Shrimp Fettuccine with Lemon Pesto Parmesan Rag
Dive into the vibrant fusion of flavors with this Shrimp Fettuccine with Lemon Pesto Parmesan Rag—a creamy pasta dish that's as indulgent as it is refreshing. Tender fettuccine noodles are coated in a luscious sauce made from heavy cream, Parmesan, and pesto, while juicy shrimp is seared to perfection and infused with the zesty brightness of fresh lemon zest and juice. A touch of garlic adds depth, while a sprinkle of red pepper flakes offers optional heat for spice lovers. This quick and easy recipe, ready in just 40 minutes, is ideal for weeknight dinners or special occasions. Garnished with fresh parsley, this irresistible dish combines elegance and comfort in every bite. Perfect for seafood and pasta lovers alike, this lemon pesto shrimp fettuccine will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 1 lb shrimp, deveined and peeled
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 3 tbsp unsalted butter
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 cup pesto sauce
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp, season with salt, black pepper, and red pepper flakes (if using), and cook for 2-3 minutes per side until pink and opaque. Remove from the skillet and set aside.
In the same skillet, reduce heat to medium and add 3 tablespoons of unsalted butter. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
Stir in the heavy cream and let it simmer for 2-3 minutes, stirring occasionally to combine.
Whisk in the grated Parmesan cheese until it melts and the sauce becomes smooth and creamy.
Add the pesto sauce, lemon zest, and lemon juice to the skillet. Stir well to combine and adjust seasoning with additional salt and pepper if needed.
Return the cooked shrimp to the skillet along with the drained fettuccine. Toss everything together until the pasta is fully coated in the sauce. If the sauce is too thick, add reserved pasta water, 1-2 tablespoons at a time, until the desired consistency is reached.
Sprinkle the dish with chopped fresh parsley for garnish before serving hot.
Nutrition Facts
Calories |
4856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 327.1 g | 419% | |
| Saturated Fat | 116.2 g | 581% | |
| Polyunsaturated Fat | 31.5 g | ||
| Cholesterol | 1311 mg | 437% | |
| Sodium | 6845 mg | 298% | |
| Total Carbohydrate | 271.9 g | 99% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 14.6 g | ||
| Protein | 206.9 g | 414% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 1790 mg | 138% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1872 mg | 40% | |
*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.
