20 Minute Shrimp Fettuccine

Quick, creamy, and loaded with bright lemon and garlicky shrimp, this 20 Minute Shrimp Fettuccine is the kind of dinner that feels indulgent but comes together fast. It’s the perfect weeknight recipe when you want pasta that tastes like you spent hours in the kitchen, but you really only spent the time it takes to boil pasta and cook shrimp. The sauce is silky from butter and heavy cream, has a savory backbone from low sodium chicken broth, and a fresh lift from lemon and a spoonful of pesto. Serve it with extra grated Parmesan and a squeeze of lemon and dinner is done.

Why you’ll love this recipe

• Ready in about 20 minutes from start to finish
• Uses simple pantry staples and one pound of medium raw shrimp
• Creamy, lemony sauce with a touch of pesto for depth
• Great for entertaining or a cozy weeknight meal

Ingredients

Make sure you have these on hand:

• 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 (more or less to taste)
• 1 teaspoon lemon zest
• 1/4 tsp each salt, 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, plus more for serving
• Fresh parsley, chopped, for garnish
• Additional lemon juice, for serving

Equipment

• Large pot for boiling pasta
• Large skillet or frying pan
• Tongs or pasta fork
• Fine grater for Parmesan

Prep tips

Timing is everything with a quick pasta. Start by bringing a large pot of salted water to a rolling boil so you can drop the fettuccine as soon as the shrimp are cooking. Peel and devein the shrimp if they aren’t already done; pat them dry so they sear nicely. Mince the garlic and zest the lemon before you heat the pan. Having the ingredients ready will keep the whole process moving and keep the shrimp from overcooking.

Step-by-step instructions

Follow these clear, rewritten steps to make the recipe exactly as intended. Quantities are unchanged from the ingredient list.

1. Boil the pasta:

   Fill a large pot with water and bring it to a boil over high heat. Add a generous pinch of salt, then add 8 oz. fettuccine. Cook according to package directions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the fettuccine and set it aside while you finish the sauce and shrimp.

2. Cook the shrimp:

   While the water comes to a boil or the pasta cooks, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add half of the minced garlic (about 3 garlic cloves) and the 1/2 teaspoon red pepper flakes to the pan and sauté for about 20–30 seconds until fragrant, taking care not to brown the garlic.

   Add 1 pound medium raw shrimp, peeled and deveined (thawed) to the skillet in a single layer if possible. Season the shrimp with 1/8 teaspoon salt and 1/8 teaspoon pepper, distributing the 1/4 tsp each of salt and pepper across the recipe as directed. Cook the shrimp for about 1–2 minutes per side until they turn pink and opaque. Transfer the cooked shrimp to a plate and set aside. Do not overcrowd the pan; cook in batches if necessary.

3. Make the roux and garlic base:

   In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon olive oil and 2 tablespoons butter. When the butter melts, add the remaining minced garlic (about 3 garlic cloves) and sauté for 20–30 seconds until fragrant.

   Sprinkle 2 tablespoons flour over the butter and garlic, and stir constantly for about 1 minute to cook out the raw flour taste. This creates a light roux that will help thicken the sauce.

4. Add the liquid:

   Gradually pour in 1 1/2 cups low sodium chicken broth while whisking to dissolve any lumps from the roux. Continue whisking until the mixture starts to thicken slightly, then stir in 1/2 cup heavy cream. Lower the heat to medium-low and let the sauce simmer for 1–2 minutes to thicken further.

5. Finish the sauce:

   Stir in 1/4 cup prepared pesto, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and the remaining 1/4 tsp each of salt and pepper if needed. Taste and adjust seasoning. Add 1/2 cup freshly grated Parmesan cheese and stir until melted and the sauce becomes smooth. If the sauce seems too thick, add a splash of the reserved pasta cooking water, one tablespoon at a time, until you reach the desired consistency.

6. Combine pasta, shrimp, and sauce:

   Add the drained fettuccine directly to the skillet with the sauce, tossing gently to coat the noodles. If your skillet isn’t large enough, return the pasta to the pot and pour the sauce over it. Add the cooked shrimp back into the pan and gently toss everything together so the shrimp are evenly distributed and warmed through. If needed, add more reserved pasta water a tablespoon at a time to loosen the sauce so it clings to the fettuccine.

7. Serve and garnish:

   Remove the skillet from heat and stir in a final splash of lemon juice if you prefer a brighter finish. Divide the pasta among serving bowls or plates. Sprinkle extra freshly grated Parmesan cheese over each portion, and finish with chopped fresh parsley. Offer extra lemon juice on the side for anyone who wants an extra citrus boost.

Timing and serving suggestions

This dish really shines when served immediately while the sauce is hot and silky. The entire process—from boiling water to plating—should take about 20 minutes if you work efficiently. Pair the 20 Minute Shrimp Fettuccine with a crisp green salad and some crusty bread to mop up any leftover sauce. A chilled glass of white wine or sparkling water with lemon complements the lemony, garlicky notes in the pasta.

Ingredient notes and substitutions

• Shrimp: Use medium raw shrimp, peeled and deveined. If using frozen shrimp, thaw fully and pat dry before cooking. Tail-on shrimp work too if you prefer; just remove the tails before serving.
• Chicken broth: Low sodium chicken broth controls the salt level so you can season precisely. Vegetable broth can be used for a lighter flavor profile.
• Pesto: Prepared pesto adds instant herbal depth. If you don’t have pesto, stir in 1–2 teaspoons of chopped basil plus a drizzle of extra olive oil and a pinch of crushed pine nuts or walnuts for texture.
• Heavy cream: Provides the rich, silky sauce. For a lighter option, use half-and-half but expect a thinner sauce.
• Parmesan: Freshly grated Parmesan melts beautifully into the sauce; pre-grated varieties won’t create the same creaminess.

Troubleshooting

• Shrimp overcooked: Shrimp cook very quickly. Remove them from the pan as soon as they are pink and opaque. If you’re unsure, slightly undercook them in the skillet and let them finish in the sauce briefly.
• Sauce too thin: Simmer a bit longer to reduce and thicken, or whisk in another small sprinkle of flour dissolved in a little cold water off the heat, then bring back to a light simmer.
• Sauce too thick: Add reserved pasta water or additional chicken broth one tablespoon at a time until it loosens to your liking.
• Too salty: Add a splash more heavy cream or a squeeze of lemon to balance flavors and mellow saltiness.

Make-ahead and storage

You can prepare and store the components for quick assembly. Cook the fettuccine and shrimp separately, cool, and refrigerate for up to 24 hours. Reheat the sauce gently on the stove, add the pasta and shrimp, and toss to combine, adding a splash of pasta water to revive the sauce. Leftovers keep well in the refrigerator for up to 2 days; reheat gently to avoid overcooking the shrimp.

Final thoughts

20 Minute Shrimp Fettuccine is a winning weeknight recipe: fast, flavorful, and satisfying. It’s a great template to riff on—add roasted cherry tomatoes, spinach, or a handful of arugula at the end for extra greens. The balance of lemon, garlic, and Parmesan makes this dish bright and comforting at the same time. Once you’ve made it a few times, tweak the red pepper flakes and lemon to match your personal preference and it will become a dinner staple.

Enjoy this quick and delicious pasta—finished with extra Parmesan and a squeeze of lemon for the best possible bowl.