Garlic Butter Shrimp Fettuccine with Herb Broth
Tender shrimp and fettuccine tossed in a light garlic butter herb broth with onion, carrots and fresh herbs. An easy seafood pasta dinner ready in just 25 minutes.
This garlic butter shrimp fettuccine with herb broth is an easy seafood pasta dinner packed with fresh flavour. Tender shrimp and fettuccine come together in a light, buttery garlic broth with onions, carrots and fresh herbs. Unlike a heavy cream sauce, the fragrant broth coats the pasta without weighing it down. It’s comforting, full of garlicky goodness and ready in about 25 minutes. Perfect for busy weeknights when you want something a little special without spending hours in the kitchen.
Garlic Butter Shrimp Fettuccine in a Light, Flavourful Herb Broth
This garlic butter shrimp fettuccine combines juicy shrimp, tender pasta, carrots and onions in a fragrant herb broth. The garlic butter adds richness without making the dish feel heavy, while fresh herbs give it a lovely homemade flavour. Every strand of fettuccine picks up that delicious buttery broth. It’s a comforting seafood pasta that’s simple enough for a weeknight but feels a little special.
Why You’ll Love This Easy Garlic Butter Shrimp Pasta
The beauty of this recipe is how quickly everything comes together. Shrimp cook in just minutes, and the light garlic butter broth is a delicious alternative to a heavy cream sauce. The carrots and onions add a little sweetness, while fresh herbs brighten the whole dish. Don’t overcook the shrimp! They’re at their best when tender and juicy, especially with all that lovely broth to soak up.
When to Serve Garlic Butter Shrimp Fettuccine
This easy shrimp fettuccine is perfect for busy weeknight dinners, relaxed weekend meals or a cosy date night at home. Serve it with warm garlic bread to soak up the buttery herb broth and a simple green salad on the side. It’s also a lovely choice for entertaining when you want an impressive seafood pasta without spending the entire evening in the kitchen.
Essential Ingredients for Garlic Butter Shrimp Fettuccine with Herb Broth
The secret to this garlic butter shrimp fettuccine starts with a handful of simple, flavourful ingredients. Freshly chopped onions, carrots and garlic combine with butter, dried herbs and savoury broth to create a light, aromatic sauce. Gently cooking the vegetables in butter brings out their natural sweetness and gives the herb broth a delicious depth of flavour before adding the shrimp and fettuccine.
These Divella fettuccine noodles are made from durum wheat semolina and have wide, flat ribbons that work beautifully in garlic butter shrimp fettuccine. Their firm texture holds up well in the light herb broth, while the ribbons pick up plenty of buttery garlic flavour. Cook the pasta until al dente so it stays tender without becoming mushy when tossed with the shrimp and warm broth.
Real Kitchen Tip: Perfect Fettuccine for Garlic Butter Shrimp Pasta
For the best garlic butter shrimp fettuccine, cook your pasta just until al dente, then reserve a little pasta water before draining. Toss the fettuccine directly into the warm garlic butter herb broth, adding a splash of pasta water if needed. The starch helps the buttery broth cling to every ribbon of pasta without making it heavy. Add the cooked shrimp at the end so they stay tender and juicy.
Start your garlic butter shrimp fettuccine by gently sautéing chopped onions and garlic in melted butter until fragrant. Add the dried herbs and finely chopped carrots, allowing them to soften and release their natural sweetness. This simple step builds a rich, aromatic base for the garlic butter herb broth, giving the tender shrimp and fettuccine plenty of delicious flavour without needing a heavy cream sauce.
The secret to delicious garlic butter shrimp fettuccine is bringing together tender shrimp, a fragrant garlic butter herb broth and perfectly cooked pasta. Let the shrimp gently simmer in the buttery broth with onions, carrots and herbs, then toss in the freshly cooked fettuccine. The wide pasta ribbons soak up all that lovely garlic flavour, creating a comforting seafood pasta that’s rich and satisfying without a heavy cream sauce.
Tips and Tricks for Perfect Garlic Butter Shrimp Fettuccine
• Choose good-quality shrimp: Fresh or frozen shrimp both work beautifully in this recipe. If using frozen shrimp, thaw completely and pat dry before cooking so they stay tender and juicy.
• Don’t overcook the shrimp: Shrimp cook surprisingly quickly. Watch for them to turn pink and opaque, then remove them from the heat if your broth needs more cooking time. Add them back just before serving.
• Cook the fettuccine al dente: Keep the pasta slightly firm when draining. It will soften a little more when tossed with the warm garlic butter herb broth, so you don’t want to overcook it.
• Build flavour with garlic butter: Gently sauté the onions and garlic in melted butter over medium-low heat. Let them soften without browning. Burnt garlic can quickly overpower the delicate flavour of the shrimp.
• Save some pasta water: Before draining your fettuccine, reserve about half a cup of the starchy cooking water. Add a splash to the herb broth if needed to help it coat the pasta beautifully.
• Keep plenty of delicious broth: This garlic butter shrimp fettuccine is meant to have a light, flavourful herb broth rather than a thick cream sauce. Don’t reduce the liquid too much. It’s especially good with crusty bread for soaking up every last drop.
• Finish with fresh herbs: Sprinkle chopped parsley over the finished shrimp pasta just before serving. A little fresh lemon juice is also lovely for balancing the richness of the garlic butter and bringing out the seafood flavour.
Garlic Butter Shrimp Fettuccine with Herb Broth
Equipment
- Large pot for boiling fettuccine
- Large skillet or sauté pan
- Cutting board
- Sharp knife
- Garlic press (optional)
- Measuring cups and spoons
- Wooden spoon or spatula
- Tongs for tossing the pasta
- Colander (for draining noodles)
- Small bowl for holding chopped ingredients
- Serving bowl or pasta plates
Ingredients
- 500 g fettuccine
- 1 lb shrimp peeled and deveined
- 4 tbsp butter
- 1 onion small and finely chopped
- 1 carrot small and finely chopped
- 5 to 6 garlic cloves chopped
- 1 ½ to 2 cups chicken broth or seafood broth
- 1 tsp dried Italian herbs rosemary, or thyme
- Salt and black pepper to taste
- Pinch of red pepper flakes optional
- Fresh dill or parsley for garnish
- Lemon zest or lemon juice optional but very good
Instructions
Cook the pasta
- Bring a large pot of salted water to a boil. Cook the fettuccine until just tender. Save about ½ cup pasta water, then drain.
Start the garlic butter base
- In a large skillet, melt the butter over medium heat. Add the chopped onion and cook for 2 to 3 minutes, until it starts to soften.
Add garlic and herbs
- Stir in the chopped garlic and dried herbs. Cook for about 1 minute. Don’t let the garlic brown too much, because it can turn bitter.
Add the carrot
- Stir in the finely chopped carrot and cook for another 2 to 3 minutes. It should soften slightly but still keep a little colour.
Make the light broth sauce
- Pour in the broth and bring it to a gentle simmer. Let it cook for 4 to 5 minutes so the onion, garlic, carrot, butter, and herbs flavour the broth.
Cook the shrimp
- Add the shrimp to the skillet. Simmer gently for 3 to 5 minutes, just until the shrimp turn pink and opaque. Do not overcook them.
Toss with fettuccine
- Add the cooked fettuccine to the skillet and toss well. Add a splash of reserved pasta water if you want the sauce to cling better to the noodles.
Finish and serve
- Season with salt, black pepper, and red pepper flakes if using. Finish with fresh dill or parsley and a little lemon juice or lemon zest.
Notes
- Garlic Butter Shrimp Fettuccine is best served fresh while the pasta is warm and the light garlic butter broth still coats the noodles nicely.
- Do not overcook the shrimp. Shrimp only need a few minutes to turn pink and tender. If they cook too long, they can become rubbery.
- Save a little pasta water before draining the fettuccine. A splash of starchy pasta water helps the garlic butter sauce cling to the noodles.
- Chop the onion, carrot, and garlic finely so they soften into the broth sauce instead of staying too chunky. It gives the shrimp pasta better texture.
- Use chicken broth or seafood broth depending on the flavour you want. Seafood broth gives a stronger shrimp pasta taste, while chicken broth keeps it mild and family-friendly.
- Fresh garlic works best for this easy shrimp fettuccine recipe. It gives the sauce a stronger homemade flavour than garlic powder.
- The sauce is light, not creamy. This is a broth-based garlic butter shrimp pasta, so it feels comforting without being too heavy.
- Add lemon at the end for a brighter seafood pasta flavour. A little lemon juice or zest works well with the shrimp and butter.
- Fresh dill or parsley makes a big difference. Add it right before serving so the finished garlic butter shrimp pasta tastes fresh.
- Reheat gently with a splash of broth, water, or butter. The fettuccine will absorb sauce as it sits, so extra liquid helps loosen it again.