Garlic seasoned shrimp and pasta in thirty minutes is a perfect weeknight meal. Not only is this Shrimp Scampi Fettuccine easy to make and very tasty if you like garlic and shrimp, it really isn’t that high in calories and fat. It certainly is healthier than the Red Lobster version!
This Easy Shrimp Scampi Fettuccine has little preservatives, if any. With only 3 tablespoons of olive oil being shared in 4 servings, that is less than 1 tablespoon of oil per serving and comes out to approximately 380 calories per serving! That’s not bad at all, especially for how yummy this recipe is, if you like garlic and shrimp. I don’t use butter in this recipe and quite frankly, it doesn’t need it one bit.
For those of you observing Lent, this is a great dinner to serve on Fridays when you are looking for vegetarian recipes and are a bit tired of pizza. As much as I love a good cheesy, crusty pizza, eating it twice a week or even weekly can be too much… o.k. I could probably handle eating it weekly but, I try not to because it is fattening!
Now, pasta I could eat multiple times per week. I’m Italian after all and when I visit Italy, I eat it daily. Dishes such as Buccatini all’Amatriciana (pictured to the left) and Italian Sausage and Spinach with Ziti are on my short list of pasta dishes I’ll order in restaurants or ask my relatives to make, if they are kind enough to ask me what I’d like to eat. The food is so good in Italy that it is seriously worth the money to go there just to eat, if you are foodie like me. I’m not exaggerating when I say that but, you have to know where to eat. I’ve gotten mediocre pizza in Italy more than once.
Making the Shrimp Scampi Fettuccine
After I put a pot of salted water on the stove to come to a boil for the Fettuccine (use Linguine or Spaghetti if you prefer,) I put 3 tablespoons of olive oil in a sauce pan with 5 cloves of fresh minced garlic. I add 1/2 cup of dry white wine (optional,) and raw peeled and deveined shrimp with a sprinkling of freshly cracked pepper. I let the shrimp absorb some of the flavors and turn orange and then turn off the stove. When the pasta is “al dente” because I don’t eat my pasta any other way (overcooked pasta just isn’t quite as good,) I drain it and mix it with the shrimp.
This delicious meal is complete in the time it takes you to make a pot of pasta! I like to keep a big two pound bag of peeled and deveined shrimp from Costco, one of my favorite stores, in the freezer so, I can pull out high quality shrimp to grill (I LOVE grilled shrimp) or mix in pasta or even just eat steamed as in shrimp cocktail. A big piece of Light Tiramisu (pictured to the left) would be the perfect dessert for this pasta dish.
Shrimp Scampi Fettuccine is one of the fastest cooked meals you can make. So, if you like garlic and shrimp as much as Bubba in the movie Forrest Gump, fix up some pasta with it and enjoy a fast, flavorful meal with little clean up!
Shrimp Scampi Fettuccini
- 1/2 lb or 250 gr of fettuccine pasta
- 1 lb or 500 gr of uncooked, deveined and peeled shrimp
- 1/2 cup or 114 gr of dry white wine (optional)
- 3 tbs of extra virgin olive oil
- 5 cloves of fresh garlic, minced
- freshly cracked black pepper
- In a 4 qt or 4 ltr sauce pan, boil water for pasta. Add 1 tbs of salt and stir.
- In a separate medium saucepan, add oil. When oil is getting hot, add minced fresh garlic and cook on medium heat for 30 seconds. Add white wine, shrimp and black pepper and stir together. Cook for five minutes stirring until shrimp becomes pink and alcohol cooks out. The steam will no longer have an alcoholic scent to it. Remove from heat.
- When pasta is done cooking according to package directions (about 10 min), drain and stir it with the shrimp until the oil has coated the pasta. Serve with fresh parsley garnish, if desired.