Description
These Garlic Butter Shrimp Fettuccine Cups are a delightful twist on a classic dish, combining tender shrimp with creamy garlic butter and crispy fettuccine. Perfect for gatherings or a cozy dinner, they offer an elegant presentation and rich flavors.
Ingredients
Scale
- 8 ounces fettuccine pasta
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese
- Cooking spray (for greasing the muffin tin)
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon lemon juice (freshly squeezed)
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray.
- In a large pot, bring salted water to a boil. Add 8 ounces of fettuccine pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
- Once the pasta is cooked, drain it and return it to the pot. Immediately add 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of Italian seasoning. Stir well to combine and let the pasta cool for about 5 minutes.
- While the pasta is cooling, prepare the shrimp. In a large skillet over medium heat, melt 4 tablespoons of unsalted butter. Add 4 minced garlic cloves and sauté for about 1 minute, or until fragrant.
- Add 1 pound of peeled and deveined shrimp to the skillet. Season with 1/4 teaspoon of red pepper flakes, and salt and black pepper to taste. Cook for about 3-4 minutes, or until the shrimp turn pink and opaque. Remove from heat and stir in 1 tablespoon of freshly squeezed lemon juice.
- Once the fettuccine is cool enough to handle, add 1 cup of shredded mozzarella cheese and mix well.
- Using a spoon, take small amounts of the fettuccine mixture and press them into the muffin tin, creating cups.
- Fill each fettuccine cup with the garlic butter shrimp mixture, packing it in gently.
- Bake in the preheated oven for 15-20 minutes, or until the edges are golden and crispy.
- Once baked, take the muffin tin out of the oven and let it cool for about 5 minutes. Carefully use a fork to loosen the edges of the fettuccine cups before gently removing them from the tin.
- Garnish with freshly chopped parsley before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 200 mg
Keywords: Be cautious not to overcook the shrimp; they should only take 3-4 minutes in the skillet. For the best flavor, use fresh garlic. You can substitute shrimp with cooked chicken, scallops, or sautéed vegetables.