This shrimp fettuccine dish is perfect for those of us who like both seafood and Italian food. In fact, this combination will have your family and dinner guests feeling special.
They’ll undoubtedly think you went to a whole lot more trouble than you actually did.
If you have a lot of variety in your family dinner menu rotation, here’s another one to add to your list.
However, if you’re like most people and just bake, boil, broil, or microwave something basic, this is just as easy. Since it only requires a few steps, you can have dinner on the table in a snap.
This dish seems more complicated than it is because it sounds pretty fancy. Well, maybe it is sort of fancy. But it’s super easy to make since the ingredients do most of the work for you.
I also enjoy the fact that I don’t typically have to add more salt because the sauces already have it.
Unfortunately, cooking meals like this intimidates a lot of people. But it shouldn’t. Remember that cooking is the combination of assembling and applying heat (if needed).
Sure, you have to use good ingredients and put them together in the correct order. But these directions are so simple, you’ll wonder why you didn’t think of it.
Easy-to-Make Shrimp Fettuccine
If you’ve read any of the other recipes I’ve posted, you know that I don’t do anything the hard way. In fact, if there’s something I want, and the recipe seems difficult, I look for shortcuts.
Although I’m not averse to making homemade sauces, I try to use bottled dressings, soups, and sauces when possible. Think about it. Instead of having to purchase full sizes of ingredients, many of these pre-made items already have what you need.
For my easy shrimp fettuccine, I decided to go for a hint of sour. So I purchased a lemon-based marinade that I thought would be perfect.
Unfortunately, when I tasted it after I got home, I realized it was too sour, and I didn’t want to add sweetener. So I’ll use that marinade in something else later.
I rummaged through my fridge and decided to try something completely different—sweet Vidalia onion dressing. All I had to do to get the hint of the sour taste was squeeze a little lemon.
And it worked out great. As a matter of fact, it came out much better than I ever expected.
Remember that it’s always good to taste things before you add them. It’s better to find out beforehand than afterward whether or not it tastes like you want it to.
Unfortunately, I’ve made that mistake in the past, but my husband is a good sport. In fact, he’ll eat whatever I put in front of him.
Shrimp Fettuccine Made Gluten-Free
I originally wanted to make shrimp linguine, but I couldn’t find gluten-free linguine. I didn’t want spaghetti, penne, or elbow noodles, so I hunted until I found something somewhat close.
Linguine is long and flat, and so is fettuccine. That’s basically what I was looking for.
I typically purchase frozen shrimp because I don’t use it all for one recipe. So I used what was left from the shrimp and grits I cooked recently. By the way, that was a ridiculously delicious dish!
How to Make Shrimp Fettuccine the Easy Way
Bring a pot of water to a boil. That’s easy enough, right?
Next, cook your pasta according to the instructions on the package.
Drain the pasta and then dump it back into the pan.
Pour the dressing over the pasta. Add as much Italian seasoning as you like.
After that, add some halved grape tomatoes and stir.
I had purchased a shrimp ring with precooked shrimp. Unfortunately, there weren’t enough of the other shrimp left from the shrimp and grits. So I added the ones from the shrimp ring last since I didn’t want to overcook them.
Shrimp get rubbery if they’re left on the heat too long. If you use raw shrimp, put the lid on the pot and cook them for about 3 minutes or until they turn pink.
After you sprinkle in some Parmesan cheese and add a slice of lemon for the shrimp, it’s finally ready to serve. It can’t get any easier than that, can it?
Impress with a Shrimp Fettuccine Dinner
This version of shrimp fettuccine is different but unusual. All the flavors go together and give you that perfect combination of sweet, salty, and sour.
Serve it with a side salad and some garlic bread, and you have a delicious meal everyone will love.
More Pasta Dishes You’ll Love
I’m grateful to have plenty of gluten-free pasta options because I love a good plate of macaroni, spaghetti, and now shrimp fettuccine. If you enjoy pasta as much as I do, check out some of these dishes:
Mac and Cheese with Ham Casserole
Creamy Beef and Noodles
Ground Beef Penne Pasta Bake
Most pastas can be found in both regular and gluten-free versions. However, you might have to go to more than one grocery store if you like variety.
Since I don’t always have time to go grocery shopping, I stock up on the less common pasta forms.
Even More Delicious Dishes
After you discover how easy it is to cook a scrumptious meal, you won’t be able to stop. Although you might have to walk an extra lap around the block, there’s nothing wrong with a healthy appetite.
Some of my favorite meals are the easiest to prepare. If you like the shrimp fettuccine, you’ll love this ground beef stroganoff and chicken creole with rice. For dessert, serve this easy chocolate walnut pie or this fun pineapple upside down cake.
- 6 ounces dried fettuccine pasta
- 14 large shrimp, peeled and deveined
- 1/2 cup sweet Vidalia onion salad dressing (more if you want it extra creamy)
- 1/2 cup grape tomatoes cut in half
- 1 teaspoon Italian seasoning
- Juice from 1/2 lemon
- 2 tablespoons Parmesan cheese
- Bring a pot of water to a boil on high heat. Drop the dried pasta into the water and cook until tender but firm.
- Drain the pasta and return it to the pot.
- Pour in the salad dressing.
- Add the halved grape tomatoes. Stir well.
- Sprinkle in the Italian seasoning and stir.
- If you’re using raw shrimp, add it now and cover the pot. If the shrimp are already cooked add it and stir into the noodles and leave the pot on the burner until the shrimp are heated through.
- Pour the lemon juice into the mix and stir.
- Add the Parmesan cheese and serve.
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Corelle Winter Frost White 20-Ounce Bowl Set (6-Piece)
Curtis Stone Dura-Pan Nonstick 10-Quart Stockpot
Nutrition InformationYield 2 Serving Size 1-1/2 cups
Amount Per Serving Calories 608Total Fat 21gSaturated Fat 3gTrans Fat 1gUnsaturated Fat 17gCholesterol 86mgSodium 779mgCarbohydrates 84gFiber 4gSugar 36gProtein 19g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.