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Shrimp Fettuccine

Russ Myers


I always think it’s neat when I see people who have a little “Friends”-like gang of people they’ve known forever, and who know them. A group that no matter what happens in their lives are there for each other. I was never really a part of a group like that, unless you count my motley group of very cool cousins.

I’ve noticed in cooking there are groups of ingredients that are like groups of old friends. Always there for each other, complementing each other’s strengths and weaknesses. In my book, if you take fettuccine, shrimp, cream, basil and lemon, you have the Fab Five of tastiness.

★★★★★ 1 vote
4 Servings
5 Min
20 Min
Stove Top


8 oz
1 Tbsp
olive oil
1 lb
medium shrimp, peeled & deveined
4 clove
garlic, minced
1 pinch
crushed red pepper flakes
1/4 c
shallots, finely chopped
1 c
whipping cream
juice from 1/2 lemon
1/2 c
chopped fresh basil
salt & pepper (to taste)
1/2 c
grated parmesan cheese

How to Make Shrimp Fettuccine


  • 1Cook fettuccine 8-10 minutes, until just tender.

    Meanwhile, heat a skillet over medium heat. Add shallots, garlic and crushed red pepper. Cook and stir a minute or so. Add shrimp and saute until no longer translucent, but don’t overcook. Turn down heat to medium low and add cream, lemon juice and basil. Simmer until noodles are done.
  • 2Drain pasta and add to pan with shrimp and cream. Add Parmesan cheese and salt & pepper to taste. Toss well to combine. Serve with lemon wedges and if you’re feeling healthy, a little salad on the side.

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About Shrimp Fettuccine

Course/Dish: Pasta, Seafood
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy