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20 Minute Shrimp Fettuccine

This 20 Minute Shrimp Fettuccine is SO EASY! Tender shrimp in a creamy garlic-pesto sauce with zesty lemon and Parmesan, ready in under half an hour.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Italian
Keyword: Easy, Pasta, Quick, Shrimp, Weeknight
Servings: 4 servings

Ingredients

  • 8 oz. fettuccine
  • 1 pound medium raw shrimp peeled and deveined (thawed)
  • 2 tablespoons olive oil divided
  • 3 tablespoons butter divided
  • 6 cloves garlic 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

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Equipment

  • Large pot for boiling pasta
  • Large skillet or sauté pan
  • Wooden spoon or spatula
  • Measuring Spoons and Cups
  • Knife and cutting board
  • Colander
  • Grater

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently with a splash of cream or broth to loosen the sauce.
  • For a gluten-free version, substitute the fettuccine with gluten-free pasta and use gluten-free flour for the roux.
  • Adjust red pepper flakes to control the heat level or omit for no spice.