Shrimp in Love Pasta
Fall head over heels for "Shrimp in Love Pasta," a luxuriously creamy dish that’s perfect for date night or an indulgent family dinner. Featuring tender fettuccine pasta tossed in a luscious garlic and parmesan cream sauce, this recipe takes flavor to the next level with juicy, sautéed shrimp and bursts of sweetness from cherry tomatoes. A touch of red pepper flakes adds just the right kick, while fresh basil lends a fragrant, herbaceous finish. Ready in just 40 minutes, this restaurant-quality creation balances gourmet appeal with approachable simplicity. Serve it up with a sprinkle of extra parmesan and a crisp green salad for a meal that’s nothing short of irresistible. Perfect for seafood lovers and pasta enthusiasts alike, this recipe will quickly become a household favorite!
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Recipe Information
Ingredients
- 12 ounces fettuccine pasta
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 garlic cloves (minced)
- 1.5 cups cherry tomatoes (halved)
- 1 cup heavy cream
- 3 ounces parmesan cheese (grated)
- 0.5 teaspoons red pepper flakes
- 0.25 cup fresh basil leaves (chopped)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook until al dente, according to package instructions. Reserve 1/2 cup of pasta water before draining and set the pasta aside.
Season the shrimp with a pinch of salt and black pepper.
In a large skillet, melt the butter over medium heat along with the olive oil. Add the shrimp to the skillet and sauté for 2-3 minutes per side, or until they turn pink and are cooked through. Remove the shrimp from the skillet and set them aside.
In the same skillet, add the minced garlic and sauté for 30 seconds or until fragrant. Then, add the halved cherry tomatoes and cook for 5 minutes, stirring occasionally, until the tomatoes soften and begin to release their juices.
Pour in the heavy cream and stir well. Let the mixture simmer gently for 3-4 minutes.
Add the grated parmesan cheese and red pepper flakes to the sauce, stirring until the cheese is fully melted and the sauce is smooth.
Add the cooked fettuccine pasta to the skillet, tossing to coat the noodles evenly in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until the desired consistency is reached.
Gently fold the cooked shrimp back into the skillet along with the chopped fresh basil. Adjust seasoning with salt and black pepper to taste.
Serve immediately, garnished with additional basil and freshly grated parmesan if desired.
Nutrition Facts
Calories |
834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 1047 mg | 46% | |
| Total Carbohydrate | 67.2 g | 24% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.7 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 297 mg | 23% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 489 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.
