Lemon Herb Alfredo with Shrimp

🕒 Prep: 15 min
🔥 Cook: 20 min
🍽 Serves: 4
★★★★★
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Meet your new favorite weeknight dinner: Lemon Herb Alfredo with Shrimp. This dish combines the creamy comfort of Alfredo sauce with the bright zing of lemon and fresh herbs, all perfectly complemented by juicy shrimp. It's quick, satisfying, and a little bit fancy — perfect for impressing guests or treating yourself.

Ingredients for Lemon Herb Alfredo with Shrimp

Fettuccine is the perfect pasta for soaking up all that creamy sauce. Its wide, flat shape holds the flavors beautifully. Shrimp adds a touch of elegance and a lovely texture. Opt for fresh or frozen, but make sure they’re peeled and deveined to save time.

Butter and olive oil create a rich base for the sauce, while garlic infuses it with aromatic depth. Heavy cream is the key to that luscious Alfredo texture. Parmesan cheese, freshly grated, melts into the sauce for that quintessential Alfredo taste.

The combination of lemon zest and lemon juice adds brightness and acidity, beautifully balancing the creaminess. Fresh parsley and basil contribute a burst of color and freshness. Season everything with salt, pepper, and a touch of red pepper flakes for a gentle kick.

Tips & Tricks

  • Always use freshly grated Parmesan for the best melt and flavor.
  • Adjust the red pepper flakes to suit your spice preference.
  • If you find the sauce too thick, add a splash of the pasta cooking water to reach the desired consistency.
  • Use a microplane to zest the lemon easily and avoid the bitter white pith.

Serving Suggestions

This dish pairs wonderfully with a simple green salad tossed with a light vinaigrette to balance the richness of the Alfredo sauce. A side of garlic bread or a soft baguette is perfect for mopping up any leftover sauce.

Frequently Asked Questions

Can I use other types of pasta?
Absolutely! While fettuccine is traditional, feel free to use any pasta you have on hand.
Can I substitute the shrimp with another protein?
Yes, cooked chicken or scallops work well as alternatives.
What's the best way to store leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over low heat, adding a splash of cream or milk if needed.

Lemon Herb Alfredo with Shrimp Recipe Walkthrough

Start by cooking your fettuccine according to the package instructions. You'll want it al dente, so keep an eye on it to avoid overcooking. Once done, drain it and set it aside for later.

In a large skillet, melt the butter and olive oil together over medium heat. Add the minced garlic and let it sauté just until it's fragrant — about a minute should do. Now, toss in the shrimp. Cook them until they're pink and opaque, which should take about 3-4 minutes. Once they're done, remove them from the skillet and set them aside.

Now, in the same skillet, pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese slowly, ensuring it melts smoothly into the cream. Once the sauce is silky, add in the lemon zest and lemon juice for that refreshing twist. Stir in the parsley, basil, salt, pepper, and red pepper flakes until everything is well combined.

Return the shrimp to the skillet, giving them a good toss to coat in the sauce. Finally, add the cooked fettuccine and toss again until every strand is generously covered with the sauce. Serve immediately, and don’t hesitate to sprinkle some extra herbs on top if you like.

Why You'll Love This Recipe

  • Bright and fresh flavors with a creamy twist.
  • Quick and easy, ready in about 30 minutes.
  • Perfect balance of richness and lightness.
  • Great for seafood lovers.
  • Customizable with your favorite herbs and spices.

Ingredients

12 oz fettuccine pasta
1 lb shrimp, peeled and deveined
2 tbsp unsalted butter
1 tbsp olive oil
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1 lemon, zested and juiced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
Salt and pepper to taste
1/2 tsp red pepper flakes

Step-by-step Instructions

1. Cook the fettuccine according to package instructions until al dente, then drain and set aside.
2. In a large skillet, heat the butter and olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
3. Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes. Remove the shrimp and set aside.
4. In the same skillet, add the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth.
5. Add the lemon zest, lemon juice, parsley, basil, salt, pepper, and red pepper flakes, stirring until combined.
6. Return the shrimp to the skillet and toss to coat in the sauce.
7. Add the cooked fettuccine to the skillet and toss until well-coated with the sauce.
8. Serve immediately, garnished with additional parsley and basil if desired.

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