This lemon garlic shrimp pasta is fantastic! The combination of lemon, shrimp, parmesan, and fettuccine is perfectly balanced to create the ultimate pasta dish. Better yet, you'll have this ready in 30 minutes, and it only requires one pot.
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Bring a large pot of salted water to a boil, cook the pasta to al dente - about one minute less than package directions. Drain it well and set aside. Do not rinse. Melt half of the butter in a large, heavy bottomed skillet. Add the garlic and cook for a minute or two, then add the crushed red pepper and lemon juice. Stir until hot.
Use a timer for cooking the pasta and shrimps so that you do not over-cook them. Overcooking the pasta before adding it to the Skillet will make it too soft, and overcooking the shrimp will lose its chewy texture.
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Save a small cup of the pasta cooking water to add to the buttery lemon sauce if it becomes too thick to stir.
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If you have a good bottle of olive oil, feel free to drizzle it on top for serving. This gives it an earthy light olive taste the I believe ties everything together.
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