Parmesan Shrimp and Vegetables with Fettuccine
Transform your weeknight dinner into a gourmet experience with this Parmesan Shrimp and Vegetables with Fettuccine recipe. Tender fettuccine is tossed in a rich, creamy Parmesan sauce, perfectly complementing juicy, garlic-sautéed shrimp and a medley of vibrant red bell peppers and zucchini. The dish is elevated with fresh parsley, a hint of spice from optional red pepper flakes, and a squeeze of zesty lemon for a bright, balanced finish. Ready in just 40 minutes, this one-pan wonder is a satisfying and elegant meal that’s ideal for both quick weeknight meals and special occasions. Whether you're searching for creamy pasta recipes, shrimp dinner ideas, or easy homemade fettuccine dishes, this recipe is sure to become a favorite!
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 1 lb Large shrimp, peeled and deveined
- 2 tbsp Olive oil
- 3 count Garlic cloves, minced
- 1 count Red bell pepper, thinly sliced
- 1 count Zucchini, sliced into half-moons
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 2 tbsp Unsalted butter
- 2 tbsp Fresh parsley, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Crushed red pepper flakes (optional)
- 4 count Lemon wedges, for serving
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine 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, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon black pepper. Cook for 2-3 minutes per side until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté for 30 seconds until fragrant.
Add the red bell pepper and zucchini to the skillet. Season with a pinch of salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
Reduce the heat to medium and pour in the heavy cream. Stir in the grated Parmesan cheese and butter, allowing the cheese to melt and the sauce to thicken, about 2-3 minutes.
Return the cooked shrimp to the skillet and toss to coat in the sauce. If the sauce is too thick, add a few tablespoons of the reserved pasta water to achieve the desired consistency.
Add the cooked fettuccine to the skillet and gently toss until the pasta is evenly coated with the sauce and combined with the shrimp and vegetables.
Sprinkle the dish with chopped fresh parsley and, if desired, a pinch of crushed red pepper flakes for a bit of heat.
Serve immediately with lemon wedges on the side for a bright finishing touch.
Nutrition Facts
Calories |
3359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.9 g | 211% | |
| Saturated Fat | 83.0 g | 415% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 1239 mg | 413% | |
| Sodium | 4335 mg | 188% | |
| Total Carbohydrate | 275.7 g | 100% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 25.5 g | ||
| Protein | 189.1 g | 378% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1314 mg | 101% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 2322 mg | 49% | |
*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.
