Description
Garlic Butter Shrimp Pasta is a quick and flavorful dish that combines succulent shrimp sautéed in garlic butter with tender fettuccine pasta, finished with a hint of lemon and Parmesan cheese. This rich and creamy pasta makes for a perfect weeknight dinner that’s both comforting and elegant.
Ingredients
Scale
Pasta
- 12 oz Fettuccine
Shrimp and Sauce
- 1 lb Shrimp, peeled and deveined
- 4 cloves Garlic, minced
- 4 tbsp Butter
- 2 tbsp Cooking Oil
- ½ cup Parmesan Cheese, grated
- ¼ Lemon, juice from 1/4 lemon
- ¼ Lemon, zest from 1/4 lemon
- Sea Salt, to taste
- Black Pepper, to taste
Garnish
- Fresh Parsley, chopped (optional)
Instructions
- Cook Pasta: In a large pot of boiling salted water, cook the fettuccine pasta until al dente, about 10-12 minutes. Drain well and set aside, reserving a small cup of pasta water in case you need to loosen the sauce later.
- Sauté Garlic: Heat cooking oil in a large pan over medium heat. Add minced garlic and cook until fragrant, about 2 minutes, being careful not to burn it.
- Cook Shrimp: Add butter to the pan and let it melt. Add the shrimp and cook, stirring occasionally, for 4-6 minutes until the shrimp turn opaque white with pink accents and are cooked through.
- Make the Sauce: Stir in lemon juice, lemon zest, Parmesan cheese, sea salt, and black pepper. Mix well until the Parmesan cheese melts and creates a creamy coating for the shrimp.
- Combine Pasta and Sauce: Add the cooked fettuccine into the pan with the shrimp sauce. Toss well to evenly distribute the sauce over the pasta. If the mixture seems dry, add a splash of the reserved pasta water to loosen it.
- Garnish and Serve: Garnish with chopped fresh parsley for a pop of color and freshness before serving immediately. Enjoy your delicious Garlic Butter Shrimp Pasta!
Notes
- Use fresh shrimp for the best flavor and texture; frozen shrimp can be used but should be fully thawed and patted dry.
- Do not overcook the shrimp; they cook quickly and become rubbery if overdone.
- If you want extra creaminess, add a splash of heavy cream or cream cheese during the sauce step.
- For a gluten-free option, substitute fettuccine with gluten-free pasta.
- The lemon zest and juice add brightness, so adjust quantity to your preference for acidity.
- Fresh parsley is optional but adds a nice fresh herbal note as a garnish.
Nutrition
- Serving Size: 1 serving (approx. 1/5 of recipe)
- Calories: 480 kcal
- Sugar: 1.5 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 210 mg
