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Mediterranean Seafood Fettuccine with Creamy Shrimp Ingredients
Aima Solace

Mediterranean Seafood Fettuccine with Creamy Shrimp Recipe

A vibrant, restaurant-quality seafood pasta featuring succulent shrimp, tender fettuccine, and a creamy Mediterranean-inspired sauce with garlic, lemon, and fresh herbs. Perfect for date nights or family dinners, ready in under 40 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course, Stovetop
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

Main Ingredients:
  • 12 oz fettuccine or gluten-free pasta
  • 1 lb large shrimp peeled and deveined (or shell-on for extra flavor)
  • 2 tbsp extra-virgin olive oil or butter
  • 4 cloves garlic minced
  • 1 small shallot finely chopped
  • 1 cup cherry tomatoes halved
  • ½ cup dry white wine or chicken broth
  • 1 cup heavy cream or coconut cream for dairy-free
  • ½ cup grated Parmesan cheese optional, omit for dairy-free
  • Zest and juice of 1 lemon
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • ¼ tsp red pepper flakes optional
  • Salt and black pepper to taste
  • ¼ cup fresh parsley chopped
  • ¼ cup fresh basil chopped
Optional Add-Ins:
  • ½ lb scallops or mussels
  • 1 cup spinach or arugula

Method
 

  1. Cook the fettuccine: Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions (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 for 2-3 minutes per side until pink and opaque. Remove and set aside.
  3. Cook the aromatics: In the same skillet, add remaining 1 tbsp olive oil. Sauté 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. Stir in heavy cream, lemon zest, lemon juice, oregano, and red pepper flakes. Simmer for 5 minutes until thickened.
  5. Combine ingredients: Add cooked fettuccine and shrimp back to the skillet. Toss to coat, adding reserved pasta water (1 tbsp at a time) if needed. Stir in Parmesan cheese, if using, until melted.
  6. Garnish and serve: Remove from heat. Sprinkle with parsley, basil, and black pepper. Serve with lemon wedges.

Notes

  • Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of cream or broth to revive the sauce.
  • Substitutions: Swap fettuccine for zucchini noodles for a low-carb version. Use coconut cream and omit Parmesan for a dairy-free dish.
  • Make It Spicy: Increase red pepper flakes or add a dash of cayenne for extra heat.
  • Seafood Variations: Add scallops (sear 2-3 minutes per side) or mussels (steam 4-5 minutes until shells open) for a seafood medley.

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