Description
Creamy garlic shrimp pasta with lemon, herbs, and Parmesan, ready in 25 minutes. Silky sauce clings to fettuccine for a restaurant-quality meal.
Ingredients
1 pound large shrimp, peeled and deveined
1 pound fettuccine or linguine pasta
6 cloves garlic, minced
3/4 cup butter
1/4 cup olive oil
1 cup heavy cream
1 cup grated Parmesan cheese
1 lemon (juice and zest)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh parsley
Instructions
Bring a large pot of salted water to a boil. Add pasta and cook until al dente (1-2 minutes less than package instructions). Reserve 1 cup pasta water before draining.
Heat olive oil in a large skillet over medium heat until shimmering. Add garlic and sauté for 30 seconds.
Increase heat to medium-high. Add butter to melt and blend into garlic mixture. Deglaze with lemon juice and zest, stirring to combine.
Pour in heavy cream and bring to a gently simmer. Cook for 2 minutes, stirring until sauce thickens slightly.
Add shrimp and cook for 1 minute per side until pink and opaque. Stir in Parmesan cheese until melted into sauce.
Toss cooked pasta into the skillet with sauce. Add reserved pasta water as needed to create a silky, clingy consistency.
Season with salt and pepper. Garnish with fresh parsley before serving.
Notes
For halal options, use ghee instead of butter if desired. Lemon juice can be substituted with white vinegar for tang, but lemon provides better flavor.
If the sauce is too thick, add a bit of reserved pasta water to reach desired consistency.
Shrimp can be pre-cooked for convenience, but fresh is preferred for texture.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stovetop/Simmering
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g