Perfect for busy weeknights, family dinners, or date night, this Pesto Shrimp Fettuccine takes just 15 minutes to make! It’s a guaranteed family favorite!
Busy weeknights as a new mom mean quick and easy dinners! My favorite quick dinners to make are easy pasta recipes! They require minimal effort! Shrimp recipes are similar. Pair the two together in this easy pesto shrimp fettuccine recipe and you have a restaurant-quality dish meal that comes together in just 15 minutes!
Easy and delicious Pesto Shrimp Fettuccine is the perfect blend of zesty pesto, garlic, shrimp, and pasta! The best part is the perfectly cooked shrimp that is packed with flavor! Easy and delicious shrimp pasta in just 15 minutes!
How much pesto should I use on Fettucine?
For this pesto shrimp fettuccine, I recommend using about 3/4 cup. That way the pesto won’t overpower the shrimp! You can use your favorite jarred pesto for this recipe or homemade!
Do you heat pesto before adding it to pasta?
As a rule of thumb, never heat pesto before adding it to pasta. The heat will cook the basil, destroying its beautiful aroma. When you toss the hot pasta with the pesto, it will warm it enough to enjoy while still keeping that wonderful basil smell. Here are the steps to adding pesto to pasta:
- Step 1: Boil pasta until al dente.
- Step 2: Drain pasta, reserving 1 cup pasta water. Return pasta to pot.
- Step 3: Add pesto.
- Step 4: Add pasta water bit by bit, mixing to bind and emulsify the oil-based sauce.
- Step 5: Eat.
How do you make pesto shrimp fettuccine?
First, start by using seasoning shrimp with salt and pepper. Next, use a large saute pan to fully cook the shrimp until pink.
Next, add the al dente fettuccine, and stir in fresh homemade pesto until fully incorporated. Then add pasta water slowly to bind. Finally, add roasted tomatoes! It’s just that simple.
Things to serve with pesto shrimp:
Start the meal with this Asparagus Salad with Tomatoes and Basil Salad
Serve it with crusty bread and a side of Whipped Feta Dip with Sundried Tomato
End the meal with Peanut Butter Whiskey BrowniesPrint
8 ounces fettuccine
1/2 pound large shrimp, peeled, deveined, and tails removed
1 lb cherry tomatoes, roasted
¾ cup pesto
1 tsp lemon zest
1 tablespoon olive oil
salt and pepper, to taste
grated parmesan cheese, to taste
1/4 cup pasta water
Roast grape tomatoes and 3 whole cloves of garlic in the oven for 20 minutes at 400 degrees. While the tomatoes are roasting,
Bring a large pot of water to a boil and cook pasta until al dente (reserve 1/4 cup pasta water). In a large skillet over medium heat, cook shrimp until pink (about 4 minutes). Add your favorite pesto (I used my pea shoot pesto), grape tomatoes and pasta. Stir in pasta water until creamy. Serve with a sprinkle of parmesan and crushed red pepper for a little kick!
Keywords: pesto; pasta; shrimp