Garlic Butter Fettuccine with Shrimp Recipe

I absolutely love this Garlic Butter Fettuccine with Shrimp Recipe because it feels so indulgent yet comes together in a flash. The combination of tender shrimp swimming in that rich, garlicky butter sauce with the al dente fettuccine is seriously comforting—perfect for those nights when you want something special without fussing over complicated steps. Whether it’s a cozy weeknight dinner or a weekend treat, this dish always feels like a little celebration.

When I first tried making this recipe, I was surprised at how versatile and forgiving it is. You’ll find that it not only satisfies your craving for seafood pasta but is also quite adaptable to what you have in the kitchen. The flavors meld beautifully, and the addition of a squeeze of fresh lemon brightens everything up, making this Garlic Butter Fettuccine with Shrimp Recipe a total winner in my cookbook.

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Ingredients You’ll Need

All the ingredients in this Garlic Butter Fettuccine with Shrimp Recipe come together to create that perfect balance between creamy, zesty, and savory. I always recommend fresh garlic and good-quality shrimp to really elevate the dish.

• Fettuccine: Classic long pasta that holds onto the sauce beautifully, but you can use spaghetti or linguine too.
• Salt: Essential for seasoning your pasta water, which ensures perfectly flavored noodles.
• Raw Shrimp: Peeled and deveined, jumbo size adds great texture and taste; thaw overnight if frozen.
• Lemon Pepper Seasoning: Adds a bright, peppery kick to the shrimp.
• Old Bay Seasoning: Brings a wonderful savory depth and a hint of spice.
• Paprika: For subtle smokiness and color in your shrimp.
• Butter: Divided amounts help build layers of richness in the sauce.
• Olive Oil: Used to cook the shrimp gently without sticking.
• Garlic Cloves: Minced fresh garlic is a must —the more the merrier if you’re a garlic lover.
• Lemon Juice: Just fresh juice gives a bright and fresh finish.
• Parmesan Cheese: Freshly grated for that creamy, melty goodness in the sauce.
• Red Pepper Flakes (optional): Adds a gentle heat if you like a little kick.
• Salt and Pepper: To adjust seasoning perfectly at the end.
• Parsley Flakes (optional): For a fresh herb garnish that adds color and a mild flavor boost.

Variations

One of the things I love about the Garlic Butter Fettuccine with Shrimp Recipe is how easy it is to play around with. I often switch up the spices or add a splash of cream to make it richer, depending on my mood or what I have in the fridge.

• Creamy Twist: Adding a half cup of heavy cream at the end makes a luscious sauce that’s a total crowd-pleaser.
• Spicy Kick: Boost the red pepper flakes or toss in some cayenne for a fiery version I enjoy when I’m craving heat.
• Vegetarian Alternative: Swap the shrimp for sautéed mushrooms or roasted veggies—delicious and just as satisfying.
• Herb Variation: Fresh basil or thyme can be swapped in for parsley to change up the herb profile.

How to Make Garlic Butter Fettuccine with Shrimp Recipe

Step 1: Season Your Shrimp to Perfection

Start by tossing your shrimp in the lemon pepper seasoning, Old Bay, and paprika until each piece is evenly coated. I usually do this in a bowl and let it rest while I prep the rest—it’s a small step that packs a flavor punch and really lets the spices meld into the shrimp.

Step 2: Cook the Pasta Just Right

Get your water boiling and salt it generously—that’s how you season the pasta from the inside out. Add the fettuccine and cook according to the package until al dente. I always set a timer because overcooked pasta is an easy pitfall. Before draining, scoop out about a cup or two of the pasta water to use later—this starchy water is magic for bringing your sauce together.

Step 3: Sauté the Shrimp

Heat olive oil and 1 tablespoon of butter in a large pan over medium heat. Once the butter is foamy, add your shrimp in a single layer. Cook for about 1.5 to 2 minutes on each side—you want them pink and opaque but not rubbery. Remove the shrimp and set aside; they’ll finish cooking when combined with the pasta.

Step 4: Create the Garlic Butter Sauce

Lower the heat to medium-low and add the remaining butter to the pan. When melted, toss in the minced garlic and stir constantly until fragrant—about 1 to 2 minutes. Be careful not to burn the garlic; that’s a common spot where the sauce can turn bitter.

Step 5: Bring It All Together

Pour in the reserved pasta water, lemon juice, and add the pinch of red pepper flakes if you’re using them. Give it a quick stir to combine everything. Turn the heat down to low, then add the drained pasta (but don’t drain the pasta water fully to keep moisture) and parmesan cheese. Toss vigorously until the cheese melts and coats the noodles. Finally, stir the cooked shrimp back in and season with salt and pepper to taste.

How to Serve Garlic Butter Fettuccine with Shrimp Recipe

Garnishes

I love garnishing with a sprinkle of fresh parsley flakes—they add a lovely pop of color and a little fresh crunch that lightens the rich sauce. A few extra parmesan shavings on top are also a nice touch and make it feel extra special. If you want a bit of heat, adding a few red pepper flakes at the table lets everyone customize their plate.

Side Dishes

For sides, I usually pair this with a simple green salad tossed in lemon vinaigrette to echo the dish’s brightness. Garlic bread or warm, crusty bread is perfect for soaking up every last bit of that glorious butter sauce. Steamed or roasted asparagus rounds out the meal nicely as well.

Creative Ways to Present

When I’ve made this for friends, I sometimes serve it in individual pasta bowls with a lemon wedge on the side for a charming touch. Twirling the pasta onto a fork and placing a couple of shrimp on top makes for a lovely presentation that impresses without extra effort. Bright edible flowers or microgreens can also add color for a special occasion.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 2 days. Because the shrimp and sauce are so delicate, I find it keeps best when separated from the pasta if possible, but even mixed together it’s still great for the next day.

Freezing

Freezing this recipe isn’t ideal because the shrimp can become rubbery and the pasta tends to get mushy when thawed. I’d recommend freezing just the cooked shrimp or the pasta sauce separately if you want to prep ahead.

Reheating

To reheat, gently warm the leftovers over low heat in a skillet with a splash of water or broth to loosen the sauce. Microwaving can work but risks drying out the shrimp. Stir frequently and heat just until warmed through to preserve the best texture.

FAQs

Final Thoughts

This Garlic Butter Fettuccine with Shrimp Recipe has become one of my go-to dishes when I want something that feels fancy but is totally doable at home. I love sharing it with friends because it always gets rave reviews and honestly, it makes me look like a kitchen rockstar without breaking a sweat. Give it a try—you’ll enjoy the perfect balance of buttery, garlicky, and fresh flavors with every bite.

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