and red pepper flakes (1/2 tsp), and cook until fragrant.
5.  Add the large shrimp (1 lb) and add salt and pepper to taste.
6.  Cook until the shrimp start to turn pink.
7.  Add italian seasoning (1 tsp) and baby spinach (4 cups), and cook until wilted.  ©
8.  Add the cooked pasta back to the pot with the remaining butter (4 tbsp), parmesan cheese (1/2 cup), and chopped parsley (2 tbsp).
9.  Stir until mixed and butter is completely melted.
10.  Add lemon juice (1 tbsp) before serving.
11.  Serve while hot.

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Lemon Garlic Parmesean Shrimp Pasta. Recipe on first page, not a blog.