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Lemony Shrimp Scallion & Tomato Fettuccine

August 18, 2020 by Elise Shivamber Leave a Comment

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Lemony Shrimp Scallion & Tomato Fettuccine

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

  1. Put a pot of water to boil. Once boiling, add salt. Your pasta water should taste salty.
  2. 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.)
  3. Once butter is all melted, add sliced garlic and stir. Allow the garlic to cook for 2-3 minutes and then add lemon juice.
  4. Add fettuccine to the boiling salted water.
  5. 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.
  6. Add in the shrimp.
  7. 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.
  8. 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.

Filed Under: Food, Gluten-Free Dishes, Lunch and Dinner Tagged With: gluten-free, pasta, recipes, shrimp, Summer

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About Me

Hey there, I’m Elise! I’m an LA-based food blogger focusing on clean eating and cocktails.

I make simple, creative dishes for the busy person who knows eating good makes you feel even better. And I always throw a California coastal spin to every recipe! Thanks for making me a part of your cooking journey! Read More…

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