Get a delicious family dinner on the table quickly with this healthy lemon garlic parmesan shrimp pasta. This shrimp spaghetti recipe is made with olive oil, parmesan, sun-dried tomatoes and baby spinach for a fresh and tasty dish that's ready to serve in less than 30 minutes!
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 everything is evenly distributed. Remove from heat.
Add the lemon juice before serving and season with salt and pepper, to taste.
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.