Italian Shrimp Fettuccine
Elevate your weeknight dinner with this creamy and indulgent Italian Shrimp Fettuccine, a restaurant-quality dish that's easy to prepare at home. Featuring tender fettuccine pasta coated in a rich, garlicky Parmesan cream sauce, this recipe is highlighted by succulent, sautéed shrimp for a satisfying and flavorful main course. A touch of fresh lemon juice and a sprinkle of parsley bring brightness to the dish, while optional red pepper flakes add a gentle kick. Ready in just 40 minutes, this seafood pasta pairs perfectly with a crisp glass of white wine and a side of garlic bread, making it an ideal recipe for date night or family gatherings. Tags: Italian shrimp pasta, creamy fettuccine Alfredo, quick seafood dinner recipe.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 1 lb large shrimp (peeled and deveined)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic cloves (minced)
- 1 cup heavy cream
- 1 cup Parmesan cheese (grated)
- 2 tbsp fresh parsley (chopped)
- 2 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
Instructions
Fill a large pot with water, add a pinch of salt, and bring to a boil. Cook the fettuccine pasta 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 the olive oil and butter in a large skillet over medium heat. Add the shrimp in a single layer and season with salt and black pepper.
Cook the shrimp for 2-3 minutes on each side or until they turn pink and are fully cooked. Remove the shrimp from the skillet and set aside.
In the same skillet, add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
Lower the heat slightly, then pour in the heavy cream. Stir well to combine and let it simmer gently for 2-3 minutes.
Add the grated Parmesan cheese to the skillet, stirring continuously until the cheese melts and creates a smooth, creamy sauce.
If the sauce is too thick, add a bit of the reserved pasta water (1-2 tablespoons at a time) until the desired consistency is reached.
Stir in the cooked shrimp along with the lemon juice, red pepper flakes (if using), and half of the chopped parsley.
Add the cooked fettuccine pasta to the skillet and toss well to coat the noodles evenly in the sauce.
Serve immediately, garnished with the remaining chopped parsley and extra Parmesan cheese if desired.
Nutrition Facts
Calories |
3744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.5 g | 234% | |
| Saturated Fat | 95.8 g | 479% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 1316 mg | 439% | |
| Sodium | 6927 mg | 301% | |
| Total Carbohydrate | 267.1 g | 97% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 13.0 g | ||
| Protein | 243.2 g | 486% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2840 mg | 218% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1577 mg | 34% | |
*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.
