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Garlic Butter Shrimp Pasta

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This garlic butter shrimp pasta tastes like a restaurant entrée but comes together in about 20 minutes with pantry staples. Succulent shrimp and al dente fettuccine are tossed in a silky garlic-butter sauce, brightened with lemon and finished with fresh parsley. It’s quick enough for a weeknight dinner but impressive enough to serve guests.
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Prep Time 20 minutes
Total Time 20 minutes
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • fettuccine
For the Shrimp and Sauce
  • shrimp
  • garlic
  • parmesan cheese
  • butter
  • juice of lemon
  • lemon zest
  • cooking oil
  • salt
  • black pepper
  • parsley

Equipment

  • Large pot
  • Strainer
  • Large pan
  • Stirring spoon

Method
 

  1. Boil a large pot of salted water. Cook the fettuccine until it is al dente, then drain thoroughly and set aside.
  2. In a pan over medium heat, warm the cooking oil. Sauté the garlic until fragrant, about 2 minutes.
  3. Add butter to the same pan and let it melt. Add the shrimp and cook, stirring occasionally, until they turn opaque white with some pink, about 4–6 minutes.
  4. Mix in the lemon juice, lemon zest, parmesan cheese, salt, and black pepper. Stir well so the cheese melts and everything is combined.
  5. Add the drained fettuccine to the pan and toss to coat the pasta evenly with the sauce.
  6. Garnish with parsley just before serving.

Nutrition

Calories: 485kcal

Notes

Fettuccine holds the sauce best, but linguine or spaghetti can be substituted. For maximum flavor, use fresh parsley for garnishing. To reheat, warm leftovers gently on the stovetop with a splash of water to loosen the sauce; avoid microwaving to prevent the shrimp from becoming rubbery. This dish is best served right after cooking, but leftovers can be stored in the fridge for up to two days. If using frozen shrimp, make sure to thaw and blot dry before cooking for the best texture.

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