Lemon Fettuccine with Garlic Shrimp Recipe

Lemon Fettuccine with Garlic Shrimp is a dish that has become a staple in our household for its sheer simplicity and burst of flavor. There’s something magical about the bright, zesty lemon combined with the savory garlic and succulent shrimp, all draped over perfectly cooked fettuccine. It’s the kind of meal that feels both elegant enough for a special occasion and easy enough for a busy weeknight dinner. Even my picky eaters, who sometimes turn their noses up at seafood, devour this pasta with gusto. The vibrant flavors and satisfying texture make it a guaranteed crowd-pleaser, and honestly, it’s become one of my go-to recipes when I want something delicious without spending hours in the kitchen. The aroma alone, as the garlic and lemon mingle in the pan, is enough to make everyone’s mouth water. This recipe is more than just a meal; it’s a little bit of sunshine on a plate.

Ingredients

To create this culinary delight, you’ll need a selection of fresh, flavorful ingredients. Quality is key here, as the simplicity of the dish really allows each component to shine. Here’s a detailed list of everything you’ll need to bring this Lemon Fettuccine with Garlic Shrimp to life:

• Fettuccine Pasta: 1 pound. We recommend using fresh fettuccine if possible, as it has a superior texture and cooks in just minutes. Dried fettuccine is perfectly acceptable as well, just ensure you cook it according to package directions for al dente perfection. Look for a good quality brand of pasta, as this is the foundation of the dish.
• Shrimp: 1.5 pounds, peeled and deveined. Medium to large shrimp (26/30 or 31/40 count) work best. Fresh or frozen shrimp can be used, just make sure to thaw frozen shrimp completely before cooking. Patting the shrimp dry before cooking will help them brown nicely and prevent them from steaming in the pan. For the best flavor, consider using wild-caught shrimp if available.
• Garlic: 6-8 cloves, minced. Fresh garlic is essential for this recipe. Pre-minced garlic in jars often lacks the pungent flavor we’re looking for. Mince the garlic finely to ensure it cooks evenly and infuses the oil with its aromatic essence. If you’re a garlic lover, feel free to add even more!
• Lemon: 2 large lemons. You’ll need both the zest and juice of these lemons. Choose lemons that are heavy for their size, as this indicates they are juicy. Zest the lemons before juicing them. Use a microplane or fine grater to zest, taking care to only zest the yellow part of the peel and avoid the bitter white pith underneath. Freshly squeezed lemon juice is crucial for the bright, vibrant flavor of this dish.
• Dry White Wine: ½ cup. A dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay works beautifully. The wine adds depth of flavor and acidity to the sauce. If you prefer not to use wine, you can substitute with chicken broth, but the wine really elevates the dish.
• Heavy Cream: ½ cup. Heavy cream adds richness and creaminess to the sauce, creating a luxurious coating for the pasta and shrimp. For a lighter option, you can use half-and-half or even whole milk, but the sauce will be less thick and rich.
• Butter: 4 tablespoons, unsalted. Butter adds richness and flavor to the sauce. Unsalted butter allows you to control the saltiness of the dish.
• Olive Oil: 3 tablespoons, extra virgin. Extra virgin olive oil provides a fruity flavor and healthy fats. Use a good quality olive oil for the best taste.
• Fresh Parsley: ¼ cup, chopped. Fresh parsley adds a bright, herbaceous note and a pop of color to the dish. Italian flat-leaf parsley is preferred for its stronger flavor. Chop the parsley just before adding it to the dish to maintain its freshness and vibrant green color.
• Red Pepper Flakes: ¼ teaspoon (or more to taste). Red pepper flakes add a subtle kick of heat that balances the richness of the sauce and the brightness of the lemon. Adjust the amount to your preference. If you are sensitive to spice, you can omit them entirely.
• Salt and Black Pepper: To taste. Kosher salt and freshly ground black pepper are recommended for seasoning. Season generously at each stage of cooking to build layers of flavor.
• Parmesan Cheese: For serving (optional). Freshly grated Parmesan cheese adds a salty, nutty flavor and a touch of elegance to the finished dish. It’s a classic pairing with pasta dishes and complements the lemon and garlic flavors beautifully.

Instructions

Now that you’ve gathered all your ingredients, let’s walk through the step-by-step process of creating this delectable Lemon Fettuccine with Garlic Shrimp. Follow these instructions carefully to ensure a perfectly cooked and flavorful dish:

1. Cook the Fettuccine: Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Fresh fettuccine typically cooks in just 2-3 minutes, while dried fettuccine may take 8-10 minutes. It’s crucial not to overcook the pasta; al dente pasta has a slight bite to it and holds its shape better in the sauce. Once cooked, drain the pasta, reserving about 1 cup of pasta water. The pasta water is starchy and will help to emulsify and thicken the sauce, creating a silky smooth texture.
2. Prepare the Shrimp: While the pasta is cooking, prepare the shrimp. If using frozen shrimp, ensure it is fully thawed. Pat the shrimp dry with paper towels. This step is important because excess moisture will prevent the shrimp from browning properly and can lead to steaming instead of searing. Season the shrimp generously with salt and black pepper. You can also add a pinch of red pepper flakes at this stage for an extra layer of flavor if desired.
3. Sauté the Garlic: In a large skillet or sauté pan, heat the olive oil and butter over medium heat. Once the butter is melted and the pan is hot, add the minced garlic. Sauté the garlic for 1-2 minutes, or until fragrant and lightly golden. Be careful not to burn the garlic, as burnt garlic will taste bitter. Keep the heat at medium and stir frequently to ensure even cooking. The aroma of sautéing garlic is one of the most enticing parts of cooking this dish!
4. Cook the Shrimp: Add the seasoned shrimp to the skillet with the garlic. Cook the shrimp for 2-3 minutes per side, or until pink and opaque and cooked through. Do not overcrowd the pan; cook the shrimp in batches if necessary to ensure they brown properly. Overcrowding the pan will lower the temperature and cause the shrimp to steam instead of sear. Perfectly cooked shrimp should be firm and springy to the touch, not rubbery or mushy.
5. Deglaze with White Wine (Optional): If using white wine, pour it into the skillet after the shrimp is cooked. Bring the wine to a simmer and scrape up any browned bits from the bottom of the pan. These browned bits, known as fond, are packed with flavor and will enhance the sauce. Let the wine reduce slightly for about 1-2 minutes, allowing the alcohol to evaporate and the flavors to concentrate. If you are not using wine, skip this step and proceed to the next step.
6. Add Lemon Zest and Juice: Stir in the lemon zest and lemon juice. The lemon zest adds a bright, aromatic citrus flavor, while the lemon juice provides acidity and balances the richness of the sauce. Taste and adjust the amount of lemon juice to your preference. If you prefer a more pronounced lemon flavor, you can add a bit more zest and juice.
7. Incorporate Heavy Cream: Pour in the heavy cream and bring the sauce to a gentle simmer. Reduce the heat to low and simmer for 2-3 minutes, or until the sauce has slightly thickened. Simmering the cream allows it to thicken and meld with the other flavors, creating a luscious and creamy sauce. Be careful not to boil the cream vigorously, as this can cause it to curdle.
8. Combine Pasta and Sauce: Add the drained fettuccine to the skillet with the sauce. Toss to coat the pasta evenly with the sauce. If the sauce seems too thick, add a little of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency. The pasta water helps to create a smooth and emulsified sauce that clings beautifully to the pasta.
9. Add Parsley and Season: Stir in the chopped fresh parsley. Taste the pasta and adjust seasoning with salt and black pepper as needed. Remember to season generously to bring out all the flavors. A final squeeze of fresh lemon juice can also brighten up the dish just before serving.
10. Serve Immediately: Serve the Lemon Fettuccine with Garlic Shrimp immediately while it’s hot. Garnish with freshly grated Parmesan cheese, if desired, and extra parsley. This dish is best enjoyed fresh, as the sauce can thicken as it cools.

Nutrition Facts

Understanding the nutritional content of your meals is important for maintaining a balanced diet. Here’s a general overview of the nutrition facts for a serving of Lemon Fettuccine with Garlic Shrimp. Please note that these values are estimates and can vary based on specific ingredients and portion sizes.

• Servings: This recipe typically serves 4-6 people. The nutrition facts below are based on a serving size of approximately 1.5 cups of pasta and shrimp.
• Calories per Serving (Estimated): 550-700 calories. This range is an estimate and can vary depending on the amount of olive oil, butter, cream, and shrimp used, as well as the portion size.

Approximate Nutritional Breakdown per Serving:

• Protein: 35-45 grams. Shrimp is a lean source of protein, contributing significantly to the protein content of this dish.
• Fat: 25-40 grams. The fat content comes from olive oil, butter, heavy cream, and shrimp. While some of this is saturated fat from butter and cream, olive oil provides healthy monounsaturated fats.
• Saturated Fat: 15-25 grams. Primarily from butter and heavy cream.
• Cholesterol: 250-350 mg. Mainly from shrimp and cream.
• Sodium: 500-800 mg. Sodium content can vary depending on salt added during cooking and the sodium content of the ingredients used.
• Carbohydrates: 50-65 grams. Primarily from the fettuccine pasta.
• Fiber: 3-5 grams. Fiber content comes from the pasta and vegetables (parsley, lemon zest).
• Sugar: 5-8 grams. Naturally occurring sugars in ingredients.

Important Considerations:

• Portion Control: To manage calorie intake, be mindful of portion sizes. A standard serving is generally around 1.5 cups of pasta and shrimp.
• Ingredient Variations: Using lighter alternatives like half-and-half or milk instead of heavy cream, or reducing the amount of butter and olive oil, can significantly reduce the fat and calorie content.
• Dietary Needs: This dish can be modified to suit various dietary needs. For a gluten-free option, use gluten-free fettuccine. For a dairy-free option, you can try using coconut cream or cashew cream instead of heavy cream, although the flavor profile will be slightly different.

For more precise nutritional information, you can use online nutrition calculators or apps, inputting the specific brands and quantities of ingredients you use.

Preparation Time

One of the great things about this Lemon Fettuccine with Garlic Shrimp is that it’s relatively quick to prepare, making it perfect for weeknight dinners or when you need a delicious meal in a hurry. Here’s a breakdown of the preparation and cooking times:

• Prep Time: 15-20 minutes. This includes:
  • Peeling and deveining shrimp.
  • Mincing garlic.
  • Zesting and juicing lemons.
  • Chopping parsley.
  • Measuring out other ingredients.
  The prep time can be reduced if you purchase pre-peeled and deveined shrimp and pre-minced garlic (though fresh garlic is highly recommended for best flavor). However, taking the time to prepare fresh ingredients really makes a difference in the final taste of the dish.
• Cook Time: 15-20 minutes. This includes:
  • Cooking the fettuccine pasta (typically 8-10 minutes for dried, 2-3 minutes for fresh).
  • Sautéing garlic and cooking shrimp (about 5-7 minutes).
  • Simmering the sauce (around 5 minutes).
  • Tossing pasta with sauce and finishing.
  The cook time is relatively short because the shrimp cooks quickly, and the sauce comes together in just a few minutes. The entire cooking process is streamlined and efficient.
• Total Time: 30-40 minutes. From start to finish, you can have this delicious Lemon Fettuccine with Garlic Shrimp on the table in under 40 minutes. This makes it an ideal choice for busy weeknights when you want a flavorful and satisfying meal without spending hours in the kitchen.

Time-Saving Tips:

• Prep Ahead: You can save time by prepping some ingredients in advance. Mince the garlic, zest and juice the lemons, and chop the parsley earlier in the day or even the day before and store them in airtight containers in the refrigerator.
• Use Pre-Cooked Shrimp: While fresh shrimp is always best, using pre-cooked shrimp can significantly reduce cook time. If using pre-cooked shrimp, add it to the sauce at the very end just to heat through, as overcooking pre-cooked shrimp will make it rubbery.
• Read the Recipe: Read through the entire recipe before you start cooking to familiarize yourself with the steps and ensure you have all the ingredients ready. This will help you cook more efficiently and prevent any last-minute scrambling.

How to Serve

Lemon Fettuccine with Garlic Shrimp is a versatile dish that can be served in various ways, making it suitable for both casual weeknight dinners and more elegant occasions. Here are some serving suggestions to elevate your dining experience:

• Classic Serving:
  • Pasta Bowls: Serve the pasta in individual pasta bowls, ensuring each serving has a generous portion of shrimp and sauce.
  • Garnish: Garnish each bowl with freshly grated Parmesan cheese and a sprinkle of chopped fresh parsley for visual appeal and added flavor.
  • Lemon Wedges: Offer lemon wedges on the side for those who like an extra squeeze of lemon juice.
• Side Dish Pairings:
  • Green Salad: A simple green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the pasta. Arugula salad with lemon vinaigrette is a particularly good choice.
  • Garlic Bread or Crusty Bread: Serve with warm garlic bread or crusty Italian bread for soaking up the delicious lemon garlic sauce.
  • Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts make excellent healthy side dishes that complement the pasta. The slight char from roasting adds a nice textural contrast.
  • Steamed Vegetables: Steamed green beans or spinach are lighter options that pair well with the richness of the pasta.
• Wine Pairings:
  • Dry White Wine: As used in the recipe, a dry white wine like Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay is a classic pairing. The acidity of the wine cuts through the richness of the cream sauce and complements the lemon and garlic flavors.
  • Rosé Wine: A crisp rosé wine can also be a delightful pairing, especially on warmer days.
  • Sparkling Wine: For a celebratory touch, consider serving with a dry sparkling wine like Prosecco or Cava.
• Appetizer Ideas:
  • Caprese Salad: A Caprese salad with fresh mozzarella, tomatoes, and basil is a light and refreshing appetizer that complements the Italian flavors of the pasta.
  • Bruschetta: Toasted baguette slices topped with tomatoes, garlic, and basil make a flavorful and easy appetizer.
  • Shrimp Cocktail: For a seafood-centric meal, a classic shrimp cocktail is a fitting appetizer.
• Dessert Suggestions:
  • Lemon Sorbet or Gelato: A light and refreshing lemon sorbet or gelato is a perfect palate cleanser after the rich pasta dish.
  • Tiramisu: For a more indulgent Italian dessert, tiramisu is a classic choice that complements the meal.
  • Fresh Fruit Platter: A platter of fresh seasonal fruits provides a lighter and healthier dessert option.

By considering these serving suggestions, you can create a complete and satisfying meal around your Lemon Fettuccine with Garlic Shrimp, whether you’re hosting a dinner party or simply enjoying a weeknight family dinner.

Additional Tips

To truly master this Lemon Fettuccine with Garlic Shrimp recipe and take it to the next level, consider these additional tips and tricks gleaned from years of cooking and tweaking this dish:

1. Don’t Overcook the Shrimp: Shrimp cooks very quickly, and overcooked shrimp becomes rubbery and tough. The key is to cook it just until it turns pink and opaque. As soon as it reaches this stage, remove it from the heat. Remember that shrimp will continue to cook slightly even after you take it off the heat due to residual heat. It’s better to slightly undercook shrimp than to overcook it.
2. Use Fresh, High-Quality Ingredients: This recipe relies on simple, fresh flavors, so the quality of your ingredients really matters. Use fresh lemons, garlic, and parsley for the best taste. Opt for good quality pasta and shrimp. Fresh ingredients will always elevate the flavor of your dish. Whenever possible, choose organic or locally sourced ingredients for even better flavor and quality.
3. Reserve Pasta Water (It’s Liquid Gold!): Don’t discard the pasta water after draining the pasta. This starchy water is crucial for creating a smooth and emulsified sauce. The starch in the pasta water helps to bind the sauce together and create a silky texture that coats the pasta beautifully. Always reserve at least a cup of pasta water before draining the pasta.
4. Taste and Adjust Seasoning Frequently: Seasoning is key to a flavorful dish. Taste the sauce at various stages of cooking and adjust the seasoning as needed. Start with a base level of salt and pepper, and then taste and add more as you go. Consider adding a pinch of red pepper flakes for a subtle kick, or a little extra lemon juice for brightness. Don’t be afraid to experiment and adjust the seasoning to your personal preference.
5. Warm Your Serving Bowls: This might seem like a small detail, but warming your serving bowls can make a big difference, especially when serving pasta. Warm bowls help to keep the pasta hot for longer, ensuring that your guests enjoy a perfectly warm dish. You can warm bowls by running them under hot water or placing them in a low oven for a few minutes.

By incorporating these tips into your cooking process, you can ensure that your Lemon Fettuccine with Garlic Shrimp is not only delicious but also perfectly cooked and seasoned every time. These small details can elevate the dish from good to truly exceptional.

FAQ Section

Here are some frequently asked questions about Lemon Fettuccine with Garlic Shrimp to help you troubleshoot and customize this recipe:

Q1: Can I use frozen shrimp?

A: Yes, you can definitely use frozen shrimp. Just make sure to thaw it completely before cooking. The best way to thaw frozen shrimp is to place it in a bowl in the refrigerator overnight. For quicker thawing, you can place the frozen shrimp in a sealed zip-top bag and submerge it in a bowl of cold water, changing the water every 30 minutes until thawed. Pat the shrimp dry with paper towels after thawing to remove excess moisture, which will help it brown nicely when cooked.

Q2: I don’t have white wine. What can I substitute?

A: If you don’t have white wine or prefer not to use alcohol, you can substitute it with chicken broth or vegetable broth. The broth will still add moisture and flavor to the sauce. For a slightly richer flavor, you can use a combination of broth and a tablespoon of lemon juice or white wine vinegar to mimic the acidity that wine provides. While broth is a good substitute, white wine does add a depth of flavor that is hard to replicate exactly, so if possible, consider using it for the best results.

Q3: Can I make this dish ahead of time?

A: While Lemon Fettuccine with Garlic Shrimp is best served immediately, you can prep some components ahead of time to save time on the day of cooking. You can peel and devein the shrimp, mince the garlic, zest and juice the lemons, and chop the parsley ahead of time and store them separately in the refrigerator. However, it’s not recommended to fully cook the dish ahead of time, as the pasta can become soggy, and the sauce may separate when reheated. If you need to make it partially ahead, you can cook the sauce and the pasta separately and then combine them just before serving. Reheat the sauce gently and cook the pasta fresh for the best texture.

Q4: Can I make this dish spicier?

A: Yes, absolutely! If you like a spicier dish, you can easily increase the amount of red pepper flakes. Start with ¼ teaspoon as suggested in the recipe, and then add more to taste. You can also add a pinch of cayenne pepper or a finely chopped chili pepper to the garlic and oil for an extra kick. Another option is to serve the pasta with a side of chili oil or hot sauce for those who want to add extra heat to their individual servings.

Q5: Can I make this recipe dairy-free or vegan?

A: Making this recipe dairy-free is relatively easy. You can substitute the heavy cream with full-fat coconut cream or cashew cream for a creamy texture. For the butter, use a dairy-free butter alternative or increase the amount of olive oil. To make it vegan, you would also need to omit the shrimp. You could consider adding roasted vegetables like zucchini, bell peppers, or artichoke hearts instead of shrimp to maintain a hearty and flavorful dish. Keep in mind that these substitutions will alter the flavor profile slightly, but it can still be a delicious and satisfying dish.

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