Shrimp Fettuccini with Butter Sauce Not Alfredo
Delight your taste buds with this elegant yet easy-to-make Shrimp Fettuccini with Butter Sauce, a refreshing alternative to heavy Alfredo recipes. Perfectly balancing rich flavors and light textures, this dish features tender, buttery shrimp sautéed with garlic, zesty lemon juice, and aromatic parsley, creating a bright, flavorful sauce. The fettuccini is tossed in this golden butter sauce, ensuring every strand is coated in luscious goodness while a touch of chicken broth and reserved pasta water keeps it silky and smooth. Red pepper flakes add a subtle kick, while optional Parmesan provides a hint of creaminess. Ready in just 30 minutes, this recipe is ideal for weeknight dinners or special occasions, offering a restaurant-worthy meal without the effort. Pair it with a crisp white wine or garlic bread for an unforgettable dining experience!
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Recipe Information
Ingredients
- 12 oz fettuccini pasta
- 6 tbsp unsalted butter
- 2 tbsp olive oil
- 1 lb large shrimp (peeled and deveined)
- 4 cloves garlic (minced)
- 3 tbsp lemon juice
- 1 tsp lemon zest
- 1 cup chicken broth
- 0.25 tsp red pepper flakes
- 2 tbsp fresh parsley (chopped)
- 0.25 cup Parmesan cheese (optional, for garnish)
- 1 tsp salt
- 0.5 tsp black pepper
- 4 quarts water (for boiling)
Instructions
Bring 4 quarts of water to a boil in a large pot. Add a generous pinch of salt and cook the fettuccini pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium heat.
Pat the shrimp dry with paper towels and season them with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the shrimp to the skillet in a single layer and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, lower the heat to medium and add the remaining 4 tablespoons of butter. Once melted, add the minced garlic and cook for 1 minute, stirring frequently, until fragrant.
Stir in the chicken broth, lemon juice, lemon zest, and red pepper flakes. Bring the mixture to a simmer and let it reduce slightly, about 3-4 minutes.
Return the cooked shrimp to the skillet and toss them in the butter sauce to coat. Add the drained fettuccini and toss everything together. If the sauce seems too thick, add in a bit of the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Taste and adjust seasoning with salt and black pepper as needed. Remove the skillet from heat and stir in the fresh parsley.
Serve the shrimp fettuccini immediately, garnished with freshly grated Parmesan cheese (if desired).
Nutrition Facts
Calories |
1447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1034 mg | 345% | |
| Sodium | 4707 mg | 205% | |
| Total Carbohydrate | 97.7 g | 36% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 5.1 g | ||
| Protein | 153.1 g | 306% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 912 mg | 70% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1735 mg | 37% | |
*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.
