Creamy Lemon-Dill Shrimp Fettuccine

Creamy Lemon-Dill Shrimp Fettuccine brings bright flavors to your table in just thirty minutes. Tender shrimp and perfectly cooked fettuccine are swept up in a tangy, herby cream sauce with a fresh kick of lemon and dill. This is my family’s favorite quick comfort dinner when we crave something cozy yet a bit special after a long day.

My husband raves about this every time I make it and no matter how busy our week is I know I can pull off a meal that feels like a treat. It first became a regular in our rotation after a summer trip to the coast when we could not get enough seafood and herbs.

Ingredients

• Fettuccine pasta: gives structure and soaks up the silky sauce choose Italian or bronze-cut for great texture
• Shrimp: cooks quickly and brings juicy protein buy peeled and deveined for easier prep Fresher shrimp will taste sweeter
• Heavy cream: creates that rich velvety finish Pick full fat for best result
• Lemon juice: brightens everything Use fresh squeezed to avoid bitterness from bottled
• Fresh dill: contributes an herbal lift Snip finely for more even flavor distribution
• Garlic: adds an earthy backbone Go for firm unblemished cloves for true aroma

Instructions

Boil the Pasta:

Bring a large pot of salted water to a boil and cook fettuccine until just shy of al dente about one minute less than the package instructions Drain and reserve about a half cup of the pasta water Set aside

Sauté Garlic and Shrimp:

In a large skillet heat a tablespoon of olive oil over medium heat Add minced garlic and stir until fragrant and just golden about thirty seconds Add the shrimp in a single layer and cook for two minutes per side until pink and opaque Remove shrimp to a plate so they do not overcook

Make the Lemon Dill Sauce:

Lower heat to medium low and pour the cream into the same skillet Scrape any flavorful bits stuck to the pan Stir in fresh lemon juice and most of the chopped dill Save a pinch for garnish Simmer gently for three minutes to thicken the sauce a little

Combine and Finish:

Return the drained fettuccine and shrimp to the skillet Toss well to coat all noodles with the glossy sauce If the sauce seems too thick add a splash or two of reserved pasta water to loosen Garnish with remaining dill and serve at once

Every time I zest that lemon into the pan it reminds me of my grandmother who always insisted that the smallest dose of citrus could wake up any sauce My little one helps me pluck the dill from the garden too which makes this meal more special for us

Storage Tips

This pasta keeps well refrigerated in a sealed container for up to two days Reheat leftovers gently over low heat with a splash of cream or reserved pasta water so the sauce stays smooth Shrimp is always best fresh so do not freeze leftovers

Ingredient Substitutions

No fresh dill Try parsley or tarragon for a different but lovely green note Short on heavy cream You can swap for half and half but the sauce will be less rich Gluten free eaters can substitute with rice fettucine or another sturdy pasta shape You can use frozen shrimp but thoroughly thaw and pat them dry before cooking

Serving Suggestions

This dish shines with a crisp green salad and some crusty bread on the side Lemon wedges and extra dill on the table invite guests to adjust brightness to their taste White wine pairs beautifully here especially a Sauvignon Blanc or crisp Pinot Grigio

Cultural Context

Fresh herbs like dill are a staple in Northern and Eastern European kitchens where rich dairy and seafood are often combined for comfort foods Cream sauces keep pasta moist and satisfying even in chillier months and the lemon echo those coastal flavors I first fell in love with on vacation

Seasonal Adaptations

Add fresh peas or asparagus in spring Fold in roasted cherry tomatoes for a summery spin Toss in wilted spinach or arugula just before serving for extra greens

Success Stories

Even picky eaters have finished their plates when this goes on the table My neighbor told me it was better than her favorite seafood trattoria meal Sometimes we add more lemon if we are in the mood for extra zing

Freezer Meal Conversion

While the finished pasta does not freeze well you can prep cooked shrimp and portioned ingredients ahead Store in airtight containers and thaw as needed Cook pasta and make the sauce fresh for best texture

Enjoy this simple and uplifting dinner the next time you crave comfort with a fresh twist. Every bite brings a taste of sunshine and home.

Common Recipe Questions

→ How do you prevent the cream sauce from curdling?

Gently simmer the cream over low heat and avoid boiling. Add lemon juice slowly, stirring for smoothness.

→ Can frozen shrimp be used?

Yes, thaw frozen shrimp thoroughly and pat them dry before sautéing for the best texture.

→ What is a good substitute for dill?

Fresh tarragon, parsley, or chives provide a similar freshness if dill is unavailable.

→ How do you enhance the lemon flavor?

Grate fresh lemon zest into the sauce or add extra lemon juice for a bright, aromatic touch.

→ Is another pasta shape suitable?

Linguine or tagliatelle also pair nicely with creamy sauces and shrimp.

→ Does this dish work for meal prep?

It tastes best fresh but can be stored refrigerated for up to 2 days. Reheat gently to avoid overcooking the shrimp.