Tomato Shrimp Scampi with Fettuccine
Elevate your pasta night with this Tomato Shrimp Scampi with Fettuccine, a vibrant and flavorful dish that combines tender shrimp, juicy cherry tomatoes, and perfectly al dente fettuccine in a luscious garlic-butter and white wine sauce. This quick and easy recipe, ready in just 35 minutes, balances the freshness of lemon juice and parsley with a hint of heat from optional crushed red pepper flakes. Whether you’re hosting a dinner party or indulging in a weeknight treat, this restaurant-quality pasta is sure to impress. Serve it with a sprinkle of Parmesan cheese for the ultimate comfort meal everyone will love!
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Recipe Information
Ingredients
- 12 oz Fettuccine
- 2 tbsp Olive oil
- 3 tbsp Unsalted butter
- 1 lb Large shrimp, peeled and deveined
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 cloves Minced garlic
- 1.5 cups Cherry tomatoes, halved
- 0.5 cup White wine
- 2 tbsp Fresh lemon juice
- 0.25 tsp Crushed red pepper flakes (optional)
- 3 tbsp Fresh parsley, chopped
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat until melted.
Season the shrimp with salt and black pepper, then add them to the skillet in a single layer. Cook for 2 minutes per side, or until they turn pink and opaque. Remove the shrimp and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the cherry tomatoes and cook for 5 minutes, stirring occasionally, until they begin to soften and release their juices.
Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and cook for 3 minutes to reduce slightly.
Stir in the crushed red pepper flakes, if using, and return the cooked shrimp to the skillet. Toss to coat the shrimp in the sauce.
Add the cooked fettuccine to the skillet, along with the reserved pasta water, 1 tablespoon at a time, as needed to loosen the sauce. Toss everything together until well combined.
Sprinkle the chopped parsley over the pasta and adjust the seasoning with additional salt and pepper, if needed.
Serve the Tomato Shrimp Scampi with fettuccine hot, garnished with grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 998 mg | 333% | |
| Sodium | 4052 mg | 176% | |
| Total Carbohydrate | 125.9 g | 46% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 11.6 g | ||
| Protein | 152.5 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1078 mg | 83% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2383 mg | 51% | |
*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.
