Fettuccini with Shallots
Indulge in the rich, buttery elegance of Fettuccini with Shallots, a simple yet sophisticated dish that’s perfect for weeknight dinners or special occasions. This recipe harmoniously combines the sweetness of golden caramelized shallots with the savory punch of garlic, all tossed in a luxurious sauce made with unsalted butter, olive oil, and freshly grated Parmesan cheese. Finished with a hint of lemon zest for brightness and sprinkled with fresh parsley for a burst of color, this pasta dish is as flavorful as it is comforting. Ready in just 30 minutes, it’s a quick and easy crowd-pleaser that pairs beautifully with a crisp white wine or a light green salad. Perfectly al dente fettuccini comes alive with this versatile recipe, making it an irresistible choice for fans of classic Italian cuisine.
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Recipe Information
Ingredients
- 12 oz fettuccini pasta
- 4 medium shallots
- 3 garlic cloves
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 1 cup parmesan cheese, freshly grated
- 2 tbsp fresh parsley, chopped
- to taste salt
- to taste black pepper
- 1 tsp lemon zest (optional)
Instructions
Bring a large pot of salted water to a boil. Add the fettuccini pasta and cook until al dente according to the package instructions, typically 10-12 minutes.
While the pasta cooks, peel and thinly slice the shallots and mince the garlic cloves.
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat.
Add the sliced shallots to the skillet and cook for about 5-7 minutes, stirring occasionally, until they become soft and golden brown.
Add the minced garlic to the skillet and cook for 1-2 minutes until fragrant, being careful not to let it burn.
Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
Add the cooked fettuccini to the skillet with the shallots and garlic. Toss to coat the pasta in the fragrant mixture.
Stir in the remaining 2 tablespoons of butter and the reserved pasta water, one tablespoon at a time, until the sauce lightly coats the pasta.
Mix in the freshly grated Parmesan cheese and stir until melted and well-combined.
Season the pasta with salt, black pepper, and optional lemon zest to taste.
Serve warm, garnished with chopped parsley and additional Parmesan cheese if desired.
Nutrition Facts
Calories |
2240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.4 g | 188% | |
| Saturated Fat | 75.8 g | 379% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 6017 mg | 262% | |
| Total Carbohydrate | 126.9 g | 46% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 16.0 g | ||
| Protein | 112.6 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2749 mg | 211% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1168 mg | 25% | |
*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.
