Quick enough to throw together any night yet decadent enough to serve for special occasions, this flavor-packed lemon and garlic shrimp pasta recipe is about to be your new go-to! It uses olive oil, sun-dried tomatoes and baby spinach for lots of color and flavor, all infused in the most delicious lemony garlic sauce. It takes less than 30 minutes from start to finish, and is truly the perfect weeknight meal! {Gluten-free-friendly}

Table of Contents
Easy Lemon Garlic Shrimp Pasta with Parmesan Cheese
If you’re looking for fast and easy dinner ideas (who isn’t?!), then you’ll definitely want to try out this lemon garlic shrimp pasta dish. I don’t know about you, but as a busy mom, I’m all for healthy one pot dinners that can be whipped together in record time.
With this simple shrimp spaghetti recipe, it’s totally possible. It can be prepared in less than 30 minutes and tastes just like a dish you’d get at a restaurant but with a healthier twist! It’s the lemon garlic sauce that does it for me, though. It adds so much flavor and keeps the dish from becoming too heavy.
It’s the perfect dish for those busy nights and clean-up is a breeze, too!
Featured Comment
This is such an amazing recipe! Loved it! The blend of spices and garlic was so good on the shrimp and so easy to make! Thanks Elysia! – Danielle
For more easy shrimp recipes, be sure to try my Shrimp Noodle Stir Fry and Spicy Shrimp Tacos too!

Why We Love This Lemon Garlic Shrimp Pasta Recipe
- Developed by a Registered Dietitian to be higher in fiber and protein while reducing the fat, calories, and sodium
- Comes together in one single pot for less clean-up
- Easy weeknight dinner for both kids and adults (I usually remove the tails from the shrimp and cut everything into small pieces for the kids, though)
- Takes about 20 minutes even on busy weeknights
- Fancy enough to serve at your next dinner party
- Uses simple ingredients, like dried pasta, cooked shrimp, and pantry staples
Ingredient notes

- Spaghetti: I like to use whole-grain spaghetti for this recipe or fiber-enriched spaghetti noodles such as Smart pasta for an extra kick of fiber and nutrients if your family isn’t a fan of whole-grain pasta. Feel free to try angel hair pasta, fettuccine, or even smaller varieties, like penne pasta.
- Oil: Extra-virgin olive oil adds a wonderful rich flavor to this dish. If you don’t enjoy the flavor of extra-virgin olive oil, you can use light for a milder taste.
- Fresh garlic: Use freshly chopped garlic cloves for the best flavor.
- Seasonings: Red pepper flakes, Italian seasoning, fresh parsley, and salt and black pepper add even more flavor.
- Shrimp: I like to use deveined, peeled, and pre-cooked medium shrimp for this recipe for the most convenient option. You can also use raw shrimp, but you may need to increase the cooking time slightly.
- Sun-dried tomatoes: These add a wonderful burst of rich flavor and color, and are an absolute must for this dish. Use pre-sliced sun-dried tomatoes for a more convenient option.
- Fresh spinach: Fresh baby spinach wilts almost instantly and takes on the flavors from the lemony sauce. You can also use frozen spinach if you don’t have fresh.
- Parmesan: Use freshly grated parmesan for the best flavor and texture.
- Fresh lemon juice: This adds a nice bright tang. Add more to taste if desired. Feel free to use the lemon zest, too!
How to Make Lemon and Garlic Shrimp Pasta





- Bring a large pot or skillet of water to a boil. Cook the spaghetti according to package directions until al dente. Drain the pasta and set aside in a bowl.
- Using the same pan, heat 2 tablespoons of olive oil over medium heat. Add the garlic and cook until fragrant, about 1-2 minutes.
- Add the shrimp. Cook until the shrimp start to turn opaque, about 2 minutes.
- Add Italian seasoning, red pepper flakes, sun-dried tomatoes and spinach and cook until spinach has wilted, about 3 minutes.
- Add the pasta back to the pot, with the remaining olive oil, parmesan, and parsley. Stir until mixed and remove from heat.
- Add the lemon juice before serving and season with salt and pepper to taste.
Keep scrolling to the recipe card below for the full recipe for shrimp spaghetti!

Expert Tips for the best shrimp pasta
- To make this recipe go as quickly as possible, prepare all of the ingredients while you’re waiting for the water to boil and pasta to cook. That way, you just have to quickly cook everything up and toss it all together!
- Be sure that you don’t overcook the shrimp or it will turn out tough and rubbery. It should be cooked until it just turns opaque. Also, be sure not to overcook the pasta as it may become too soft and mushy. It should be cooked until al dente so that it’s tender, but still slightly firm.
- You can either remove the tails from the shrimp before cooking them or leave them on. We typically leave them on and remove them during meal time, although I do remove them for the kids and cut the shrimp up before serving.
- I like to break the spaghetti noodles in half before boiling them to make it easier to stir all of the ingredients together in the pot. It also makes them easier to eat!
- Adjust the amount of red pepper flakes according to personal taste. I generally add ¼ teaspoon to keep it more mild for the kids, but ½ a teaspoon adds a nice kick.
- Feel free to deglaze the pan with a little white wine before you add the pasta back to the pot. It will cook down quickly and add a lovely flavor, especially for date night.
How to Store
To refrigerate: This lemon garlic shrimp pasta can be stored in an airtight container in the fridge for up to three to four days.
How to reheat: Reheat the shrimp spaghetti over medium heat on the stovetop until warmed through. You may wish to add a tablespoon or two of water to loosen it back up again.
To freeze: You can freeze this pasta, but if you plan on doing that, your spaghetti should be cooked al dente so that it doesn’t get overcooked when you reheat it for best results. It will keep well frozen for up to 3 months and should be thawed in the fridge before reheating.
Recipe FAQs
It has a bit of a kick to it, but it’s not overly spicy. I typically add 1/4 teaspoon of red pepper flakes to keep it kid-friendly, but you can add 1/2 teaspoon (or more) if you prefer a bit more heat.
Not all shrimp pastas are created equally but this recipe is definitely a healthier option! This pasta is made with whole-grain spaghetti rather than white pasta, so it’s rich in fiber, iron and B-vitamins. Unlike many seafood pasta recipes, it doesn’t use any added heavy cream and relies instead on the olive oil, lemon juice, and parmesan for lots of flavor.
The shrimp provide heart-healthy fats and protein, while the spinach adds a dose of vitamin A, K, iron, folate and potassium for a delicious well-balanced meal.
Frozen cooked shrimp can be added straight to the pot and warmed through before adding the other ingredients. Because they’re already cooked, you don’t need to reheat them to a specific temperature.

Serving Suggestions
If you’re wondering what to serve with shrimp spaghetti, here are some suggestions!
It tastes great served along with:
- Healthy Caesar Salad
- Tossed Green Salad
- Spring Mix Salad
- Green Beans with Red Peppers and Almonds
- Asparagus Tomato Salad
- Roasted Broccoli with Lemon and Parmesan
- Garlic Bread
Recipe Variations
- To make gluten-free: Use gluten-free spaghetti noodles.
- To make lower carb: Use zucchini noodles or “zoodles” instead of spaghetti noodles.
- Different protein: The shrimp can be swapped for chicken. Just brown it in the pan before adding the other ingredients.
- Switch up the pasta: I love this dish with long pasta like spaghetti or linguine, but short pastas like penne or fusilli will work well too.
- Add in some other veggies: Saute some mushrooms, bell peppers, zucchini or onions to add in for even more veggies!

More Recipes You’ll Love
- Chili Lime Shrimp
- Creamy Coconut Shrimp
- Thai Shrimp Curry Soup
- Baked Parmesan Crusted Cod
- Healthy Lemon Sauce for Fish
- One Pan Feta Pasta with Cherry Tomatoes
Did you make this recipe? Scroll down to leave a star rating and review!

One-Pot Lemon and Garlic Shrimp Pasta {20 Minutes}
Ingredients
- 8 ounces whole-grain uncooked spaghetti
- 5 tablespoons extra-virgin olive oil, divided
- 4 cloves garlic finely chopped
- 1 1/4 pounds medium shrimp, peeled, cooked, and deveined
- 1 teaspoon Italian seasoning
- 1/4-1/2 teaspoon red pepper flakes
- 1/4 cup sliced sun-dried tomatoes
- 6 cups fresh baby spinach
- 1/2 cup parmesan cheese, freshly grated
- 1/4 cup fresh parsley, chopped (plus more to garnish)
- 1 tablespoon lemon juice (or more to taste)
- Salt and pepper, to taste
Instructions
- Using the same pan, heat 2 tablespoons of olive oil over medium heat. Add the garlic and cook until fragrant, about 1-2 minutes.
- Add the shrimp. Cook until the shrimp start to turn opaque, about 2 minutes.
- Add Italian seasoning, red pepper flakes, sun-dried tomatoes and spinach, and cook until spinach has wilted, about 3 minutes.
- Add the pasta back to the pot, with the remaining olive oil, parmesan, and parsley. Stir until everything is evenly distributed. Remove from heat.
- Add the lemon juice before serving and season with salt and pepper, to taste. Serve topped with some additional freshly grated parmesan and chopped parsley, if desired.
Video
Notes
- To make this recipe go as quickly as possible, prepare all of the ingredients while you’re waiting for the water to boil and pasta to cook. That way, you just quickly cook everything up and toss it all together!
- Be sure that you don’t overcook the shrimp or it will turn out tough and rubbery. It should be cooked until it just turns pink. Also, be sure not to overcook the pasta as it may become too soft and mushy. It should be cooked until al dente so that it’s tender, but still slightly firm.
- You can either remove the tails from the shrimp before cooking them or just leave them on. We typically leave them on and remove them during meal time.
- I like to break the spaghetti noodles in half before boiling them to make it easier to stir all of the ingredients together in the pot. It also makes them easier to eat!
- Adjust the amount of red pepper flakes according to personal taste. I generally add ¼ teaspoon to keep it more mild for the kids, but ½ a teaspoon adds a nice kick.
Nutrition
This recipe was originally posted in February 2022 and some of the text, photos and formatting were updated in January 2025.
This is such an amazing recipe! Loved it! The blend of spices and garlic was so good on the shrimp and so easy to make! Thanks Elysia!
So glad you enjoyed the recipe! This one is always a favourite in our house too! Thanks so much for returning to leave a review :)