Date night at home that's easy to make and feels restaurant-worthy! Large shrimp cook in a luscious butter and bright lemon sauce and are twirled in strands of fettuccine pasta then topped with fresh parsley. Perfectly paired with white wine for a spectacular meal.
Ingredients
½poundraw shrimp, peeled and deveined (approximately 5 shrimp per serving)
Generously coat peeled and deveined shrimp with salt, pepper, and olive oil.
½ pound raw shrimp
In a large stock pot, bring salted water to a boil. Once boiling, add fettuccine and cook just under al dente, about two minutes less than the package directions. Reserve approximately ½ cup pasta water before draining.
6-8 ounces dried fettuccine pasta
Meanwhile, in a large skillet over medium heat, add 2 tablespoons butter and 1 ½ tablespoon olive oil until hot. Add shallot, garlic cloves, red pepper flakes, and a pinch of salt. Cook for 1-2 minutes.
2 ½ Tablespoons butter, 1 ½ Tablespoons olive oil + more for shrimp, 2 ½ - 3 Tablespoons shallot, 4 garlic cloves, Dash red pepper flakes
Add the seasoned shrimp to the skillet, and spread evenly across the pan on their side. Cook on one side for 1-2 minutes until beginning to turn pink. Once cooked on one side, remove the shrimp from the skillet and set aside.
Add wine to the shallot mixture to slowly deglaze the pan. Add additional salt (~ ¼ teaspoon) and lemon juice. Bring sauce to a simmer for approximately 2-3 minutes to reduce the wine down. Add an additional ½ tablespoon of butter.
¼ cup white wine, ½ lemon, ¼ teaspoon salt, Freshly Ground Black Pepper
Place the shrimp back in the skillet and cook on the second side. Add cooked pasta and stir to coat, adding any pasta water as needed for the sauce to reach desired consistency (I like to add a couple of tablespoons). Cook pasta in the sauce for 1-2 minutes.
Remove from heat and serve immediately with additional lemon wedges and parsley on top to garnish.