Shrimp Scampi with Fettuccine

This is a basic shrimp scampi recipe – a culmination of all of my favorite variations of the dish. You can add more or less of almost any ingredient in this recipe to customize to tastes. If you love lemon, add more! If you prefer a heavier garlic flavor, use an extra clove!

Ingredients (4-5 servings):

1 lb fettuccine
1 lb raw shrimp, peeled & deveined
6 tbsp olive oil, divided
4 tbsp butter
1 small white onion, finely diced
3-4 cloves garlic, minced
juice from 1/2 lemon
1/2 cup white wine
3 tbsp fresh parsley, finely chopped
sea salt, to taste
1/2 tsp red (cayenne) pepper flakes
1/4 tsp Old Bay seasoning
shaved Parmesan cheese (to top)

Cook the pasta according to it’s packaging, making sure to stir every now and then so the noodles don’t stick together. Once 90% cooked, remove from heat and drain immediately.

MEANWHILE, in a large skillet heat 4 tbsp olive oil and 2 tbs butter over medium heat. Cook the onions and garlic until the onions are translucent and garlic is slightly browned.

Add shrimp, salt, Old Bay, and red pepper flakes and stir. Cook until shrimp are pink, about 4-5 min. Remove the shrimp from the pan and set aside, keeping warm if possible.

Squeeze half a lemon – I used one of these handy tools to make sure I got all the juice. If squeezing by hand you may want to use the whole lemon.

I also prepared the parsley at this juncture, starting with the fresh leaves from my garden and
chopping fine.

Add wine, lemon juice, and remaining butter and bring to a boil. Immediately reduce heat to a slow simmer and add in the cooked pasta and parsley. Stir for 2 more minutes and you’re done!

Drizzle over the remaining olive oil and serve topped with a pinch of shaved Parmesan cheese. Enjoy with a glass of white wine (and a good book!)

– Chef Genny

Shrimp Scampi with fettuccine
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Ingredients (4-5 servings)
  1. 1 pound fettuccine
  2. 1 pound raw shrimp, peeled & deveined
  3. 5 tbsp olive oil
  4. 4 tbsp butter, divided
  5. 1 small white onion, finely diced
  6. 3-4 cloves garlic, minced
  7. juice from 1/2 lemon
  8. 1/2 cup white wine
  9. 3 tbsp fresh parsley, finely chopped
  10. sea salt, to taste
  11. 1/2 tsp red (cayenne) pepper flakes
  12. 1/4 tsp Old Bay seasoning
  13. shaved Parmesan cheese (to top)
Instructions
  1. Cook the pasta according to it's packaging, making sure to stir every now and then so the noodles don't stick together. Once 90% cooked, remove from heat and drain immediately.
  2. MEANWHILE, in a large skillet heat 4 tbsp olive oil and 2 tbs butter over medium heat. Cook the onions and garlic until the onions are translucent and garlic is slightly browned.
  3. Add shrimp, salt, Old Bay, and red pepper flakes and stir. Cook until shrimp are pink, about 4-5 min. Remove the shrimp from the pan and set aside, keeping warm if possible.
  4. Add wine, lemon juice, and remaining butter and bring to a boil. Immediately reduce heat to a slow simmer and add in the cooked pasta and parsley. Stir.
  5. Drizzle over the remaining olive oil and serve topped with a pinch of shaved Parmesan cheese. Enjoy with a glass of white wine!
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