If you’re searching for a showstopping yet effortless dinner, look no further than this Garlic Butter Fettuccine with Shrimp Recipe. Plump, juicy shrimp and silky fettuccine noodles are tossed in a garlicky, buttery sauce, all finished off with a shower of Parmesan cheese and fresh parsley. This dish brings together everything you love about restaurant-quality seafood pasta with the comfort and simplicity of a home-cooked meal, making it an instant favorite for weeknights or special occasions alike.
Ingredients You’ll Need
The beauty of this Garlic Butter Fettuccine with Shrimp Recipe lies in its simple list of ingredients—each one playing a vital role in creating layers of flavor, creamy texture, and irresistible aroma. Here’s what you’ll need, along with some handy tips for getting the most out of every item:
- Fettuccine pasta: These wide, flat noodles soak up every drop of the rich garlic butter sauce—feel free to use fresh or dried.
- Large shrimp (peeled and deveined): Choose high-quality, fresh or thawed shrimp for the best texture and flavor.
- Unsalted butter (divided): Using unsalted butter gives you control over the seasoning and infuses the entire dish with a luxurious richness.
- Garlic (minced): Fresh garlic is key—don’t skimp, as it’s the backbone of the sauce’s bold, aromatic depth.
- Red pepper flakes (optional): Adding just a pinch brings a gentle heat that balances the creaminess, but you can skip it if you prefer a milder dish.
- Grated Parmesan cheese: Use good-quality, freshly grated Parmesan for a nutty, salty finish that melts beautifully into the sauce.
- Chopped fresh parsley: This brightens up the pasta with color and a hint of freshness right at the end.
- Salt and black pepper to taste: Season both the pasta water and the shrimp to really elevate every bite.
- Lemon wedges (for serving): A final squeeze of lemon over the plate adds irresistible brightness and zing.
How to Make Garlic Butter Fettuccine with Shrimp Recipe
Step 1: Cook the Fettuccine
Start by bringing a large pot of salted water to a rolling boil. Add the fettuccine and cook according to the package instructions until just al dente—this keeps the pasta perfectly chewy and ready to soak up all that garlic butter goodness. Before draining, remember to reserve about half a cup of the pasta water; this starchy liquid is your secret weapon for getting the sauce to cling luxuriously to every strand.
Step 2: Season and Sauté the Shrimp
While the pasta is bubbling away, pat the shrimp dry and season generously with salt and black pepper. In a large skillet over medium-high heat, melt half of the butter. Add the shrimp in a single layer and cook for just 1 to 2 minutes per side until pink and opaque—shrimp cook lightning-fast, so keep an eye on them! Once done, transfer them to a plate to avoid overcooking.
Step 3: Create the Garlic Butter Sauce
Turn the heat down to medium, then add the remaining butter to the same skillet. Toss in the minced garlic and, if using, those red pepper flakes. Stir constantly for 1 to 2 minutes until the garlic is wonderfully fragrant but not browned—this step is where the magic happens and the aroma will have everyone drifting into the kitchen.
Step 4: Bring Everything Together
Return the drained fettuccine and cooked shrimp to the skillet with the garlic butter. Toss gently to coat, adding a splash or two of the reserved pasta water if the sauce needs loosening. Sprinkle in the Parmesan cheese and chopped parsley, tossing again until everything is glossy and evenly coated. Taste and adjust seasoning as needed with more salt or pepper.
Step 5: Serve and Enjoy!
Plate the Garlic Butter Fettuccine with Shrimp Recipe immediately while it’s piping hot. Finish each dish with extra Parmesan, a scatter of fresh parsley, and lemon wedges on the side for a bright, citrusy kick. It’s a meal guaranteed to impress, with minimal effort and maximum flavor.
How to Serve Garlic Butter Fettuccine with Shrimp Recipe
Garnishes
To elevate your Garlic Butter Fettuccine with Shrimp Recipe, don’t forget the finishing touches: a generous sprinkle of freshly grated Parmesan, a handful of chopped parsley for color, and a squeeze of lemon right before eating. These little extras make every forkful pop and add a gourmet flair to your table.
Side Dishes
This pasta is rich and satisfying on its own, but pairing it with a simple side can make the meal feel extra special. Think a crisp green salad with a zippy vinaigrette, roasted asparagus, or a loaf of warm, crusty bread to mop up any remaining sauce. The goal is to keep sides light and fresh to balance the richness of the main dish.
Creative Ways to Present
If you want to impress, try twirling the pasta into neat nests with tongs or a carving fork before plating, then arrange the shrimp on top. Serve in shallow bowls with a lemon wedge perched on the rim and a dusting of Parmesan for a restaurant-worthy presentation. Individual ramekins or mini cast iron skillets add a fun, personal touch for dinner parties.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Garlic Butter Fettuccine with Shrimp Recipe, let it cool completely before storing in an airtight container in the refrigerator. It will keep well for up to 2 days, though the pasta may absorb some of the sauce as it sits, so consider saving a bit of extra pasta water to refresh it later.
Freezing
While you can technically freeze this dish, the texture of the shrimp and pasta may change slightly after thawing. If you must freeze, transfer cooled portions to airtight freezer-safe containers and freeze for up to 1 month. Thaw overnight in the fridge before reheating gently to avoid overcooking the shrimp.
Reheating
For best results, reheat leftovers gently in a skillet over low heat. Add a splash of water or extra butter to loosen the sauce and keep the pasta creamy. Stir occasionally until everything is heated through—avoid microwaving, as shrimp can become rubbery if overheated.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking. This helps them sear properly and prevents excess water from diluting your garlic butter sauce.
Is it okay to substitute another type Main Course
Yes, you can swap out the fettuccine for linguine, spaghetti, or even a gluten-free pasta if you prefer. The key is to choose a noodle that will hold the sauce well and provide a satisfying bite.
How can I make the sauce creamier?
If you crave an extra creamy texture, stir in a splash of heavy cream or a spoonful of mascarpone cheese right after adding the pasta to the sauce. This adds richness without overpowering the garlic and shrimp flavors.
What wine pairs well with Garlic Butter Fettuccine with Shrimp Recipe?
A crisp white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay pairs beautifully, cutting through the richness of the butter and complementing the shrimp’s sweetness. If you’d like, add a splash of wine to the sauce itself for an added layer of flavor.
Can I add vegetables to this dish?
Definitely! Toss in some baby spinach, peas, or sautéed asparagus right at the end to add color and a boost of nutrition. Just be mindful not to overload the skillet so the flavors stay balanced.
Final Thoughts
If you’re craving something quick, elegant, and packed with flavor, you owe it to yourself to try this Garlic Butter Fettuccine with Shrimp Recipe. It’s the kind of dinner that feels like a treat every time, whether you’re cooking for family, friends, or just yourself. Give it a go and let the buttery, garlicky goodness win you over!
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Garlic Butter Fettuccine with Shrimp Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Garlic Butter Fettuccine with Shrimp recipe is a quick and flavorful Italian-American dish featuring tender shrimp sautéed in garlic butter sauce, tossed with al dente fettuccine pasta, Parmesan cheese, and fresh parsley. Perfect for a weeknight dinner, it combines rich buttery flavors with a hint of spice and freshness from lemon wedges, delivering a satisfying seafood pasta experience.
Ingredients
Pasta
- 12 oz fettuccine pasta
Shrimp
- 1 pound large shrimp (peeled and deveined)
- Salt and black pepper to taste
Sauce
- 4 tablespoons unsalted butter (divided)
- 4 cloves garlic (minced)
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
To Serve
- Lemon wedges
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to the package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
- Prepare the Shrimp: While the pasta is cooking, season the shrimp with salt and black pepper. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp and cook for 1 to 2 minutes per side, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Make the Garlic Butter Sauce: Reduce the skillet heat to medium and add the remaining 2 tablespoons of butter. Stir in the minced garlic and red pepper flakes if using. Cook for 1 to 2 minutes, stirring constantly to release the garlic’s aroma without browning it.
- Toss Together: Return the cooked pasta and shrimp to the skillet. Toss everything to coat evenly with the garlic butter sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it. Stir in the grated Parmesan cheese and chopped parsley. Taste and adjust seasoning with extra salt and pepper if necessary.
- Serve: Serve the fettuccine immediately, garnished with additional Parmesan cheese, fresh parsley, and lemon wedges on the side for squeezing over the dish.
Notes
- Add a splash of white wine to the garlic butter sauce for extra depth of flavor.
- You can substitute linguine or spaghetti if you prefer instead of fettuccine.
- For a spicier kick, increase the amount of red pepper flakes according to your taste.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 185 mg
