Lemon Garlic Shrimp Pasta Recipe
By Isabella Quinn
Prep
10 min
Cook
20 min
Total
30 min
Servings
4
This Lemon Garlic Shrimp Pasta recipe serves an attractive meal similar to one you'd find at a restaurant. Fettuccine noodles are cooked and served in a lemon butter sauce with pink and browned shrimp that have been sautéed. Chopped parsley and parmesan cheese are also served. This meal is attractive and appropriate for weeknights and other occasions.
Ingredients
- •12 oz Fettuccine (approx 340g)
- •1 lb Large Shrimp (peeled and deveined (approx 450g))
- •2 tbsp Extra Virgin Olive Oil (30ml)
- •6 tbsp Unsalted Butter (divided (85g))
- •4 cloves Garlic (finely minced)
- •1 cup Dry White Wine (like Pinot Grigio (60ml))
- •1 2 Heavy Cream (120ml)
- •1 large Lemon (juiced and zested)
- •1 4 Fresh Parsley (finely chopped (15g))
- •1 2 Parmesan Cheese (freshly grated (50g), plus more for garnish)
- •Kosher Salt (to taste)
- •Freshly Cracked Black Pepper (to taste)
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil.
- 2
Add the fettuccine and cook according to package directions until al dente.
- 3
Just before draining, reserve at least 1 cup (240ml) of the starchy pasta water.
- 4
Drain the pasta and set it aside.
- 5
While the pasta is cooking, pat the shrimp completely dry with paper towels.
- 6
Season them generously with salt and pepper.
- 7
Heat 2 tbsp (30ml) of olive oil in a large skillet over medium-high heat.
- 8
Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque with golden-brown edges.
- 9
Remove the shrimp from the skillet and set them aside.
- 10
Reduce the heat to medium and add 2 tbsp (30g) of butter to the same skillet.
- 11
Once melted, add the minced garlic and cook for about 30 seconds until fragrant.
- 12
Pour in the white wine to deglaze the pan, scraping up browned bits with a wooden spoon.
- 13
Let the wine simmer and reduce by about half.
- 14
Stir in the heavy cream, lemon juice, and lemon zest.
- 15
Bring the mixture to a gentle simmer.
- 16
Slowly whisk in the remaining 4 tbsp (55g) of butter, one tablespoon at a time, until the sauce is smooth and emulsified.
- 17
Add the grated Parmesan cheese and whisk until it melts completely.
- 18
Season with salt and pepper to your liking.
- 19
Add the drained fettuccine to the skillet with the sauce and toss everything together.
- 20
If the sauce is too thick, add a splash of reserved pasta water until it reaches a glossy consistency.
- 21
Return the shrimp to the pan along with the chopped parsley and toss gently to combine.
Nutrition (per serving)
750
Calories
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