Creamy Garlic Shrimp Fettuccine
Succulent shrimp in a luxurious cream sauce tossed with tender fettuccine. A restaurant-quality Italian dish ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 645
- Protein
- 38g
Ingredients
- 8 oz fettuccine pasta
- 12 oz large shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup dry white wine
- 1 tbsp fresh lemon juice
- 1 pinch salt and black pepper
- 2 tbsp fresh parsley, chopped
- ¼ tsp red pepper flakes
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine and cook for 8-10 minutes, stirring occasionally, until al dente (tender but still slightly firm). Reserve 1 cup of pasta water before draining.
- 2
While the pasta cooks, pat the shrimp dry with paper towels and season with salt and pepper on both sides. This helps them sear properly and develop a golden crust.
- 3
Melt 1 tablespoon of butter in a large skillet over medium-high heat until foaming. Add the shrimp in a single layer and sear for 2-3 minutes per side until they turn opaque pink and register 145°F internally. Transfer to a plate.
- 4
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, stirring constantly to prevent browning.
- 5
Pour in the white wine and simmer for 2-3 minutes, scraping up any browned bits from the bottom with a wooden spoon. The liquid should reduce by about half and smell rich and aromatic.
- 6
Reduce heat to medium and stir in the heavy cream, bringing it to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon lightly.
- 7
Stir in the Parmesan cheese and lemon juice until the cheese melts and the sauce is smooth, about 1 minute. Add the cooked shrimp back to the skillet along with a pinch of red pepper flakes.
- 8
Add the cooked fettuccine directly to the sauce and toss gently for 1-2 minutes, adding reserved pasta water a splash at a time until the sauce coats the noodles silkily. The pasta should glisten and move easily in the pan.
- 9
Divide the fettuccine between two bowls or plates and garnish with fresh parsley and extra Parmesan. Serve immediately while the sauce is hot and creamy.
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