Welcome spring with my flavorful Spring Shrimp Fettuccine, a delightful pasta dish bursting with succulent shrimp and vibrant veggies.
Are you ready to indulge in a delightful springtime dish that’s bursting with flavor? Well, you’re in for a treat because I’ve got just the recipe for you. Get ready to channel your inner chef and dive into making this easy and oh-so-tasty Spring Shrimp Fettuccine.
Ingredients You’ll Need:
- Shrimp (fresh is best, but frozen works too)
- Garlic (because garlic makes everything better)
- Red Bell Pepper (adds a pop of color and sweetness)
- Zucchini and Squash (hello, veggies!)
- Broccoli (green goodness)
- Parmesan Cheese (because cheese is life)
- Heavy Cream (for that creamy goodness)
- Fettuccine Pasta
Prep Like a Pro
First things first, let’s get everything ready. Peel and devein your shrimp if needed, mince that garlic, and chop up your veggies into bite-sized pieces. Don’t forget to grate some fresh parmesan cheese because, well, cheese.
Sizzle and Saute
Heat up some olive oil in a skillet and toss in your veggies (leave the squash for the end so it doesn’t get soggy) add the minced garlic after a minute or two and let everything get friendly. Next, move the veggies to one side of the pan and then add in your shrimp and cook them until they turn pink and delicious, about 2 minutes per side. Remove the shrimp then set aside, continue to cook veggies and built the sauce.
Pasta Perfection
While your veggies are getting all cozy, cook up your fettuccine according to the package instructions. Once it’s perfectly al dente, drain it and keep a cup of that starchy cooking water handy.
Bring It All Together
To your veggies, pour in some heavy cream and sprinkle in that parmesan cheese, oh don’t forget the butter. Give everything a good toss until the pasta is coated in creamy, cheesy goodness. If the sauce looks too thick, add in some of that reserved pasta water until it’s just right. Season to taste with extra salt, pepper, smoked paprika and Italian seasoning for good measure. I like to add the shrimp and squash at the end when the sauce hasn’t gotten too thick just let. Let everything marry for a few more minutes and then serve up!
Serve and Enjoy
Grab your favorite pasta bowl, dish out a generous helping of this Spring Shrimp Fettuccine, and dig in! Garnish with some fresh herbs if you’re feeling fancy. And there you have it – a deliciously easy springtime dish that’s sure to make your taste buds dance with joy.
Spring Shrimp Fettuccine
Ingredients
- 1/2 pound jumbo shrimp peeled and deveined
- 8 oz fettuccine pasta
- 1 cup broccoli chopped
- 1 cup yellow squash chopped
- 1 cup zucchini chopped
- 1 cup red bell pepper chopped
- 1/2 small red onion chopped
- 1 tbsp garlic minced
- 2 tbsp olive oil divided
- 2 tbsp butter
- 1 1/2 cup heavy cream
- 1 cup parmesan cheese
- 1 tsp old bay seasoning
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp Italian seasoning
Instructions
- Season shrimp and drizzle with a touch of olive oil and and set aside
- In a skillet, on medium heat, heat 1 tbsp of olive oil and saute onion, broccoli and red bell pepper
- After 2 minutes, add garlic and saute until fragrant, about 1 minute
- Move veggies to one side of the pan and add shrimp
- Sear on each side for 2 minutes then remove and set aside
- To the skillet, add butter and heavy cream and mix well
- Season to taste with additional salt, pepper, italian seasoning and smoked paprika
- Add parmesan cheese and mix well
- Turn the heat to low and allow sauce to simmer and thicken for 2 minutes
- Add cooked pasta, shrimp and zucchini to the sauce and mix well
- Pasta is done when zucchini is tender and shrimp is cooked all the way through, about 2 minutes
- Combine well and serve warm
So go ahead, give this Spring Shrimp Fettuccine recipe a try and let me know what you think. Trust me, it’s going to be love at first bite. Happy cooking, my friend!
