Description
A delicious and creamy Garlic Butter Shrimp Pasta featuring tender shrimp cooked in garlic butter sauce with a hint of lemon, parmesan cheese, and perfectly al dente fettuccine. This easy-to-make dish combines rich flavors and simple ingredients for a satisfying meal.
Ingredients
Scale
Pasta
- 12 oz Fettuccine
Shrimp and Sauce
- 1 lb Shrimp
- 4 cloves Garlic, minced
- 4 tbsp Butter
- 2 tbsp Cooking Oil
- ¼ Lemon Juice (juice from 1/4 of a lemon)
- ¼ Lemon Zest (zest from 1/4 of a lemon)
- ½ cup Parmesan Cheese, grated
- Sea Salt, to taste
- Black Pepper, to taste
Garnish
- Fresh Parsley, chopped (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook until al dente according to package instructions, usually about 10-12 minutes. Drain well and set aside.
- Sauté Garlic: In a large pan, heat cooking oil over medium heat. Add minced garlic and cook for about 2 minutes until fragrant but not browned, stirring frequently to prevent burning.
- Cook Shrimp: Add butter to the pan and let it melt. Add the shrimp and cook, stirring occasionally, for 4 to 6 minutes or until shrimp turn opaque white with pink accents, indicating they are fully cooked.
- Add Flavorings: Stir in the lemon juice, lemon zest, parmesan cheese, sea salt, and black pepper. Continue stirring until the parmesan cheese melts and the ingredients are well combined into a creamy sauce.
- Combine Pasta and Sauce: Transfer the cooked fettuccine into the pan with the shrimp sauce. Toss and stir gently to evenly coat the pasta with the sauce and shrimp.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top if desired. Serve immediately while hot. Enjoy your Garlic Butter Shrimp Pasta!
Notes
- Use fresh shrimp for the best flavor and texture. If using frozen shrimp, thaw completely and pat dry before cooking.
- Add chili flakes for a spicy kick if desired.
- To make it gluten-free, substitute fettuccine with gluten-free pasta.
- Be careful not to overcook the shrimp to keep them tender and juicy.
- Parmesan cheese should be fresh and grated for the best melting quality and taste.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 180 mg
