Garlic Shrimp with Fresh Fettuccine Pasta: A Healthier Classic from Chef Jeff | #EatSWLA

Experience the rich, buttery indulgence of garlic shrimp tossed with fresh fettuccine. This healthier adaptation comes from Chef Jeff of Flip My Food, transforming a beloved dish into a lighter, flavorful option.

Ingredients:

• 1 lb. store-bought fresh fettuccine
• ½ stick unsalted butter
• 1 lb. medium shrimp, washed, tails removed, and deveined
• 1 tablespoon fresh garlic, minced
• 2 teaspoons Italian seasoning
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• ¼ cup freshly grated Parmesan cheese
• 1 tablespoon fresh Italian parsley leaves, chopped
• 1 medium heirloom tomato (or your choice), diced

1. Cook pasta according to package directions; drain well and set aside. Reserve 1 cup pasta water.
2. Melt butter in a large pan over medium heat. Add shrimp and sauté until almost bright pink. Add garlic and cook until fragrant, about 3 minutes, or until shrimp are cooked through.
3. Add pasta to the pan and toss well. Season with Italian seasoning, salt, and pepper. Gradually add reserved pasta water if needed. Transfer to a serving dish and top with Parmesan.
4. Garnish with parsley and diced tomatoes. Serve immediately.

Find more Cajun recipes here. Learn more about Flip My Food at www.flipmyfood.com.

Not in the mood to cook? Southwest Louisiana restaurants serve delicious shrimp dishes. View the full list here.