Description
This Garlic Butter Shrimp Pasta is a weeknight wonder bright with lemon, rich with butter, and brimming with juicy shrimp that catch the garlic in every crevice. It’s elegant, quick, and loaded with flavor.
Ingredients
Units
Scale
- 12 oz fettuccine pasta
- 1 lb shrimp, peeled and deveined
- 4 cloves garlic, minced
- 4 tbsp butter
- 2 tbsp cooking oil (like olive oil or vegetable oil)
- 1/2 cup parmesan cheese, grated
- Juice of 1/4 lemon
- Zest of 1/4 lemon
- Sea salt, to taste
- Black pepper, to taste
- Fresh parsley, for garnish (optional but recommended)
Instructions
- Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente. Drain well and set aside.
- In a large skillet, heat cooking oil over medium heat. Add minced garlic and sauté for about 2 minutes, until fragrant and just starting to color.
- Add butter to the same pan. Once melted, add shrimp. Cook for 4–6 minutes, stirring occasionally, until the shrimp are opaque and slightly pink.
- Pour in lemon juice and zest, then add parmesan cheese, salt, and pepper. Stir until cheese is melted and sauce is silky.
- Add the cooked fettuccine directly to the pan. Toss everything together until the pasta is evenly coated.
- Sprinkle with chopped parsley, and serve immediately while hot.
Notes
Use freshly grated parmesan for best flavor. To save time, prep all ingredients before starting. Don’t overcook the shrimp they’re done as soon as they turn pink and opaque. Swap in gluten-free pasta if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 170mg
