Lemon Herb Shrimp Fettuccine Alfredo

🕒 Prep: 15 min
🔥 Cook: 20 min
🍽 Serves: 4
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This Lemon Herb Shrimp Fettuccine Alfredo combines the classic richness of Alfredo with a zesty lemon twist, making it a refreshing yet indulgent dish. Perfect for a quick weeknight dinner or a fancy weekend meal, this recipe is sure to impress both family and guests.

Ingredients for Lemon Herb Shrimp Fettuccine Alfredo

Fettuccine pasta is the backbone of this dish, providing a hearty base that absorbs the creamy sauce beautifully. Shrimp adds a succulent, protein-rich element that pairs perfectly with the rich Alfredo sauce. Olive oil is used to cook the shrimp, adding a subtle depth of flavor. Garlic infuses the sauce with its robust aroma. Heavy cream and Parmesan cheese create a luscious, creamy texture for the sauce. Lemon juice and lemon zest bring a refreshing zing that cuts through the richness. Fresh herbs like parsley and basil add vibrant color and fresh flavors. Butter enriches the sauce, while salt and black pepper are used for seasoning. Finally, lemon slices make for a beautiful garnish.

Tips & Tricks

  • Use freshly grated Parmesan cheese for the best flavor and texture in the sauce.
  • Don't overcook the shrimp. They turn rubbery if cooked for too long.
  • Adjust the amount of lemon juice to your taste preference for more or less tanginess.
  • If you love garlic, feel free to add more than the recipe calls for.

Serving Suggestions

This dish pairs wonderfully with a crisp green salad dressed in a light vinaigrette. A side of crusty bread is perfect for mopping up any leftover sauce on your plate—because trust me, you won’t want to waste a drop!

Frequently Asked Questions

Can I use pre-cooked shrimp?
Yes, but add them to the sauce just long enough to heat through to avoid them becoming tough.
What if I don't have fresh herbs?
Dried herbs can be used in a pinch, but fresh herbs really make a difference in flavor.
Can I substitute the heavy cream?
Half-and-half or a mixture of milk and butter can be used, but the sauce will be less rich.

Lemon Herb Shrimp Fettuccine Alfredo Recipe Walkthrough

Start by cooking the fettuccine pasta according to the package instructions. This usually means boiling it in a large pot of salted water until al dente. Once it’s done, drain the pasta, but don’t forget to reserve a cup of the pasta water in case you need to loosen the sauce later on.

While the pasta is cooking, heat up some olive oil in a large skillet over medium heat. Add the shrimp, ensuring they’re in a single layer for even cooking. Cook them until they turn pink and opaque, usually about 2-3 minutes on each side. Once cooked, remove the shrimp from the skillet and set them aside.

Using the same skillet, add the minced garlic. Sauté it for about 30 seconds until it becomes fragrant—be careful not to burn it. Then, pour in the heavy cream, and add the Parmesan cheese and butter. Stir the mixture as it cooks for about 3-4 minutes until the sauce thickens to your liking.

Now, it’s time to add that fresh zing. Stir in the lemon juice, lemon zest, parsley, and basil. Mix everything well to ensure the herbs are evenly distributed in the sauce.

Return the cooked fettuccine and shrimp to the skillet. Toss everything together so that each strand of pasta and every piece of shrimp is coated in the creamy, lemony sauce. Season with salt and black pepper to taste. If the sauce is too thick, you can add a bit of the reserved pasta water to reach your desired consistency.

Serve immediately, garnished with lemon slices and a sprinkle of additional parsley if you like.

Why You'll Love This Recipe

  • Fresh and zesty flavor thanks to lemon juice and herbs.
  • Quick and easy, ready in under 30 minutes.
  • Elegant enough for dinner parties but simple enough for weeknights.
  • Loaded with protein from shrimp and rich, creamy sauce.

Ingredients

12 oz fettuccine pasta
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/4 cup fresh lemon juice
2 tbsp butter
1 tbsp lemon zest
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
Salt, to taste
Black pepper, to taste
Lemon slices, for garnish

Step-by-step Instructions

1. Cook the fettuccine pasta according to the package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds.
4. Stir in the heavy cream, Parmesan cheese, and butter. Cook until the sauce thickens, about 3-4 minutes.
5. Add the lemon juice, zest, parsley, and basil to the sauce. Stir well.
6. Add the cooked fettuccine and shrimp back to the skillet. Toss to combine and coat evenly with the sauce.
7. Season with salt and black pepper to taste.
8. Serve immediately, garnished with lemon slices and additional parsley if desired.

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