Lemon Garlic Parmesan Shrimp Pasta
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.
Servings 5 people
- 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
- ½ tbsp olive oil
- 2 tsp minced garlic
- ½ tsp cajun seasoning
- 1 tsp Italian seasoning
- ¾ tsp dried basil
- ⅛ cup fresh parsley
- 2-3 tsp lemon zest Optional or add as much or as little as you like
Lemon Parmesan Sauce
- salt and pepper for taste
- 2-3 tbsp unsalted butter
- ½ 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