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Classic Shrimp Scampi over Fettuccine

This delightful pasta meal allows you to taste a classic Italian-American favorite from your own kitchen. Sautéed shrimp are seasoned and cooked in a rich butter, garlic, and lemon sauce, served over perfectly cooked fettuccine. Garnished with fresh parsley, it's a perfect choice for any weeknight d...
4
25 min
TOTAL TIME
658
CALORIES
$3.04
PER SERVING
Classic Shrimp Scampi over Fettuccine
Ingredients
MAIN
4 SERVINGS
Black Pepper
1 tsp black pepper
Lemon
1 tsp lemon
finely grated
Crushed Red Pepper
1 tsp crushed red pepper
Dry White Wine
1/2 cup dry white wine
Fresh Flat-leaf Parsley
2 tbsp fresh flat-leaf parsley
chopped
Cooked Shrimp
1 lb cooked shrimp
Kosher Salt
1 tsp kosher salt
Fettuccini
1 lb fettuccini
Unsalted Butter
1/2 stick unsalted butter
divided
Garlic
2 tbsp garlic
minced
Lemon Juice
1/2 cup lemon juice
Directions
MAIN
10 min
PREP TIME
15 min
COOK TIME
25 min
TOTAL TIME
1
Season the cooked shrimp with kosher salt and freshly ground black pepper.
2
Cook the fettuccine according to package instructions until just al dente. Reserve 1/2 cup of pasta water before draining.
3
In a large skillet, melt 2 tablespoons of butter over medium heat.
4
Add pre-minced garlic and stir occasionally until fragrant.
5
Stir in the seasoned shrimp, then reduce heat to medium-low.
6
Add the dry white wine, finely grated lemon zest, lemon juice, and crushed red pepper to the skillet and let it simmer.
7
Once the sauce begins to thicken, mix in the cooked fettuccine, remaining butter, and one tablespoon of the reserved pasta water.
8
Stir until the sauce thickens further and begins to coat the pasta evenly. If needed, add additional pasta water tablespoon by tablespoon.
9
Serve the pasta garnished with chopped fresh flat-leaf parsley and additional black pepper, to taste.
Health Info
Macros
89g
CARBS
13g
FAT
42g
PROTEIN
Contains these allergens
MILK
CRUSTACEAN SHELLFISH
WHEAT
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Frequently Asked Questions
What can I add to my shrimp fettuccine to make it more flavorful?
Can I make this dish with other types of pasta?
How do I avoid overcooking the shrimp?
How do I make my fettuccine al-dente?
Why is my sauce too runny?
Why is my sauce too thick?
What type of shrimp should I use?
What can I substitute for cream in the sauce?
How do I ensure my shrimp is fully cooked?
Can I use pre-cooked shrimp?