Description
Creamy shrimp pasta delivers Mediterranean coastal comfort with silky sauce and succulent seafood. Rich parmesan and garlic blend seamlessly, creating a luxurious experience you’ll savor with each delightful forkful.
Ingredients
Scale
Protein:
- 1.5 pounds raw peeled and deveined jumbo shrimp (21 to 25 per pound), thawed if frozen
Pasta and Dairy:
- 1 pound dried fettuccine pasta
- 1.5 ounces (about ⅔ firmly packed cup grated or scant ½ cup store-bought grated) Parmesan cheese
- 1 cup heavy cream
- 2 tablespoons unsalted butter
Seasonings and Aromatics:
- 1 medium lemon
- 2 cloves garlic
- 1.75 teaspoons kosher salt, plus more for the pasta water
- 1 tablespoon olive oil, plus more as needed
- Chopped fresh parsley leaves, for garnish (optional)
Instructions
- Fill a large pot with water, add a generous amount of salt, and bring to a rolling boil over high heat.
- Carefully lower the fettuccine into the boiling water, stirring periodically to prevent the pasta from clumping together, and cook for approximately 1 minute less than the package’s recommended al dente time.
- Using a measuring cup, extract of pasta cooking water before draining the noodles in a colander.
- Pat the raw shrimp dry with paper towels and season evenly with kosher salt on both sides.
- Heat olive oil in a large skillet over medium-high heat until the oil shimmers and begins to ripple.
- Sear the seasoned shrimp in batches to avoid overcrowding, cooking approximately 1-2 minutes per side until they turn golden and become opaque.
- Transfer the cooked shrimp to a clean plate and set aside.
- In the same skillet, reduce heat to medium and melt unsalted butter, allowing it to foam slightly.
- Add minced garlic to the butter, stirring continuously until fragrant and lightly golden, about 30-45 seconds.
- Pour heavy cream into the skillet and gradually whisk in grated Parmesan cheese until the sauce becomes smooth and slightly thickened.
- Add the cooked fettuccine to the creamy sauce, gently tossing to coat the pasta evenly, using reserved pasta water to adjust the sauce consistency if needed.
- Carefully fold in the seared shrimp, freshly grated lemon zest, and a squeeze of lemon juice.
- Sprinkle chopped fresh parsley over the dish and give a final taste, adjusting salt and pepper as desired.
- Serve immediately while the pasta is hot and the sauce is creamy.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days, as cream-based sauces tend to separate when reheated.
- Quickly pat shrimp dry before seasoning to ensure golden, crispy exterior when searing.
- Grate fresh Parmesan cheese for maximum flavor and smoother sauce consistency.
- Substitute heavy cream with half-and-half or whole milk for a lighter version if desired.
- Use fresh shrimp for best taste, but frozen works well when thawed completely and patted dry.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 580 kcal
- Sugar: 2g
- Sodium: 760mg
- Fat: 26g
- Saturated Fat: 12g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 200mg