Lemon garlic shrimp fettuccine is one of my all time favorite recipes. This is a quick and easy recipe but it looks and tastes like it was made in a restaurant. I often make this for company and it has always been a hit. Pair it up with garlic bread and you’re all set!
When I have limited time on week nights I’ll make the Lemon garlic shrimp and skip the pasta part. The kids love dipping the shrimp in shrimp cocktail sauce. I serve it with a salad and fresh veggies to balance out the meal.
Lemon Garlic Shrimp Fettuccine
1lb raw shrimp (tails off & deveined)
1 tbs olive oil
1 tbs butter
2-3 garlic cloves, chopped
1/4 tsp salt
dash of pepper to
2 lemons (1 for juice, the other thinly sliced)
red pepper flakes (optional)
8 oz fettuccine
Cook fettuccine according to directions on package.
In the meantime:
Add olive oil and butter to a skillet and melt over medium heat then add garlic and saute until aromatic.
Add shrimp, salt, pepper, lemon juice and sliced lemons. Shrimp should be in a single layer in the skillet so they cook evenly. Stir and flip the shrimp over while cooking. Cook 2-3 minutes per side or until pink.
Add parsley flakes and red pepper flakes (optional)
Mix the shrimp and all the juices from the skillet to the drained fettuccine noodles. Serve immediately.
Medium size shrimp will have better texture when cooked. The larger or jumbo shrimp have a tendency to become rubbery by the time they are cooked.
Overcooked shrimp will be rubbery so don’t walk away while cooking.
Pin and save for later!