Garlic Butter Fettuccine with Shrimp Recipe

If you’re craving something rich, comforting, yet bright and fresh, this Garlic Butter Fettuccine with Shrimp Recipe is going to sweep you off your feet. I absolutely love how the silky butter sauce melds with the garlicky punch and juicy shrimp, all tied together by tender ribbons of fettuccine. It’s one of those dishes that feels special enough for a dinner party but comes together so quickly you can whip it up any weeknight.

When I first tried this recipe, I was blown away by how simple ingredients could create such a flavorful meal without any fuss. You’ll find that the key is balancing the butter, garlic, and lemon so every bite sings. Whether it’s a cozy night in or a meal to impress, this Garlic Butter Fettuccine with Shrimp Recipe is a total winner you’re going to want to keep in your regular rotation.

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Ingredients You’ll Need

All the ingredients come together like a cozy symphony — fresh shrimp kissed with spices, loads of garlic for punch, butter for that luscious sauce, and just the right amount of lemoniness to brighten things up. A quick tip: always pick shrimp that’s peeled and deveined for ease and better flavor integration.

• Fettuccine: Classic choice for creamy, buttery sauces; holds onto the sauce beautifully.
• Salt: Essential for seasoning pasta water so your noodles don’t end up bland.
• Raw Shrimp: Peeled and deveined shrimp allow for quick, even cooking and amazing flavor absorption.
• Lemon Pepper Seasoning: Adds a zesty, peppery kick that complements the shrimp beautifully.
• Old Bay Seasoning: Brings that signature seafood spice blend that makes the shrimp pop.
• Paprika: Provides subtle smokiness and a gorgeous color to the shrimp.
• Butter: The base of the sauce—the more you use, the richer the dish (I don’t skimp here!).
• Olive Oil: Helps to cook shrimp evenly and adds a touch of fruitiness to the overall flavor.
• Garlic Cloves: Fresh and minced – I always go heavy on garlic because it gives this dish its irresistible aroma.
• Lemon Juice: Just fresh-squeezed for that perfect tang that lifts the sauce.
• Parmesan Cheese: Freshly grated adds creaminess and depth to the sauce; trust me, pre-grated won’t do the same trick!
• Red Pepper Flakes: Optional but I recommend for a little subtle heat to balance all the butter.
• Salt and Pepper: To taste — seasoning is everything!
• Parsley Flakes: Optional garnish that adds a lovely pop of color and freshness.

Variations

I love to switch this up depending on mood or what’s in my fridge. Feel free to get creative — that’s part of the fun with this Garlic Butter Fettuccine with Shrimp Recipe. Don’t hesitate to customize it to your taste or dietary needs.

• Protein Swap: I once replaced shrimp with scallops and was amazed at how elegant and delicious the dish became.
• Vegetarian Version: Skip shrimp and add roasted mushrooms or artichoke hearts for a hearty alternative.
• Spice Level: If you like spicy food, I add a pinch more red pepper flakes or even some chili powder – it really wakes up the flavors.
• Herb Twist: Fresh basil or thyme can be swapped in for parsley to change the flavor profile subtly but nicely.

How to Make Garlic Butter Fettuccine with Shrimp Recipe

Step 1: Season the Shrimp with Love

Start by mixing the shrimp with the lemon pepper, Old Bay, paprika, salt, and pepper until they’re fully coated. I like to do this in a bowl and give it a little toss so every shrimp gets seasoned. Setting them aside while you prep the rest helps the flavors soak in nicely.

Step 2: Cook the Pasta Perfectly Al Dente

Get your water boiling and salt it like the sea — about 3-4 tablespoons to a big pot of water. Add the fettuccine and cook according to the package, usually around 10 minutes. I always set a timer because overcooked pasta is a pet peeve of mine. When done, reserve about a cup or two of pasta water before draining. This starchy water is a secret weapon for the sauce.

Step 3: Sauté Shrimp in Garlic Butter

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Once the butter is foaming, add the shrimp in a single layer. Cook for about 1.5 to 2 minutes per side. You want them pink and just opaque — overcooking leaves them rubbery, and that’s the last thing you want! Remove the shrimp and set aside.

Step 4: Build the Garlic Butter Sauce

In the same pan, melt the remaining 4 tablespoons of butter over low to medium heat. Add in the minced garlic and let it cook just until fragrant, about 1 to 2 minutes — don’t let it brown or it’ll turn bitter. Then pour in some reserved pasta water, lemon juice, and red pepper flakes if using, and give it a good stir so everything melds together.

Step 5: Toss Pasta, Shrimp, and Cheese Together

Turn the heat to low, add the cooked fettuccine right into the sauce (don’t drain too much pasta water if you want it saucy), then sprinkle in the fresh Parmesan cheese. Stir vigorously so the cheese melts completely, coating the noodles gorgeously. Finally, add the shrimp back in and toss everything gently so the shrimp warms through without overcooking again. Taste and finish with salt, pepper, and parsley flakes if you like.

How to Serve Garlic Butter Fettuccine with Shrimp Recipe

Garnishes

I always sprinkle some fresh parsley flakes on top just before serving — it adds a nice pop of green and freshness. Sometimes, I grate a little extra Parmesan right at the table for those cheesy lovers in the crowd. A few cracked black peppercorns finish it off perfectly.

Side Dishes

Our favorite sides are something light and refreshing, like a crisp green salad with a lemon vinaigrette or roasted asparagus. Garlic bread is a classic, especially when you want to soak up every bit of that luscious butter sauce. I’ve also served this alongside sautéed spinach to add a healthy green touch.

Creative Ways to Present

For a date night or special occasion, I like twirling the fettuccine into neat nests on each plate, placing the shrimp artfully on top, then garnishing with lemon zest and microgreens. It makes the dish look elegant but takes minimal extra effort. Using a large shallow bowl with a sprinkle of Parmesan and a drizzle of infused olive oil adds a restaurant-style touch that always impresses.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 2 days. When doing this, I separate the shrimp from the pasta if possible because reheating shrimp can get tricky—it tends to get rubbery if overcooked again.

Freezing

Freezing this dish isn’t my favorite option because the pasta texture can change, but if you want to, freeze the shrimp and sauce separately from the pasta. Thaw overnight in the fridge and gently reheat in a skillet on low heat to help maintain the creamy sauce.

Reheating

I recommend reheating on the stovetop over low heat, adding a splash of water or broth to loosen the sauce and bring back the silky texture. Microwaving can work but often dries out the shrimp, so watch the time carefully. Stir gently to keep everything coated and tasty.

FAQs

Final Thoughts

This Garlic Butter Fettuccine with Shrimp Recipe has become one of my go-to meals whenever I want something comforting but not heavy. It’s hearty, flavorful, and pretty forgiving if you keep an eye on those shrimp. I really hope you give it a try—I can almost guarantee that after the first bite, it’ll be a family staple for you too. Cooking it feels like a little kitchen celebration every time, and I’m sending those yummy vibes your way!

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