Description
Creamy Shrimp Fettuccine Pasta with garlic, parmesan, and herbs. Delicious, comforting, and perfect for a crowd-pleasing meal.
Ingredients
Scale
- 12 oz (340g) fettuccine pasta
- 1 lb (450g) large shrimp, peeled and deveined
- 3 tablespoons (45g) unsalted butter, divided
- 4 cloves garlic, minced (about 1½ tablespoons)
- 1 tablespoon olive oil
- ¼ teaspoon red pepper flakes (optional)
- 1 cup (240ml) heavy cream
- ½ cup (120ml) chicken broth
- ¾ cup (75g) freshly grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ¼ cup (15g) fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Prepare the Pasta Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook until al dente according to package directions, usually 9-11 minutes. Before draining, reserve ½ cup of the pasta cooking water. Drain the pasta but don’t rinse it – those surface starches will help the sauce adhere beautifully to your creamy shrimp fettuccine pasta.
- Step 2: Prepare the Shrimp While the pasta cooks, pat the shrimp dry with paper towels (this ensures proper searing). Season them generously with salt and pepper on both sides. Heat 1 tablespoon butter and the olive oil in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer, being careful not to crowd the pan. Cook for approximately 2 minutes per side until they turn pink and opaque. Transfer to a clean plate and cover loosely with foil to keep warm.
- Step 3: Create the Sauce Base In the same skillet, reduce heat to medium and add the remaining 2 tablespoons butter. Once melted, add the minced garlic and red pepper flakes (if using). Sauté for just 30 seconds until fragrant, being careful not to brown the garlic. Pour in the chicken broth, scraping the bottom of the pan to release any flavorful browned bits from cooking the shrimp.
- Step 4: Build the Cream Sauce Add the heavy cream to the skillet and bring to a gentle simmer (never a boil). Reduce heat to medium-low and let the sauce reduce slightly for about 3-4 minutes, stirring occasionally. Remove the pan from heat and gradually whisk in the grated Parmesan until completely melted and smooth. Stir in the lemon juice and zest, then taste and adjust seasoning with salt and black pepper.
- Step 5: Combine and Serve Return the cooked shrimp to the sauce along with the drained fettuccine. Toss everything together gently, adding splashes of the reserved pasta water as needed to reach your desired consistency. Fold in the fresh parsley, reserving a little for garnish. Serve your creamy shrimp fettuccine pasta immediately in warm bowls, topped with additional Parmesan cheese and the remaining parsley.
Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sauté, Simmer
- Cuisine: Americaine
Nutrition
- Serving Size: 1 plate (approx. 1/4 of recipe)
- Calories: 650 calories per serving
- Sugar: 3 grams
- Sodium: 800 mg
- Fat: 40 grams
- Saturated Fat: 22 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 3 grams
- Protein: 28 grams
- Cholesterol: 220 mg
Keywords: creamy shrimp fettuccine pasta