Garlic Shrimp Pasta

Ingredients

• 340 g (¾ lb)fettuccine
• 454 g (1 lb)extra-large shrimp, thawed, peeled and deveined
• For the panolive oil
• To tastesalt and black pepper
• 71 g (5 tablespoons), dividedunsalted butter
• 227 g (8 oz)cremini mushrooms, sliced
• 6 clovesfresh garlic, minced
• 1.25 ml (¼ teaspoon), optionalred pepper flakes
• 120 ml (½ cup)white wine, or chicken or vegetable stock
• 150 g (1 cup)cherry tomatoes, halved
• 15 g (¼ cup), plus more for garnishItalian parsley, finely chopped
• To servefreshly grated Parmesan

Instructions

1. 1

   Cook the pasta

   Bring a pot of generously salted water to the boil. Cook the fettuccine according to the packet directions until al dente, reserving some pasta water before draining.

2. 2

   Season the shrimp

   Pat the shrimp dry, then season with a few drizzles of olive oil, about ½ teaspoon of salt and ground black pepper.

3. 3

   Cook the shrimp

   Heat about 2 tablespoons of olive oil in a large, deep frying pan over medium-high heat. Cook the shrimp for about 3 minutes on each side, until cooked through, then remove from the pan and set aside.

4. 4

   Make the sauce

   Melt 3 tablespoons of butter in the pan and sauté the mushrooms for 2 minutes. Add the minced garlic and red pepper flakes, if using, and cook for 1 minute until fragrant. Pour in the white wine, scraping up the browned bits, and simmer until the liquid has reduced by half.

5. 5

   Cook the tomatoes

   Add the halved cherry tomatoes and cook for 1 minute.

6. 6

   Toss the pasta

   Return the cooked pasta to the pan and add pasta water as needed to make a thin sauce. Season with salt and pepper to taste.

7. 7

   Finish the dish

   Return the shrimp to the pan and add the remaining 2 tablespoons of butter. Toss everything together until the butter melts and coats the pasta, then finish with the chopped parsley.

8. 8

   Serve with Parmesan

   Serve topped with grated Parmesan and more parsley for garnish.

What is garlic shrimp pasta?

Garlic shrimp pasta is a pasta dish pairing shellfish with garlic, fat and a sauce that clings to the noodles. This American-style version combines fettuccine with mushrooms, cherry tomatoes and parsley.

The method builds flavour in one pan after the pasta is cooked: shrimp are seared first, then the mushrooms, garlic and wine form the base for the sauce. Butter and pasta water bring the components together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 616 calories, 30g protein, 68g carbs, 23g fat.

The fettuccine supplies most of the carbohydrates, while the shrimp contributes much of the protein. Butter and olive oil provide much of the fat, with the shrimp and Parmesan adding further protein and fat. A green salad or a serving of vegetables makes a practical side to round out the plate.

Why these ingredients work

Shrimp: Extra-large shrimp are easy to handle in the pan and give each serving a substantial seafood element; patting them dry helps them cook rather than steam.

Mushrooms and tomatoes: Cremini mushrooms add savoury depth, while cherry tomatoes bring a fresh, juicy contrast. Parsley brightens the finished dish.

Build the sauce in the pan

Browned bits: After cooking the shrimp, use the wine to loosen the flavour left in the pan. Scrape the bottom as it simmers, then let the wine reduce by half.

Pasta water: Add it gradually once the fettuccine goes back in. Its starch helps make a thin sauce that coats the noodles without overwhelming the other ingredients.

Keep the shrimp tender

Even cooking: Give the shrimp space in the hot pan and cook them for about 3 minutes per side, as directed. Remove them once cooked through so they do not spend the whole sauce-making time in the pan.

Final toss: Return the shrimp only when the pasta is ready to finish. Toss gently with the remaining butter to warm and coat everything.

Get the pasta texture right

Al dente: Follow the packet directions and check the pasta near the end of the cooking time; it should still have a little bite.

Reserved water: Save some before draining, since you may need it to loosen the sauce. Add a little at a time and stop when the pasta is lightly coated.

Serving ideas

At the table: Pass freshly grated Parmesan and extra parsley alongside the pasta so everyone can add them to taste.

For a fuller meal: Serve with a crisp green salad or cooked green vegetables. Their freshness works well alongside the buttery sauce.

Recipe notes & tips

• Reserve the pasta water before draining the fettuccine.
• Pat the shrimp dry so they sear more effectively.
• Have the garlic and other sauce ingredients ready before starting the pan.
• Add pasta water gradually to keep the sauce thin rather than watery.
• Grate the Parmesan just before serving for the best texture.

Variations

• Use stock: Replace the white wine with chicken or vegetable stock as suggested in the ingredient list.
• Adjust the heat: Leave out the red pepper flakes for a milder dish or include them for a little warmth.
• Change the pasta: Use another long pasta shape if fettuccine is unavailable.
• Add greens: Toss in a handful of spinach near the end, just until wilted.
• Extra herbs: Add a little more chopped parsley at the table for a fresher finish.

Common mistakes to avoid

• Wet shrimp: They can release excess moisture in the pan; pat them dry before seasoning.
• Overcooked shrimp: They can turn firm; remove them once cooked through and add them back near the end.
• Skipping the reduction: The sauce may taste too wine-forward; simmer until the wine has reduced by half.
• Adding all the pasta water: Too much can make the sauce watery; add it a little at a time.
• Overcooked pasta: Soft noodles will lose their bite; cook until al dente and check before draining.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan with a small splash of water or stock, just until hot; avoid prolonged heating so the shrimp do not toughen.

Frequently asked questions