Creamy Lemon Shrimp Fettuccine

A bright and velvety pasta dish featuring succulent pan-seared shrimp and a rich cream sauce balanced by fresh lemon zest and aromatic garlic.

Ingredients

• 80 g fettuccine pasta
• 10 shrimp, peeled
• 14 white onion
• 3 cloves garlic
• 1 tbsp olive oil
• 1 small block butter
• 12 lemon
• 100 ml heavy cream
• 2 tbsp parmesan cheese powder
• to taste salt
• to taste freshly ground black pepper
• 1 tbsp fresh parsley

Instructions

1. 1Boil the fettuccine

   

   Bring a pot of water to a boil and add a spoonful of salt. Cook eighty grams of fettuccine pasta for ten minutes until it reaches the desired tenderness. Once finished, remove the pasta and set it aside for later assembly into the sauce.

   Tip: Save a tablespoon of the starchy pasta water before draining; it helps the sauce emulsify and cling to the noodles.
2. 2Marinate the shrimp

   

   Place about ten peeled shrimp into a small white bowl. Sprinkle with a little salt and use chopsticks to toss them thoroughly, ensuring even coating. Let the shrimp marinate for five minutes to enhance their flavor before cooking.

   Tip: Patting the shrimp dry with a paper towel before marinating helps the salt stick better and results in a better sear.
3. 3Dice the onion

   

   Prepare your aromatics by finely chopping a quarter of a white onion into small diced chunks. At the same time, finely mince three cloves of garlic. These ingredients will serve as the fragrant base for the creamy lemon sauce.

   Tip: To prevent the onion from sliding while cutting, make sure the flat side is resting firmly against the cutting board.
4. 4Pan-fry the shrimp

   

   Heat some olive oil in a pan over medium heat and add the marinated shrimp. Fry them until they turn pink and are fully cooked through. Once finished, remove the shrimp from the pan and set them aside, keeping the pan hot for the next step.

   Tip: Dont overcook the shrimp; remove them as soon as they turn opaque and pink to keep them tender and juicy.
5. 5Melt the butter

   

   Without washing the pan used for the shrimp, add a small rectangular block of butter to the residual olive oil. Let the butter melt over medium heat, allowing it to incorporate the savory flavors left behind in the pan.

   Tip: The browned bits left in the pan from frying the shrimp (fond) add an incredible depth of flavor to the butter and the final sauce.
6. 6Sauté the aromatics

   

   Add the diced white onion and minced garlic to the melted butter in the pan. Stir-fry the mixture over medium-low heat until the aromatics become soft, translucent, and highly fragrant.

   Tip: Stir frequently to ensure the garlic doesnt brown too quickly, which can introduce a bitter taste to the delicate cream sauce.
7. 7Infuse with lemon juice

   

   Squeeze the juice of half a fresh lemon directly into the pan with the sautéed onions and garlic. This citrus addition provides a bright acidity that cuts through the richness of the butter and heavy cream, creating a perfectly balanced flavor profile for the sauce.

   Tip: To maximize juice yield, roll the lemon firmly against your countertop before cutting it, or microwave it for about 10 seconds to loosen the membranes.
8. 8Add the heavy cream

   

   Pour 100ml of liquid heavy cream directly into the pan with the sautéed onions and garlic. Stir the mixture gently to combine the cream with the aromatic base, creating a rich foundation for the lemon cream sauce.

   Tip: Pour the cream in slowly while stirring to ensure it incorporates smoothly without curdling from the heat.
9. 9Season the cream sauce

   

   Season the sauce with salt and a generous amount of freshly ground black pepper. Sprinkle in parmesan cheese powder and stir until the cheese is fully melted and the sauce begins to bubble gently over low heat.

   Tip: Freshly ground pepper provides a much stronger aroma and more complex flavor than pre-ground pepper, which is essential for balancing the richness of the cream.
10. 10Add the fettuccine

    

    Add the cooked fettuccine pasta into the pan with the bubbling sauce. Ensure the pasta is well-drained before adding it so the sauce remains thick and clings to every strand.

    Tip: If the sauce seems too thick at this stage, add a tablespoon of the starchy pasta cooking water to reach your desired consistency.
11. 11Return the shrimp to the pan

    

    Place the pan-fried shrimp back into the pan on top of the pasta. Stir the shrimp, pasta, and sauce together evenly so that the shrimp are heated through and well-coated in the creamy lemon sauce.

    Tip: Adding the shrimp at the very end prevents them from becoming overcooked and rubbery while they absorb the flavors of the sauce.
12. 12Garnish and finish

    

    Sprinkle freshly chopped green parsley over the shrimp and fettuccine. This final addition adds a pop of color and a fresh, herbal note that complements the creamy sauce and lemon. Give the pasta a quick final toss to distribute the herbs evenly before serving.

    Tip: For the best flavor, use flat-leaf Italian parsley rather than curly parsley, and always add fresh herbs at the very end of cooking to preserve their bright taste.
13. 13Toss and coat the pasta

    

    Use tongs to lift and turn the fettuccine and shrimp, ensuring every strand is thoroughly coated in the thickened lemon cream sauce. If the sauce seems too tight, incorporate the reserved pasta water a teaspoon at a time until you reach a silky, glossy consistency.

    Tip: If the sauce becomes too thick during tossing, add a tablespoon of the reserved starchy pasta water to maintain a smooth, silky texture.

Storage & Reheating

Burn It Off

Frequently Asked Questions