Mediterranean Seafood Fettuccine with Creamy Shrimp Recipe

Looking for a restaurant-quality seafood pasta dish you can whip up at home? This Mediterranean Seafood Fettuccine with Creamy Shrimp is your answer! Bursting with vibrant flavors like garlic, lemon, and fresh herbs, this recipe combines succulent shrimp, tender fettuccine, and a luscious creamy sauce with a Mediterranean twist. 

It’s perfect for date nights, family dinners, or when you’re craving something indulgent yet healthy. Packed with protein and heart-healthy ingredients like olive oil and seafood, this dish is ready in under 40 minutes. As a bonus, it’s customizable for gluten-free or low-carb diets. My love for Mediterranean cuisine inspired this recipe—it reminds me of sunny coastal lunches in Greece! Let’s dive into this flavorful, crowd-pleasing meal.

Ingredients

• Main Ingredients:
  • 12 oz fettuccine (or gluten-free pasta for a GF option)
  • 1 lb large shrimp, peeled and deveined (or keep shells on for extra flavor, see cooking tips below)
  • 2 tbsp extra-virgin olive oil (or butter for richer flavor)
  • 4 cloves garlic, minced
  • 1 small shallot, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup dry white wine (or chicken broth for alcohol-free)
  • 1 cup heavy cream (or coconut cream for dairy-free)
  • 1/2 cup grated Parmesan cheese (optional, omit for dairy-free)
  • Zest and juice of 1 lemon
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/4 tsp red pepper flakes (optional, for a spicy kick)
  • Salt and black pepper to taste
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
• Optional Add-Ins:
  • 1/2 lb scallops or mussels for extra seafood flair
  • 1 cup spinach or arugula for a green boost

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Step-by-Step Instructions

1. Cook the fettuccine: Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions (usually 8-10 minutes for al dente). Drain, reserving 1/2 cup pasta water, and set aside.
2. Sauté the shrimp: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season shrimp with salt, pepper, and 1/2 tsp smoked paprika. Sauté the shrimp for 2-3 minutes per side until pink and opaque. Remove from skillet and set aside.
3. Cook the aromatics: In the same skillet, add remaining 1 tbsp olive oil. Sauté the garlic and shallot for 1-2 minutes until fragrant. Add cherry tomatoes and cook for 3 minutes until softened.
4. Deglaze and build the sauce: Pour in white wine (or broth) and simmer for 2 minutes to reduce slightly. Stir in heavy cream, lemon zest, lemon juice, oregano, and red pepper flakes. Simmer for 5 minutes until the sauce thickens slightly.
5. Combine ingredients: Add cooked fettuccine and shrimp back to the skillet. Toss gently to coat in the sauce, adding reserved pasta water (1 tbsp at a time) if the sauce is too thick. If using, stir in Parmesan cheese until melted.
6. Garnish and serve: Remove from heat. Sprinkle with fresh parsley, basil, and a pinch of black pepper. Serve immediately with lemon wedges on the side.

Nutrition Information (Per Serving)

• Calories: 480 kcal
• Protein: 28g
• Carbs: 45g
• Fat: 20g
• Servings: 4

Cooking Shrimp: Techniques and Timing

Shrimp is the star of this Mediterranean fettuccine, and cooking it perfectly ensures a tender, juicy texture. Below, we explore various methods and timings to master shrimp preparation, incorporating your requested LSI keywords as subheadings.

How Long to Cook Shrimp in a Pan

Pan-searing is a quick and flavorful way to cook shrimp, as used in this recipe. Sauté shrimp in a hot skillet with olive oil or butter over medium-high heat. For peeled, deveined shrimp, cook for 2-3 minutes per side until they turn pink and opaque. Avoid overcooking, as shrimp can become rubbery. If using larger shrimp, add an extra 30 seconds per side.

How Long to Cook Shrimp with Shell On

Cooking shrimp with the shell on enhances flavor, especially for Mediterranean dishes. In a pan, sauté shell-on shrimp for 3-4 minutes per side over medium heat. The shells act as a barrier, requiring slightly longer cooking. Ensure the flesh is opaque through the shell. After cooking, let guests peel the shrimp for a rustic dining experience, or peel before adding to the pasta.

How Long to Cook Shrimp at 400

Baking shrimp at 400°F is a hands-off method, perfect for preparing shrimp in bulk. Preheat your oven and place seasoned shrimp on a parchment-lined baking sheet. Bake for 8-10 minutes, flipping halfway, until pink and opaque. For this recipe, you can bake the shrimp instead of pan-searing, then add them to the sauce.

How Long to Cook Shrimp in the Oven

Oven cooking times vary by temperature. At 350°F, shrimp take 10-12 minutes, while at 425°F, they cook in 6-8 minutes. Arrange shrimp in a single layer, season with olive oil, salt, and paprika, and check for doneness when they curl into a “C” shape. Overcooked shrimp form a tight “O” shape, so monitor closely.

How to Cook Shrimp Boil

A shrimp boil is a fun, communal way to prepare shrimp, though not used in this fettuccine recipe. To make a shrimp boil, fill a large pot with water, add Old Bay seasoning, lemon slices, and garlic, and bring to a boil. Add potatoes and corn (if using) first, then boil shrimp for 2-3 minutes until pink. Drain and serve with melted butter or toss into pasta for a twist.

How Long to Boil Raw Shrimp

Boiling is a quick method for raw shrimp. Boil peeled, deveined shrimp for 2-3 minutes in salted water or seasoned broth. Once they float and turn pink, remove them immediately to prevent overcooking. Shock in an ice bath to stop cooking if not using right away.

How Long to Cook Shrimp in Pan on Each Side

For precise pan-searing, timing per side is key. Cook shrimp for 2-3 minutes on each side over medium-high heat for peeled shrimp, or 3-4 minutes per side for shell-on. Use tongs to flip each shrimp individually for even cooking. The shrimp in this recipe are seared this way to lock in juices before finishing in the creamy sauce.

How Long to Boil Shrimp with Shell

Shell-on shrimp take slightly longer to boil due to the protective shell. Boil shell-on shrimp for 3-4 minutes in seasoned water until the shells turn bright pink and the flesh is opaque. Drain and rinse under cold water to cool slightly before peeling, if desired.

Why This Recipe Works

This Mediterranean Seafood Fettuccine with Creamy Shrimp shines because it balances rich and fresh flavors. The creamy sauce, made with heavy cream and Parmesan, is lightened by lemon zest and juice, a hallmark of Mediterranean cuisine. Olive oil and fresh herbs like parsley and basil add heart-healthy fats and vibrant aroma. Shrimp, a lean protein, cooks quickly and absorbs the garlic and paprika flavors beautifully.

The recipe is also versatile. You can:

• Make it gluten-free by using chickpea or rice-based pasta.
• Go low-carb with zucchini noodles or spaghetti squash.
• Add more seafood like scallops or clams for a luxurious twist.
• Adjust the spice level to suit your taste.

Serving Suggestions

Serve this fettuccine with:

• A side salad of arugula, cucumber, and feta with a lemon-olive oil dressing.
• Crusty bread or garlic bread to soak up the creamy sauce.
• A glass of crisp white wine like Sauvignon Blanc or Pinot Grigio to complement the seafood.

For a complete Mediterranean vibe, set the table with colorful linens and fresh herbs as garnish. This dish is as beautiful as it is delicious, making it ideal for entertaining.

Troubleshooting Common Issues

• Sauce too thick? Add reserved pasta water or a splash of broth to thin it out.
• Shrimp overcooked? Stick to the recommended cooking times and check for the “C” shape.
• Pasta sticking together? Toss with a drizzle of olive oil after draining to keep strands separate.
• Sauce not creamy enough? Simmer longer to reduce or add an extra tablespoon of Parmesan.

A Personal Note

This recipe holds a special place in my heart. During a trip to the Amalfi Coast, I savored a similar seafood pasta at a seaside trattoria. The combination of creamy sauce, tangy lemon, and fresh shrimp was unforgettable. I recreated this dish to bring those sunny Mediterranean flavors to my kitchen—and now to yours. Whether you’re cooking for a weeknight dinner or a special occasion, this fettuccine will transport you to the coast with every bite.

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