This shrimp fettuccine dish is perfect for those of us who like seafood and Italian food. In fact, this combination will have your family and 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, this is just as easy.
This dish seems more complicated than it is because it sounds 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.
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 premade 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. I’ll use that 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.
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. There weren’t enough of the other shrimp. 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.
- 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.
Serving Size1-1/2 cups
Amount Per Serving Calories 608 Total Fat 21g Saturated Fat 3g Trans Fat 1g Unsaturated Fat 17g Cholesterol 86mg Sodium 779mg Carbohydrates 84g Fiber 4g Sugar 36g Protein 19g
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.