Herbed Shrimp Fettuccine
Indulge in the creamy decadence of Herbed Shrimp Fettuccine, a restaurant-quality pasta dish you can easily recreate at home. Tender fettuccine is coated in a luscious garlic-Parmesan cream sauce, perfectly balanced with juicy, seared shrimp and a zesty hint of lemon. Fresh herbs like parsley and basil elevate the flavors with their bright, aromatic notes, while a touch of red pepper flakes adds a subtle kick of heat. Ready in just 30 minutes, this gourmet-inspired recipe is perfect for weeknight dinners or special occasions. Serve this herbed shrimp pasta masterpiece with a side of garlic bread and a crisp green salad for an unforgettable meal. Keywords: creamy shrimp pasta, herbed fettuccine, quick Italian dinner recipe.
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 1 lb Shrimp (peeled and deveined)
- 2 tbsp Olive oil
- 2 tbsp Butter
- 4 cloves Garlic (minced)
- 1 cup Heavy cream
- 1 cup Parmesan cheese (grated)
- 2 tbsp Fresh parsley (chopped)
- 2 tbsp Fresh basil (chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes
- 1 tbsp Lemon juice
- 4 qt Water (for boiling pasta)
- 1 tbsp Salt (for pasta water)
Instructions
In a large pot, bring 4 quarts of water to a boil and add 1 tablespoon of salt. Cook the fettuccine according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp to the skillet, sprinkle with a pinch of salt, and sear for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Reduce the heat to medium and add 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
Pour in 1 cup of heavy cream and stir well. Bring the cream to a gentle simmer and let it cook for 3-4 minutes, stirring occasionally.
Add 1 cup of grated Parmesan cheese to the skillet and stir until fully melted and the sauce thickens slightly.
Season the sauce with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 0.25 teaspoon of red pepper flakes. Adjust to taste, if needed.
Return the cooked shrimp to the skillet along with 1 tablespoon of lemon juice. Stir to coat the shrimp in the sauce.
Toss the cooked fettuccine in the skillet with the sauce, adding some reserved pasta water if needed to reach your desired consistency.
Sprinkle in 2 tablespoons each of fresh parsley and fresh basil, stirring gently to combine.
Serve warm, garnished with additional Parmesan cheese and fresh herbs if desired.
Nutrition Facts
Calories |
3952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.8 g | 268% | |
| Saturated Fat | 109.1 g | 546% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 1382 mg | 461% | |
| Sodium | 13678 mg | 595% | |
| Total Carbohydrate | 266.0 g | 97% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 13.1 g | ||
| Protein | 243.5 g | 487% | |
| Vitamin D | 20.4 mcg | 102% | |
| Calcium | 2843 mg | 219% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1569 mg | 33% | |
*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.
