Description
This Garlic Butter Fettuccine and Shrimp recipe combines tender jumbo shrimp seasoned with lemon pepper, Old Bay, and paprika, sautéed in a rich garlic butter sauce, tossed with al dente fettuccine pasta, fresh lemon juice, and Parmesan cheese. A quick and flavorful seafood pasta dish perfect for weeknight dinners or special occasions.
Ingredients
Units
Scale
Pasta
- 8 oz Fettuccine 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 (reserved after cooking)
Shrimp and Seasonings
- 1 lb Raw shrimp, peeled, deveined, and tail off (jumbo sized, 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. Set aside to allow the flavors to meld.
- Cook the Pasta: Bring a large pot of water to a boil. Add 3-4 tablespoons of salt, then the fettuccine. Cook according to package directions until al dente. Reserve 1-2 cups of pasta water before draining the pasta.
- Cook the Shrimp: Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Once the butter is foaming, add the seasoned shrimp. Sauté for 1.5 to 2 minutes per side, ensuring not to overcook. Remove shrimp from pan and set aside.
- Create the Garlic Butter Sauce: In the same skillet, add the remaining 4 tablespoons butter and reduce heat to low-medium. When melted, add minced garlic and sauté until fragrant, about 1-2 minutes.
- Combine Sauce Ingredients: Add the reserved pasta water, lemon juice, and red pepper flakes (if using) to the skillet. Stir to combine and build a flavorful sauce.
- Toss Pasta and Shrimp: Reduce heat to low. Add the cooked, undrained pasta and freshly grated Parmesan cheese. Stir well until cheese melts and coats the pasta evenly. Return the cooked shrimp to the pan and toss to incorporate.
- Final Seasoning and Garnish: Adjust seasoning with salt and pepper to taste. Garnish with parsley flakes if desired. Serve immediately and enjoy!
Notes
- Use jumbo shrimp for the best texture and flavor, but medium shrimp will also work.
- Do not overcook shrimp to keep them tender and juicy.
- The amount of garlic can be adjusted based on your preference; this recipe uses 7-8 cloves for a robust garlic flavor.
- Reserving pasta water is essential to help create a silky sauce that clings to the pasta and shrimp.
- Parmesan cheese should be freshly grated for optimal flavor and melting.
- Red pepper flakes add a bit of heat but can be omitted for a milder dish.
- Garnish with fresh parsley for a pop of color and freshness.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 210 mg
