Lemon-Shrimp Fettuccine Recipe
Lemon-Shrimp Fettuccine Recipe photo by Taste of Home

Lemon-Shrimp Fettuccine Recipe

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This pasta recipe is one-pot easy and doesn't make a mess out of your kitchen. To give it a healthier spin, I sometimes use whole wheat fettuccine. —Mike McCormick, Moore, South Carolina
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:6 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 6 servings


  • 1 package (12 ounces) fettuccine
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1/2 cup soft sun-dried tomato halves (not packed in oil), julienned
  • 1 tablespoon grated lemon peel
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup shredded Parmesan cheese

Nutritional Facts

1-1/3 cups equals 440 calories, 13 g fat (6 g saturated fat), 112 mg cholesterol, 571 mg sodium, 56 g carbohydrate, 7 g fiber, 26 g protein.


  1. In a Dutch oven, cook fettuccine according to package directions. Drain pasta, reserving 1 cup pasta water. Return pan to heat; heat butter and oil over medium heat. Add shrimp and onion; cook and stir 3-4 minutes or until shrimp turn pink. Add garlic; cook 1 minute longer.
  2. Stir in beans, tomatoes, lemon peel, lemon juice, salt and pepper flakes. Add fettuccine and cheese; toss to combine, adding enough reserved pasta water to moisten pasta. Yield: 6 servings.
Originally published as Lemon-Shrimp Fettuccine in Simple & Delicious October/November 2014

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Oct. 18, 2014

"Terrible! Tossed it after a few bites and we went out to get a bite to eat."

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