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To make Lemon Garlic Shrimp Fettuccine, you need fresh, quality ingredients. Here’s what you’ll need: - 8 oz fettuccine pasta - 1 lb large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 lemon, zested and juiced - 1/4 cup chicken or vegetable broth These ingredients form the base of the dish. Each one adds flavor and texture. Seasonings elevate the taste of your dish. For this recipe, use: - 1/4 teaspoon red pepper flakes (optional for heat) - Salt and pepper to taste These simple seasonings bring out the flavors of the shrimp and lemon. You can adjust the red pepper flakes for your spice level. Garnishes add a nice touch. Consider using: - 1/4 cup fresh parsley, chopped for garnish - Grated Parmesan cheese for serving Fresh parsley adds color and freshness. Parmesan cheese offers a creamy finish. These garnishes make your dish look appealing and taste even better. {{ingredient_image_1}} To start, boil water in a large pot. Add a good amount of salt to the water. This helps the pasta taste great. Once the water boils, add 8 oz of fettuccine pasta. Cook it according to the package instructions until it is al dente, about 8 to 10 minutes. Drain the pasta but save 1/2 cup of the pasta water. Set the pasta aside for later. Next, heat a large skillet over medium-high heat. Add 2 tablespoons of unsalted butter. Once it melts, add 1 lb of large shrimp that you’ve peeled and deveined. Season the shrimp with salt, pepper, and optional red pepper flakes for a bit of spice. Cook the shrimp for about 2 to 3 minutes on each side. They should turn pink and opaque. Once done, remove the shrimp from the skillet and set them aside. In the same skillet, add the remaining 2 tablespoons of butter. Melt it over medium heat. Next, add 4 cloves of minced garlic. Sauté the garlic for about 30 seconds until it smells good but be careful not to burn it. After that, pour in 1/4 cup of chicken or vegetable broth. Squeeze in the juice of 1 lemon and add the lemon zest. Stir everything together and let it simmer gently. If the sauce is too thick, add a splash of the reserved pasta water. Now, it’s time to bring it all together. Add the drained fettuccine and the cooked shrimp back into the skillet. Toss everything gently so the pasta gets coated with the lemon garlic sauce. Cook it all together for another minute to heat through. To serve, plate your fettuccine and shrimp. For a final touch, sprinkle chopped fresh parsley and grated Parmesan cheese on top. This adds color and flavor to your dish. Enjoy your Lemon Garlic Shrimp Fettuccine hot for the best taste! When cooking shrimp, fresh is best. Always buy shrimp that smells like the sea and is firm to the touch. To avoid rubbery shrimp, cook them just until they turn pink. This takes about 2-3 minutes per side. Remove them from the heat as soon as they are opaque. - Use medium-high heat: This helps shrimp cook fast and evenly. - Don’t overcrowd the pan: Cook shrimp in batches if needed. This keeps the heat steady. The sauce should be creamy and bright. After sautéing the garlic, add the broth and lemon juice. If the sauce is too thick, slowly mix in the reserved pasta water. This will help loosen it while keeping flavor. - Look for a smooth texture: You want it to coat the pasta well. - Zest the lemon before juicing: This gives a strong lemon flavor. To keep fettuccine from getting mushy, cook it just until al dente. This means it should still have a little bite. - Salt the water: This adds flavor to the pasta as it cooks. - Reserve pasta water: This starchy water helps bind the sauce. Keep these tips in mind, and you’ll create a delicious Lemon Garlic Shrimp Fettuccine every time! Pro Tips Use Fresh Shrimp: Fresh shrimp will provide the best flavor and texture. If using frozen shrimp, make sure to thaw them properly before cooking. Adjust Lemon Juice: Depending on your preference for acidity, feel free to adjust the amount of lemon juice in the sauce to suit your taste. Perfect Pasta Cooking: Always cook the pasta al dente. This prevents it from becoming mushy when tossed with the sauce. Garnish Generously: Fresh parsley not only adds color but also enhances the dish's flavor. Don't skip the garnish for the best presentation. {{image_2}} If you like heat, add red pepper flakes. This spice lifts the dish. Start with 1/4 teaspoon in the sauce. Taste and adjust as needed. You can also use fresh chopped chili for a bolder kick. This change gives a nice contrast to the lemon. For a rich twist, make it creamy. Add 1/2 cup of heavy cream to the sauce. Stir it in after the broth. This step gives a smooth texture. It also balances the lemon's tartness. Top with extra cheese for more flavor. Want to boost nutrition? Add veggies! Spinach, cherry tomatoes, or broccoli work well. Sauté them with the garlic. This method helps the flavors blend. You can also toss in asparagus or bell peppers for color and crunch. These additions make your meal vibrant and tasty. Store any leftover fettuccine in an airtight container. Let the pasta cool down first. You can keep it in the fridge for up to three days. This helps keep the flavors fresh. If you have extra sauce, store it separately. This prevents the pasta from getting too soggy. To reheat, place the fettuccine in a skillet over medium heat. Add a splash of broth or water for moisture. Stir gently until it warms through. You can also microwave it in a bowl. Cover it with a lid or a damp paper towel. Heat for about one to two minutes. Check to make sure it heats evenly. If you want to freeze fettuccine, put it in a freezer-safe container. Make sure it is well sealed to avoid freezer burn. It can last up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Reheat it as mentioned above. This way, you’ll still enjoy that zesty lemon garlic flavor! Fettuccine is the best choice for this dish. It holds the sauce well due to its flat shape. You can also use spaghetti or linguine if you prefer. Both will work nicely, but they might change the dish's look and feel. Yes, you can make this dish gluten-free! Use gluten-free fettuccine made from rice or corn. These options cook similarly and taste great. Just check the package for cooking times, as they may differ. To lighten this dish, use less butter and broth. You can replace half the butter with olive oil for healthier fats. Another option is to skip the cheese or use a lighter cheese. Adding more vegetables, like spinach or zucchini, can also boost nutrition without adding many calories. This post covered how to make delicious Lemon Garlic Shrimp Fettuccine. We explored the key ingredients, cooking steps, and seasoning tips. Don't forget the optional garnishes for a special touch. You can also play with variations, like adding spice or cream. Storing leftovers properly will keep your meal fresh. Enjoy experimenting with this dish and make it your own! Happy cooking!

Zesty Lemon Garlic Shrimp Fettuccine

A delicious and vibrant pasta dish featuring shrimp sautéed in a lemon garlic sauce, served over fettuccine.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 8 oz fettuccine pasta
  • 1 lb large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 lemon zested and juiced
  • 0.25 cup chicken or vegetable broth
  • 0.25 teaspoon red pepper flakes (optional for heat)
  • to taste salt and pepper
  • 0.25 cup fresh parsley, chopped for garnish
  • to taste grated Parmesan cheese for serving

Instructions
 

  • In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
  • In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the shrimp and season with salt, pepper, and red pepper flakes if using. Cook for 2-3 minutes on each side, or until shrimp are pink and opaque. Remove from skillet and set aside.
  • In the same skillet, add the remaining 2 tablespoons of butter. Add minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic.
  • Pour in the chicken or vegetable broth, lemon juice, and lemon zest. Stir to combine and bring the mixture to a gentle simmer. If it gets too thick, add a bit of the reserved pasta water until desired consistency is reached.
  • Add the drained fettuccine and cooked shrimp to the skillet. Toss everything together gently until the pasta is well-coated with the lemon garlic sauce. Cook for an additional minute to heat through.
  • Plate the fettuccine and shrimp, then sprinkle chopped parsley and grated Parmesan cheese on top for garnish.

Notes

Adjust the red pepper flakes to your heat preference.
Keyword fettuccine, garlic, lemon, pasta, shrimp