Garlic Butter Shrimp Pasta
Try the irresistible flavors of garlic butter shrimp pasta. It's a delicious combination of shrimp, garlic, butter, and noodles.
Servings (Adjustable):
Calories: 386kcal
Ingredients
- 4 ounces fettuccine
- 12 pieces large shrimp shelled, deveined, tails intact
- ¼ cup Parmesan cheese
- 2 to 3 tablespoons unsalted butter
- 2 to 3 tablespoons freshly squeezed lemon juice from 1 lemon
- 1 tablespoon minced garlic
- 1 teaspoon garlic powder
- kosher salt
- ground black pepper
- chopped fresh parsley for garnishing
Instructions
- Season shrimp with salt, ground black pepper, and garlic powder. Set aside.
- Add fettuccine pasta in boiling salted water. Cook pasta according to package directions and boil fettuccine until al dente. Reserve ½ cup pasta water. Drain. Set aside.
- In a heated skillet with about a tablespoon of oil, add butter and melt. Pan fry shrimp for 1 to 2 minutes on each side. Shrimp should turn pink or orange in color and opaque. Set aside.
- In the same skillet, sauté garlic. Pour lemon juice. Add al dente pasta. Gently toss.
- Add in shrimp and Parmesan cheese. Gently toss until warmed through.
- Garnish with fresh parsley. Enjoy.
Notes
Do not overcook shrimp. Shrimp should be cooked until it has turned opaque and pink or orange.
Cook the pasta just until it's al dente which is tender but still firm. Overcooked pasta can become mushy and ruin the dish. Remember to salt the boiling water before adding the pasta; this will enhance its flavor.
Nutrition
Calories: 386kcal | Carbohydrates: 44g | Protein: 14g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 94mg | Sodium: 249mg | Potassium: 209mg | Fiber: 2g | Sugar: 2g | Vitamin A: 495IU | Vitamin C: 7mg | Calcium: 184mg | Iron: 1mg