A delightful seafood pasta bursting with bold flavors! Succulent shrimp sautéed in a zesty lemon-garlic butter sauce, served over perfectly cooked fettuccine and finished with a sprinkle of fresh parsley and ground black pepper. This is the recipe for a heartwarming dinner to impress.
Season the shrimp with kosher salt and 1 teaspoon black pepper.
2
Cook the fettuccine in a large pot of boiling salted water until al dente, usually 8 to 10 minutes. Be sure not to overcook.
3
Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
4
Melt 2 tablespoons of the butter in a large skillet over medium heat.
5
Stir in the minced garlic and sauté until fragrant, about 1 minute.
6
Add the seasoned shrimp to the skillet and cook until pink and opaque, approximately 4 minutes.
7
Reduce the heat to medium-low, then add the Sauvignon Blanc, finely grated lemon zest, lemon juice, and crushed red pepper to the skillet.
8
Simmer for about 2 minutes, stirring occasionally until the sauce begins to thicken.
9
Add the cooked fettuccine, 2 tablespoons of butter, and 1 tablespoon of reserved pasta water to the skillet. Stir until the sauce thickens slightly and coats the pasta.
10
If the sauce is too thick, add more pasta water a tablespoon at a time until the desired consistency is achieved.
11
Serve the dish hot, garnished with the chopped fresh flat-leaf parsley and the remaining teaspoon of black pepper.
Health Info
Macros
91g
CARBS
14g
FAT
37g
PROTEIN
Contains these allergens
MILK
CRUSTACEAN SHELLFISH
WHEAT
Nutrition Facts
PER SERVING
4 SERVINGS
316G EACH
Calories
652 kcal
33%
Carbohydrates
92 g
33%
Fat
14 g
19%
Protein
38 g
76%
Minerals
Vitamins
*Current daily values are based on a standard 2,000 calorie diet. Nutrition values are calculated using the USDA nutrient database and may be inaccurate.