Skillet Shrimp Scampi with Fettuccine
Indulge in the ultimate comfort meal with this Skillet Shrimp Scampi with Fettuccine—a vibrant and irresistibly creamy dish that marries tender fettuccine with succulent shrimp in a garlicky, lemon-infused white wine sauce. Perfect for busy weeknights or an elegant dinner at home, this recipe combines rich butter, bold red pepper flakes, and fresh parsley to create a restaurant-quality meal in just 35 minutes. The shrimp are perfectly sautéed for a juicy, savory bite, while the fettuccine is coated in a silky sauce enhanced by the brightness of fresh lemon juice and the option of Parmesan cheese for an extra layer of flavor. Serve this one-pan masterpiece hot and let its bold, buttery flavors take center stage at your table! Keywords: skillet shrimp scampi, shrimp and pasta recipe, garlic butter sauce, easy weeknight dinner.
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 1 lb Large shrimp (peeled and deveined)
- 4 tbsp Unsalted butter
- 2 tbsp Olive oil
- 4 cloves Garlic (minced)
- 1 cup White wine (dry, such as Sauvignon Blanc)
- 2 tbsp Fresh lemon juice
- 0.5 tsp Red pepper flakes
- 2 tbsp Fresh parsley (chopped)
- 0.5 cup Parmesan cheese (grated, optional for serving)
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Heat 2 tablespoons of butter and the olive oil in a large skillet over medium heat until the butter is melted.
Add the shrimp to the skillet in a single layer. Season with salt and black pepper. Cook for 2-3 minutes per side, until the shrimp are pink and opaque. Remove the shrimp from the skillet and set them aside.
In the same skillet, add the minced garlic and red pepper flakes. Cook for about 30 seconds, stirring constantly, until the garlic is fragrant but not browned.
Pour in the white wine and bring it to a simmer. Let it cook for 2-3 minutes to reduce slightly.
Stir in the fresh lemon juice, the remaining 2 tablespoons of butter, and half of the chopped parsley. Stir until the butter has melted and the sauce is silky.
Add the drained pasta to the skillet and toss to coat in the sauce. If the sauce seems too dry, add reserved pasta water 1-2 tablespoons at a time until the desired consistency is reached.
Return the cooked shrimp to the skillet and gently toss to combine with the pasta and sauce.
Taste and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
Serve the Shrimp Scampi Fettuccine immediately. Garnish with the remaining parsley and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 893 mg | 39% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.0 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 196 mg | 15% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 391 mg | 8% | |
*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.
