This Lemon Fettuccine with Garlic Shrimps recipe has a light, fresh taste to it. It’s easy to cook, and works great for lunch or dinner. Give it a try and let me know what you think!
Let’s take a trip. Don’t worry, it’s not a long one, and you don’t need to bring much, just a little imagination. We’re going back in time. Autumn 2013.
New to Toronto, with no friends and few acquaintances, I found myself standing alone at a dinner party. The large, semi-detached, dwelling was home to some newly made acquaintances.
Inside, a large, wooden dining table was laden with all kinds of foods – a glorious mishmash of international cuisines (perhaps unsurprisingly, the countries most represented by the food on display were Italy and India). And hidden amongst three large dishes of pasta (not to mention many other dishes, some even in ornate bowls), was a large, plastic container, filled to the brim with my Lemon Fettuccine with Garlic Shrimp pasta, hastily prepared in the wake of the knowledge that the dinner, which I had only been invited to earlier that day, was in fact a potluck.
Fast forward a couple of hours into the evening, I stood nursing a tall glass of Pepsi, while talking to dapper looking gentleman about the future of the Canadian housing market, when I began to hear whispers about the “pasta in the plastic box”. It took a moment to sink in but when it did, I realised that they were talking about my pasta. I rushed back to the dining room to see what was wrong with it. I couldn’t find it. Someone had removed it. It was THAT bad.
“Oh! Riz! I’ve been looking for you!” It was K, the evening’s hostess. She was standing behind me, one foot in the dining room, the other in the kitchen. “I loved your pasta! It was such a hit with everyone that I’ve just taken it back into the kitchen…. Don’t tell anyone, I want to save a little bit for my son’s lunch tomorrow.” (←Oops, sorry K!).
The rest of the evening involved me being introduced to people interested in the recipe, each one more surprised than the last when I told them how quick and simple it was to make.
The dish that night was just a lemon and garlic shrimp pasta without any peas. Since then, I’ve prepared the dish several times, repeatedly refining it (I took tips from and was inspired by Jamie Oliver and Gennaro’s Lemon & Basil Fettuccine dish in 2014).
Ingredients
- Fettuccine
- Extra Virgin Olive Oil
- Baby Parmesan Cheese
- Lemon (zest whole lemon, use only half the juice)
- Garlic
- Shrimps, peeled/tails removed
- Peas
- Paprika, for seasoning
- Basil, for seasoning
- Salt, for seasoning
- Black Pepper, for seasoning
How to cook Lemon Fettuccine with Garlic Shrimps
First, season the shrimps with paprika, salt, and pepper. Let sit.
Season boiling water with salt, and add the fettuccine to cook. Season with basil. Remove and drain once al dente – that is, only slightly soft/when the white of the pasta centre disappears (about 10-13 minutes with standard pasta). Boil the peas, and mix them into the pasta once cooked (want to take a cheat step? Drop the peas straight into your pot of cooking pasta – they don’t take as long to cook. Less clean-up = Winning at life.)
While the fettuccine cooks, toss the diced garlic into a saucepan with ½ tablespoon olive oil. Cook on a medium heat. Add the seasoned shrimps. Cook through, and mix into the drained fettuccine.
Last thing to prepare is the Lemon and Parmesan dressing. Pour a good amount (about 3½ tbsp) of olive oil into a saucepan over very low heat with the zest and juice of one whole lemon. Grate the parmesan into the mixture. Mix together as the parmesan melts.
Combine everything over a low heat for a minute or two allowing the pasta to absorb flavour. And it’s ready to eat!
Personally, I like lightly drizzling some olive oil over the pasta, and then grating more parmesan (it looks likes little snowflakes!) on to it once it’s plated. There’s also a great option of adding thin slices of asparagus to the meal – I’ve tried it, it tastes great. I highly recommend it, I just forgot to buy asparagus during my last grocery run!
More pasta recipes to try
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One of my favorite things about simple fettuccine and shrimp recipes like this one is that there isn’t much required to make it. Simple ingredients, simple equipments, but a delicious pasta dish! One thing that will help is a good quality pan.
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And that’s it for today, bestie. What did you think? Have you tried this Lemon Fettuccine pasta with garlic shrimp recipe yet? Let me know what you thought in the comments below.
Print📖 Recipe
Lemon Fettuccine with Garlic Shrimps
- Total Time: 35 mins
- Yield: 4-6 1x
Description
A delicious Lemon Fettuccine with Garlic Shrimps recipe. Light, easy, and perfect for the summer!
Ingredients
- 600g Fettuccine
- Extra Virgin Olive Oil
- 100g Baby Parmesan Cheese
- 1 Large Lemon (zest whole lemon, use only half the juice)
- 1 Clove Garlic, diced
- 500g Shrimps, peeled/tails removed
- 1 cup Peas
- Paprika, for seasoning
- Basil, for seasoning
- Salt, for seasoning
- Black Pepper, for seasoning
Instructions
- Season the shrimps with paprika, salt, and pepper. Let sit.
- Season boiling water with salt, and add the fettuccine to cook. Season with basil. Remove and drain once al dente.
- Boil the peas, and mix them into the pasta once cooked.
- While the fettuccine cooks, toss the diced garlic into a saucepan with ½ tablespoon olive oil. Cook on a medium heat. Add the seasoned shrimps. Cook through, and mix into the drained fettuccine.
- Pour a good amount (about 3½ tbsp) of olive oil into a saucepan over very low heat with the zest and juice of one whole lemon. Grate the parmesan into the mixture. Mix together as the parmesan melts.
- Combine everything over a low heat for a minute or two allowing the pasta to absorb flavour.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: lemon fettuccine, garlic shrimps, pasta with shrimps, shrimp pasta, lemon shrimp pasta,
Mandy
This looks so yummy and easy to make – I can almost taste all those lovely fresh flavours from your pictures and description! I can’t wait to try it out. More posts like this, please, Riz!
Riz
Thanks Mandy!! I’m a big fan of simple, delicious and fresh recipes. Many more recipes like this one are coming soon. 🙂
Zoe delay
I agree!
★★★★★
Zoe delay
I have to try this! Looks so good!
Thanks for posting!
Zoe
★★★★★
Riz
Hope you enjoy it Zoe!
Zoe delay
Thanks! I am sure I will! 🙂
★★★★★
Zoe DeLay
I loved it! I added scallops and calamari, it was amazing! I’m your biggest fan!
Wow. just WOW
★★★★★
Zoe DeLay
I loved it! I added scallops and calamari, it was amazing! I’m your biggest fan!
Wow. just WOW
★★★★★
Riz
Thanks!! I love the idea of adding scallops and calamari to it, I think you’ve made me your fan!!!
Ayngelina Brogan
I make a similar dish to this as well, fettuccine is always my go to comfort food.
Riz
Mmm agreed! Fettuccine is perfect comfort food. And now that it’s getting colder here in Toronto, I know I’ll be cooking it a lot more often!
Denise from Urb'n'Spice
What a great story, Riz! And what a great way to make a statement with your pot-luck pasta – I love it! (actually, anything Jamie Oliver is a win-win in my book). I am looking forward to making this pasta dish.
Riz
Thanks Denise! (And me too, I’m always checking out Jamie Oliver’s recipes!)
sugarlovespices
People are always surprised at how simple, yet very tasty, most Italian pasta dishes are. Yours is an example of well balanced, lovely, fresh and simple flavors. Great job! 🙂
Riz
Thank you so much! I’m actually constantly surprised at how delicious simple recipes can be. I guess there’s a beauty in simplicity after all!
Sudha
I made this tonight and it was delicious !!! thank you for the recipe!
★★★★★
Riz
Hi Sudha! Thanks for commenting and for trying out the recipe, I’m so glad you enjoyed it!!!
Aileen
Hi Riz! I had to smile as I’m reading your use of the word shrimps. Is it just an American thing that we say shrimp whether it’s just one or multiple? I smiled because my Filipino stepmother adds the s to the end like you do. 🙂 I have loved getting to know about the Philippines through her. My dad loves it and one day when they go back to visit I will go with them. Anyway, I want to try this recipe. It looks so yummy and easy!
Also, I have never heard of baby parmesan. What if I only have regular parmesan?
Riz
Hi Aileen!
Oh! I didn’t even realise that it might be different in the US. I think I’ve heard people use just ‘shrimp’ but it never really registered that it could be a regional thing. I’ve wanted to visit the Philippines for years, it looks to be such a beautiful place.
I do hope you enjoy this recipe. I still make it at home! And regular parmesan is completely fine. (Baby is just a lighter version of it, but I don’t think it’s too common!)