Garlic Butter Shrimp Fettuccine!

Ingredients

• 1 lb Raw Shrimp (peeled and deveined)
• 1 tsp Lemon Pepper Seasoning
• 1 tsp Old Bay Seasoning
• 1 tsp Paprika
• 8 oz Fettuccine (dry pasta)
• 1 tbsp Olive Oil (neutral oil for sautéing)
• 5 tbsp Unsalted Butter (divided: 1 tbsp for shrimp, 4 tbsp for sauce)
• 4 cloves Garlic Cloves (minced)
• 1 lemon Lemon Juice (freshly squeezed (≈2 tbsp))
• 0.25 tsp Red Pepper Flakes (pinch, optional)
• 3 oz Parmesan Cheese (freshly grated)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Season Shrimp

   In a bowl, combine the raw shrimp with lemon pepper, Old Bay, and paprika. Toss until evenly coated and set aside.

   Time: PT2M

2. Cook Pasta

   Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 8‑10 minutes. Reserve 1 cup of the hot pasta water, then drain the pasta.

   Time: PT12M

   Temperature: 100°C

3. Cook Shrimp

   Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium‑high heat. Add the seasoned shrimp and sauté 2‑3 minutes per side, just until pink and opaque. Remove the shrimp and set aside.

   Time: PT5M

   Temperature: medium-high

4. Prepare Garlic Butter Sauce

   In the same skillet, add the remaining 4 tbsp butter. Once melted, stir in the minced garlic and sauté for about 1 minute until fragrant. Add the reserved pasta water, fresh lemon juice, and a pinch of red pepper flakes. Reduce heat to low.

   Time: PT4M

   Temperature: low

5. Finish Sauce & Add Pasta

   Add the cooked fettuccine to the skillet followed by the freshly grated Parmesan. Toss gently until the cheese melts and the sauce becomes creamy. If the sauce looks too thick, add a splash more pasta water.

   Time: PT3M

   Temperature: low

6. Add Shrimp & Parsley

   Return the shrimp to the pan, toss to coat, and sprinkle chopped parsley over the top. Serve immediately.

   Time: PT2M

   Temperature: warm

Nutrition Facts

Calories

330

Protein

20g

Carbohydrates

35g

Fat

12g

Fiber

2g