How to Make Garlic Butter Shrimp Fettuccine?

 

Ingredients

• 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

Method

• 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.
• 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.
• 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.
• Toss the shrimp and sauce with fettuccine until well coated. Garnish with the remaining tablespoon of chopped parsley. Serve immediately.
• Enjoy!