Garlic Butter Fettuccine with Shrimp Recipe

If you’re anything like me and love a pasta dish that’s bursting with flavor yet quick enough to pull together on a busy weeknight, then this Garlic Butter Fettuccine with Shrimp Recipe is going to be your new go-to. It’s creamy, garlicky, and has just the right amount of zest from lemon and spices. I absolutely love how the shrimp turn out juicy and tender, perfectly complementing the rich butter sauce that clings to every strand of fettuccine.

One thing that makes this Garlic Butter Fettuccine with Shrimp Recipe stand out is how versatile it is—you can easily dress it up for a special dinner or keep it casual for a family meal. Plus, it uses simple ingredients you probably already have, and it doesn’t take much time to make. Trust me, once you try this, you’ll find yourself making it again and again.

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Ingredients You’ll Need

All the ingredients play a part in balancing the rich butter sauce with bright and savory flavors. You’ll find that simple pantry staples like garlic, lemon, and Parmesan cheese come together beautifully with shrimp and fettuccine to make this dish so crave-worthy.

• Fettuccine pasta: I like using the regular or whole wheat variety if you want a little extra fiber; any long pasta works well too.
• Salt: Add plenty to your pasta water—it’s your chance to flavor the pasta from within.
• Raw shrimp: I use thawed jumbo shrimp because they cook quickly and stay juicy.
• Lemon pepper seasoning: Adds a light citrusy, peppery kick that brightens the shrimp.
• Old Bay seasoning: It lends a subtle warmth and a bit of the classic seafood flavor I love.
• Paprika: For color and a gentle smoky undertone.
• Butter: The star of the sauce; using real butter creates that luscious, silky texture.
• Olive oil: Helps prevent the butter from burning and adds a hint of fruitiness.
• Garlic cloves: I usually go heavy here because garlic brings such amazing depth, but adjust it to your taste.
• Lemon juice: Freshly squeezed for bright acidity that cuts through the richness.
• Parmesan cheese: Freshly grated is key for melting smoothly and giving a nutty, salty finish.
• Red pepper flakes (optional): Great if you like a little heat without overwhelming the dish.
• Salt and pepper: To taste—don’t skip tasting and adjusting as you go!
• Parsley flakes (optional): For a fresh green pop and subtle herbaceous note.

Variations

One of the things I love about this Garlic Butter Fettuccine with Shrimp Recipe is how you can tweak it to suit your mood or diet. Whether you want to dial up the spice or swap out ingredients, it’s super flexible.

• Use chicken instead of shrimp: I’ve made this exact sauce with grilled chicken strips and it tastes just as good, especially if you’re not into seafood.
• Make it creamy: Add a splash of heavy cream or half-and-half along with the butter for an ultra-luxurious sauce.
• Gluten-free pasta: I’ve had great results using gluten-free fettuccine, so no one has to miss out.
• Extra veggies: Throw in some sautéed spinach, cherry tomatoes, or mushrooms to sneak in some greens and color.

How to Make Garlic Butter Fettuccine with Shrimp Recipe

Step 1: Season the Shrimp for Maximum Flavor

This is where the magic starts. I sprinkle the shrimp evenly with lemon pepper, Old Bay seasoning, and paprika—this trio really punches up the flavor. Make sure each piece is well coated; I usually use my hands to mix it all gently. Let the shrimp hang out for a few minutes while you prep everything else; it lets the spices soak in deeply.

Step 2: Cook the Pasta Perfectly Al Dente

Boiling the pasta with plenty of salted water is crucial. I always set a timer based on the package instructions and taste a strand a minute or two before to check for that perfect ‘al dente’ bite—not too soft, not crunchy. Save about a cup or two of that starchy pasta water before draining. This water is golden for loosening the sauce later.

Step 3: Sauté the Shrimp Gently in Butter and Olive Oil

Heat olive oil and a tablespoon of butter over medium heat until the butter starts to foam. Add the shrimp and cook for only 1.5 to 2 minutes per side—shrimp get rubbery fast if overcooked. When they’re pink and opaque, scoop them out and set aside. I’m always careful in this step; it makes a huge difference in texture.

Step 4: Build the Garlic Butter Sauce

In the same pan, melt the remaining butter over low to medium heat, then toss in the minced garlic. Stir it around gently just until it becomes fragrant—about 1 to 2 minutes. Garlic can go from perfect to burnt rapidly, so don’t walk away!

Step 5: Bring It All Together with Pasta Water, Lemon, and Cheese

Pour in some of the reserved pasta water, squeeze in your fresh lemon juice, and add a pinch of red pepper flakes if you’re feeling adventurous. Give it a quick stir before adding the pasta back in—don’t drain it dry! Then sprinkle the Parmesan cheese and toss everything until the cheese melts and the sauce clings to every noodle.

Step 6: Finish with Your Shrimp and Season to Taste

Return the cooked shrimp to the pan and give the whole dish another good toss. Taste at this point—add salt and pepper as needed. I like to top mine with a sprinkle of parsley flakes just for color and freshness, but that’s totally optional. Then, grab your fork and dig in!

How to Serve Garlic Butter Fettuccine with Shrimp Recipe

Garnishes

I love finishing off this dish with a sprinkle of fresh parsley or parsley flakes—they add a pop of color and subtle freshness. Sometimes I also grate a little extra Parmesan right on top just before serving. If you like a tiny spice kick, some red pepper flakes on the side are perfect for guests who want to turn up the heat.

Side Dishes

My go-to sides are usually something light and bright like a crisp Caesar salad or roasted asparagus. Garlic bread is an obvious match if you’re feeling indulgent, and steamed green beans tossed with lemon zest make a lovely crisp contrast. These sides keep the meal balanced and help round it out beautifully.

Creative Ways to Present

For special occasions, I like to serve this in shallow bowls and garnish with edible flowers or microgreens for an elegant touch. Twirling the fettuccine into neat nests gives a restaurant-style presentation that impresses guests with minimal fuss. You can also serve the shrimp on top as a crown, making the dish look as delicious as it tastes.

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in an airtight container in the fridge for up to two days. Because the sauce is butter-based, it firms up, so I recommend reheating gently to bring back the creamy texture. It’s still delicious but best enjoyed fresh.

Freezing

I don’t typically freeze this dish because the texture of the shrimp can change, becoming a bit rubbery upon thawing. If you want to freeze, separate the shrimp and pasta, freeze individually, and combine them freshly reheated later for better results.

Reheating

To reheat, I add a splash of water or broth to the pasta and warm it gently in a skillet over low heat, stirring frequently until it’s creamy and warmed through. Avoid microwaving as it can dry out the shrimp and alter the sauce texture.

FAQs

Final Thoughts

This Garlic Butter Fettuccine with Shrimp Recipe holds a special place in my heart because it blends elegance and ease in such a satisfying way. Whenever I make it, I know I’m serving up something that’s full of flavor but doesn’t keep me in the kitchen all night. I hope you’ll give it a try and see for yourself how effortless and delicious weeknight dinners can be with a little garlic, butter, and love.

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