This 20 minute Fettuccine with Shrimp is the quick dinner you need!
One of my favorite things to whip up when I’m lazy is pasta. It’s not only comfortingly cravilicious, but it’s also uber quick to prepare and requires hardly any effort. The exact same goes for shrimp — especially when you use shrimp that is already devined. Pair pasta and shrimp together and have a luxurious tasting meal that comes together at a moment’s notice – now that is my kind of dinner! Be warned, you are going to want to stock up on fettuccine and frozen shrimp because we are about to make one of the best tasting pastas of. your. life. For this pasta and shrimp combo, I’ve gone with lemon garlic shrimp because shrimp looooves a garlic butter bath. It’s reminiscent of my most popular recipe of 2017, my Sheet Pan Garlic Lemon Butter Shrimp and Asparagus, but it is even more delicious (if you can even imagine!) because the shrimp and pasta get enveloped in decadently creamy sauce. gahhhh! so good!
Lemon Garlic Shrimp Pasta Ingredients
The beauty of this garlic butter shrimp pasta is that it comes together so quickly and uses so few ingredients.
Fettuccine: You can use classic fettuccine, whole-wheat fettuccine or gluten free fettuccine. I haven’t tried it with zoodles or spaghetti squash, but I imagine it would work well. Raw shrimp: I suggest uncooked shrimp that have already been peeled and deveined. Buying prepared shrimp makes your job a snap because all you have to do is defrost the shrimp. Olive oil: A mixture of olive oil and butter makes for a truly luxorious sauce. Butter: Use unsalted butter so we can control the level of salt. Garlic cloves: Fresh garlic is ideal for flavoring the garlic butter sauce. Red pepper flakes: Adds the tiniest kick of heat without making the dish spicy. Lemon juice and zest: Don’t skip the zest! The lemon zest is actually what packs in the most lemon flavor. Flour: I use all-purpose flour but I’m sure gluten free flour would work as well. Chicken broth: Is more flavorful than just milk or heavy cream. Make sure you use low sodium broth so the garlic butter shrimp fettuccine isn’t too salty. Heavy cream: Is also called “heavy whipping cream.” Just ½ cup adds that something-something luxurious that elevates the entire dish. Prepared pesto: I used classic basil pesto, but another variety of pesto may work in this recipe. Parmesan cheese: For best results and the BEST garlic lemon shrimp pasta recipe, use ONLY freshly grated Parmesan cheese. It is much more flavorful and melts into silky oblivion unlike powdered or pre-shredded cheese.
Shrimp Fettuccine Recipe Substitutions
You may also use short pastas such as penne or fusilli if that’s all you have on hand but they don’t deliverer the same luxurious experience. Go fettuccine if you can. If you’re trying to save some calories and don’t want to use heavy cream, you can use half a cup of half and half or milk whisked with 1 teaspoon cornstarch. If you use the latter two options, make sure to simmer the sauce for a minute or so to thicken. You may also substitute the butter with additional olive oil.
How to Make Shrimp Fettuccine
Tips for making Fettuccine with Shrimp
Shrimp size. I like to use medium shrimp, 31-40 count shrimp (which means there are 31-40 shrimp in a pound), so you get shrimp in every bite without having to pause to cut up the shrimp. If you only have larger shrimp on hand, that will work as well, you will just have to cut as you go. Don’t over-cook shrimp. Cook shrimp just until opaque for the juiciest shrimp. Cook shrimp with tails on. I recommend cooking your shrimp with the tails on because the tail shells contain flavor that seeps out and we get more robust shrimp flavor. Once your shrimp is cooked and resting you can remove the tails if you desire. Salt pasta water. You should always salt your pasta water – it is the one chance you have for the flavor to penetrate the pasta and enhance the subtle pasta flavor – you can taste the difference. Use 1 tablespoon salt for 6 quarts of water. Don’t overcook pasta. I recommend testing your pasta 2 or 3 minutes before the box recommends – pasta should be al dente– meaning it should still be a little firm in the center/ have a “bite” to it.
Shrimp Fettuccine Recipe variations
No matter if you customize your pasta or leave it as written, this Lemon Garlic Shrimp Fettuccine is guaranteed to taste every bit as decadently delicious as the finest restaurant. And it only took you 20 minutes.
add more or less garlic add more or less lemon juice or leave it out completely add bell peppers, tomatoes broccoli or other veggies add spinach substitute the shrimp for chicken, sausage or beef add more heavy cream – seriously so indulgently delicious add more Parmesan
What to serve with Shrimp Fettucini
We love this easy shrimp pasta with a big salad, crusty bread and/or any of the following:
Salad: Wedge Salad with Blue Cheese Ranch, Strawberry Salad with Balsamic Vinaigrette, Apple Salad, Pear Salad, Roasted Butternut Squash Salad or Green Bean Salad. Bread: Dinner Rolls, Garlic Bread, and Garlic Parmesan Butter Breadsticks. Fruit: Fruit Salad with Honey Lime Vinaigrette, Winter Fruit Salad with Honey Lime Poppy Seed Vinaigrette, Tropical Fruit Salad, or Pina Colada Fruit Salad.
How to store Lemon Shrimp Pasta
Lemon garlic shrimp fettuccine should be stored in an airtight container in the refrigerator. When properly stored, it is good for up to 3 days.
How to reheat Shrimp Fettuccine
This shrimp fettuccine recipe reheats well so you can enjoy leftovers for days! Just be aware you always want to make sure your pasta is cooked al dente, especially if you are going to be reheating.
Microwave: Add a splash of chicken broth, water or milk to your individual serving; no need to stir it in, yet. Microwave for 1 minute, stir, then continue to heat at 30-second intervals until warmed through. Stove: For larger portions, reheat pasta on the stove. You will need to add a splash of chicken broth or milk to thin the sauce as it will have thickened in the refrigerator.
Can Lemon Garlic Shrimp Pasta be frozen?
I do not recommend freezing lemon garlic butter shrimp pasta because the creamy sauce can break and become a funny texture. Also, if your shrimp has been frozen, you definitely don’t want to freeze because previously frozen seafood should not be re-frozen.
Looking for More Shrimp Pasta Dishes?
Cajun Shrimp Pasta Po’ Boy Shrimp Pasta Salad Sun-Dried Tomato Shrimp Pasta Roasted Shrimp Fettuccine Alfredo Lemon Garlic Cream Ravioli with Shrimp
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