10-Minute Lemon Garlic Butter Shrimp

Shrimp sautéed with chilli flakes, aglio & olio (garlic and olive oil) and then tossed with fettuccine pasta and green peas. A light seafood dinner that is perfect for weeknights, dinner parties or a Good Friday feast!

- The Delicious Spoon


main ingredient:


– 397 g brown rice fettuccine cooked as per package directions – 400 g large or jumbo shrimp peeled and deveined – 1/4 cup olive oil – 2 tsp chilli pepper flakes – 2 cloves garlic minced – 1 1/2 tbsp fresh parsley minced – 1 cup green peas frozen – 2 tbsp olive oil – salt and pepper to taste

Aglio & Olio  Shrimp Fettuccine


4 Servings


Dinner,   Main Course


35 Minutes



1. Cook the fettuccine pasta according to package directions. Rinse well and set aside.


2. Over medium heat add the olive oil, garlic and chilli flakes and sautee until the garlic begins to soften.


3. Add the peeled shrimp and mix and cover for about 3 minutes. Continue to cook covered until the shrimp have turned pink on the outside and white in the centre. Remove the lid and add the fettuccine, peas, parsley and an additional 2 tbsp of olive oil. Mix well to ensure the pasta is well coated with the olive oil, garlic and chilli flakes. Add salt and pepper to taste.


4. Remove from heat and serve with some lemon wedges and fresh parmesan.



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