Lemon Garlic Shrimp Pasta Recipe
By Isabella Quinn
This Lemon Garlic Shrimp Pasta recipe is your new go-to for a stunningly simple weeknight dinner that looks and tastes like it came from a high-end restaurant. Tender, al dente fettuccine is enveloped in a glossy, pale-yellow lemon butter sauce, while perfectly seared pink shrimp provide a delightful contrast with their golden-brown edges. Finished with fresh parsley and a dusting of parmesan, this dish not only tastes amazing but is also visually stunning, making it perfect for busy weeknights or special 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)
Calories
750
