Garlic Butter Shrimp Fettuccine
Garlic Butter Shrimp Fettuccine! is a easy Italian recipe that serves 4. 330 calories per serving. Recipe by Carman Wilken on YouTube.
Prep: 10 min | Cook: 22 min | Total: 42 min
Cost: $17.11 total, $4.28 per serving
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
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
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
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
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
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
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
Dietary info: Pescatarian, High‑protein, Not vegan, Not vegetarian
Allergens: Shellfish, Dairy, Gluten
Ingredient Substitutions
- Instead of Raw Shrimp: Scallops, Chicken breast strips
- Instead of Lemon Pepper Seasoning: Lemon zest + black pepper
- Instead of Old Bay Seasoning: Cajun seasoning
- Instead of Paprika: Smoked paprika
- Instead of Fettuccine: Linguine, tagliatelle
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Unsalted Butter: ghee
- Instead of Garlic Cloves: garlic powder (1/2 tsp)
- Instead of Lemon Juice: bottled lemon juice
- Instead of Red Pepper Flakes: cayenne pepper (a pinch)
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Fresh Parsley: fresh basil
Equipment Needed
- Large Pot
- Colander
- Large Skillet
- Measuring Spoons
- Measuring Cup
- Wooden Spoon or Spatula
- Knife
- Cutting Board
- Microplane Grater
- Tongs (optional)
Critical Steps — Do Not Skip
- Seasoning the shrimp evenly before cooking.
- Avoiding overcooking the shrimp during the sauté.
- Sautéing garlic just until fragrant to prevent bitterness.
- Creating a creamy sauce by emulsifying pasta water, butter, and Parmesan.
Chef Tips from the Video
- Use freshly grated Parmesan for the best melt and flavor.
- Add a zest of lemon in addition to the juice for extra brightness.
- Finish the dish with a drizzle of high‑quality extra‑virgin olive oil for richness.
Troubleshooting
Shrimp become rubbery and tough.
Reduce cooking time to 2‑3 minutes per side and remove them as soon as they turn pink; they will finish cooking in the sauce.
Sauce is too thick or clumpy.
Add a little more reserved pasta water, a tablespoon at a time, while stirring until smooth.
Sauce is watery and doesn’t coat the pasta.
Increase the heat slightly to reduce, or add a bit more grated Parmesan to thicken.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Freezing is not recommended because the pasta may become mushy, but if needed, freeze for up to 1 month and reheat gently with added water.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the pasta al dente, drain, toss with a little oil, and refrigerate.
- Season the shrimp and keep them in a sealed container; they can be marinated up to 30 minutes before cooking.
- Reheat the sauce over low heat, adding a splash of pasta water to restore creaminess.
Frequently Asked Questions
What is the cultural significance and history of Garlic Butter Shrimp Fettuccine in Italian‑American cuisine?
Garlic butter shrimp fettuccine is a modern Italian‑American comfort dish that blends classic Italian pasta techniques with the American love for buttery seafood. It reflects the post‑World‑War II era when shrimp became widely available and chefs began pairing it with rich butter sauces to create quick, restaurant‑style meals at home.
What are the traditional regional variations of shrimp pasta in Italian cuisine?
In coastal regions of Italy, especially Campania and Sicily, shrimp is often paired with linguine or spaghetti in a simple aglio‑olio (garlic‑oil) sauce, sometimes with tomatoes, white wine, and fresh herbs. The addition of heavy butter and Parmesan, as seen in this recipe, is more typical of Italian‑American adaptations rather than historic Italian preparations.
How is Garlic Butter Shrimp Fettuccine traditionally served in Italian‑American households?
It is usually served hot, directly from the skillet, with a generous sprinkle of freshly grated Parmesan and chopped parsley. Many families pair it with a crisp green salad and a glass of chilled white wine such as Pinot Grigio or Sauvignon Blanc.
What occasions or celebrations is Garlic Butter Shrimp Fettuccine traditionally associated with in American cuisine?
Because it is quick yet elegant, this dish is popular for weeknight family dinners, casual dinner parties, and even as a special meal for holidays like Memorial Day or Fourth of July when fresh seafood is in season.
What authentic traditional ingredients for Garlic Butter Shrimp Fettuccine differ from acceptable substitutes?
Authentic Italian‑American versions use fresh shrimp, high‑quality unsalted butter, fresh garlic, lemon juice, and real Parmesan cheese. Acceptable substitutes include using ghee for butter, Pecorino Romano for Parmesan, or scallops in place of shrimp, though the flavor profile will shift.
What other Italian‑American dishes pair well with Garlic Butter Shrimp Fettuccine?
It pairs nicely with a simple arugula salad dressed with lemon vinaigrette, roasted garlic bread, or a side of sautéed broccoli rabe. For a fuller meal, serve with a glass of white wine and a light dessert such as lemon sorbet.
What makes Garlic Butter Shrimp Fettuccine special or unique in Italian‑American cuisine?
The dish stands out because it combines the bright acidity of lemon, the heat of red pepper flakes, and the richness of butter and Parmesan into a single, quick‑cook sauce that coats the pasta and shrimp perfectly, delivering a restaurant‑quality flavor in under 30 minutes.
What are the most common mistakes to avoid when making Garlic Butter Shrimp Fettuccine?
Common errors include overcooking the shrimp, burning the garlic, and adding too much pasta water which can dilute the sauce. Follow the timing cues, keep the heat low when adding the cheese, and adjust the sauce consistency gradually.
Why does this Garlic Butter Shrimp Fettuccine recipe use butter and Parmesan instead of a cream base?
Butter and Parmesan create an emulsion with the pasta water that yields a silky, lighter sauce than heavy cream. This technique preserves the bright lemon flavor and lets the shrimp shine without being overwhelmed by dairy richness.
What does the YouTube channel Carman Wilken specialize in?
The YouTube channel Carman Wilken focuses on approachable, family‑friendly recipes that blend classic comfort food with modern twists. Carman emphasizes clear step‑by‑step instructions, budget‑friendly cooking, and often shares dishes from his own cookbook.
Last updated: August 29, 2026
