Description
This Garlic Butter Fettucine and Shrimp recipe offers a delightful balance of tender shrimp seasoned with bold spices, combined with al dente fettucine soaked in a rich garlic butter sauce infused with lemon and Parmesan. Perfect for a quick, tasty, and comforting dinner that highlights fresh flavors and simple ingredients.
Ingredients
Units
Scale
Pasta
- 8 oz Fettucine or any long type of pasta you like
- Water to boil the pasta in
- 3-4 tbs Salt, for adding to the pasta water
- 1-2 cups Pasta water
Shrimp and Seasonings
- 1 lb Raw shrimp, peeled, deveined and tail off (jumbo size, thawed if frozen)
- 1 tbs Lemon Pepper Seasoning
- 1 tbs Old Bay Seasoning
- 1 tbs Paprika
Sauce and Garnish
- 5 tbs Butter, divided
- 1 tbs Olive Oil
- 7-8 Garlic Cloves, minced
- Juice of 1 Lemon
- 3 oz Parmesan Cheese, freshly grated
- 1 Pinch Red Pepper Flakes (optional)
- Salt and Pepper to taste
- Parsley Flakes for garnish (optional)
Instructions
- Season the Shrimp: In a bowl, thoroughly coat the peeled and deveined shrimp with lemon pepper seasoning, Old Bay seasoning, and paprika. Ensure every shrimp is well covered in the spice mixture and set aside.
- Cook the Pasta: Bring a large pot of water to a boil and add 3-4 tablespoons of salt. Add the fettucine and cook until al dente according to package directions, usually about 8-10 minutes. Set a timer to prevent overcooking. Reserve 1-2 cups of pasta water before draining.
- Cook the Shrimp: In a large skillet over medium heat, heat olive oil and 1 tablespoon of butter until the butter foams. Add the seasoned shrimp and cook for 1.5-2 minutes on each side until they turn pink and opaque. Avoid overcooking to maintain tenderness. Remove shrimp from the pan and set aside.
- Make Garlic Butter Sauce: In the same skillet, add the remaining 4 tablespoons of butter and reduce heat to medium-low. Once melted, add the minced garlic and cook just until fragrant, about 1-2 minutes, stirring frequently to avoid burning.
- Add Liquids and Seasonings: Pour in reserved pasta water, lemon juice, and red pepper flakes (if using). Stir quickly to combine the flavors and bring the sauce together.
- Combine Pasta and Cheese: Lower the heat to low and add the cooked, undrained fettucine to the skillet. Stir in freshly grated Parmesan cheese, mixing thoroughly until the cheese has melted and the sauce coats the pasta evenly.
- Finish with Shrimp and Season: Return the cooked shrimp to the skillet and toss everything gently to combine. Adjust salt and pepper to taste.
- Garnish and Serve: Sprinkle parsley flakes on top if desired and serve immediately for the best flavor and texture.
Notes
- Use freshly grated Parmesan cheese for best melting and flavor.
- Adjust garlic quantity to taste; the recipe is garlicky but can be toned down if preferred.
- If shrimp are frozen, thaw overnight in the refrigerator for best texture.
- Reserve pasta water carefully; starchy water helps make the sauce silky and smooth.
- Do not overcook shrimp to keep them tender and juicy.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 520
- Sugar: 2g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 185mg
