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Spring Shrimp Fettuccine

Welcome spring with my creamy and flavorful Spring Shrimp Fettuccine, a delightful pasta dish bursting with succulent shrimp and vibrant veggies.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Author natasha

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