Cayenne Shrimp Fettuccine
Indulge in the bold and creamy flavors of Cayenne Shrimp Fettuccine, a quick and delectable dinner recipe that’s perfect for seafood lovers. This dish combines tender fettuccine with succulent shrimp, lightly spiced with cayenne pepper and paprika for a hint of smoky heat. The velvety sauce, made with garlic-infused heavy cream and melted Parmesan cheese, perfectly coats the pasta, creating a luxurious base for the seasoned shrimp. Finished with a sprinkle of fresh parsley and a squeeze of lemon, this 35-minute recipe is an irresistible fusion of spice and comfort. Perfect for weeknight meals or a romantic dinner, this creamy shrimp fettuccine is sure to be a family favorite.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 1 lb shrimp (peeled and deveined)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 garlic cloves (minced)
- 1 cup heavy cream
- 1 cup parmesan cheese (grated)
- 1 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp ground black pepper
- 2 tbsp parsley (chopped, for garnish)
- 1 lemon (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining and set the pasta aside.
Season the shrimp with 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of paprika, 1/2 teaspoon of salt, and a pinch of black pepper.
Heat a large skillet over medium heat. Add the olive oil and 1 tablespoon of butter. Once melted, add the shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of butter and the minced garlic. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
Pour in the heavy cream and stir, scraping the bottom of the skillet to release any browned bits. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
Stir in the parmesan cheese, the remaining 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of paprika, and 1/2 teaspoon of salt. Mix until the cheese is melted and the sauce is smooth.
Add the cooked fettuccine to the skillet, tossing to coat the pasta in the sauce. If the pasta seems dry, add a little reserved pasta water until the desired consistency is achieved.
Return the shrimp to the skillet and toss gently to combine. Cook for an additional 1-2 minutes to warm the shrimp through.
Serve the fettuccine hot, garnished with chopped parsley and a squeeze of fresh lemon juice, if desired.
Nutrition Facts
Calories |
990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 1628 mg | 71% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 3.5 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 713 mg | 55% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 411 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
