Lemon Garlic Parmesan Shrimp Pasta

Step 1 — Cook the pasta

Cook the linguine or spaghetti according to package instructions until al dente. Drain and set aside.

Step 2 — Sauté garlic

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Step 3 — Cook the shrimp

Add the shrimp to the skillet and season with salt, black pepper, and red pepper flakes (if using). Cook for 2-3 minutes, or until the shrimp turn pink and are cooked through.

You might also enjoy our lemon garlic shrimp pasta with.

Step 4 — Make the sauce

Pour in the chicken broth, lemon juice, and lemon zest. Bring the mixture to a simmer and let it cook for 2-3 minutes to slightly reduce.

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Step 5 — Combine pasta and sauce

Add the cooked pasta to the skillet and toss to combine with the shrimp and sauce. Stir in the grated Parmesan cheese until melted and creamy.

Step 6 — Garnish and serve

Remove from heat and sprinkle with fresh parsley before serving.

Frequently Asked Questions About Lemon Garlic Parmesan Shrimp Pasta

Can I use frozen shrimp?

Yes, thaw them completely and pat dry with paper towels before cooking to avoid excess moisture in the skillet.

For more ideas, check out our lemon garlic shrimp pasta with.

What’s the best pasta for this recipe?

Linguine or spaghetti works perfectly, though fettuccine is also a great option for a heartier texture.

How do I make the sauce creamier?

If you prefer a richer sauce, add a splash of heavy cream or increase the Parmesan cheese slightly.

Can I make this dish gluten-free?

Absolutely! Swap out traditional pasta for certified gluten-free options like brown rice or chickpea pasta.

How should leftovers be stored?

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave to preserve texture.

Looking for something similar? Try our quick & easy lemon garlic.

Can you make swaps for Lemon Garlic Parmesan Shrimp Pasta?

Yes, it’s easy to adjust based on what’s available in your pantry:

• Swap linguine with zucchini noodles for a low-carb option.
• Replace shrimp with diced chicken for a heartier protein.
• Use vegetable broth instead of chicken broth for a vegetarian twist.

What pairs well with Lemon Garlic Parmesan Shrimp Pasta?

This dish shines alongside simple, complementary sides:

• Garlic bread: Perfect for soaking up the flavorful sauce.
• Steamed asparagus or broccoli: Adds a veggie boost to your plate.
• Caesar salad: A crisp and tangy counterpart to the creamy pasta.
• White wine: Pair with Sauvignon Blanc or Chardonnay for a light, acidic match.

How do you store and reheat Lemon Garlic Parmesan Shrimp Pasta?

Proper storage ensures the dish retains its flavor and quality:

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Not recommended, as the texture of shrimp and pasta can change when frozen.

To reheat, warm it gently on the stovetop with a splash of chicken broth to revive the sauce.

What are some expert tips for making Lemon Garlic Parmesan Shrimp Pasta?

• Pat shrimp dry: This ensures they sear nicely rather than steam.
• Cook pasta al dente: Helps it hold up to the sauce without becoming overly soft.
• Use fresh parsley: Adds brightness and a pop of color to the dish.
• Grate your Parmesan: Avoid pre-shredded cheese, which may not melt smoothly.

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Lemon Garlic Parmesan Shrimp Pasta

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 450

A delicious and easy pasta dish featuring shrimp, garlic, and a creamy lemon Parmesan sauce.

Equipment

• large skillet
• pot for boiling pasta
• measuring cups
• measuring spoons
• cutting board
• knife

Ingredients

• 8 oz linguine or spaghetti
• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp red pepper flakes (optional)
• 1 lemon zested and juiced
• 1 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• salt (to taste)
• black pepper (to taste)

Instructions 

• Cook the linguine or spaghetti according to package instructions until al dente. Drain and set aside.
• In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
• Add the shrimp to the skillet and season with salt, black pepper, and red pepper flakes (if using). Cook for 2-3 minutes, or until the shrimp turn pink and are cooked through.
• Pour in the chicken broth, lemon juice, and lemon zest. Bring the mixture to a simmer and let it cook for 2-3 minutes to slightly reduce.
• Add the cooked pasta to the skillet and toss to combine with the shrimp and sauce. Stir in the grated Parmesan cheese until melted and creamy.
• Remove from heat and sprinkle with fresh parsley before serving.

Notes

For a lighter version, use zucchini noodles instead of pasta.

Calories: 450kcal

Cost: $15

Course: Main Course

Cuisine: Italian

Keyword: shrimp pasta

Nutrition

Calories: 450kcal | Carbohydrates: 50g | Protein: 30g | Fat: 15g | Sodium: 800mg

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