Creamy Lemon-Dill Shrimp Fettuccine (Print Version)

Fettuccine tossed with shrimp, bright lemon, and dill in a silky, flavorful cream sauce.

# What You’ll Need:

→ Pasta & Protein

01 - 10.5 ounces fettuccine
02 - 10.5 ounces shrimp, peeled and deveined

→ Sauce

03 - 1/2 cup heavy cream
04 - 2 tablespoons lemon juice
05 - 1 tablespoon fresh dill, finely chopped
06 - 2 garlic cloves, minced

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook fettuccine until al dente, then drain and set aside.
02 - Heat a skillet over medium heat. Add a drizzle of oil and sauté minced garlic until fragrant. Add shrimp and cook, stirring, until they turn pink and opaque.
03 - Reduce heat to low. Pour cream, lemon juice, and chopped dill into the skillet. Stir to combine and simmer gently for 2-3 minutes.
04 - Add drained fettuccine to the pan and toss with the sauce and shrimp until evenly coated. Serve immediately.

# Additional Tips::

01 -
  • Ready in half an hour
  • Fresh lemon brightens the whole dish
  • Uses simple ingredients most of us have at home
  • Shrimp and dill pair perfectly for a restaurant-quality flavor
  • The creamy sauce feels luxurious without being heavy
02 -
  • High in protein from shrimp
  • Great for weeknights or date nights
  • Dill and lemon are immunity boosting
03 -
  • Always zest your lemon before juicing it so nothing goes to waste
  • Save a splash of pasta water for a creamy emulsion at the end
  • Do not walk away from the skillet while cooking shrimp it overcooks easily in just seconds
  • A microplane grater makes zesting the lemon easier and safer and you will want that vibrant aroma in every bite
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