Lemon Shrimp Fettuccine

Wide ribbons of pasta coated in a glossy, creamy sauce. Shrimp are seared until pearly, brightened by the acidity of reduced white wine and lemon.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 816
• Protein: 44 g
• Carbs: 81 g
• Fat: 33 g

Ingredients

• 400 g Fettuccine ( dry )
• 500 g Shrimp ( peeled )
• 2 piece Shallot ( finely chopped )
• 3 piece Garlic ( minced )
• 100 ml Dry white wine
• 200 ml Cream
• 30 g Minimum butter sweet
• 50 g Parmesan cheese ( grated )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 piece Flat-leaf parsley ( chopped )
• 2 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparation

   Finely mince the shallots and garlic. Roughly chop the flat parsley. Squeeze the lemon for its juice.

2. Cooking the pasta

   Plunge the fettuccine into a large pot of boiling salted water. Cook until al dente. Reserve a ladle of pasta water before draining.

3. Searing the shrimp

   In a skillet with olive oil, sear the shrimp over high heat until pink and firm. Remove and set aside.

4. Making the sauce

   Sauté shallots and garlic in the same skillet. Deglaze with white wine and reduce by half. Add cream and lemon juice, simmer until the sauce coats the back of a spoon.

5. Final emulsion

   Return shrimp and pasta to the skillet. Add butter and parmesan. Toss vigorously to emulsify the sauce with a bit of pasta water if needed. Finish with parsley.

Chef's tips

• Never rinse the pasta, the starch helps the sauce cling to the ribbons.
• Adding butter at the end, off the heat, provides shine and a silky texture.
• If the shrimp release too much water, drain it to maintain a proper sear.

Storage

Keeps for 2 days in the fridge. Reheat in a pan with a splash of water to loosen the sauce.