30-Min Lemon Garlic Parmesan & Herbs Shrimp Pasta
Whip up this effortless and flavorful Lemon Garlic Parmesan & Herbs Shrimp Pasta! This recipe cleverly utilizes Campbell's® Condensed Garlic Parmesan with Herbs Soup to infuse the dish with rich garlic and parmesan notes, simplifying the sauce-making process. Enjoy a lighter, subtly creamy texture that beautifully coats the linguine, offering a satisfying departure from traditional shrimp scampi. Ready in just 30 minutes, this easy shrimp pasta with spinach, lemon, and a hint of red pepper is a light-tasting dish the whole family will love.
The Campbell’s Company
The Campbell’s Company
Recipe - Welcome
30-Min Lemon Garlic Parmesan & Herbs Shrimp Pasta
Prep Time10 Minutes
Servings4
Cook Time20 Minutes
Ingredients
8 ounces uncooked linguine
1 pound (31/40 count per pound) uncooked shrimp, peeled and deveined
1 tablespoon olive oil
1 large onion, diced (about 1 cup)
1 can (10.5 ounces) Campbell's® Condensed Garlic Parmesan with Herbs Soup
1 cup Swanson® Chicken Broth
2 tablespoons lemon juice
1 tablespoon grated lemon zest
1/4 teaspoon crushed red pepper
5 ounces baby spinach (about 5 cups)
1/4 cup grated Parmesan cheese (optional)
1/4 cup thinly sliced fresh basil leaves (optional)
Directions
- Cook and drain the pasta according to the package directions. While the pasta is cooking, season the shrimp with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the shrimp and cook for 4 minutes or until done. Remove the shrimp from the skillet.
- Add the onion to the skillet and cook for 3 minutes or until tender-crisp. Stir in the soup, broth, lemon juice, lemon zest and red pepper and heat to a boil. Add the spinach and cook and stir just until the spinach is wilted. Stir in the cooked linguine and shrimp and cook until hot. Season to taste. Sprinkle with the cheese and thinly sliced basil before serving, if desired.
10 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Directions
- Cook and drain the pasta according to the package directions. While the pasta is cooking, season the shrimp with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the shrimp and cook for 4 minutes or until done. Remove the shrimp from the skillet.
- Add the onion to the skillet and cook for 3 minutes or until tender-crisp. Stir in the soup, broth, lemon juice, lemon zest and red pepper and heat to a boil. Add the spinach and cook and stir just until the spinach is wilted. Stir in the cooked linguine and shrimp and cook until hot. Season to taste. Sprinkle with the cheese and thinly sliced basil before serving, if desired.