Shrimp Fettuccine with Garlic Butter Sauce

Lauren Perkins-Boyd


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.

★★★★★ 5 votes
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


1Cook pasta according to the box directions for al dente. Reserve 1/4 cup of the pasta water.
2While 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)
3Toss in cooked pasta and reserved pasta water. Let cook an additional 3-5 minutes add parsley and serve immediately.

About Shrimp Fettuccine with Garlic Butter Sauce

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