Shrimp And Walnut Fettucine
A rich and creamy shrimp and walnut fettucine with garlic, nutmeg, and Parmesan, perfect for elegant dinners or special occasions with a balance of flavors and textures.
Ingredients
Instructions
- Cook the fettucine in boiling salted water until al dente, then drain.
- While the noodles cook, melt the butter in a large skillet over medium heat.
- Add minced garlic and cook until fragrant, about 1 minute.
- Stir in chopped walnuts and cook for another minute.
- Pour in the half and half and add ground nutmeg, stirring to combine.
- Simmer the sauce for 5-7 minutes until slightly thickened.
- Add cooked shrimp to the sauce and warm through.
- Toss the cooked fettucine with the sauce and shrimp.
- Stir in grated Parmesan cheese and chopped parsley.
- Serve immediately garnished with additional Parmesan if desired.
Tips & Substitutions
For a richer flavor, consider using homemade chicken or vegetable stock instead of water for boiling the pasta. If walnuts are unavailable, pine nuts or almonds can be great substitutes. To save time, use pre-cooked shrimp, but make sure to adjust the cooking time to avoid overcooking. This dish can also be made with gluten-free fettuccine for a gluten-free option.
Serving Suggestions
Serve the shrimp and walnut fettuccine with a fresh green salad and garlic bread for a complete meal. It pairs beautifully with Italian recipes like Antipasto Rollups or Mussels Marinara. For a colorful presentation, garnish with additional chopped parsley and grated Parmesan cheese before serving.
Storage & Reheating
Leftover shrimp and walnut fettuccine can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place in a saucepan over low heat, adding a splash of half and half or water to restore creaminess. Stir frequently until heated through, being careful not to overcook the shrimp.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp And Walnut Fettucine contains roughly 1504 calories, with 54g protein, 131g carbohydrates, and 97g fat. It is an excellent source of dietary fiber (224% of the Daily Value), iron (222% of the Daily Value), and vitamin C (154% of the Daily Value). Note that it is relatively high in sodium, at 930mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just be sure to thaw them completely before adding to the sauce. To thaw, place them in the refrigerator overnight or run them under cold water for a quick option. Cooked shrimp should be added at the end to warm through without becoming rubbery.
What can I substitute for half and half?
If you don't have half and half, you can mix equal parts of heavy cream and milk as a substitute. Alternatively, you can use a combination of whole milk and a little bit of butter for a lighter version. Keep in mind that using only milk may result in a thinner sauce.
How can I make this dish spicier?
To add some heat, consider incorporating red pepper flakes into the sauce while simmering or adding diced jalapeños along with the garlic. For a more complex flavor, a splash of hot sauce can also be stirred in before serving to elevate the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).