Lemon Garlic Shrimp Pasta

One pot Lemon Garlic shrimp pasta, modified from Buzzfeed.
Course Main
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 3


  • 8 ounce linguine
  • 2 tbsp olive oil
  • 1/3 stick butter
  • 3 cloves garlic
  • 1/2 tspn red pepper flakes (or to taste, for your palette)
  • 1 pound peeled uncooked shrimp
  • 1 tspn dried oregano
  • 1 package baby spinach (approx. 4 cups)
  • 1 package baby Bella mushrooms, washed and sliced
  • 1 small can diced tomatoes with basil, oregano
  • 1/2 cup Parmasean cheese
  • 2 tbsp fresh diced parsley
  • 1/2 lemon squeezed for lemon juice
  • salt and pepper to taste


  1.  In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.

  2. Drain and set aside pasta.

  3.  I used a large pan for my shrimp dish, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.

  4. Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink. Here's where I went ahead and took out the shrimp since shrimp cooks fast. Once it's cooked, I removed from pan and set aside. 

  5. Add oregano and spinach, cook until wilted. I added the canned tomatoes and fresh sliced mushrooms here and let simmer for 5 minutes or so. 

  6. Return cooked pasta to the pot, add shrimp back to pan, remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.

  7. Add lemon juice, mix once more, then serve while hot. Enjoy!