Shrimp Scampi Fettuccine

A classic shrimp scampi dish with a delightful blend of garlic, lemon, and a touch of chili heat, served over fettuccine for a comforting meal.

By @hummingbird_homemade_

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0 cups water for boiling
• 1 tablespoon salt for pasta water
• 2 tablespoons olive oil
• 1.5 pounds shrimp peeled and deveined
• 0 salt to taste
• 0 pepper to taste
• 0 garlic powder to taste
• 0 oregano dried
• 2 tablespoons butter
• 6 cloves garlic chopped
• 0.5 teaspoon red pepper flakes
• 1.5 cups white wine
• 2 lemon juiced
• 1.5 tablespoons parsley half
• 0 salt to taste
• 0 pepper to taste
• 8 ounces fettuccine
• 1 cup pasta water reserved from cooking
• 0.33 cup Parmesan cheese freshly grated
• 1.5 tablespoons parsley remainder
• 0 shrimp cooked, reserved
• 0 lemon additional squeeze

Instructions

1. Fill a large pot with water and bring it to a boil. Be sure to salt the water generously.
2. Add the olive oil to a large sauté pan set to medium heat. Pat dry the shrimp and season them to your liking. Place the shrimp in one layer to brown on each side, then remove from the pan.
3. To the same pan, add butter, chopped garlic, and crushed red pepper flakes. Cook for 1-2 minutes before adding wine, lemon juice, half the parsley, and salt & pepper. Simmer for 2-3 minutes.
4. Once the pasta is about 90% cooked, reserve one cup of pasta water and then strain the pasta.
5. Add the strained pasta to the pan with your sauce and turn off the heat. Add Parmesan cheese, the remainder of the parsley, and slowly pour in pasta water until desired sauce consistency.
6. Gently mix everything until fully incorporated, then add the reserved shrimp and any juices. Add a final squeeze of lemon.