Description
A flavorful and creamy Garlic Butter Fettuccine with perfectly seasoned, tender shrimp cooked in a delicious garlic butter sauce, finished with fresh lemon juice and Parmesan cheese. This easy-to-make dish combines sautéed shrimp and al dente pasta for a comforting meal that’s perfect for any occasion.
Ingredients
Units
Scale
Pasta
- 8 oz Fettuccine or any long type of pasta
- Water to boil the pasta in
- 3-4 tbs Salt, for adding to the pasta water
- 1-2 cups Pasta water (reserved from cooking)
Shrimp
- 1 lb Raw shrimp, peeled, deveined, and tail off (jumbo-sized, thawed if frozen)
- 1 tbs Lemon Pepper Seasoning
- 1 tbs Old Bay Seasoning
- 1 tbs Paprika
Sauce and Garnish
- 5 tbs Butter, divided
- 1 tbs Olive Oil
- 7-8 Garlic Cloves, minced
- Juice of 1 Lemon
- 3 oz Parmesan Cheese, freshly grated
- 1 pinch Red Pepper Flakes (optional)
- Salt and Pepper, to taste
- Parsley Flakes for garnish (optional)
Instructions
- Season the shrimp: In a bowl, combine the raw shrimp with lemon pepper seasoning, Old Bay seasoning, and paprika. Toss well so that every shrimp is thoroughly coated with the spices. Set aside to marinate briefly.
- Cook the pasta: Bring a large pot of water to a rolling boil. Add 3-4 tablespoons of salt to the water, then add the fettuccine. Cook according to the package instructions until al dente. Reserve 1-2 cups of the pasta cooking water before draining. Set pasta and water aside.
- Sauté the shrimp: Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. When the butter is foaming, add the seasoned shrimp in a single layer. Cook each side for about 1.5 to 2 minutes until shrimp turn pink and are cooked through. Be careful not to overcook. Remove the shrimp from the pan and set aside.
- Prepare the garlic butter sauce: In the same skillet, lower heat to medium-low and add the remaining 4 tablespoons of butter. Once melted, stir in the minced garlic and cook for 1-2 minutes until fragrant but not browned.
- Combine pasta and sauce: Pour in the reserved pasta water along with the fresh lemon juice and red pepper flakes, stirring to combine. Reduce heat to low, add the cooked, undrained pasta to the skillet, and sprinkle in the grated Parmesan cheese. Toss everything together thoroughly until the cheese has melted and the pasta is evenly coated.
- Add shrimp and finish: Return the cooked shrimp to the skillet and toss gently to incorporate. Season the dish with salt and pepper to taste. Garnish with parsley flakes if desired, then serve immediately while warm and flavorful.
Notes
- Use jumbo shrimp for best texture and presentation; thaw frozen shrimp overnight in the fridge.
- Reserve some pasta water to adjust the sauce consistency if needed.
- Adjust garlic quantity based on your preference; this recipe is garlic-forward.
- Be careful not to overcook shrimp to keep them tender.
- Parmesan cheese should be freshly grated for optimal flavor and melting.
- You can omit red pepper flakes if you prefer a milder flavor.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 2g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 180mg
