Garlic Butter Fettuccine with Shrimp

Name: Garlic Butter Fettuccine with Shrimp
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb shrimp, peeled and deveined; 1 tsp lemon pepper seasoning; 1 tsp Old Bay seasoning; 1 tsp paprika; 8 oz fettuccine; salt, for pasta water; 1 tbsp olive oil; 5 tbsp butter, divided; 7-8 cloves garlic, minced; 1 cup reserved pasta water; 1 lemon, juiced; 1 pinch red pepper flakes; 3 oz Parmesan cheese, freshly grated, plus more for garnish; salt, to taste; black pepper, to taste; parsley flakes, for garnish

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.

🌍American 🏷️Shrimp pasta 🏷️Fettuccine 🏷️Garlic butter sauce 🏷️Shrimp scampi Pasta

🏷️

🏷️Seafood

-0:00

TikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 lb shrimp, peeled and deveined
1 tsp lemon pepper seasoning
1 tsp Old Bay seasoning
1 tsp paprika
8 oz fettuccine
salt, for pasta water
1 tbsp olive oil
5 tbsp butter, divided
7-8 cloves garlic, minced
1 cup reserved pasta water
1 lemon, juiced
1 pinch red pepper flakes
3 oz Parmesan cheese, freshly grated, plus more for garnish
salt, to taste
black pepper, to taste
parsley flakes, for garnishoptional

16 Ingredients

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Instructions

1
In a bowl, season the shrimp with lemon pepper seasoning, Old Bay seasoning, and paprika. Toss to coat evenly.
2
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.
3
While the pasta cooks, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
4
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.
5
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.
6
Pour in the reserved pasta water and the juice of one lemon. Add a pinch of red pepper flakes and stir to combine.
7
Add the cooked and drained fettuccine to the skillet. Turn the heat to low.
8
Sprinkle in the freshly grated Parmesan cheese and toss continuously until the cheese is completely melted and the sauce has thickened and become creamy.
9
Return the cooked shrimp to the skillet and toss everything together to combine.
10
Season with salt and black pepper to taste. Serve immediately, garnished with optional parsley flakes and extra Parmesan cheese.

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Tips & Notes

Pro tips

Reserve 1 cup of pasta cooking water before draining—the starch helps emulsify the butter sauce and prevents it from breaking.
Pat shrimp dry after peeling to remove excess moisture; this ensures proper browning in the hot butter rather than steaming.
Cook shrimp separately before tossing with pasta to control doneness and avoid overcooking them in residual heat.
Mince garlic fresh just before cooking to maximize flavor; pre-minced garlic loses potency and can taste bitter if overcooked.

Substitutions

Fettuccine → linguine or spaghetti (same cooking time and sauce adherence)
Old Bay seasoning → Cajun or Creole seasoning (similar heat profile and depth)
Lemon pepper seasoning → freshly cracked black pepper plus lemon zest (brighter, fresher taste)

Storage & make-ahead

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.

Common Questions

Can I use frozen shrimp for this recipe?

Yes. Thaw frozen shrimp completely and pat dry before cooking to ensure they cook evenly and get a good sear in the butter.

How do I know when the shrimp is done cooking?

Shrimp cooks quickly—watch for the color to turn pink and opaque, usually 2–3 minutes per side. Overcooked shrimp becomes tough and rubbery.

Why use reserved pasta water in the sauce?

Starchy pasta water emulsifies with the butter and helps create a silky sauce that coats the fettuccine, binding the ingredients together.

Can I make this dish ahead?

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.