Shrimp Artichoke Fettuccini
Dive into the comforting elegance of Shrimp Artichoke Fettuccini, a creamy pasta dish that combines the tender sweetness of perfectly cooked shrimp with the tangy, earthy notes of artichoke hearts. This restaurant-quality recipe is elevated by a rich, Parmesan-infused cream sauce made fragrant with sautéed garlic, a splash of fresh lemon juice, and a hint of spice from optional red pepper flakes. The al dente fettuccini perfectly absorbs every luscious layer of flavor, while fresh parsley adds a touch of brightness. Ready in just 40 minutes, this gourmet meal is perfect for weeknight dinners or special occasions alike. Serve it warm and garnished with extra Parmesan for an irresistible finishing touch. Keywords: shrimp fettuccini, creamy pasta recipe, artichoke pasta, easy weeknight dinner, homemade seafood pasta.
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Recipe Information
Ingredients
- 12 ounces fettuccini pasta
- 1 pound raw shrimp, peeled and deveined
- 1 cup artichoke hearts, quartered (canned or jarred, drained)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccini pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the shrimp to the skillet and season with salt, black pepper, and crushed red pepper flakes (if using). Cook for 2-3 minutes per side, or until the shrimp turn pink and are fully cooked. Remove the shrimp from the skillet and set aside.
In the same skillet, add the artichoke hearts and sauté for 2-3 minutes, until heated through.
Reduce the heat to low and pour in the heavy cream, stirring to combine. Add the grated Parmesan cheese and stir until the cheese has melted and the sauce has thickened slightly. If the sauce is too thick, use the reserved pasta water, a tablespoon at a time, to thin it out to your desired consistency.
Return the cooked shrimp to the skillet, along with the cooked fettuccini. Use tongs to toss everything together, ensuring the pasta is well coated in the sauce.
Stir in the lemon juice and chopped parsley. Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the Shrimp Artichoke Fettuccini immediately, garnished with extra Parmesan and parsley if desired.
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 1163 mg | 51% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 1.5 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 477 mg | 10% | |
*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.
