Description
This Garlic Butter Fettuccine and Shrimp recipe features tender jumbo shrimp seasoned with bold spices and sautéed in a fragrant garlic butter sauce, tossed with perfectly cooked al dente fettuccine and finished with fresh lemon juice and Parmesan cheese. A quick and flavorful pasta dish perfect for a satisfying weeknight dinner.
Ingredients
Units
Scale
Pasta
- 8 oz Fettuccine or any long pasta
- Water (for boiling pasta)
- 3-4 tbsp Salt (for pasta water)
- 1-2 cups Reserved pasta water
Shrimp and Seasoning
- 1 lb Raw shrimp, peeled, deveined, tails removed (jumbo size recommended)
- 1 tbsp Lemon pepper seasoning
- 1 tbsp Old Bay seasoning
- 1 tbsp Paprika
Sauce
- 5 tbsp Butter, divided
- 1 tbsp 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 Shrimp: In a bowl, combine the shrimp with lemon pepper seasoning, Old Bay seasoning, and paprika. Mix until the shrimp are completely coated. Set aside.
- Cook Pasta: Bring a large pot of water to a boil. Add 3-4 tablespoons of salt, then add the fettuccine. Cook until al dente according to package instructions, usually about 8-10 minutes. Reserve 1-2 cups of pasta water before draining.
- Sauté Shrimp: In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. When the butter is foaming, add the seasoned shrimp. Cook for 1.5 to 2 minutes per side, being careful not to overcook. Remove shrimp from skillet and set aside.
- Prepare Garlic Butter Sauce: In the same skillet, add the remaining 4 tablespoons of butter and reduce heat to low-medium. Once melted, add minced garlic and cook for 1-2 minutes until fragrant but not browned.
- Add Liquids and Spices: Pour in reserved pasta water, lemon juice, and red pepper flakes (if using). Stir quickly to combine and bring sauce to a gentle simmer.
- Combine Pasta and Cheese: Lower heat to low. Add the cooked and undrained pasta to the skillet along with the freshly grated Parmesan cheese. Toss well to ensure the cheese melts completely and the pasta is evenly coated in the sauce.
- Finish with Shrimp and Seasoning: Return the cooked shrimp to the skillet and toss everything together. Adjust seasoning with salt and pepper to taste.
- Serve and Garnish: Plate the fettuccine and shrimp, garnish with parsley flakes if desired, and serve immediately while warm. Enjoy your flavorful garlic butter fettuccine and shrimp!
Notes
- Using jumbo shrimp enhances the texture and presentation of the dish.
- Adjust garlic quantity based on your preference; more garlic will intensify the flavor.
- Reserve pasta water carefully as it helps emulsify the sauce making it creamy.
- Do not overcook shrimp to keep them tender and juicy.
- Red pepper flakes add a subtle heat but can be omitted for a milder dish.
- Freshly grated Parmesan cheese melts better and adds more flavor compared to pre-grated cheese.
- Parsley garnish adds color and a fresh herbal note to the finished dish.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 920 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 185 mg
