Olive Garden Fettuccine with Shrimp Zucchini
Indulge in the rich and creamy flavors of Olive Garden Fettuccine with Shrimp Zucchini, a delightful pasta dish perfect for any occasion. This recipe combines tender fettuccine coated in a luxuriously smooth Parmesan cream sauce, sautéed shrimp seasoned to perfection, and lightly caramelized zucchini slices for a touch of freshness. With a hint of garlic, a dash of optional red pepper flakes for heat, and a vibrant garnish of fresh parsley and lemon wedges, this restaurant-inspired meal is both elegant and easy to create at home. Ready in just 40 minutes, this dish is sure to impress seafood pasta lovers with its satisfying blend of textures and flavors.
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 1 lb Shrimp (peeled and deveined)
- 2 medium Zucchini
- 3 tbsp Unsalted butter
- 3 cloves Garlic (minced)
- 1.5 cups Heavy cream
- 1 cup Parmesan cheese (grated)
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
- 2 tbsp Fresh parsley (chopped, for garnish)
- 1 Lemon (cut into wedges, for serving)
Instructions
Bring a large pot of salted water to a boil and 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 cooks, slice the zucchini into thin half-moons. Pat the shrimp dry with a paper towel and season it with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp to the skillet and cook for 1-2 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil and the zucchini. Sauté for 3-4 minutes until the zucchini is tender and lightly browned. Remove from the skillet and set aside with the shrimp.
Reduce the heat to medium-low and melt the butter in the skillet. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to avoid burning.
Pour in the heavy cream and stir to combine. Allow the cream to heat for 1-2 minutes, then gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
Season the sauce with the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes if desired.
Add the cooked fettuccine to the skillet, gently tossing it in the sauce to coat evenly. If the sauce is too thick, add reserved pasta water a tablespoon at a time until it reaches the desired consistency.
Return the shrimp and zucchini to the skillet, folding them into the pasta and sauce gently. Heat everything together for 1-2 minutes.
Serve the fettuccine hot, garnished with fresh parsley and accompanied by lemon wedges for a fresh, zesty finish.
Nutrition Facts
Calories |
4585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.8 g | 337% | |
| Saturated Fat | 141.6 g | 708% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 1529 mg | 510% | |
| Sodium | 10696 mg | 465% | |
| Total Carbohydrate | 295.6 g | 107% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 40.8 g | ||
| Protein | 247.2 g | 494% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 2904 mg | 223% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2414 mg | 51% | |
*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.
