Tomato Shrimp Scampi on Fettuccine

Elevate your pasta night with this Tomato Shrimp Scampi on Fettuccine, a vibrant and flavorful twist on a classic Italian-American favorite. Juicy, tender shrimp are sautéed alongside sweet, blistered cherry tomatoes in a rich garlic-butter sauce, brightened with a splash of zesty lemon juice and a touch of dry white wine. Tossed with perfectly al dente fettuccine, this dish is finished with fresh parsley and a sprinkle of Parmesan for a restaurant-quality meal that’s deceptively simple to make. Ready in under 40 minutes, this one-pan seafood pasta recipe is perfect for busy weeknights or special occasions, offering a balance of light acidity, savory richness, and mild heat from red pepper flakes. Serve it with a crisp green salad and crusty bread for a complete, crowd-pleasing meal.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 ounces fettuccine pasta
• 1 pound shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1.5 cups cherry tomatoes, halved
• 0.5 cup dry white wine
• 2 tablespoons lemon juice, freshly squeezed
• 0.25 teaspoon red pepper flakes
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 0.25 cup grated Parmesan cheese (optional)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Set the pasta aside.

Step 2

In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the shrimp in a single layer and season with a pinch of salt and pepper. Cook for 2-3 minutes on each side, or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.

Step 3

In the same skillet, add the remaining olive oil and butter. Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the cherry tomatoes to the skillet. Cook for 5 minutes, stirring occasionally, until the tomatoes soften and release their juices.

Step 5

Pour in the white wine and cook for 2-3 minutes to let the alcohol evaporate. Stir in the lemon juice, red pepper flakes, salt, and black pepper.

Step 6

Return the cooked shrimp to the skillet and toss to coat in the tomato garlic sauce. Cook for 1-2 minutes to heat the shrimp through.

Step 7

Add the cooked fettuccine to the skillet and toss to combine. If needed, stir in a bit of the reserved pasta water to loosen the sauce.

Step 8

Top the pasta with chopped parsley and grated Parmesan cheese, if desired, before serving.

Nutrition Facts

Serving size	(1319.2g)

Amount per serving	% Daily Value*
Calories	2637.1

Total Fat 92.2g	0%
Saturated Fat 37.2g	0%
Polyunsaturated Fat 5.7g
Cholesterol 1026.5mg	0%
Sodium 2973.4mg	0%
Total Carbohydrate 271.5g	0%
Dietary Fiber 15.9g	0%
Total Sugars 20.1g
Protein 177.7g	0%

Vitamin D 0IU	0%
Calcium 913.8mg	0%
Iron 3.6mg	0%
Potassium 2023.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.6%

Protein: 27.1%

Carbs: 41.3%