I might have mentioned before that I love pasta. It’s one of those dishes that just screams comfort food to me. I love the shape, texture, and most importantly, the delicious sauces that get added on top. From spaghetti noodles to cavatappi and everything in between, I love ‘em all.
Whenever I go to an Italian restaurant, I always order pasta. No question about it! But I’m not the biggest fan of red sauces. Sure, I’ll eat spaghetti every now and then (as it’s one of the hubster’s signature dishes), but I much prefer the cream-based and oil sauces. And as you can see from my Creamy Stovetop Macaroni and Cheese and Taco Macaroni and Cheese, I’m all about the flavors.
And because I love experimenting with new pasta dishes, I decided to whip up this simple, yet delicious Parmesan Garlic Shrimp Fettuccine.
This dish is made in under 20 minutes and is filled with shrimp, fresh Parmesan, and a light garlic sauce. And garlic and I are best friends. Really, I love garlic. So by pairing it with some Parmesan cheese, this sauce is incredible. Ready in no time, this makes the perfect lunch or weeknight dinner!
I love seafood pastas, as it’s something I hardly every make at home. But if you’re not a fan of shrimp, feel free to swap it out with chicken or simply leave it as a vegetarian dish. And guys, when I said this Parmesan Garlic Shrimp Fettuccine was easy, I meant it. Simply boil the pasta until al dente and then drain well. Add in some olive oil, garlic powder, fresh Parmesan cheese, salt, and pepper. Mix well, toss in some shrimp, and then get ready to eat. I told you it was easy, right?
So if you’ve got 20 minutes to spare and are looking for a warm and comforting dish, then try out this Parmesan Garlic Shrimp Fettuccine! The flavors blend perfectly together, creating a light and satisfying dish.
Looking for more main dish recipes? I’ve got you covered!
Yields 4 servings
This Parmesan Garlic Shrimp Fettuccine is made in under 20 minutes and is filled with shrimp, fresh Parmesan, and a light garlic sauce.
5 minPrep Time
10 minCook Time
15 minTotal Time
- 1 pound fettuccine noodles, uncooked
- 2 cups cooked shrimp
- 1/3 cup olive oil
- 2 teaspoons garlic powder
- 1 1/2 teaspoons lemon juice
- 4 tablespoons Parmesan cheese, plus more for garnish
- Salt and pepper, to taste
- In a large pot, boil pasta until al dente. Drain and return to a large bowl.
- While pasta is boiling, mix together sauce.
- In a small bowl, combine the olive oil, garlic powder, lemon juice, Parmesan cheese, salt, and pepper. Stir well.
- Pour over cooked and drained pasta, stirring to combine.
- Gently fold in shrimp.
- Garnish with additional Parmesan cheese, if needed.
- Serve immediately.
This dish is best when served right away, though it can be refrigerated for up to three days.
For the shrimp, I used salad shrimp that I found in the frozen section of my grocery store. I rinsed the shrimp under warm water to defrost and then added to pasta.