Lemon Garlic Shrimp Fettuccine

Lemon Garlic Shrimp Fettuccine is wonderfully creamy, bursting with flavor and on your table in 20 minutes!    This wonderfully indulgent Lemon Garlic  Shrimp Pasta is the easiest, most satisfying meal that tastes totally gourmet!
Lemon Garlic Shrimp Fettuccine


  • 8 oz. fettuccine
  • 1 pound medium raw shrimp peeled and deveined (thawed)
  • 2 tablespoon olive oil divided
  • 2 tablespoon butter divided
  • 6 garlic cloves, minced divided
  • 1/2 teaspoon red pepper flakes (more or less to taste)
  • 1 teaspoon lemon zest
  • 1/4 tsp EACH salt, pepper
  • 2 tablespoons flour
  • 1 1/2 cups low sodium chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup prepared pesto
  • 1 tablespoon lemon juice
  • 1/2 cup freshly grated Parmesan cheese

Optional Garnishes:

  • freshly grated Parmesan cheese
  • fresh parsley
  • lemon juice

Lemon Garlic Shrimp Fettuccine


  1. Cook pasta in salted water according to package directions until al dente. Reserve 1/2 cup pasta water before rinsing and draining pasta. Toss drained pasta with a drizzle of olive oil to keep it from sticking. Set aside.
  2. Melt 1 tablespoon butter with 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp, 4 minced garlic cloves, red pepper flakes, lemon zest, salt and pepper. Cook and stir for approximately 4 minutes or just until shrimp are opaque and cooked through. Scrape shrimp and garlic/juices to a plate. Once cool enough to handle, you can chop off shrimp tails if desired. Set aside.
  3. To the same skillet (don’t wipe out), melt 2 tablespoons butter over medium heat. Add remaining 2 minced garlic cloves and statue 30 seconds. Sprinkle in flour and cook while stirring for 1 minute, then turn heat to low. Slowly whisk in chicken broth, heavy cream and pesto, stirring constantly until smooth.
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