Fettuccine with Shrimp
Indulge in the creamy, garlicky goodness of this Fettuccine with Shrimp recipe, a perfect blend of tender pasta and succulent shrimp cooked to perfection. This crowd-pleasing dish features al dente fettuccine coated in a luscious Parmesan cream sauce infused with fresh garlic and a hint of zesty lemon juice. Sautéed shrimp add a protein-packed, flavorful punch, while a sprinkle of red pepper flakes offers a subtle kick for spice lovers. Finished with fresh parsley for an herby touch, this easy yet elegant meal comes together in just 35 minutes, making it ideal for weeknight dinners or special occasions. Serve it piping hot with a side of crusty bread or a crisp green salad for a restaurant-quality, flavorful experience right at home.
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 1 lb Shrimp (peeled and deveined)
- 4 tbsp Unsalted butter
- 2 tbsp Olive oil
- 4 cloves Garlic (minced)
- 1 cup Heavy cream
- 1 cup Parmesan cheese (grated)
- 2 tbsp Fresh parsley (chopped)
- 1 tbsp Lemon juice
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta is cooking, heat 2 tablespoons of unsalted butter and 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
Add the shrimp to the skillet, season with salt, black pepper, and red pepper flakes if using. Cook for 2-3 minutes per side until the shrimp are pink and fully cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of butter and pour in the heavy cream. Stir and bring to a gentle simmer.
Gradually add the grated Parmesan cheese to the cream, whisking until it melts and creates a smooth, creamy sauce.
Stir in the lemon juice and adjust the seasoning with additional salt and black pepper to taste.
Return the drained fettuccine to the skillet, tossing gently to coat the pasta in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Add the cooked shrimp back to the skillet and toss with the pasta.
Garnish with chopped parsley and serve immediately. Enjoy!
Nutrition Facts
Calories |
1035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 1385 mg | 60% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 3.1 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 709 mg | 55% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 366 mg | 8% | |
*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.
