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20 Minute Shrimp Fettuccine

A quick, creamy shrimp fettuccine with pesto and lemon for a bright, weeknight dinner.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
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 (more or less to taste)
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons 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
  • freshly grated Parmesan cheese (for garnish)
  • fresh parsley (for garnish)
  • lemon juice (optional garnish)

Instructions

  • Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain and toss pasta with a little olive oil to prevent sticking; set aside.
  • In a large skillet over medium-high heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add the shrimp, 4 minced garlic cloves, red pepper flakes, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring, about 4 minutes until the shrimp are opaque and just cooked through. Transfer shrimp and any pan juices to a plate and set aside.
  • Do not wipe out the skillet. Over medium heat, melt the remaining 2 tablespoons butter. Add the remaining 2 minced garlic cloves and sauté about 30 seconds until fragrant. Sprinkle in the flour and cook, stirring, for 1 minute.
  • Turn the heat to low and slowly whisk in the chicken broth, then add the heavy cream and pesto, stirring constantly until smooth.
  • Increase heat to medium-high and bring the sauce to a simmer. Cook, stirring occasionally, until slightly thickened, about 3–5 minutes.
  • Reduce heat to low and stir in 1 tablespoon lemon juice and 1/2 cup grated Parmesan until melted. Return the cooked shrimp (and any juices) to the skillet, then add the drained pasta and toss to coat in the sauce. Add reserved pasta water or more heavy cream as needed to reach the desired consistency. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes.
  • Serve garnished with additional freshly grated Parmesan, chopped fresh parsley, and a squeeze of lemon juice if desired.

Equipment

  • Large Pot
  • Large Skillet
  • wooden spoon or spatula
  • Whisk
  • Measuring cups and spoons
  • Colander

Notes

  • Add more or less garlic to taste.
  • Adjust or omit lemon juice as preferred.
  • Add vegetables like bell peppers, tomatoes, broccoli, or spinach if desired.
  • Substitute shrimp with chicken, sausage, or beef if preferred.
  • Add more heavy cream for a richer sauce.
  • Add extra Parmesan to taste.