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–+ servings

California Garlic Butter Shrimp Pasta with Meyer Lemon

Juicy shrimp and fettuccine in a rich garlic butter sauce, brightened with Meyer lemon and Parmesan. A fast, crowd-pleasing weeknight pasta.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 1
Course: Main Course, Pasta
Cuisine: American
Calories: 509
Ingredients Method Nutrition Notes

Ingredients
  

  • 12 oz fettuccine 340 g; or use linguine
  • 1 lb large shrimp 450 g; peeled and deveined
  • 4 cloves garlic minced
  • 1/2 cup Parmesan cheese finely grated, preferably Parmigiano-Reggiano
  • 4 tbsp unsalted butter cut into small pieces
  • 1/4 cup fresh Meyer lemon juice 60 ml; from about 2 lemons
  • 1 tbsp Meyer lemon zest from about 2 lemons
  • 2 tbsp olive oil or other neutral cooking oil
  • sea salt to taste
  • black pepper freshly ground, to taste
  • 2 tbsp fresh parsley chopped, for garnish

Method
 

  1. Bring a large pot of generously salted water to a rolling boil. Cook the fettuccine until al dente, then drain and set aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring constantly, until fragrant, about 2 minutes.
  3. Melt the butter into the same skillet. Add the shrimp and cook, stirring occasionally, until the shrimp are opaque with pink edges, 4 to 6 minutes.
  4. Stir in the lemon juice, lemon zest, Parmesan, salt, and pepper. Continue stirring until the cheese melts and the sauce is smooth.
  5. Add the cooked fettuccine to the skillet and toss until every strand is evenly coated in the garlic butter sauce.
  6. Garnish with chopped fresh parsley before serving.
  7. Serve immediately and enjoy.

Nutrition

Calories: 509kcalCarbohydrates: 54gProtein: 31gFat: 19gSaturated Fat: 8gCholesterol: 204mgSodium: 650mgFiber: 3gSugar: 2g

Notes

Use freshly grated Parmigiano-Reggiano for the richest flavor and smoothest melt.
Swap fettuccine for linguine, spaghetti, or your favorite long pasta if you like.
Cook the shrimp just until pink to keep them tender; overcooking makes them rubbery.
Meyer lemons are sweeter than regular lemons, so taste the sauce and add more juice or zest if you prefer more tang.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
To refresh leftover pasta, reheat gently with a splash of pasta water or chicken broth.
For a make-ahead shortcut, cook the shrimp and sauce in advance, then toss with freshly boiled pasta right before serving.

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