Description
A creamy, garlicky fettuccine pasta with tender shrimp, rich butter-Parmesan sauce, and a hint of lemon—ready in just 20 minutes.
Ingredients
Scale
- 12 oz fettuccine
- 1 lb shrimp, peeled and deveined (tails on or off)
- 4 cloves garlic, minced
- ½ cup shredded Parmesan cheese
- 4 tbsp butter
- ¼ lemon, zested and juiced
- 2 tbsp cooking oil
- Sea salt and black pepper, to taste
- Chopped parsley, for garnish
Instructions
- In a large pot of boiling salted water, cook pasta until al dente. Drain, reserving some pasta water.
- In a large pan, heat oil over medium. Add garlic, cook 2 minutes until fragrant.
- Add butter to pan. When melted, add shrimp. Cook, stirring, until opaque and pink, 4–6 minutes.
- Add lemon juice, zest, Parmesan, salt, and pepper. Stir until cheese is melted.
- Add cooked pasta, tossing well. Add a splash of pasta water if needed to coat.
- Garnish with parsley. Serve immediately.
Notes
Don’t overcook shrimp—they cook quickly! Add broccoli, spinach, or tomatoes for variety. Shred your own Parmesan for best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 2g
- Sodium: 570mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 180mg