Creamy Garlic Shrimp Fettuccine
This Creamy Garlic Shrimp Fettuccine features tender sautéed shrimp tossed with al dente pasta in a rich Parmesan cream sauce infused with garlic and a touch of lemon. A comforting yet elegant dinner ready in under 30 minutes.
Equipment
- large pot
- large skillet or sauté pan
- tongs
- grater
Ingredients
- 400 g fettuccine
- salt (for pasta water)
- 450 g large shrimp, peeled and deveined
- salt and freshly ground black pepper
- 1/2 tsp paprika (optional)
- 2 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup freshly grated Parmesan cheese
- 1/2 tsp Italian seasoning
- 1 tbsp lemon juice
- fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining.
- Pat shrimp dry and season with salt, pepper, and paprika. Heat olive oil and butter in a large skillet over medium-high heat. Cook shrimp 1–2 minutes per side until pink and opaque. Remove shrimp from pan and set aside. Do not overcook.
- Reduce heat to medium. In the same skillet, sauté garlic for 30 seconds until fragrant. Pour in heavy cream and chicken broth, simmering for 3–4 minutes until slightly thickened. Stir in Parmesan cheese and Italian seasoning. Add lemon juice and adjust seasoning to taste.
- Return shrimp to the pan. Add drained pasta and toss gently to coat in the sauce. Add a splash of reserved pasta water if needed to loosen. Cook together for 1–2 minutes until well combined.
- Garnish with chopped parsley and extra Parmesan. Serve immediately while hot and creamy.
Notes
Use freshly grated Parmesan for smoother melting and better flavor. Pat shrimp dry before cooking to achieve a light sear. If the sauce thickens too much, gradually add warm reserved pasta water. For extra depth, deglaze the pan with a splash of white wine before adding the cream. Not ideal for freezing due to cream separation.