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Garlic Shrimp Fettuccine with Rosemary


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  • 24 large shrimp, shelled, deveined & tails on
  • 3 tablespoons butter
  • 4 tablespoons olive oil
  • 4 tablespoons garlic, minced
  • 4 tablespoons fresh rosemary, chopped
  • 1 1/2 cup dry white wine
  • 1 teaspoons lemon juice
  • 2 cups tomatoes, peeled, seeded and chopped
  • 4 tablespoons Italian parsley, chopped
  • 2 tablespoons capers
  • Salt and pepper, to taste
  • 1 pound fettuccine, cooked according to instructions, al dente
  • 1 tablespoons lemon zest



Step 1

1. Heat butter and olive oil over medium heat, add shrimp and saute just until pink, about 1 to 2 minutes. Add garlic and rosemary and saute for another minute.

2. Remove shrimp from pan, add the white wine, lemon juice, tomatoes, parsley and capers and bring to a boil over high heat. Reduce the liquid by half. Add the shrimp back in, season with salt and pepper.

3. Serve over fettuccine and garnish with rosemary and lemon zest


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