Garlic Ranch Shrimp Fettuccine
Dive into the creamy, savory world of Garlic Ranch Shrimp Fettuccine, a restaurant-quality dish that’s simple enough for weeknight dinners yet elegant for special occasions. This recipe combines tender fettuccine pasta with succulent shrimp sautéed in olive oil and butter, then envelops everything in a luscious sauce made with garlic, ranch seasoning, half-and-half, and Parmesan cheese. The ranch seasoning adds a uniquely zesty twist, while freshly chopped parsley lends a bright, herbaceous finish. Ready in just 40 minutes, this dish is perfect for busy schedules without compromising on flavor. Serve it piping hot with a sprinkle of extra Parmesan for a rich, comforting meal the whole family will devour. Keywords: creamy garlic fettuccine, ranch shrimp pasta, easy pasta dinner recipe.
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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 units garlic cloves, minced
- 2 tablespoons ranch seasoning mix
- 1.5 cups half-and-half (or heavy cream for a richer sauce)
- 1 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Fill a large pot with water and bring it to a boil. Add a generous pinch of salt, then cook the fettuccine according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the shrimp in a single layer and season lightly with salt and black pepper. Cook for 2-3 minutes on each side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining tablespoon of butter and minced garlic. Cook for 1 minute, stirring frequently, until fragrant but not browned.
Sprinkle the ranch seasoning mix into the skillet and stir to combine. Slowly pour in the half-and-half, stirring constantly to ensure the seasoning is evenly incorporated.
Let the mixture simmer gently for 3-4 minutes until it starts to thicken slightly. Stir in the grated Parmesan cheese and continue to cook until the sauce is creamy and smooth.
Add the cooked fettuccine to the skillet and toss to coat thoroughly in the sauce. If the sauce seems too thick, stir in some of the reserved pasta water a little at a time until the desired consistency is reached.
Return the cooked shrimp to the skillet, mixing gently to combine, and heat for 1-2 minutes until warmed through.
Garnish with freshly chopped parsley and serve immediately. Add extra Parmesan cheese on top if desired.
Nutrition Facts
Calories |
750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 1298 mg | 56% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.0 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 399 mg | 31% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 443 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.
