Shrimp With Fettucine
Crispy shrimp tossed in a buttery lemon‑sherry sauce with fresh green onions, served over al dente fettuccine for a bright, comforting dinner perfect for seafood lovers.
Ingredients
Instructions
- Clean shrimp and coat with salt, pepper, and flour; set aside.
- Heat olive oil and butter in a large pan over medium heat.
- Add garlic and sauté until fragrant.
- Pour in sherry cooking wine and stir until bubbling.
- Add shrimp and lemon juice; cook 3–4 minutes until pink.
- Stir in half and half and diced green onions; simmer for 10 minutes until sauce thickens.
- Cook fettuccine according to package directions, drain, and combine with shrimp mixture.
- Toss to coat, adjust seasoning, and serve hot.
Tips & Substitutions
For a richer flavor, consider adding a splash of Worcestershire sauce or a pinch of red pepper flakes to the shrimp mixture. If you don't have sherry cooking wine, a dry white wine works well as a substitute. Ensure the shrimp are not overcooked; they should be just pink and opaque. This dish also pairs wonderfully with a side of garlic bread to soak up the delicious sauce.
Serving Suggestions
Serve the shrimp fettuccine immediately, garnished with fresh parsley or additional diced green onions for a pop of color. It pairs beautifully with a simple arugula salad dressed with lemon vinaigrette or a glass of chilled white wine. For a more substantial meal, consider pairing it with Italian recipes like garlic bread or a side of roasted vegetables.
Storage & Reheating
Leftover shrimp fettuccine can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat, adding a splash of cream or water to restore moisture. Avoid microwaving for best texture, as it can overcook the shrimp.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp With Fettucine contains roughly 3870 calories, with 16g protein, 52g carbohydrates, and 406g fat. It is an excellent source of protein (32% of the Daily Value) and iron (31% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 973mg per serving (42% 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, frozen shrimp can be used, but it's important to thaw them completely before cooking. To thaw, place them in the refrigerator overnight or run them under cold water for a quick thaw. Ensure they're cleaned and deveined before coating with flour.
What type of fettuccine should I use?
You can use regular or whole wheat fettuccine, or even gluten-free options if preferred. Fresh fettuccine cooks faster than dried, so adjust cooking times accordingly. The choice depends on your dietary needs and taste preferences.
Can I make this dish dairy-free?
Yes, to make it dairy-free, substitute the butter with a dairy-free alternative and use coconut cream or a non-dairy half and half. Adjust the seasoning to ensure the flavors remain balanced, and enjoy a delicious dairy-free version of this shrimp fettuccine.
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).