If you’re craving a dinner that’s both quick and impressive, this 20 Minute Shrimp Fettuccine is your new go-to. With tender shrimp, a luscious garlic-pesto cream sauce, and perfectly cooked fettuccine, this dish delivers rich flavor without hours of prep. It’s a delightful blend of zesty lemon, a hint of heat from red pepper flakes, and cheesy Parmesan that comes together in a flash. Whether you’re cooking for family, friends, or just treating yourself, this recipe brings comfort and elegance to your table in under half an hour.

Why This Recipe Belongs in Your Rotation

This 20 Minute Shrimp Fettuccine is the epitome of weeknight magic. It’s fast enough to whip up on busy evenings but special enough for weekend dinners. The shrimp cooks quickly, and the creamy sauce made with pesto and lemon juice adds a fresh twist that elevates the classic fettuccine. Plus, it’s versatile — you can easily swap ingredients or add seasonal touches. It’s a fantastic way to get a restaurant-quality meal on the table without the fuss, making it a staple you’ll turn to again and again.

What You’ll Need

8 oz. fettuccine
1 pound medium raw shrimp, peeled and deveined (thawed)
2 tablespoons olive oil, divided
3 tablespoons butter, divided
6 garlic cloves, minced, divided
1/2 teaspoon red pepper flakes (adjust to taste)
1 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
1 1/2 cups low sodium chicken broth
1/2 cup heavy cream
1/4 cup prepared pesto
1 tablespoon lemon juice
1/2 cup freshly grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Additional freshly grated Parmesan cheese (for serving)

Kitchen Gear Checklist

Large pot for boiling pasta – to cook the fettuccine al dente
Large skillet or sauté pan – for cooking shrimp and making the sauce
Wooden spoon or spatula – to stir sauce and shrimp
Measuring spoons and cups – for precise ingredient measurements
Knife and cutting board – to mince garlic and chop parsley
Colander – to drain cooked pasta
Grater – for fresh Parmesan cheese and lemon zest

Directions: 20 Minute Shrimp Fettuccine

Step 1: Cook the Fettuccine

Bring a large pot of salted water to a boil. Add the 8 oz. fettuccine and cook according to package instructions until al dente, usually about 10-12 minutes. Drain, reserving 1/2 cup of pasta water, and set aside.

Step 2: Sauté the Shrimp

While the pasta cooks, heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add half of the minced garlic and the shrimp. Season with salt, pepper, and red pepper flakes. Cook shrimp for 2-3 minutes on each side until pink and opaque. Remove shrimp from the skillet and set aside.

Step 3: Create the Garlic Pesto Cream Sauce

In the same skillet, melt the remaining 2 tablespoons butter with 1 tablespoon olive oil. Add the remaining garlic and cook until fragrant, about 1 minute. Sprinkle the flour over the butter and garlic, stirring constantly to form a roux. Slowly whisk in the low sodium chicken broth, ensuring there are no lumps. Bring the sauce to a simmer and cook until it thickens, about 2-3 minutes.

Step 4: Finish the Sauce

Reduce heat to low and stir in the heavy cream, prepared pesto, lemon zest, and lemon juice. Mix well until creamy and smooth. Add the shrimp back into the skillet and toss to coat in the sauce.

Step 5: Combine Pasta and Sauce

Add the cooked fettuccine to the skillet, tossing gently to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. Stir in the freshly grated Parmesan cheese.

Step 6: Garnish and Serve

Sprinkle chopped fresh parsley and additional Parmesan cheese over the top before serving. Serve immediately with a side of crusty bread or a green salad.

Seasonal Flavor Boosts

Add sun-dried tomatoes in summer for a burst of sweetness and tang.
In fall, toss in roasted butternut squash cubes for a cozy twist.
Fresh basil or thyme makes a lovely addition in spring.
For a wintery touch, stir in sautéed mushrooms or spinach.

Method to the Madness

This recipe is all about layering flavors quickly and efficiently. The key is to cook the shrimp just right—not overcooked—and to develop the sauce using a simple roux base. Incorporating pesto adds an herbal, nutty depth without extra effort, and the lemon zest and juice brighten the entire dish, balancing the richness of the cream and cheese. Red pepper flakes provide that subtle heat that wakes up your palate without overpowering the delicate shrimp. The reserved pasta water helps marry the sauce and pasta, ensuring every strand of fettuccine is luxuriously coated.

Meal Prep & Storage Notes

This 20 Minute Shrimp Fettuccine is perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of cream or broth to loosen the sauce and warm gently on the stove or in the microwave. For best texture, avoid overcooking the shrimp during reheating. This recipe also freezes well without the shrimp; prepare the sauce and pasta separately, then combine with freshly cooked shrimp when ready to serve.

Cook This Next

Creamy Cajun Shrimp Grits Skillet – for a bold and comforting shrimp dish with Southern flair.
Honey Lime Shrimp Tacos With Pineapple Salsa – a fresh and vibrant way to enjoy shrimp with a tropical twist.
Lemon Garlic Shrimp Orzo Primavera – a bright and colorful pasta dish packed with veggies and citrusy shrimp.

Final Bite

This 20 Minute Shrimp Fettuccine recipe is a shining example of how simple ingredients can come together to create something truly special. The combination of creamy pesto sauce, bright lemon notes, and perfectly cooked shrimp makes it a crowd-pleaser every time. Whether you’re a seasoned home cook or just starting out, this meal proves that fast doesn’t mean flavor has to take a backseat. Next time you want a quick, satisfying dinner that feels a little indulgent, you’ll know exactly what to make.

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