Shrimp Fettuccine with Creamy Lemon Garlic Sauce

Published: May 2, 2022 · Modified: Aug 20, 2022 by Andrea + Stef ·

This creamy lemon garlic shrimp fettuccine is the perfect way to add some zip to your dinner routine!

Give your dinner routine a little zing! Our shrimp fettuccine with creamy lemon garlic sauce is full of bright and buttery flavor. Like shrimp fettuccine alfredo but better, it combines two simply delicious recipes — lemon butter shrimp and pesto fettuccine — in one easy meal. In just 30 minutes, this pasta recipe becomes the perfect flavor wake-up call for your weekly dinner menu.

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Pair this with our easy, cheesy garlic rolls or copycat Lion House rolls. It’s the perfect way to ensure you don’t miss a drop of that delicious sauce!

Shrimp Fettuccine with creamy lemon garlic sauce in pan.

Are you a lemon lover? Check out these 50 lemon recipes.

❤️ WHY YOU’LL LOVE THIS SHRIMP FETTUCCINE

✔️ Just one skillet to clean up when you’re done!

✔️ Delicious comfort food with the perfect balance of cream and herbs.

✔️ 19 grams of protein per serving.

✔️ Only 30 minutes from start to finish.

INGREDIENTS

You may have all of the ingredients for creamy lemon garlic shrimp fettuccine in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

Fettuccine: You can use fresh or dried fettuccine noodles. You can also substitute other long noodles if you don’t have fettuccine.
Olive oil
Butter: We’re using unsalted butter.
Shrimp: We recommend using fresh shrimp for best results. If using frozen shrimp, thaw firsthand pat dry before cooking.
Garlic: Fresh garlic is best but you can used minced garlic in the jar.
Red pepper flakes: This adds just a bit of heat but you can omit it if you prefer.
Lemon: You’ll need a fresh lemon for the juice and zest.
Salt & pepper: Kosher salt and fresh ground pepper.
Flour
Chicken broth
Heavy cream
Pesto: You can use store-bought pesto or make your own with Stef’s pesto recipe.
Parmesan cheese: You can grate your own or purchase refrigerated, fresh-grated parmesan to save time.

INSTRUCTIONS

If you’d like to print this creamy shrimp fettuccine recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You’ll also find nutrition information.

PREP: You can cook the pasta in the same pot as you’ll make your shrimp fettuccine, or use a different pot to make things go a little quicker. Boil pasta in salted water until al dente (or tender). Measure and prepare ingredients while pasta is boiling.

COOK SHRIMP: Heat a large skillet to medium-high heat. In a bowl, mix 3 minced garlic cloves, red pepper flakes, lemon zest, salt and pepper. Add shrimp and coat. Heat 1 tablespoon of olive oil. When the olive oil is hot, add 2 tablespoons of butter, melt. Add the shrimp to the hot pan. Cook and flip shrimp for approximately 4-5 minutes or just until shrimp are curled and cooked through. Remove shrimp and seasonings to a bowl. Set aside.

🔴 TIP: Shrimp are perfectly cooked when they are pink and curl into a letter C shape. Shrimp become tough when overcooked.

MAKE CREAM SAUCE: Melt 2 tablespoons butter in the same pan. Add 3 minced garlic cloves and saute 30 seconds. Add the flour to make a roux and whisk together for 1 minute, then reduce heat to low. Slowly whisk in chicken broth, heavy cream and pesto. Continue whisking until the sauce is smooth. Turn heat to medium high. Bring the sauce to a simmer. Heat approximately 3-5 minutes, stirring occasionally, until sauce is thickened. Reduce heat to low. Add in lemon juice and Parmesan cheese until melted.

COMBINE: Add the shrimp with juices and pasta to the sauce. Stir until well coated in sauce. Season with additional salt, pepper to taste. Garnish with freshly grated Parmesan Cheese, fresh parsley and lemon juice.

Noodles added to creamy lemon garlic sauce.

⚠️ TIPS FOR THE BEST SHRIMP FETTUCCINE

✔️ Cook the fettuccine al dente. That means it’s cooked through but still firm, not mushy.

✔️ Use fresh lemon juice.

✔️ When zesting a lemon, avoid zesting the white part of the peel. This pith is bitter.

✔️ Make sure all your ingredients are measured and nearby when making your cream sauce. This part goes quickly and requires your full attention and constant whisking so you won’t be able to leave the sauce to get another ingredient.