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Fettuccine with Lemon Shrimp

 Healthy though indulgent Lemon Shrimp Fettuccine is bursting with bright lemon flavour and will be on your dinner table in under 30 minutes!

Shrimp has always been a favourite in our household and paired with pasta it makes a quick and easy dinner. Many people shy away from shrimp, saying that it is high in cholesterol, but eating in moderation, shrimp is actually quite healthy. Shrimp is low in calories and does not contain any carbs. A 3 ounce serving provides 20 different vitamins and minerals, including 50% of your daily needs of selenium, which helps fight inflammation and promotes heart health. It is also one of the few foods that contains a decent amount of vitamin D. Shrimp is also packed with Omega-3 fatty acids, making it a powerhouse food.

We usually love alfredo when we pair shrimp with pasta, but as I am trying to be more mindful of what I am eating, I went with a lighter approach. Tossed with a simple yet bright fresh lemon sauce, this meal comes together in a snap and is made with all natural ingredients we all have in our fridges and pantries. 

Fettuccine with Lemon Shrimp

1 lb whole grain fettuccine
3 1/2 Tbs extra virgin olive oil, plus more if needed
Grated zest and juice of 2 lemons
1 Tbs fresh dill, finely chopped (or 1 tsp dry)
1/2 C grated Parmigiano-Reggiano cheese
1 (16oz) bag of frozen uncooked shrimp, thawed
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
2 cloves garlic, minced
1 bunch of fresh asparagus, cut to 2 inch pieces

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally. During the last few minutes of cooking time, add the asparagus.

 Meanwhile, make the lemon sauce: In a medium bowl, combine 3 Tbs of olive oil, lemon zest, lemon juice, and cheese. Set aside. 

Drain the pasta in a colander, reserving 1/4 C pasta water, return the pasta to the pot, toss with a drizzle of olive oil and keep hot.

Season the shrimp with dill, salt and pepper . Heat the remaining 1/2 Tbs olive oil in a large saute pan, or skillet over medium-high heat. Add the shrimp and garlic and saute until the shrimp is pink, 2-3 minutes. Remove from the heat. 

Add the reserved pasta, asparagus and pasta water to the pan with the shrimp along with the lemon sauce, stirring to mix. Taste and adjust the seasonings as needed.

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Comments

  1. Shrimp are my favourite thing ever and this recipe looks absolutely amazing!! I am always looking for new exciting ideas and I am printing this one off right this second!! Thanks for sharing!!

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    Replies
    1. Thank you so much! I hope you enjoy this dish as much as we do!

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  2. Looks so yummy and the flavors make me crave the dish and spring to arrive!

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  3. My fiance just got 10 pounds of fresh shrimp from a fisherman so this recipe is perfect timing!

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  4. Argh, I want it NOW! The trouble with reading food blogs - I'm in a continuous state of hunger haha! Nothing beats Italian, that's for sure!

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  5. I love the dill and lemon with the shrimp! Sounds delicious!

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  6. Good recipe! This meal looks so fresh it is perfect anytime of year. I like shrimps 😁

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  7. This looks so amazing and I love the addition of the dill! Next time I have shrimp this will be on my table for sure!

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  8. I'm always on the lookout for seafood recipes, and this one really caught my eye. Delish!

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  9. This looks so tasty! I love shrimp with pasta dishes. The flavors always pair so well together and it seems like a fancy dish, despite it being pretty easy!

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  10. I love shrimp with pasta as well, but struggle with a fitting sauce. Your sauce with lemon, garlic and a bit of dill sounds delicious. I would love to try this recipe.

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  11. I want to make this immediately, looks absolutely yummy and shrimp is my favourite food :-)

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