Description
This Lemon Garlic Shrimp Alfredo Pasta is a comforting and exciting dish featuring succulent shrimp, bright lemon flavors, and a stunning sun-dried tomato swirl. It’s a restaurant-quality meal you can easily make at home.
Ingredients
Scale
- 400 g (14 oz) Fettuccine Pasta
- 300 g (10.5 oz) Raw Shrimp, Peeled and Deveined
- 2 tbsp (30 ml) Olive Oil
- 2 tbsp (30 g) Unsalted Butter
- 3 cloves Garlic, Minced
- 240 ml (1 cup) Heavy Cream
- 120 g (1 cup) Grated Parmesan Cheese
- Zest of 1 Lemon
- 1 tbsp (15 ml) Lemon Juice
- 80 g (½ cup) Sun-Dried Tomatoes, Drained
- ½ cup (120 ml) Roasted Red Bell Pepper, Diced
- 2 tbsp (30 ml) Vegetable Broth (Optional)
- Salt and Pepper, to Taste
- 2 tbsp (30 g) Pine Nuts, Toasted
- 2 tbsp (8 g) Fresh Basil Leaves, Torn
Instructions
- Cook Pasta: Boil fettuccine until al dente, reserving 1 cup pasta water. Drain.
- Prepare Shrimp: Pat shrimp dry, season with salt, pepper, and lemon zest.
- Sauté Shrimp: Sauté shrimp in olive oil and butter until pink and opaque.
- Make Alfredo Sauce: Sauté garlic in butter, add cream and simmer. Whisk in Parmesan cheese until smooth.
- Finish Sauce: Stir in lemon juice and season with salt and pepper.
- Create Tomato Swirl: Blend sun-dried tomatoes, roasted red pepper, and broth until smooth. Warm with cream.
- Combine: Toss pasta with Alfredo sauce and shrimp, adding pasta water as needed.
- Plate: Twirl pasta, drizzle with tomato swirl, garnish with shrimp, pine nuts, and basil.
Notes
For a smoother sauce, add pasta water gradually while tossing. Don’t overcook the shrimp to avoid a rubbery texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Sauté
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 650 kcal
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 150 mg
Keywords: pasta, shrimp, alfredo, lemon, garlic, sun-dried tomato, italian, creamy, easy