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homemade 20 Minute Shrimp Fettuccine photo

20 Minute Shrimp Fettuccine

A quick, creamy shrimp fettuccine with pesto and lemon for a bright, weeknight dinner.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings

Equipment

  • Large Pot
  • Large Skillet
  • Colander
  • Measuring cups and spoons
  • Whisk
  • Tongs or pasta fork

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 and divided
  • 1/2 teaspoon red pepper flakes (more or less to taste)
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt and 1/4 tsp pepper (total: 1/4 tsp each)
  • 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
  • freshly grated Parmesan cheese for garnish
  • fresh parsley for garnish
  • lemon juice for garnish (optional)

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 of the pasta cooking water, then drain the pasta and toss 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, half of the minced garlic (4 cloves), red pepper flakes, lemon zest, 1/4 tsp salt and 1/4 tsp pepper. Cook, stirring, about 3–4 minutes until shrimp are opaque and just cooked through. Transfer shrimp and any pan juices to a plate and set aside.
  • In the same skillet over medium heat, melt the remaining 2 tablespoons butter. Add the remaining minced garlic (2 cloves) and cook 30 seconds until fragrant. Sprinkle in the flour and stir continuously for 1 minute to cook the flour.
  • Slowly whisk in the chicken broth, heavy cream, and pesto until smooth. Increase heat to medium-high and bring the sauce to a simmer, then simmer 3–5 minutes until slightly thickened.
  • Reduce heat to low and stir in 1 tablespoon lemon juice, then add 1/2 cup grated Parmesan and stir until melted. Return the cooked shrimp and any collected juices to the skillet, then add the drained pasta and toss to coat. Add reserved pasta water or extra cream a little at a time if the sauce needs thinning.
  • Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as desired. Serve garnished with extra grated Parmesan, chopped fresh parsley, and a squeeze of lemon juice if using.

Notes

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