Baltic Maid

Garlic Shrimp Fettuccine

Posted on | September 10, 2012 | 4 Comments

This is an easy yet fancy and absolutely delicious meal. I don’t cook with shrimp very often but when I do I am amazed just how simple they are to prepare. This realization of how simple it can be sometimes to create an absolutely amazing meal is one of the many things I love about cooking and baking.

This dish has the potential to be a bit oily and rich which depends on the amount of olive oil you’ll add. So be careful with the oil. Serve the pasta with some fresh bread and/or a side salad.


  • 1 lb fettuccine or other pasta (I used Spinach fettuccine), save 1 cup of the pasta water
  • 1 lb shrimp, deveined, tails removed
  • 6-8 garlic cloves, grated
  • 4 tbsp butter
  • olive oil (3 drizzles)
  • basil, rosemary, thyme, oregano, to taste
  • chili flakes
  • freshly ground pepper, salt, to taste
  • Parmesan


Cook the pasta till al dente. Drain and save 1 cup of the pasta water.

While the pasta is cooking, wash the shrimp. Melt the butter in a large frying pan and add the shrimp. Cook them until they start to turn a little pink. Add the garlic. Cook for 5 to 7 minutes until the shrimp curl and turn pink.

Add the pasta. Season to taste with the herbs and other seasoning. Add just enough of the pasta water until the pasta is not dry but also not swimming in the water either. Start with 1/4 cup and add more if needed (up to 1 cup). Toss all ingredients. 

Sprinkle with Parmesan cheese before serving. Serve with a side salad and fresh bread.

Guten Appetit!  

Fettuccine mit Knoblauch-Garnelen-Sauce


  • 450 g Fettuccine oder andere Nudeln (Ich habe Spinat Fettuccine verwendet); 240 ml / 1 Tasse des Nudelwassers aufbewahren
  • 450 g Garnelen, entdarmt, Schwanz entfernt
  • 6-8 Knoblauchzehen, zerrieben
  • 4 EL Butter
  • Olivenöl (3 groβzügige Spritzer)
  • Basilikum, Rosmarin, Thymian, Oregano , nach Geschmack
  • Chiliflocken
  • frisch gemahlener Pfeffer, Salz, nach Geschmack
  • Parmesan


Die Nudeln al dente kochen. Das Wasser abseihen, aber ca. 240 ml des Nudelwassers aufbewahren.

Während die Nudeln kochen, die Garnelen waschen. Die Butter in einer groβen Pfanne schmelzen und die Garnelen hinzufügen. Diese braten bis sie anfangen leicht rosa zu werden. Dann den Knoblauch hinzufügen. Die Garnelen für weitere 5 bis 7 Minuten braten lassen bis sie rosa werden und sich zusammendrehen.

Die gekochten Nudeln hinzufügen. Mit den Kräutern und anderen Gewürzen abschmecken. Dann soviel von dem Nudelwasser hinzufügen bis sie nicht zu trocken sind aber auch nicht im Wasser schwimmen. Am besten mit ca. 60 ml anfangen und dann mehr hinzufügen falls nötig (bis zu ca. 240 ml Nudelwasser).  Alle Zutaten gut vermischen.

Die Nudeln mit Parmesan bestreuen. Mit einem Salat und frischem Brot servieren.

Guten Appetit!

Source:  Jessica K. on


4 Responses to “Garlic Shrimp Fettuccine”

  1. My Italian Smörgåsbord
    September 11th, 2012 @ 01:58

    lovely. so simple and yet elegant. I love the choice of spinach fettuccine and wow how do you manage to take such clear pictures of pasta? I never post on pasta because I absolutely cannot make it look good – last time I tried to photograph it my mom said (looking at the picture) “oh nice, did you make Mont Blanc?”. grrrrr… :)

  2. Nami | Just One Cookbook
    September 11th, 2012 @ 10:43

    I haven’t had pasta for a while and I’m really craving for your garlic shrimp fettuccini! It’s so easy to make and I think this will be our dinner as I have everything in the kitchen. I love 6-8 garlic cloves. Yes, definitely need them for delicious shrimp!! Oh I’m getting so hungry!! Very good recipe for busy weekdays!

  3. BalticMaid
    September 15th, 2012 @ 13:53

    @ My Italian Smörgåsbord: ‘Thanks, Mom’… :-P You know I have the same issue. I cannot count anymore how many pasta dishes I haven’t posted because the pictures didn’t turn out the way they should have. I was considering not posting this one either so your comment means a lot. Thank you!!! <3

  4. BalticMaid
    September 15th, 2012 @ 13:59

    @ Nami: Thank you!!! Oh, I hope you’ll like it and yes, the garlic is perfect for this dish. I agree.

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