Go Back Email Link
creamy lemon garlic fettuccine with seared shrimp and arugula recipe - Creamy Lemon Garlic Fettuccine with Seared Shrimp and Arugula served in a white bowl overhead view
Chloe

Creamy Lemon Garlic Fettuccine with Seared Shrimp and Arugula

creamy lemon garlic fettuccine with seared shrimp and arugula recipe made easy at home. Bright, creamy, and bursting with fresh lemon and garlic, this fettucc
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 620
Ingredients Method

Ingredients
  

For the Pasta
  • 1 lb fettuccine pasta or linguine
  • 1 tbsp salt for pasta water
For the Sauce & Shrimp
  • 1 lb large shrimp peeled and deveined, tails on
  • 2 tbsp olive oil divided
  • 4 cloves garlic minced
  • 1/2 tsp red pepper flakes optional
  • 1 cup heavy cream
  • 1 tsp lemon zest plus more for garnish
  • 2 tbsp fresh lemon juice about 1 lemon
  • 1/2 cup freshly grated Parmesan cheese plus more for serving
  • 2 cups baby arugula packed
  • to taste salt and black pepper

Method
 

  1. Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Cook fettuccine until al dente according to package directions. Reserve 1 cup of pasta water, then drain the pasta.
  2. While pasta cooks, pat shrimp dry and season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp in a single layer, cook for 2 minutes per side until pink and opaque and the internal temperature reaches 145°F (63°C). Transfer to a plate.
  3. Reduce heat to medium. In the same skillet, add remaining 1 tablespoon olive oil. Sauté minced garlic and red pepper flakes for 30 seconds until fragrant, stirring constantly. Pour in heavy cream, lemon zest, and lemon juice. Bring to a gentle simmer, then whisk in Parmesan until melted and smooth. Season with salt and pepper.
  4. Add drained fettuccine and about 1/2 cup reserved pasta water to the skillet. Toss with tongs to coat the pasta in the creamy sauce, adding more pasta water as needed to reach a silky consistency. Stir in arugula and return the shrimp to the pan; toss gently until arugula is just wilted, about 1 minute.
  5. Divide pasta among plates or a large platter. Top with extra lemon zest, a generous sprinkle of Parmesan, and a drizzle of olive oil. Serve immediately.