Garlic Butter Fettuccine with Shrimp
This Garlic Butter Fettuccine with Shrimp combines tender shrimp and silky pasta in a rich, garlicky sauce finished with lemon and Old Bay—a restaurant-quality dish ready in under 30 minutes.
This Garlic Butter Fettuccine with Shrimp combines tender shrimp and silky pasta in a rich, garlicky sauce finished with lemon and Old Bay—a restaurant-quality dish ready in under 30 minutes.
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In a bowl, season the shrimp with lemon pepper seasoning, Old Bay seasoning, and paprika. Toss to coat evenly.
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions for al dente. Before draining, reserve about 1 cup of the pasta water.
While the pasta cooks, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the seasoned shrimp to the skillet in a single layer and cook for 1.5-2 minutes per side, until pink and cooked through. Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining 4 tablespoons of butter. Once melted, add the minced garlic and cook until fragrant, about 1-2 minutes.
Pour in the reserved pasta water and the juice of one lemon. Add a pinch of red pepper flakes and stir to combine.
Add the cooked and drained fettuccine to the skillet. Turn the heat to low.
Sprinkle in the freshly grated Parmesan cheese and toss continuously until the cheese is completely melted and the sauce has thickened and become creamy.
Return the cooked shrimp to the skillet and toss everything together to combine.
Season with salt and black pepper to taste. Serve immediately, garnished with optional parsley flakes and extra Parmesan cheese.
Store leftovers in an airtight container for up to 2 days; reheat gently in a skillet over low heat with a splash of pasta water to restore sauce consistency.
Yes. Thaw frozen shrimp completely and pat dry before cooking to ensure they cook evenly and get a good sear in the butter.
Shrimp cooks quickly—watch for the color to turn pink and opaque, usually 2–3 minutes per side. Overcooked shrimp becomes tough and rubbery.
Starchy pasta water emulsifies with the butter and helps create a silky sauce that coats the fettuccine, binding the ingredients together.
This recipe is best served immediately after cooking. You can prep shrimp and mince garlic in advance, but assemble just before serving for optimal texture.
Use Cajun seasoning, Creole seasoning, or a blend of paprika, cayenne, and black pepper for similar heat and spice.
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