- Prepare all ingredients before starting, as the shrimp cooks very quickly.
- Use a combination of butter and oil to prevent the butter from burning.
- Do not overcook the shrimp; cook until they turn opaque pink for tender, juicy results.
- Freshly grated parmesan cheese enhances flavor and melts smoothly into the sauce.
- Add fresh lemon juice and zest at the end to brighten the rich, buttery flavors.
- Lightly sauté garlic first to avoid bitterness and develop a fragrant base for the sauce.
- Stir the pasta and sauce gently to ensure even coating without breaking the noodles.
Garlic Butter Shrimp Pasta
Tender shrimp tossed in garlic-infused butter sauce with perfectly cooked fettuccine, finished with lemon zest and parmesan. A protein-rich, quick, and flavorful pasta dish ideal for weeknight dinners or meal prep.
Equipment
- 1 large pot (for boiling pasta)
- 1 large skillet or pan (for cooking shrimp and sauce)
- 1 knife (for mincing garlic and zesting lemon)
- 1 cutting board
- 1 colander (for draining pasta)
- 1 wooden spoon or spatula (for stirring)
Ingredients
- 12 oz fettuccine pasta
- 1 lb shrimp peeled and deveined
- 4 cloves garlic minced
- ½ cup parmesan cheese grated
- 4 tbsp unsalted butter
- ¼ lemon juice from ¼ lemon
- ¼ tsp lemon zest from ¼ lemon
- 2 tbsp cooking oil
- Sea salt to taste
- Black pepper to taste
- Fresh parsley optional, for garnish
Instructions
- Prepare the Pasta Water: Fill a large pot with water and add a generous pinch of sea salt. Bring the water to a rolling boil over high heat. Salting the water properly ensures that the pasta is flavorful from the start.
- Cook the Fettuccine: Once the water is boiling, add the fettuccine to the pot. Stir gently to prevent the noodles from sticking together. Cook according to package instructions until the pasta is al dente—firm to the bite but fully cooked. Drain the pasta in a colander and set aside, reserving a small cup of the pasta water in case you want to loosen the sauce later.
- Prepare the Garlic Base: While the pasta cooks, peel and finely mince the garlic cloves. Heat a large skillet or sauté pan over medium heat and add the cooking oil. Once the oil is warm, add the minced garlic and cook for about 2 minutes, stirring frequently. Cook just until fragrant—avoid browning, as burnt garlic can taste bitter.
- Melt Butter for the Sauce: Reduce the heat slightly and add the butter to the pan with the garlic.Allow the butter to melt slowly, stirring occasionally. This creates a rich, silky base for the shrimp and helps prevent the butter from burning.
- Cook the Shrimp: Add the peeled and deveined shrimp to the skillet. Spread them evenly in a single layer so each piece gets proper contact with the pan. Cook for 2-3 minutes on one side until the shrimp begins to turn pink and opaque. Flip each shrimp and cook for an additional 2-3 minutes. Keep a close eye—overcooked shrimp become rubbery and chewy.
- Add Lemon and Seasonings: Once the shrimp are just cooked through, stir in the fresh lemon juice and zest. Sprinkle in the parmesan cheese, along with sea salt and freshly ground black pepper to taste. Stir gently until the cheese melts and combines with the butter and shrimp juices, forming a light, creamy sauce.
- Combine Pasta and Sauce: Add the cooked fettuccine directly into the pan with the shrimp and sauce. Toss carefully with tongs or a large spoon to ensure each strand of pasta is coated evenly. If the sauce feels too thick, add a small splash of the reserved pasta water to achieve a smooth, silky consistency.
- Taste and Adjust: Before serving, taste the pasta and adjust seasoning if necessary, adding more salt, pepper, or lemon juice as desired.
- Garnish and Serve: Transfer the pasta to a serving platter or individual plates. Optionally, sprinkle freshly chopped parsley on top for a burst of color and freshness. Serve immediately while hot to enjoy the full flavor and texture of the shrimp and creamy garlic butter sauce.
- Enjoy Your Meal: Sit back and savor your homemade garlic butter shrimp pasta. This dish pairs beautifully with a simple green salad or a slice of crusty bread to soak up any remaining sauce.
Notes
