Tomato Shrimp Scampi on Fettuccine
Elevate your pasta night with this Tomato Shrimp Scampi on Fettuccine, a vibrant and flavorful twist on a classic Italian-American favorite. Juicy, tender shrimp are sautéed alongside sweet, blistered cherry tomatoes in a rich garlic-butter sauce, brightened with a splash of zesty lemon juice and a touch of dry white wine. Tossed with perfectly al dente fettuccine, this dish is finished with fresh parsley and a sprinkle of Parmesan for a restaurant-quality meal that’s deceptively simple to make. Ready in under 40 minutes, this one-pan seafood pasta recipe is perfect for busy weeknights or special occasions, offering a balance of light acidity, savory richness, and mild heat from red pepper flakes. Serve it with a crisp green salad and crusty bread for a complete, crowd-pleasing meal.
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Recipe Information
Ingredients
- 12 ounces fettuccine pasta
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1.5 cups cherry tomatoes, halved
- 0.5 cup dry white wine
- 2 tablespoons lemon juice, freshly squeezed
- 0.25 teaspoon red pepper flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 0.25 cup grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Set the pasta aside.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the shrimp in a single layer and season with a pinch of salt and pepper. Cook for 2-3 minutes on each side, or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Stir in the minced garlic and cook for 1 minute until fragrant.
Add the cherry tomatoes to the skillet. Cook for 5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Pour in the white wine and cook for 2-3 minutes to let the alcohol evaporate. Stir in the lemon juice, red pepper flakes, salt, and black pepper.
Return the cooked shrimp to the skillet and toss to coat in the tomato garlic sauce. Cook for 1-2 minutes to heat the shrimp through.
Add the cooked fettuccine to the skillet and toss to combine. If needed, stir in a bit of the reserved pasta water to loosen the sauce.
Top the pasta with chopped parsley and grated Parmesan cheese, if desired, before serving.
Nutrition Facts
Calories |
2637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.2 g | 118% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 1026 mg | 342% | |
| Sodium | 2973 mg | 129% | |
| Total Carbohydrate | 271.5 g | 99% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 20.1 g | ||
| Protein | 177.7 g | 355% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 914 mg | 70% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 2023 mg | 43% | |
*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.
