Total Time
25 minutes
25 min
Prep Time
15 minutes
15 min
Cook Time
10 minutes
10 min

Total Time
25 minutes
25 min
Prep Time
15 minutes
15 min
Cook Time
10 minutes
10 min
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
Nutrition Info
- Calories 547
- Fat 13g
- Carbs 71g
- Fiber 2g
- Sugar 2g
- Protein 30g
Estimated values based on one serving size.
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Preparation
- 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!
