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Savory Lemon Garlic Shrimp Fettuccine

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.
1
25 min
TOTAL TIME
652
CALORIES
$3.03
PER SERVING
Savory Lemon Garlic Shrimp Fettuccine
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Ingredients
11 INGREDIENTS
4 SERVINGS
Crushed Red Pepper
1 tsp crushed red pepper
Fettuccine
1 lb fettuccine
Garlic
7 cloves garlic
minced
Lemon Zest
1 tsp lemon zest
finely grated
Freshly Ground Black Pepper
2 tsp freshly ground black pepper
divided
Lemon Juice
1/2 cup lemon juice
Kosher Salt
1 tsp kosher salt
Large Shrimp
1 lb large shrimp
peeled and deveined
Sauvignon Blanc
1/2 cup sauvignon blanc
Fresh Flat-leaf Parsley
2 tbsp fresh flat-leaf parsley
chopped
Unsalted Butter
4 tbsp unsalted butter
at room temperature, divided
Directions
11 STEPS
10 min
PREP TIME
15 min
COOK TIME
25 min
TOTAL TIME
1
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.
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Health Info
Macros
91g
CARBS
14g
FAT
37g
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?