Shrimp Scampi Fettuccine

Healthy-ish and so, so good!
pinit

I love this super savory pasta, y’all! It’s one of my guilty pleasures that I don’t feel too guilty about because there’s no heavy cream, and I use gluten free pasta! Plus, butter isn’t a carb so that’s a win, right?

You’re going to love this garlicky, buttery, lemony sauce covering the shrimp and pasta, with hints of spice and herbaceous notes throughout!

Difficulty: Beginner Prep Time 10 min Cook Time 15 min Total Time 25 mins Servings: 3 Best Season: Suitable throughout the year

Description

Healthy-ish and so, so good!

Ingredients

Instructions

  1. Cook/boil pasta according to package instructions. Drain and set aside. 

  2. White pasta is cooking, melt butter in a large skillet over medium heat, then add in the olive oil. 

  3. Stir in garlic for 30 seconds to 1 minute, or until fragrant. Be careful not to brown, burn garlic.

  4. Pour in white wine and stir. Let mixture cook down for about  minutes. 

  5. Season shrimp with Cajun and Italian seasonings, and then add them to the skillet in a single layer.

  6. Add in red pepper flakes and capers. Cook shrimp for 1-2 minutes per side, or until pink. 

  7. Pour in lemon juice and parsley, and toss until all shrimp are coated. Add in pasta and mix into sauce until fully dressed. 

  8. Top with shaved parm and serve!

Keywords: pasta, shrimp, shrimp pasta, gluten free

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