- 8 oz fettuccine (or substitute spaghetti or linguine)
- 1 lb medium shrimp, peeled and deveined (tails on or off, per your preference)
- 1 tbsp olive oil plus 3 tbsp butter, divided
- 6 cloves garlic, minced, divided
- ½ tsp red pepper flakes (optional)
- zest of 1 lemon plus 1 tbsp fresh lemon juice (adjust to taste)
- ½ cup heavy whipping cream
- ½ cup freshly grated Parmesan cheese (plus extra for serving)
- salt + freshly ground black pepper, to taste
- chopped fresh parsley, for garnish (optional)
- Salt a large pot of water, bring to a boil, and cook fettuccine until al dente.
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Reserve about half a cup of pasta cooking water before draining.
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Heat olive oil and 1 tbsp butter in a skillet over medium-high heat.
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Add shrimp, garlic, red pepper flakes, lemon zest, salt, and pepper.
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Cook for ~4 minutes, turning once, until shrimp are opaque.
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Transfer the shrimp to a plate and save for later. In the same skillet, melt the remaining 2 tbsp butter. Add the remaining garlic and sauté briefly.
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Sprinkle in flour (optional, for thickening) and stir for about 1 minute to cook out the raw flour taste.
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Whisk in the heavy whipping cream, lemon juice & zest, and extra chili flakes (optional).
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Bring to a simmer and cook for about 5 minutes, stirring frequently, until the sauce thickens. Stir in grated Parmesan until the sauce is creamy and smooth.
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Return the cooked shrimp to the skillet and heat just until warmed through.
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Add the pasta to the sauce.
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Toss well to coat, adding a bit of reserved pasta water if needed to adjust consistency.
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Divide among bowls, garnish with chopped parsley and extra Parmesan.
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Add a final squeeze of lemon if desired, and serve immediately.
Hope you both enjoy this delicious Creamy Lemon Shrimp Fettuccine, where citrus brightness meets rich garlic‑buttery comfort in a creamy, Parmesan‑packed pasta masterpiece!
-Valentina Benaglio