Garlic Butter Shrimp Pasta
A quick and flavorful dish featuring shrimp cooked in garlic butter, tossed with fettuccine and finished with lemon and Parmesan cheese.
Equipment
- Large Pot
- Large Pan
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Ingredients
- 12 oz fettuccine
- 1 lb shrimp (peeled and deveined)
- 4 cloves garlic (minced)
- ½ cup Parmesan cheese (freshly grated)
- 4 tbsp butter
- ¼ cup lemon juice (from ¼ lemon)
- 1 tsp lemon zest (from ¼ lemon)
- 2 tbsp cooking oil
- to taste sea salt
- to taste black pepper
Instructions
- Cook fettuccine in salted boiling water until al dente (10-12 minutes). Drain and set aside.
- Heat cooking oil in a large pan over medium heat. Add minced garlic and cook for 2 minutes until fragrant.
- Add butter and let it melt completely. Then, add the shrimp and cook for 4-6 minutes until opaque and pink.
- Stir in lemon juice and zest, then add grated Parmesan cheese. Mix until melted into the sauce.
- Toss cooked fettuccine into the pan, ensuring the sauce coats every strand. Season with salt and pepper.
- Garnish with chopped parsley and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.