20 Minute Shrimp Fettuccine
When dinner needs to be fast, flavorful, and just a little fancy, this 20 Minute Shrimp Fettuccine is the perfect weeknight solution. Tender shrimp, a silky, lemony cream sauce with a touch of pesto, and a generous sprinkle of Parmesan come together in under half an hour. Use an 8oz. package of fettuccine and a pound of medium raw shrimp (peeled and deveined, thawed) and you’re practically a restaurant in your own kitchen.
Why you’ll love this recipe: It’s fast, satisfying, and balanced—the pasta cooks while you sauté the shrimp and build the sauce. The pesto adds herbal brightness, the lemon zest and juice provide lift, and the red pepper flakes add a subtle warmth. Best of all, it’s an adaptable recipe that plays nicely with a simple green salad or crusty bread.
Ingredients
- 8oz. fettuccine
- 1 pound medium raw shrimp, peeled and deveined (thawed)
- 2 tablespoon olive oil, divided
- 3 tablespoon 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
- freshly grated Parmesan cheese, for serving
- fresh parsley, chopped, for garnish
- lemon juice, extra for finishing (optional)
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Tongs and a spatula
- Small bowl for mixing
- Measuring cups and spoons
Prep and timing notes
This recipe is built for speed. Start a large pot of salted water to boil for the fettuccine right away; the pasta needs about 8–10 minutes to reach al dente. While the water comes to a boil, mince the garlic, zest and juice the lemon, and pat the shrimp dry. Keep your ingredients within reach—once the skillet heats up, things move quickly.
Step-by-step instructions
Follow these clear, sequential steps to make the sauce and combine everything while the pasta cooks. The directions below strictly use the ingredient names and amounts from the ingredient list, and they keep to the original order of actions while making each step easier to follow.
- Bring a large pot of salted water to a rolling boil. Add 8oz. fettuccine and cook according to package directions until al dente, usually 8–10 minutes. Reserve about 1/2 cup of pasta cooking water, then drain the pasta and set aside while you finish the sauce.
- While the pasta cooks, pat 1 pound medium raw shrimp, peeled and deveined (thawed) dry with paper towels. This helps them sear instead of steaming. Season the shrimp with 1/4 tsp salt and 1/4 tsp pepper, tossing gently to coat evenly.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter is melted and the pan is hot. Add half of the minced garlic (about 3 garlic cloves, minced) and all of the shrimp in a single layer. Sprinkle 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper if needed. Cook the shrimp, undisturbed, for about 1–2 minutes per side, until they turn pink and just opaque. Remove the shrimp to a plate and set aside. Do not overcook—they will finish cooking when combined with the sauce.
- Lower the heat to medium and add the remaining 1 tablespoon olive oil and 2 tablespoons butter to the same skillet. When the butter melts, add the remaining minced garlic (about 3 garlic cloves) and 1/2 teaspoon red pepper flakes. Sauté, stirring, for 30–45 seconds until fragrant but not browned.
- Sprinkle 2 tablespoons flour over the garlic and oil mixture and whisk constantly for about 30 seconds to cook the raw flour taste. The mixture will form a light paste; this is the base for your sauce and will thicken it slightly.
- Gradually pour in 1 1/2 cups low sodium chicken broth while whisking to prevent lumps. Continue whisking until the mixture is smooth and begins to bubble gently. Reduce heat to maintain a gentle simmer.
- Stir in 1/2 cup heavy cream and 1/4 cup prepared pesto. Allow the sauce to simmer for 2–3 minutes, stirring occasionally, until it slightly thickens and becomes glossy. If it gets too thick, stir in a splash of the reserved pasta cooking water to reach your desired consistency.
- Add 1 teaspoon lemon zest and 1 tablespoon lemon juice to the sauce, stirring to combine. Taste and adjust seasoning with the remaining salt and pepper if needed.
- Return the cooked shrimp to the skillet and toss gently to coat in the sauce. Cook for 1 minute to warm the shrimp through and let the flavors meld. If the sauce needs loosening, add a bit more reserved pasta water, 1 tablespoon at a time.
- Add the drained 8oz. fettuccine to the skillet and toss or use tongs to combine the pasta with the sauce and shrimp. Sprinkle 1/2 cup freshly grated Parmesan cheese over the pasta and toss again to incorporate. The cheese will melt into the sauce, making it creamy and cohesive.
- Remove the skillet from heat. Taste and finish with freshly grated Parmesan cheese and freshly chopped parsley. Add extra lemon juice if you prefer more brightness. Serve immediately, portioned onto plates, with more Parmesan on the side for anyone who wants an extra sprinkle.
Troubleshooting and tips
- If the sauce seems thin: Let it simmer a little longer, whisking occasionally, or add a spoonful more of flour mixed into a small amount of cold broth before whisking it into the pan.
- If the sauce is too thick: Stir in reserved pasta cooking water a tablespoon at a time until you reach the desired consistency.
- To prevent overcooked shrimp: Remove them from the skillet as soon as they turn pink and opaque. They’ll finish cooking in the sauce and when tossed with the hot pasta.
- Make it milder: Reduce the red pepper flakes or omit them if you prefer no heat.
- Make it more vibrant: Add a handful of baby spinach or halved cherry tomatoes in the last minute of tossing for color and freshness.
Serving suggestions
Serve this 20 Minute Shrimp Fettuccine with a simple green salad dressed with lemon vinaigrette, or pair it with crusty bread to mop up every last bit of sauce. A crisp white wine like Pinot Grigio or a light rosé complements the lemony cream and shrimp nicely. For a family-style meal, serve in a large shallow bowl and let everyone garnish with extra Parmesan and parsley.
Make-ahead and storage
You can prepare the sauce ahead of time and reheat gently on the stove, adding cooked shrimp at the end so they don’t overcook. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat with a splash of chicken broth or cream to refresh the sauce. Note that pasta will absorb sauce over time, so add liquid as needed when reheating.
Variations and swaps
- Vegetable-forward: Omit the shrimp and add sautéed mushrooms, zucchini, or roasted peppers for a vegetarian twist.
- Herby: Stir in extra chopped basil or a spoonful more of pesto for a greener herby profile.
- Cheesy: Swap half the Parmesan for Pecorino Romano for a sharper bite.
- Whole grain: Use whole-wheat fettuccine if you prefer more fiber; cook time may vary.
Final notes
This 20 Minute Shrimp Fettuccine proves that you don’t need a lot of time to make something delicious and dinner-table worthy. The method is straightforward: cook the pasta, sear the shrimp, build a quick pan sauce, and toss everything together. The lemon, pesto, and Parmesan create a balanced sauce with brightness, depth, and creaminess—perfect for a weeknight or a casual weekend supper.
Enjoy your meal and don’t forget the final squeeze of lemon and extra Parmesan at the table for maximum flavor.
20 Minute Shrimp Fettuccine
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water, drain, toss with a little olive oil, and set aside.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high. Add shrimp, 4 minced garlic cloves, red pepper flakes, lemon zest, salt and pepper; cook, stirring, until shrimp are opaque, about 3–4 minutes. Transfer shrimp and juices to a plate and set aside.
- In the same skillet, melt the remaining 2 tablespoons butter over medium heat. Add the remaining 2 minced garlic cloves and cook 30 seconds until fragrant.
- Sprinkle in the flour and cook, stirring, for 1 minute. Reduce heat to low and slowly whisk in chicken broth, then heavy cream and pesto until smooth.
- Increase heat to medium-high and simmer the sauce, stirring occasionally, until slightly thickened, about 3–5 minutes.
- Reduce heat to low, stir in lemon juice and 1/2 cup grated Parmesan until melted. Add the cooked shrimp with any accumulated juices and the drained pasta; toss to coat, adding reserved pasta water or a splash more cream to reach desired consistency. Taste and adjust seasoning with salt, pepper, and red pepper flakes.
- Serve topped with extra Parmesan and chopped fresh parsley and an optional squeeze of lemon.
Notes
- Add more or less garlic to taste.
- Add more or less lemon juice or omit it entirely.
- Add bell peppers, tomatoes, broccoli, or other vegetables if desired.
- Add spinach if you like.
- Substitute shrimp with chicken, sausage, or beef.
- Add more heavy cream or Parmesan for a richer sauce.
