Lemon-Butter Garlic Shrimp Pasta Recipe

Ingredients

• 454 g (1 lb)large shrimp, peeled and deveined
• 226 g (8 oz)fettuccine pasta
• 4 tablespoonsunsalted butter
• 6 clovesgarlic, minced
• 120 ml (1/2 cup)dry white wine
• 240 ml (1 cup)double cream
• 50 g (1/2 cup)freshly grated Parmesan cheese
• 1 tablespoonlemon juice
• 1 tablespoonfresh parsley, chopped
• To tastesalt
• To tastefreshly ground black pepper
• To tastered pepper flakes

Instructions

1. 1

   Cook the pasta

   Boil the fettuccine according to the packet instructions until al dente. Drain it, reserving 120 ml (1/2 cup) of the starchy cooking water.

2. 2

   Cook the shrimp

   Set a large frying pan over medium-high heat and melt the butter until golden and lightly foaming. Add the shrimp and cook for about 2–3 minutes per side, until pink.

3. 3

   Set shrimp aside

   Transfer the cooked shrimp to a plate to keep them warm.

4. 4

   Fry the garlic

   In the same pan, add the minced garlic and sauté until fragrant.

5. 5

   Reduce the wine

   Pour in the white wine and scrape up the browned bits from the pan. Let the liquid reduce by half.

6. 6

   Simmer the cream

   Stir in the double cream and bring it to a gentle simmer. Cook for about 3 minutes, until the sauce thickens.

7. 7

   Finish the sauce

   Stir in the Parmesan until smooth, then add the lemon juice, salt, black pepper and red pepper flakes, if using.

8. 8

   Combine everything

   Return the shrimp and pasta to the pan and toss gently to coat. If the sauce is too thick, add some reserved pasta water.

9. 9

   Add the parsley

   Scatter over the chopped parsley and serve straight away.

What is lemon-butter garlic shrimp pasta?

This is an Italian-inspired pasta dish of fettuccine and shrimp in a buttery, creamy sauce with garlic, wine, Parmesan and lemon. It draws on familiar Italian ingredients, though cream-based shrimp pasta is best understood as a home-style interpretation rather than a single traditional regional dish.

The recipe works by building flavour in one pan: shrimp cook in butter, garlic follows, and wine lifts the browned bits into the sauce. Lemon then cuts through the richness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 24g protein, 48g carbs, 34g fat.

Most of the carbohydrates come from the fettuccine, while butter, cream and Parmesan contribute much of the fat. Shrimp and Parmesan provide protein. Pair a serving with a generous salad or vegetables to add freshness and balance the meal.

Choosing the key ingredients

Shrimp: Large peeled and deveined shrimp are convenient and easy to toss with the pasta. Pat them dry before cooking so they brown more readily.

Getting the shrimp right

Quick cooking: The shrimp need only about 2–3 minutes per side, depending on their size. Take them out once pink, then return them to the pan at the end so they do not overcook while the sauce simmers.

Building a smooth sauce

Wine reduction: Scraping the pan as the wine simmers loosens the browned flavour left by the shrimp. Reducing the wine by half keeps its taste present without leaving the sauce watery.

Using the pasta water

Starchy water: Save 120 ml (1/2 cup) before draining the pasta. Add it a little at a time if the sauce is too thick; it helps loosen the cream and cheese while coating the fettuccine.

Checking texture and seasoning

Pasta: Cook it al dente following the packet timing, as it will be tossed with the hot sauce before serving. The finished strands should be coated but not sitting in a thin pool of sauce.

Balance: Parmesan and butter bring salt and richness, while lemon adds brightness. Taste the sauce before adding salt, and use pepper flakes to suit your preferred heat.

What to serve alongside

A crisp green salad or simply dressed vegetables make a fresh contrast to the creamy pasta. Crusty bread is another option for scooping up any sauce left on the plate.

Recipe notes & tips

• Have the ingredients ready before cooking, as the shrimp and garlic need attention at the hob.
• Use freshly grated Parmesan so it melts more evenly into the sauce.
• Reserve the pasta water before draining; it is difficult to recreate its starchy consistency afterwards.
• Add the reserved water gradually so the sauce does not become too thin.
• Taste before salting, since Parmesan can make the sauce salty.
• Serve immediately for the smoothest sauce and tenderest shrimp.

Variations

• Add spinach: Stir a handful into the sauce until just wilted.
• Use another pasta shape: Try linguine or tagliatelle in place of fettuccine.
• Increase the heat: Add extra red pepper flakes to the sauce.
• Add fresh herbs: Use chopped chives or basil alongside the parsley.
• Make it less rich: Replace some of the cream with reserved pasta water, adding it gradually.

Common mistakes to avoid

• Overcooking shrimp: Remove them as soon as they turn pink, then return them to the pan at the end.
• Burning the garlic: Add it after taking the shrimp out and sauté only until fragrant.
• Skipping the wine reduction: Let it reduce by half so the sauce does not taste thin or overly wine-forward.
• Adding all the pasta water at once: Pour it in gradually and stop when the sauce coats the pasta.
• Salting too early: Taste after stirring in Parmesan, then adjust the seasoning.

How to store

Refrigerate leftovers in a sealed container and eat within 2 days. Reheat gently in a pan over low heat, adding a small splash of water to loosen the sauce; avoid prolonged heating, which can toughen the shrimp.

Frequently asked questions