Lemon garlic parmesan shrimp pasta – A SUPER EASY dinner that comes together in just 20 minutes. This parmesan pasta is perfect for a busy weeknight, a date night meal or any day of the week. Is there a combination more iconic than shrimp and pasta? Whether it’s comfort food at home or at a fancy restaurant, everyone loves shrimp pasta!
LEMON GARLIC PARMESAN SHRIMP PASTA
Lemon garlic parmesan shrimp pasta has to be one of my favorites pasta dishes at the moment, cajun chicken pasta is my other love. Shrimp and pasta recipes are my go to’s when I’m too busy to cook.
Take for example this recipe, it only takes 20 minutes too cook and it tastes better than restaurant shrimp pasta. What’s not to love about shrimp tossed in a creamy lemon parmesan sauce. I’m getting hungry just thinking about it.
My teen and I love shrimp pasta. My husband doesn’t eat shrimp. And my very picky kids definitely don’t want any parts of it.
Guys when I tell you this shrimp pasta is good...I mean it. The shrimp flavor combined with garlic, lemon and parmesan is a match made in heaven! I like to garnish my pasta with a lot of lemon zest. The more zest the better.
I don’t know what it is about shrimp, parmesan and lemon but it’s absolutely delicious. Lemon pasta with shrimp is great choice if you want something that will impress your guests. This dish might just become your family favorite!
If you’re a pasta lover, be sure to check it out this roundup of bloggers great pasta recipes HERE.
If you google “shrimp pasta” so many recipe variations appear. There’s classic shrimp scampi, shrimp carbonara, shrimp and spaghetti, shrimp and alfredo sauce, and on and on. Italian immigrants had an enormous impact on American cuisine. We have them to thank for the popularization of pasta recipes in our culture.
Shrimp pasta is so versatile – create a fusion dish with spices and sauces from different cuisines and put your own twist on it – and it’s an easy way to serve a dish that’s fancier than spaghetti and meatballs. (Because doesn’t adding shrimp automatically make it fancy?) Yup! My lemon garlic parmesan shrimp pasta is very similar to classic shrimp scampi pasta and many shrimp alfredo recipes.
WHY THIS RECIPE WORKS
This 20 minute easy lemon garlic parmesan shrimp pasta recipe is so simple and requires only a few ingredients, but that doesn’t at all diminish its quality. I used frozen deveined and tail off large frozen shrimp to help save on prep time. Just make sure you thaw the shrimp before you cook them.
Check out Livestrong tips for cooking with frozen shrimp. Recipes don’t have to be complicated to be delicious and flavorful! Am I right?
The shrimp adds a luxurious touch, perfectly cooked al dente pasta adds texture, and the simple cream parmesan sauce adds the perfect touch of seasoning!
Lemon shrimp pasta is fancy enough for a date night meal but it’s also perfect for busy families that don’t have time to cook. Be sure to try some of the add-ins I mentioned to add some nutrition and delicious vegetables, and to add variety each time you make this favorite!
HOW TO MAKE IT
To make this lemon garlic parmesan shrimp pasta of course you’ll need shrimp and pasta. You’ll also need garlic and lemon zest, heavy whipping cream, butter, garlic, olive oil, fresh lemon juice, fresh parsley, lemon zest and shredded parmesan cheese. (The more cheese the better in my opinion.)
It’s best to get your prep bowls out and prep all your ingredients FIRST. I like to use these to prep my ingredients. That way you’ll be able to move quickly through the cooking steps. Cook the pasta al dente according to package directions and drain (pics 1-2)
In a large skillet, or the pot or dutch oven you cooked the pasta in, add the oil and butter and sauté the shrimp for 3-4 minutes or until the shrimp turns pink. Add the garlic and cook until fragrant. Add the seasonings. (pic 3)
Add butter and lemon juice. Simmer for 2 mins. Add the heavy whipping cream. Whisk. Add the shredded parmesan cheese. Whisk until the sauce is smooth and the cheese is melted. Add more heavy whipping cream it you want a creamier sauce. Watching your calories? Add a bit of water instead of the cream and read more about how to make this healthier below. (pics 4-6)
Add the pasta and toss to coat. Season with salt and pepper. Sprinkle with parmesan cheese, lemon zest and fresh parsley. Serve immediately. (pics 7-8)
TIPS TO MAKE SHRIMP PASTA
- Y’all I misplaced my zester so I had to use my grater. Can you tell? The lemon on the pasta looks humongous. It’s doesn’t look huge in person though. It’s still delicious. You won’t even miss the zester. If you don’t have a zester get out the grater. I like a lot of zest so the grater works out just fine. #improvise
- Shrimp – Do not over-cook the shrimp. Overcooked shrimp will become rubbery and nobody wants rubbery shrimp. Shrimp should take between 2-4 minute to cook. Shrimp is done once it turns pink.
- Pasta– Use pasta noodles with crevices, such as rotini and fusilli, that allow the sauce to coat every bit of the pasta resulting in creamy delicious pasta. Fettucine, linguini, spaghetti, and angel hair are also classic choices. Be sure to cook the pasta al dente (do not overcook it). Al dente pasta is still firm and a little chewy, not super soft and overcooked.
- Salt– Salt the pasta water. The water should taste like sea water. Boiling pasta in salted water makes flavorful pasta.
- Shrimp – The shrimp should be seasoned with salt as well but don’t go overboard with it. You can always add more salt to the finished dish but you can’t take it away.
- Add-ins – Spinach, mushrooms, asparagus, chicken, other seafood, and sausages are some great choices if you want to add even more umph to your pasta.
HOW TO MAKE THIS RECIPE HEALTHIER
Using heavy whipping cream as the base for the shrimp pasta isn’t ideal if you’re looking to eat healthy. Half-and-half will result in a slightly thinner sauce but has less fat than full-fat, heavy whipping cream.
If you need a dairy-free alternative, try a mix of soy milk and olive oil. The olive oil raises the fat content to be closer to heavy whipping cream. A 2:1 ratio is ideal.
If you’re trying to go even lower fat than half-and-half, other mixtures you can play around with are milk and cornstarch, cottage cheese and milk, and Greek yogurt and milk.
Next time you’re looking for an easy yet luxurious recipe, give this one a try, or if you or someone you know loves shrimp pasta, share this recipe on Facebook or Pin it to your Pinterest Board. Don’t forget to follow me!
RECOMMENDED TOOLS TO MAKE THIS
- California Olive Ranch Olive Oil. (Very good quality)
- Prep bowls
- Stoneware Mini Bowls Hearth and Hand with Magnolia (not an affiliate link) I love these cute bowls. I use them ALL the time.
Lemon garlic parmesan shrimp pasta - A SUPER EASY dinner that comes together in just 20 minutes. The shrimp and pasta is tossed in a delicious unforgettable lemon parmesan sauce.
- 16 oz frozen large shrimp deveined and tail off
- 16 oz your choice of pasta cooked to al dente and drained
- 3 tbsp unsalted butter
- 1/2 tbsp olive oil
- 2 tsp minced garlic
- 1/2 tsp cajun seasoning
- 1 tsp Italian seasoning
- 3/4 tsp dried basil
- 1/8 cup fresh parsley
- 2-3 tsp lemon zest Optional or add as much or as little as you like
- salt and pepper for taste
- 2-3 tbsp unsalted butter
- 1/2 cup parmesan cheese add more if you like
- 1 cup heavy whipping cream add more if you want it creamier
- 1 tbsp fresh lemon juice
In a large dutch oven or large pan with high walls or, cook pasta to al dente. Drain, In the same pan the pasta was cooked in, heat olive oil and butter over medium heat. Alternatively, you can cook the shrimp in a separate skillet.
Once the oil and butter starts to sizzle, add the garlic and cook until fragrant. Set stove to medium high. Add the shrimp and seasonings and cook for about 2 minutes or until the shrimp has turned pink.
Set stove to medium. Quickly add the butter, heavy whipping cream, and lemon juice. Add a bit of the lemon zest if you like or save it for garnish. Cook for about 2-3 minutes.
Add the shredded parmesan cheese. Stir the sauce until smooth and the cheese is melted and heated through. Add the drained pasta. Toss to coat the pasta in the sauce. Garnish with lemon zest and more parmesan cheese. Serve immediately.
- If you don't have a zester get out the grater. It works just fine. I used it in this recipe. #improvise
Parmesan sauce – Add more heavy whipping cream it you want a creamier sauce. Watching your calories? Add a bit of water instead of the cream.
- Shrimp – Do not over-cook the shrimp. Overcooked shrimp will become rubbery. Shrimp only takes 2-4 minute to fully cook. It's done once it has turned pink.
- Pasta– Use pasta noodles with crevices, such as rotini and fusilli, which will allow the sauce to coat every nook and cranny of the pasta. Fettucine, linguini, spaghetti, and angel hair are also classic choices. Cook the pasta al dente (do not overcook) Al dente pasta is still firm and a little chewy, not super soft.
- Salt- Salt the pasta water. The water should taste like the ocean. Boiling pasta in salted water makes flavorful pasta.
- Shrimp – Season shrimp with salt and pepper. You can always add more salt to the finished dish but you can’t take it away.
- Add-ins - Spinach, mushrooms, asparagus, chicken, other seafood, and sausages are some great choices if you want to add even more umph to your pasta
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