Shrimp Fettuccine
Dive into the creamy decadence of Shrimp Fettuccine—a quick yet luxurious pasta dish that's perfect for any occasion. Tender fettuccine pasta is enveloped in a velvety Parmesan cream sauce, packed with the rich flavors of garlic and butter. Juicy, pan-seared shrimp adds a delightful protein twist, while a splash of fresh lemon juice brightens each bite. Ready in just 30 minutes, this restaurant-quality recipe is ideal for busy weeknights or impressive dinner parties. Garnished with fresh parsley, this dish is as visually appealing as it is delicious. Serve it with a side of crusty bread or a crisp green salad for a complete, irresistible meal.
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 1 lb Large shrimp (peeled and deveined)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 3 tbsp Unsalted butter
- 4 Garlic cloves (minced)
- 1.5 cups Heavy cream
- 1 cup Grated Parmesan cheese
- 2 tbsp Parsley (chopped, for garnish)
- 1 tbsp Lemon juice (freshly squeezed)
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Drain the pasta and reserve 1/2 cup of the pasta water. Set aside.
Season the shrimp with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Set aside.
In a large skillet, heat olive oil over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, or until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.
Reduce the heat to medium and add butter to the same skillet. Once melted, add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned.
Pour in the heavy cream and bring it to a gentle simmer. Stir in the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Let the cream reduce slightly, about 3-4 minutes.
Add the grated Parmesan cheese and stir until it melts completely, creating a smooth, creamy sauce. If the sauce is too thick, add some of the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
Return the cooked shrimp to the skillet, along with the drained fettuccine. Toss to coat the pasta and shrimp evenly with the sauce.
Stir in the lemon juice for a bright, fresh flavor. Taste and adjust seasoning as needed.
Serve the shrimp fettuccine immediately, garnished with fresh parsley. Enjoy your delicious meal!
Nutrition Facts
Calories |
3764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.7 g | 277% | |
| Saturated Fat | 113.9 g | 570% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 1419 mg | 473% | |
| Sodium | 2350 mg | 102% | |
| Total Carbohydrate | 256.0 g | 93% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 12.5 g | ||
| Protein | 184.7 g | 369% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1093 mg | 84% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1265 mg | 27% | |
*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.
