Description
This restaurant-style creamy shrimp pasta features succulent jumbo shrimp sautéed to perfection and tossed with fettuccine in a rich, velvety sauce made from heavy cream, fresh lemon zest, and Parmesan cheese. The dish offers a perfect balance of tangy citrus and savory flavors, making it an elegant yet easy-to-make meal at home.
Ingredients
Citrus and Cheese
- 1 medium lemon (zested and juiced)
- 1.5 ounces Parmesan cheese, grated
Aromatics and Fats
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
Main Ingredients
- 1 pound dried fettuccine pasta
- 1.5 pounds raw peeled and deveined jumbo shrimp (21 to 25 per pound)
- 1.75 teaspoons kosher salt
- 1 cup heavy cream
- Chopped fresh parsley leaves (optional, for garnish)
Instructions
- Prep Ingredients: Grate the lemon zest carefully to capture the bright citrus flavor, then juice the lemon. Grate the Parmesan cheese finely and mince the garlic cloves to prepare for cooking.
- Cook Pasta: Bring a large pot of salted water to a boil, then add the fettuccine pasta. Cook the pasta for one minute less than the package instructions for al dente, ensuring the noodles will finish cooking in the sauce later.
- Sear Shrimp: Heat olive oil in a large pan over medium-high heat. In batches, add the shrimp and sear for about 2 minutes per side until pink and just cooked through. Avoid overcrowding the pan for even cooking. Remove shrimp and set aside.
- Make Sauce: In the same pan, reduce heat to medium, add the unsalted butter and minced garlic. Sauté garlic until fragrant but not browned, about 1 minute. Pour in heavy cream and stir in the grated Parmesan cheese, letting the sauce thicken gently over a few minutes.
- Combine Ingredients: Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta and cooked shrimp back into the pan with the creamy sauce, tossing well to coat. Add reserved pasta water as needed to loosen the sauce and help it cling to the noodles.
- Finish Dish: Stir in the lemon zest and fresh lemon juice for brightness, adjusting to taste. Garnish with chopped fresh parsley if desired, then serve immediately while warm and creamy.
Notes
- Use fresh lemon zest and juice for the best citrus flavor.
- Cooking pasta slightly underdone prevents it from getting mushy when combined with sauce.
- Adjust lemon zest quantity based on your preference for acidity.
- Garnish with parsley to add color and a fresh herbal note.
- To lighten the dish, substitute half-and-half for heavy cream, but the sauce will be less rich.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
