Shrimp Fettuccine with Garlic Butter Sauce

Lauren Mitchell


This recipe is a family favorite.

Hint: Get easy peel shrimp and save yourself alot of work.
Also smashing the whole cloves of garlic with the side of you knife or your palm makes peeling them a breeze and also cut the mincing time in half.

pinch tips: How to Perfectly Cook Fish in a Pan





10 Min


15 Min


1 lb
shrimp, peeled, deveined and tails removed
3/4 lb
fettuccine pasta
6 Tbsp
butter, unsalted
3 Tbsp
olive oil, extra virgin
1 small
shallot, minced
3 clove
garlic, minced
2 Tbsp
capers, drained and chopped
1 pinch
crushed red pepper flake
2 tsp
salt and pepper to taste

Directions Step-By-Step

Cook pasta according to the box directions for al dente. Reserve 1/4 cup of the pasta water.
While the pasta cooks,in a large cold skillet add the butter, olive oil, shallot, garlic, capers and red pepper flake. turn burner on to medium low and cook about 5 minutes or until the shallots and garlic are soft. Increase heat to medium and add shrimp, cook until pink and opaque about 5 minutes. Salt and pepper to taste (I go light on the salt because the pasta water has alot of salt in it)
Toss in cooked pasta and reserved pasta water. Let cook an additional 3-5 minutes add parsley and serve immediately.

About this Recipe

Course/Dish: Fish, Pasta, Seafood
Regional Style: Italian
Collection: Go Bold with Butter