Garlic Butter Fettuccine with Shrimp Recipe

There’s something about the rich, velvety texture of garlic butter paired with perfectly cooked shrimp that just feels like a special treat—and that’s exactly what you get with this Garlic Butter Fettuccine with Shrimp Recipe. I love this dish because it strikes a beautiful balance between indulgent and simple, making it perfect for a weeknight dinner or even a cozy weekend indulgence when you want something impressive but don’t want to slave away in the kitchen. Plus, the aroma that fills your kitchen as the garlic and butter meld together is absolutely irresistible.

When I first tried cooking this Garlic Butter Fettuccine with Shrimp Recipe, I was blown away by how quickly everything came together with just a handful of ingredients, and that’s what makes this such a keeper for me. You’ll find that it’s a fantastic way to get dinner on the table fast without sacrificing any of the flavor or comfort, and the leftover pasta water trick adds this amazing silkiness to the sauce that feels so restaurant-quality. Trust me, this recipe is worth bookmarking because it’s both satisfying and fuss-free.

this Recipe

Ingredients You’ll Need

For this Garlic Butter Fettuccine with Shrimp Recipe, the ingredients combine to create a luscious, garlicky sauce that clings to every strand of pasta and perfectly complements the tender shrimp. Let me share a few tips that help make the flavors sing and keep things easy when you shop.

• Fettuccine (or any long pasta): I like fettuccine for how it holds onto the sauce, but linguine or spaghetti work just as well.
• Salt: Essential for seasoning your pasta water so the noodles are flavorful from the inside out.
• Raw shrimp: Peeled, deveined, and tail-off; jumbo size works great, but medium shrimp is fine too—just adjust the cooking time.
• Lemon Pepper Seasoning: Adds a zesty punch that brightens up the shrimp beautifully.
• Old Bay Seasoning: This seasoning blend brings a subtle savory depth; if you don’t have it, Cajun seasoning is a fine substitute.
• Paprika: Gives a mild smoky warmth and lovely color.
• Butter: Plenty of it! It’s the star that brings creaminess and richness to the sauce.
• Olive Oil: Adds a nice flavor base for sautéing and prevents the butter from burning too quickly.
• Garlic: I’m a garlic lover, so I usually go heavy here, but adjust to your preference.
• Lemon Juice: Adds a fresh tang that cuts through the richness perfectly.
• Parmesan Cheese: Freshly grated is key here for a silky, cheesy finish.
• Red Pepper Flakes (optional): For a little heat, but you can leave these out if you’re spice-averse.
• Salt and Pepper: To taste, for final seasoning.
• Parsley Flakes (optional): I love the pop of color and light herbaceous note it provides as a garnish.

Variations

I love to switch things up sometimes with this Garlic Butter Fettuccine with Shrimp Recipe, so don’t be afraid to make it your own. Whether you want to add some veggies or make it dairy-free, it’s a versatile base ready for your tweaks.

• Protein Swap: I once swapped shrimp for seared scallops, and it gave the dish a really luxurious touch—delicious for a special occasion.
• Veggie Boost: Tossing in spinach or asparagus adds freshness and color; I usually add these just after the garlic so they wilt slightly in the sauce.
• Dairy-Free: Use olive oil instead of butter and a nutritional yeast sprinkle instead of parmesan for a lighter, yet still flavorful version.
• Extra Heat: If you like spice, I sometimes increase the red pepper flakes or add a dash of cayenne—just enough to make you take notice.

How to Make Garlic Butter Fettuccine with Shrimp Recipe

Step 1: Season the Shrimp with Love

Start by tossing your peeled and deveined shrimp in lemon pepper seasoning, Old Bay, paprika, salt, and pepper until every piece is evenly coated. I like to do this in a bowl and then let the shrimp sit for a few minutes while I prep the pasta water. The seasoning mix is flexible—just make sure the shrimp get a good blanket of flavor before cooking.

Step 2: Cook the Fettuccine to Perfection

Bring a large pot of salted water to a boil—don’t skimp on the salt here; it brings the pasta to life. Add your fettuccine and cook it until al dente following package directions, setting a timer so you don’t overcook. When it’s ready, scoop out about a cup or two of that starchy pasta water before draining—this liquid is gold for your sauce later.

Step 3: Sauté the Shrimp Just Right

In a large skillet, heat olive oil and one tablespoon of butter over medium heat. Once the butter is foaming, add your seasoned shrimp in a single layer and cook for about 1.5 to 2 minutes per side. Be careful not to overcook—the shrimp should be pink and just opaque. Remove the shrimp and set them aside; don’t clean out the pan because all those flavors stay in there for the sauce.

Step 4: Build the Garlic Butter Sauce

Into the same pan, add the remaining four tablespoons of butter and turn the heat to low-medium. Add minced garlic and cook gently for 1-2 minutes until fragrant; keep an eye on it because garlic can burn fast and turn bitter. Then, pour in the reserved pasta water, lemon juice, and red pepper flakes (if you like some heat) and stir everything together to create a luscious sauce base.

Step 5: Combine Pasta, Sauce, and Shrimp

Turn the heat to low and add the drained pasta directly to the pan, tossing to coat it evenly in the buttery garlic sauce. Sprinkle in the freshly grated Parmesan and stir vigorously until it melts into the sauce, coating every strand of pasta with cheesy goodness. Finally, gently fold in the cooked shrimp, warming it through without overcooking. Taste and adjust with salt and pepper as needed.

Step 6: Garnish and Serve

Finish with a sprinkle of parsley flakes or fresh chopped parsley for a pop of color and fresh flavor. Serve immediately with extra lemon wedges on the side if you want a zesty kick. I usually watch my family dive right in because this one disappears fast!

How to Serve Garlic Butter Fettuccine with Shrimp Recipe

Garnishes

I like to garnish this dish simply with chopped fresh parsley or parsley flakes for that lovely green contrast. Sometimes I add a zest of lemon peel on top for a bright aroma. A quick sprinkle of extra Parmesan is a no-brainer for me—because who says no to more cheesy goodness?

Side Dishes

For sides, I usually keep it light and fresh with a crisp green salad tossed in a lemon vinaigrette to complement the richness of the pasta. Garlic bread is a family favorite to soak up every last bit of sauce. Sometimes, steamed or roasted asparagus pairs beautifully, adding some earthiness and crunch.

Creative Ways to Present

For a special occasion, I like to plate this Garlic Butter Fettuccine with Shrimp Recipe in shallow bowls with a sprig of fresh parsley and a wedge of lemon perched on the side. Drizzling a little extra virgin olive oil over the top just before serving takes it a notch above. You can also serve individual portions in pretty pasta bowls for a cozy dinner party vibe.

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in an airtight container in the fridge for up to two days. Because the dish has butter and cheese, it’s best eaten fresh, but it still tastes great reheated gently. Keep the shrimp separate if possible to avoid overcooking them during reheating.

Freezing

Personally, I don’t freeze this Garlic Butter Fettuccine with Shrimp Recipe because the seafood texture suffers when thawed. If you want to freeze, I recommend freezing just the pasta and sauce before adding the shrimp, then cooking fresh shrimp when ready to serve.

Reheating

To reheat, I warm the pasta gently in a skillet over low heat with a splash of water or broth to loosen up the sauce. If the shrimp were stored separately, I add them at the end just to warm through. This method keeps the sauce silky without drying out the shrimp or pasta.

FAQs

Final Thoughts

I absolutely love how this Garlic Butter Fettuccine with Shrimp Recipe brings simple ingredients together to create such a satisfying meal that feels both indulgent and approachable. It’s one of those recipes I turn to when I want to impress without stress, knowing it’ll please picky eaters and seafood lovers alike. Give it a try—you’ll soon see why it’s become a family favorite in my kitchen, and I bet it’ll do the same in yours.

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