Shrimp Fettuccine Pasta
This creamy shrimp fettuccine pasta combines tender shrimp with a rich garlic-parmesan sauce for an elegant yet easy meal ready in just 30 minutes. Perfect for weeknights or special occasions!
Equipment
- Large Pot
- Skillet
- Tongs
Ingrédients
- 8 oz Fettuccine pasta about 225 g, cooked al dente
- 1 lb Shrimp peeled and deveined
- 4 tbsp Butter unsalted
- 4 Garlic cloves minced
- 2 cups Heavy cream
- 1 cup Parmesan cheese freshly grated
- Salt to taste
- Black pepper to taste
- Fresh parsley chopped, for garnish
- 1 tbsp Lemon juice optional, for freshness
- Red pepper flakes optional, for a spicy kick
Instructions
- Cook fettuccine pasta in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for 1 minute until fragrant.
- Add shrimp to the skillet and cook for 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
- Pour in heavy cream and bring to a gentle simmer. Add grated parmesan cheese and stir until melted and smooth to form a creamy sauce.
- Add cooked fettuccine to the sauce and toss until evenly coated. Add reserved pasta water a little at a time if the sauce is too thick.
- Return the shrimp to the skillet and mix well. Season with salt, black pepper, and lemon juice to taste.
- Garnish with chopped parsley and red pepper flakes. Serve hot and enjoy this creamy seafood pasta!
Notes
For extra flavor, use fresh lemon zest or a splash of white wine while cooking the sauce. You can also replace shrimp with chicken or scallops. Leftovers keep for up to 3 days in the fridge — reheat gently with a splash of milk or cream.