Creamy Fettuccine Pasta with Shrimp

This creamy fettuccine pasta with shrimp is a beautiful recipe that is great for a date night or even a special family dinner.

In my family this dish is on the menu calendar at least 2x’s a month. My daughter, Joyce, is not a big fan of red sauce; however, she really enjoys this creamy, cheesy white sauce and requests this pasta dish for her birthday and holidays. I don’t blame her, pasta and shrimp are a match made in heaven and when you throw them in a creamy sauce it’s delicious.

Give this recipe a try and I promise you will love as much as we do. – Kalu

Ingredients:

• Fettuccine Pasta- you can substitute with regular spaghetti pasta or linguine pasta
• Shrimp – chicken is also a great substitution
• garlic
• butter – salted or unsalted butter will work
• chicken stock
• heavy cream
• fresh lemon juice
• frozen peas
• grated parmesan cheese
• salt and black pepper
• paprika
• olive oil *not pictured

How to make creamy fettuccine pasta with shrimp- STEP BY STEP

• Cook pasta as directed on package. Reserve 3/4 cup of the pasta water. Drained and set aside.
• How to prep and cook the shrimps:
  • Peel, devein, and wash shrimp. Make sure to devein the shrimp before cooking them, cooked shrimp is a pain to devein.
  • Dry the shrimp. Once the shrimp are cleaned, lay them on a plate. Pat dry with a paper towel and season the shrimp with salt, black pepper, and paprika.
  • Don’t overcrowd. Give the shrimp some space in the pan so they can crisp up a bit. If your shrimp are large, cook them in two batches. Add about 1 Tbsp. of oil to the pan for each batch.
  • Don’t overcook it. Depending on the size of the shrimp, cook 1-3 minutes on each side. Shrimp cook super fast, so once they turn pink take them out.
  • Use a clean plate. After the shrimp are cooked, place them on a clean plate and set them aside.

• Use the same pan. In the same pan that you used to cook the shrimp, add butter and garlic and cook on medium-low heat. If the heat is too high you will likely burn the garlic, causing it to taste bitter. Cook butter and garlic for 1 -2 minutes.
• Increase heat. Now turn the heat up to medium-high and add chicken stock and lemon juice. Take a wooden spoon and scrape off the brown bits off the bottom of the pan. This is where all the flavors are. Now add peas and cook for 2-4 minutes until peas are warmed through.
• Add pasta. Now, take your pasta from earlier and add it to the pan. Give that a good toss with the rest of the ingredients. At this point, taste your dish. Does it need more salt or black pepper? If so, add to your preference.
• Shrimp. Add the shrimp into the pan and give that a good toss. Cook for 2-3 minutes to warm up the shrimp.
• Heavy cream. Take this liquid gold and pour it all over your pasta. This will instantly make your dish super creamy. At this time, you can also add the reserved pasta water too.
• Final step. Take the cheese and add it to the rest of the ingredients in the pan. Give the pasta another good toss, making sure the cheese is fully mixed in. Cook for another 2-3 minutes until the cheese has melted and the liquid has thickened. Once again taste your pasta and adjust it to your liking. Now, turn off the heat. Plate the pasta, add extra cheese, and a squeeze of lemon. Enjoy!

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Creamy Fettuccine Pasta with Shrimp

(1 votes, average: 5.00 out of 5)

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Dinner – Italian

By Kalu – Serves: 4

Prep Time: 20 minutes – Cooking Time: 30 minutes – Total Time: 50 minutes

This creamy fettuccine pasta with shrimp is a beautiful dish that is great for a date night or even a special family dinner.

Ingredients

• 16 oz. Fettuccine pasta noodles
• 1 lb. Shrimp
• 1 tsp minced garlic
• 1 Tbsp Butter
• 1/3 cup Chicken stock
• 1 Tbsp Lemon juice
• ½ cup of frozen peas
• 2/3 cup Heavy cream
• 1 cup Parmesan cheese
• Salt and black pepper
• Paprika
• olive oil

Instructions

1

Cook pasta per pkg. directions, reserve 3/4 cup pasta water, then drain pasta and set aside.

2

Meanwhile. Peel, devein, and wash shrimp. Lay the shrimp single layer on a paper towel covered plate. Pat dry. This will help absorb the water from the shrimp, so it will cook properly. Seasoned shrimp with a pinch of salt, black pepper, and paprika.

3

Add 1 Tbsp of oil to the pan and heat to medium-high. Once the pan is hot add the shrimp. Make sure not to overcrowd the pan. If you are cooking medium to large-sized shrimp you might have to cook two batches. Cook the shrimp for 1-3 minutes on each side depending on the size of the shrimp. Once the shrimps are pink and not opaque anymore quickly transfer the cooked shrimp to a clean plate.

4

In the same pan that you cooked your shrimp, add 1 Tbsp of butter, 1 Tbsp of oil, and 1 tsp of garlic. Cook on medium-low heat. Cook until garlic becomes fragrant, about 1 minute.

5

Now add chicken stock and lemon juice to the pan and increase heat to medium-high. Using a wooden spoon to scrape off all the brown bits on the bottom of the pan.

6

Add peas and cook for 2 minutes until the peas are defrosted.

7

Add pasta and shrimp to the pan and toss to combine with other ingredients.

8

Now add heavy cream and the reserved pasta water. Cook for another 2-3 minutes. At this point taste the pasta and salt and pepper to our liking. Remember to always taste your food and adjust it to your preference.

9

Finally, add the Parmesan cheese to the pasta. Give that a good mix until the pasta becomes thick and cheesy. Cook for another 2-3 minutes until the Parmesan cheese has melted and the liquid has thickened. Turn off the heat.

10

To serve, squeeze some lemon juice on top and add extra Parmesan cheese.