Creamy Fettuccine Alfredo Shrimp Recipe Makes Everyone Happy (9 Ingredients, 30 Minutes) by Ann Marie G. Halstead
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In our home, my husband is both the carnivore eater and carnivore cook, while I am the herbivore eater and cook (OK, I’m the carbs eater and cook!). Regardless, I end up cooking pasta recipes more than anything, and I’m excited about this one!
I love lemon and alfredo sauce, and the hubby and kids love shrimp, so this lemon shrimp alfredo pasta recipe was a great choice to add to our pasta rotation. To make this seafood recipe you only need a few simple ingredients. Here is your shopping list for this shrimp and pasta dinner: fresh shrimp (check out the health benefits of shrimp), olive oil, butter, heavy cream, Parmesan cheese, fresh garlic, lemons for juicing and zesting, fresh parsley and pasta. For a gluten-free dinner, use gluten-free pasta.
New at cleaning shrimp: Here's a cheat sheet:
- Rinse the shrimp under cold water. If you bought shrimp with heads on, carefully remove the head (some recipes do call for shrimp with heads on).
- Carefully remove the legs.
- Remove the shell.
- You can remove the tail now or leave it on. That is based on personal preference and the recipe you are making.
- Carefully run a sharp knife just on the surface of the back and rinse out the vein. Rinse.
I served the creamy, lemony high-protein shrimp over fettucine which was a big hit, but feel free to skip the pasta if you’re more of a carnivore. Add your favorite side dishes and dinner is done. (Check out the health benefits of protein.)
Cuisine: Italian / American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8
Ingredients
- 2 tablespoons extra virgin olive oil
- 12 tablespoons salted butter (divided)
- 1 pound jumbo shrimp, peeled and de-veined
- 1 1/2 cups heavy cream
- 2 cups freshly grated Parmesan (divided)
- 2 cloves garlic, minced
- 2 lemons (1 for zest and 1 for juice and serving)
- 1/4 cup chopped fresh parsley, plus more for serving
- 12 - 16 ounces fettucine (or your favorite pasta), cooked al dente and drained
Here’s how to make it:
- Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. When the oil is hot and the butter has melted, add the shrimp and sprinkle generously with salt and pepper. Cook, stirring occasionally, until the shrimp are pink in color and cooked, roughly 2 to 3 minutes. Quickly remove them from the skillet.
- Add cream and the remaining 10 tablespoons of butter to the same skillet. Cook for an additional 2 to 3 minutes, lowering the heat as needed, making sure it doesn't boil.
- Add 1 1/2 cups of Parmesan, garlic, lemon zest and juice of half a lemon. Return shrimp to the skillet and coat in the sauce. Add parsley and pasta. Toss to combine. Taste and modify the seasoning as needed.
- Sprinkle the remaining 1/2 cup Parmesan and more parsley. Garnish with lemon wedges from remaining half of lemon. Serve. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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