Lemon Garlic Shrimp Fettuccine
User Reviews
5
Lemon Garlic Shrimp Fettuccine
Description
Lemon Garlic Shrimp Fettuccine features medium peeled and deveined shrimp sautéed with fresh garlic, red pepper flakes, and lemon zest, then removed to preserve their texture. The sauce is made in the same pan by first creating a roux with butter and flour, then slowly whisking in chicken broth, heavy cream, and pesto until smooth and slightly thickened. The cooked fettuccine pasta is combined with the sauce and shrimp, then finished with lemon juice and Parmesan cheese for brightness and umami. The method ensures shrimp remain tender while the sauce develops a creamy consistency infused with lemon and garlic flavors.
The fettuccine coated in this creamy, herbaceous sauce paired with the mildly spicy and citrusy shrimp makes this dish a well-rounded entrée suitable for a dinner meal. Leftover pasta water is reserved to adjust sauce consistency as needed, ensuring the right balance between creaminess and coating ability.
This recipe highlights a technique of sautéing shrimp briefly and finishing the sauce separately to maintain shrimp texture and flavor integrity. Combining pesto into the sauce brings a fresh herbaceous note that blends with the lemon and garlic. The Parmesan cheese adds depth and slight saltiness, rounding out the flavors.
Ingredients
- 8 ounces Fettuccine pasta
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 1 pound Shrimp peeled and deveined, medium
- 6 cloves garlic minced, divided
- ½ teaspoon red pepper flakes
- 1 teaspoon lemon zest
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth reduced sodium
- ½ cup heavy whipping cream
- ¼ cup pesto
- 1 tablespoon lemon juice fresh
- ½ cup Parmesan Cheese shredded
OPTIONAL GARNISHES
- Parmesan Cheese shredded
- parsley chopped, fresh
- lemon juice fresh
Instructions
- Cook pasta in salted water until al dente. Reserve ½ cup pasta water before draining. Set aside.
- Melt 1 tablespoon butter with 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp, 4 minced garlic cloves, ½ teaspoon red pepper flakes, lemon zest, ¼ teaspoon salt and ¼ teaspoon pepper. Cook and stir for approximately 4 minutes or just until shrimp are opaque and cooked through. Scrape shrimp and garlic/juices to a plate. Once cool enough to handle, you can chop off shrimp tails if desired. Set aside.
- To the same skillet (don’t wipe out), melt 2 tablespoons butter over medium heat. Add remaining 2 minced garlic cloves and saute 30 seconds. Sprinkle in flour and cook while stirring for 1 minute, then turn heat to low. Slowly whisk in chicken broth, heavy cream and pesto, stirring constantly until smooth.
- Turn heat to medium high and bring the sauce to a simmer. Simmer until slightly thickened, stirring occasionally, approximately 3-5 minutes.
- Reduce heat to low and stir in lemon juice followed by Parmesan cheese until melted. Stir in shrimp (and juices) and pasta until well coated in sauce, adding additional reserved pasta water or heavy cream if needed to reach desired consistency. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
- Garnish with freshly grated Parmesan Cheese, fresh parsley and lemon juice (optional).
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 630 kcal
% Daily Value*
| Calories | 630 | 32% |
| Carbohydrates | 47g | 16% |
| Protein | 39g | 78% |
| Fat | 31g | 48% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 407mg | 136% |
| Sodium | 1347mg | 56% |
| Potassium | 361mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 915IU | 18% |
| Vitamin C | 8.2mg | 9% |
| Calcium | 356mg | 36% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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