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Garlic Butter Shrimp Fettuccine

Under 30 minutes


for 5 servings

  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1 ¼ lb large raw shrimp (530 g), peeled and deveined
  • ½ cup Holland House® White Cooking Wine (120 mL)
  • ⅛ teaspoon red pepper flakes
  • 2 tablespoons fresh lemon juice
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • ¼ cup fresh parsley (10 g), plus 1 tablespoon, chopped, divided
  • 1 lb dried fettuccine noodles (455 g), cooked according to package instructions

Nutrition Info

  • Calories 581
  • Fat 17g
  • Carbs 71g
  • Fiber 2g
  • Sugar 2g
  • Protein 30g

Estimated values based on one serving size.

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  1. In a large pan, melt together the olive oil and 2 tablespoons of butter over medium heat. Add the garlic and sauté for 30–60 seconds, until fragrant.
  2. Add the shrimp to the pan in a single layer. Cook for 1–2 minutes on one side, until just beginning to turn pink, then flip. Add the Holland House® White Cooking Wine and red pepper flakes. Bring to a simmer and cook for 2–3 minutes, or until the wine reduces by about half and the shrimp are cooked through.
  3. Add the lemon juice and remaining 2 tablespoons of butter and stir until the butter melts. Season with salt and pepper to taste. Fold in ¼ cup chopped parsley.
  4. Toss the shrimp and sauce with fettuccine until well coated. Garnish with the remaining tablespoon of chopped parsley. Serve immediately.
  5. Enjoy!
Garlic Butter Shrimp Fettuccine