Description
A creamy and flavorful pasta dish with tender shrimp, garlic, and crispy zucchini ribbons for a fresh twist.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb shrimp, peeled and deveined
- 2 medium zucchinis, spiralized or thinly sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp lemon zest
- 1 tbsp lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook fettuccine according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add zucchini ribbons and cook for 2-3 minutes until crispy. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 30 seconds.
- Add shrimp and cook for 2-3 minutes per side until pink. Remove and set aside.
- Pour heavy cream into the skillet and bring to a simmer. Stir in Parmesan cheese until melted.
- Add lemon zest, lemon juice, salt, and pepper. Stir to combine.
- Toss cooked pasta and shrimp in the sauce. Serve topped with crispy zucchini ribbons and fresh parsley.
Notes
- Use fresh zucchini for the best texture.
- Adjust lemon and garlic to taste.
- Substitute half-and-half for heavy cream if desired.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 200mg
Keywords: Lemon Garlic Shrimp Alfredo, Zucchini Ribbons, Creamy Pasta, Quick Dinner