Garlic Butter Shrimp Pasta

The most flavorful, creamy, baked shrimp you will ever have served with perfectly booked pasta. A healthy easy weeknight dinner done in 20 minutes.

Course Main Course, party appetizer

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Calories 375kcal

Author Jillian Schneider

Equipment

baking sheet
small pot

Ingredients

1 lb shrimp peeled, deveined, and tails off
12 oz fettuccine
4 tbsp unsalted butter
4 garlic cloves minced
1 tbsp lemon zest grated
½ cup parmesan grated
½ lemon juiced
salt to taste
ground black pepper to taste
1 tbsp olive oil
1 tsp old bay (optional)
¼ cup panko bread crumbs (optional)
1bsp tbsp fresh parsley chopped (optional topping)

Instructions

Preheat oven to 350° and line a baking sheet with foil.
In a small pot or saucepan add butter, oil, garlic, ½ the parmesan, lemon juice, lemon zest, salt, and pepper. Cook until butter is melted. Simmer for about 5 minutes so flavors blend together.
Put shrimp into a bowl and pour ½ of the garlic butter over the shrimp. Let marinade for 10 minutes.
Lay shrimp onto a prepared baking sheet sprayed with cooking spray in a single layer. If you want to add the old bay and panko sprinkle it on here and bake for 20 minutes.
Meanwhile, bring a large pot of salted water to a boil and add your fettuccine. Cook for about 8 to 10 minutes which will make your pasta al dente. Drain and set aside.
Put cooked fettuccine in a bowl and mix with the remaining garlic butter and parmesan. Mix in cooked shrimp and top with parsley if desired.

Notes

How to store leftovers.

This recipe can be stored in an airtight container in the fridge for up to 3 days. If you want to freeze it; toss it in a freezer-sealed bag and keep it in the freezer for up to 2 months.

Pre-cooked shrimp?

For this specific recipe, I would not use pre-cooked shrimp. If you cook shrimp that was already cooked it turns out rubbery.

How to defrost shrimp.

Place your frozen shrimp in a large bowl of cool water. Let it sit for about 15 minutes or until thawed. Change the water after about 10 minutes to speed up the process even more.

Top Tip!

Bake your shrimp in a single layer. If you overcrowd the pan the shrimp will cook unevenly and some might not be as cooked as others.

How can the kids help?

Once the shrimp were peeled and deveined my kids helped me line them on the prepared baking sheet. They washed their hands directly after with soap and water.

Have your kiddos help you make the garlic marinade. They can also pour it all over your shrimp and mix it well.

Teach your children how to make the perfect al dente pasta. It will be a life lesson they can use over and over again as they grow!

Nutrition