I love pastas during the week. They’re just so easy to make, which is an absolute necessity during these long work weeks. My only struggle: making pastas that aren’t all a thick red tomato sauce! My solution: this Shrimp Scallion & Tomato Fettuccine.
This lemony shrimp scallion & tomato fettuccine is probably my favorite pasta to make for so many reasons:
- Well, it’s scallions, tomatoes, lemons, garlic and butter.. what’s not to love!
- This meal takes 10-minutes once you chop all the veggies, so perfect for a flavor-packed bite in a rush.
- The flavors are light and bright.
- My favorite part is that the pasta is so citrusy and unique from most hearty pastas I normally like!
If you’re looking for another buttery pasta dish, try out my Butternut Squash Ravioli with Browned Butter Sage Sauce!
Ingredients (for 2 large portions)
15 Extra Large Shrimp De-thawed (my go-to is 26/30 size or even Jumbo; I get mine deveined* with tail-on and always frozen so I have shrimp for any occasion)
3 TBSP Unsalted Butter
2 Roma Tomatoes (diced)
1 Lemon (zested and juiced)
1 Bunch Scallions (chopped and separated into two: white parts; green parts)
3 Cloves Garlic (thinly sliced)
12 Oz. Fresh Fettuccine (I prefer Trader Joe’s Gluten Free Egg Fettuccine)
Salt
Instructions
- Put a pot of water to boil. Once boiling, add salt. Your pasta water should taste salty.
- In another pot (medium-to-large sized), at a low temperature start to melt the butter. Add lemon zest while butter is slowly melting. (Don’t allow butter to brown.)
- Once butter is all melted, add sliced garlic and stir. Allow the garlic to cook for 2-3 minutes and then add lemon juice.
- Add fettuccine to the boiling salted water.
- While the pasta cooks, add the tomatoes to the pot where the sauce is cooking. Once you stir the tomatoes, add the white parts of the scallion.
- Add in the shrimp.
- After 3-4 minutes of cooking the fresh fettuccine, add it straight into the sauce where the shrimp should barely be finished cooking. The goal is that you only cook the shrimp for 1-2 minutes before the pasta is added so the shrimp doesn’t overcook.
- Add in the green parts of the scallions and quickly toss all together right before serving.
*Quick Tip: Just because your frozen shrimp says it’s deveined sadly doesn’t mean it really is. ALWAYS check and remove anything that may have been left. I rarely, if ever, have not had to prep the shrimp myself. To learn how to peel and devein shrimp, check out this video from Epicurious.
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