Fettuccine with Lemony Shrimp
Indulge in the vibrant flavors of Fettuccine with Lemony Shrimp, a quick and easy dinner recipe that balances rich creaminess with zesty brightness. Tender fettuccine is coated in a luscious garlic and Parmesan-infused lemon cream sauce, perfectly complementing succulent shrimp sautéed in a buttery, golden sear. The dish is elevated with fresh lemon zest, a sprinkle of red pepper flakes for optional heat, and a final garnish of chopped parsley for a burst of freshness. Ready in just 30 minutes, this elegant pasta dish is perfect for weeknight dinners or entertaining guests. Serve it with a side of crusty bread to soak up every drop of the velvety sauce!
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Recipe Information
Ingredients
- 12 ounces fettuccine pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 pound large shrimp (peeled and deveined)
- 4 cloves garlic (minced)
- 1 teaspoon lemon zest
- 3 tablespoons freshly squeezed lemon juice
- 1 cup heavy cream
- 1 cup Parmesan cheese (grated)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley (chopped)
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, according to the package instructions. Reserve 1 cup of pasta water, then drain and set aside.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and foamy.
Add the shrimp to the skillet in a single layer. Season with half of the salt and black pepper. Cook for 2-3 minutes on each side until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Be careful not to burn the garlic.
Stir in the lemon zest, lemon juice, and heavy cream. Let the mixture simmer gently for 2-3 minutes, allowing the flavors to meld.
Lower the heat and stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a few tablespoons of the reserved pasta water to thin it out to your desired consistency.
Return the cooked shrimp to the skillet and toss to coat in the sauce. Adjust seasoning with the remaining salt, black pepper, and red pepper flakes, if using.
Add the cooked fettuccine to the skillet, tossing to combine with the shrimp and sauce. Cook for 1-2 minutes to heat everything through.
Garnish with freshly chopped parsley and serve immediately with extra Parmesan on the side, if desired.
Nutrition Facts
Calories |
3506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.0 g | 263% | |
| Saturated Fat | 109.2 g | 546% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 6071 mg | 264% | |
| Total Carbohydrate | 267.3 g | 97% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 13.7 g | ||
| Protein | 134.5 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2668 mg | 205% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 412 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.
