Spicy Garlic Shrimp with Fettuccine
Elevate your weeknight dinner with this irresistible Spicy Garlic Shrimp with Fettuccine—a dish that combines tender pasta with succulent shrimp bathed in a zesty, buttery garlic sauce. Infused with the perfect kick of red pepper flakes and balanced by a splash of fresh lemon juice, this recipe delivers bold, restaurant-quality flavors in just 35 minutes. The silky sauce clings to al dente fettuccine, while hints of paprika and parsley add vibrant color and depth. Perfect for seafood lovers, this dish is as easy to make as it is impressive to serve. Sprinkle with Parmesan for a touch of creaminess, and enjoy a meal that's sure to satisfy!
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 1 lb Shrimp, large (peeled and deveined)
- 4 tbsp Unsalted butter
- 2 tbsp Olive oil
- 6 cloves Garlic, minced
- 1 tsp Red pepper flakes
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Lemon juice, freshly squeezed
- 2 tbsp Fresh parsley, chopped
- 0.25 cup Parmesan cheese, grated (optional)
- 1 gallon Water for boiling pasta
- 1 tbsp Salt for pasta water
Instructions
Bring a large pot of water to a boil. Add 1 tablespoon of salt, then cook the fettuccine according to the package instructions until al dente. Reserve 1/2 cup of pasta water, drain the rest, and set aside.
While the pasta is cooking, pat the shrimp dry with paper towels and season them with 1/2 teaspoon of salt, black pepper, and paprika.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp in a single layer. Cook for 1-2 minutes per side or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, reduce the heat to medium and add 4 tablespoons of unsalted butter. Let it melt, then add the minced garlic and red pepper flakes. Cook for 1-2 minutes, stirring frequently, until the garlic is fragrant but not browned.
Stir in the reserved pasta water and lemon juice, bringing the mixture to a simmer. Let it cook for 2-3 minutes to slightly reduce the sauce.
Add the cooked shrimp back to the skillet, tossing to coat them in the sauce.
Add the drained fettuccine to the skillet, tossing everything together to combine and ensure the pasta is well coated in the sauce. Cook for an additional 1-2 minutes to warm everything through.
Remove the skillet from heat and stir in the chopped parsley. If desired, sprinkle with grated Parmesan cheese before serving.
Divide the spicy garlic shrimp and fettuccine between 4 plates or bowls. Serve immediately with lemon wedges on the side for extra zing.
Nutrition Facts
Calories |
2625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.7 g | 129% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 1057 mg | 352% | |
| Sodium | 9957 mg | 433% | |
| Total Carbohydrate | 264.4 g | 96% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 13.7 g | ||
| Protein | 176.8 g | 354% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 906 mg | 70% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1532 mg | 33% | |
*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.
