Fettuccini with Lemon Garlic Shrimp
Elevate your weeknight dinner game with this elegant yet simple Fettuccini with Lemon Garlic Shrimp. This dish combines tender, al dente fettuccini with succulent shrimp cooked to perfection in a luscious, creamy sauce infused with the bright flavors of lemon and garlic. A silky blend of parmesan cheese, chicken broth, and heavy cream creates a rich, velvety texture, while a hint of red pepper flakes adds just the right kick. Finished with a sprinkle of fresh parsley, every bite is a perfect harmony of zesty, savory, and indulgent flavors. Ready in just 35 minutes, this restaurant-quality pasta recipe is ideal for impressing guests or treating yourself to a luxurious meal at home. Perfectly paired with a crisp white wine and a side of garlic bread, this seafood pasta masterpiece is guaranteed to become a family favorite.
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Recipe Information
Ingredients
- 12 oz fettuccini pasta
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 whole lemon, juiced and zested
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccini according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
Stir in the lemon juice, lemon zest, and chicken broth. Simmer for 2 minutes, allowing the flavors to blend.
Reduce the heat to low and stir in the heavy cream, parmesan cheese, and red pepper flakes (if using). Cook for 3-4 minutes, stirring frequently, until the sauce thickens slightly.
Taste the sauce and adjust the seasoning with the remaining salt and black pepper if needed.
Return the cooked shrimp to the skillet, tossing to coat them in the sauce. Add the pasta and toss to combine, adding a splash of reserved pasta water if the sauce is too thick.
Remove the skillet from heat and garnish the dish with freshly chopped parsley.
Serve immediately with extra parmesan cheese on the side, if desired.
Nutrition Facts
Calories |
2613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.4 g | 222% | |
| Saturated Fat | 90.5 g | 453% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1382 mg | 461% | |
| Sodium | 3711 mg | 161% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 5.2 g | ||
| Protein | 162.4 g | 325% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1287 mg | 99% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1726 mg | 37% | |
*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.
