Lemon Shrimp Fettuccine with Toasted Breadcrumbs & Parmesan
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Lemon Shrimp Fettuccine

with Toasted Breadcrumbs & Parmesan

40 MIN
4 Servings
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From the Test Kitchen

This creamy, decadent pasta features plump shrimp, sautéed spinach and sugar snap peas, and lemon juice for a fresh, bright finish. You'll top it all off with toasted breadcrumbs for a bit of delicious crunch.

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  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
fresh
ingredients
Lemon Shrimp Fettuccine with Toasted Breadcrumbs & Parmesan
Title
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • ¾ lb Fettuccine Pasta
  • 1 oz Garlic & Herb Flavored Butter
  • 1 Lemon
  • 2 Tbsps Mascarpone Cheese
  • ¼ cup Panko Breadcrumbs
  • ¼ cup Grated Parmesan Cheese
  • ½ lb Sugar Snap Peas
  • ¼ tsp Crushed Red Pepper Flakes
  • ¼ cup Cream
  • 5 oz Baby Spinach
Full recipe coming soon!

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Tips from Home Chefs

Lemon Shrimp Fettuccine

Prepare the ingredients
1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the peas crosswise. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper.

2 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the pasta
Toast the breadcrumbs
3 Toast the breadcrumbs

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs. Cook, stirring frequently, 2 to 3 minutes, or until browned. Transfer to a bowl. Wipe out the pan.

4 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and softened. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until combined and wilted. Transfer to a bowl. Wipe out the pan.

Cook the vegetables
Cook the shrimp
5 Cook the shrimp

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until combined and the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

6 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked vegetables, butter, lemon zest, cream, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Add the mascarpone, lemon juice, and cooked shrimp; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the toasted breadcrumbs and parmesan. Enjoy!

Finish the pasta & serve your dish
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