Lemon & Shrimp Fettuccine

There are certain ingredients we always have on hand and for Diva #2 that’s pasta! Especially Barilla pasta, and she usually has lemons and shrimp too. This is a simple dish to put together, but think of this recipe as a base, you should adjust the garlic, chili peppers, lemon, etc to your taste.  Diva #2 made it for Ranger and he’s already asking her to make it again!  Pair it with the Turbulence Ranch Cellar 2013 from California, and your meal is complete. We like this wine because it has a fruity aroma that adds a freshness to any dish. It has notes of citrus which is perfect for this Lemon & Shrimp Fettuccine!

We’re obsessed with garlic, it adds so much flavour and it’s also REALLY good for you, click HERE for an interesting read on the 14 Science-Backed Health Benefits of Garlic. We love it when things taste good but are also good for you, to be honest we usually add a little more garlic that this recipe asks for 😉

Lemon & Shrimp Fettucine

Lemon & Shrimp Fettuccine


Lemon & Shrimp Fettuccine

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Main


  • 1 box (454 g) of Barilla Fettuccine
  • 2 tbsp vegetable oil
  • 60 shrimp (41-50 size), peeled and deveined
  • 40 bay scallops
  • Salt & pepper
  • 2 cloves garlic, minced
  • 2 chili peppers, chopped
  • 2 cups white wine, Turbulence Ranch Cellar 2013
  • ½ cup olive oil, more for serving
  • 2 lemons, zest
  • ½ cup parsley, chopped
  • ½ tsp corn starch


  1. Cook the pasta according to the package directions
  2. Meanwhile, in a large skillet, heat up the vegetable oil. Season the shrimp and scallops with salt and pepper and cook. Set the shrimp and scallops aside in a dish
  3. In the same skillet on low heat, add the 4 tbsp of olive oil. Add in the garlic and chili and let it cook for a couple of minutes. Add in the cup of wine and let it simmer till most of the wine has evaporated. Zest the lemon directly into the sauce
  4. A minute before you’re ready to drain the pasta, reserve some of the cooking liquid. Add a splash of it to the sauce. Strain the pasta
  5. Mix the corn starch with a little bit of cold water
  6. Raise the heat to medium high on the sauce and add the corn starch slowly. Add in the cooked seafood, and toss in the pasta. Remove from heat
  7. Sprinkle the pasta with the chopped parsley and mix
  8. If you’re so inclined, you can add a final drizzle of olive oil before serving, and enjoy with the rest of the bottle of Turbulence Ranch Cellar 2013. It pairs perfectly with this dish!

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