When you’re in the mood for a deliciously satisfying meal but don’t have hours to spend in the kitchen, this 20 Minute Shrimp Fettuccine recipe is your perfect solution. Packed with flavor and ready in a flash, this dish combines tender shrimp with creamy pasta, offering a delightful taste of the sea right at your dining table. Whether it’s a busy weeknight or a last-minute dinner party need, this quick and easy recipe will impress and satisfy.
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Why 20 Minute Shrimp Fettuccine is Worth Your Time
In today’s fast-paced world, finding time to cook can feel like a challenge. This 20 Minute Shrimp Fettuccine recipe not only saves you time but also delivers on taste. With just a handful of fresh ingredients and minimal prep work, you can create a gourmet dish that rivals your favorite restaurant meals. The creamy sauce, garlic-infused shrimp, and tender fettuccine make for a comforting and elegant dinner, all while being ready in 20 minutes. What could be better than that?
What You’ll Gather
- 8 oz. fettuccine: The perfect pasta for soaking up the creamy sauce.
- 1 pound medium raw shrimp: Peeled and deveined for convenience and quick cooking.
- 2 tablespoons olive oil: Adds richness and helps sauté the shrimp.
- 3 tablespoons butter: For a luscious, creamy sauce.
- 6 garlic cloves, minced: Infuses the dish with aromatic flavor.
- 1/2 teaspoon red pepper flakes: A touch of heat to balance the creaminess.
- 1 teaspoon lemon zest: Brightens the dish with a fresh citrus note.
- 1/4 teaspoon EACH salt, pepper: Essential seasonings to enhance flavors.
- 2 tablespoons flour: Helps thicken the sauce.
- 1 1/2 cups low sodium chicken broth: The base for our creamy sauce.
- 1/2 cup heavy cream: Adds richness and creaminess.
- 1/4 cup prepared pesto: For a burst of herby flavor.
- 1 tablespoon lemon juice: A final touch of acidity.
- 1/2 cup freshly grated Parmesan cheese: For a cheesy finish.
- Fresh parsley: For garnish and a pop of color.
Hardware & Gadgets
- Large pot: For boiling the fettuccine.
- Large skillet: To cook the shrimp and sauce.
- Colander: For draining the pasta.
- Measuring cups and spoons: For accurate ingredient measurements.
- Wooden spoon or spatula: For stirring the sauce.
20 Minute Shrimp Fettuccine in Steps
Step 1: Cook the Fettuccine
Start by bringing a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Once done, reserve about 1 cup of pasta water, then drain and set aside.
Step 2: Sauté the Shrimp
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Once the butter has melted, add the shrimp, 3 minced garlic cloves, red pepper flakes, salt, and pepper. Cook for about 2-3 minutes until the shrimp turns pink and opaque. Remove the shrimp from the skillet and set aside.
Step 3: Create the Sauce
In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Add the remaining minced garlic and sauté for about 30 seconds until fragrant. Sprinkle the flour over the garlic and stir to combine, cooking for another minute.
Step 4: Add Broth and Cream
Slowly whisk in the chicken broth, ensuring there are no lumps. Once combined, pour in the heavy cream and continue to whisk until the sauce is smooth. Let it simmer for about 3-4 minutes until it thickens slightly.
Step 5: Incorporate the Flavors
Stir in the prepared pesto, lemon zest, and lemon juice. Mix well, and let the sauce simmer for another minute. Taste and adjust seasoning if necessary.
Step 6: Combine Pasta and Shrimp
Add the cooked fettuccine and shrimp back into the skillet, tossing to coat everything evenly in the creamy sauce. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.
Step 7: Serve and Garnish
Remove from heat and stir in the grated Parmesan cheese. Serve immediately, garnished with extra Parmesan and fresh parsley.
Fresh Seasonal Changes
- Spring: Add fresh asparagus or peas for a pop of color and sweetness.
- Summer: Incorporate cherry tomatoes for a burst of juiciness.
- Fall: Swap in some sautéed mushrooms for earthiness.
- Winter: Use spinach or kale for added nutrients and color.
Testing Timeline
With a little practice, you’ll be able to whip up this 20 Minute Shrimp Fettuccine in under 20 minutes. Here’s a quick breakdown of the timeline:
- Boil water and cook fettuccine: 10 minutes
- Sauté shrimp: 3 minutes
- Create sauce: 5 minutes
- Combine and serve: 2 minutes
Shelf Life & Storage
This dish is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. To reheat, simply warm it on the stove over low heat, adding a splash of chicken broth or cream to loosen the sauce. Avoid freezing, as the texture of the shrimp and cream sauce may not hold up well.
Handy Q&A
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them thoroughly before cooking to ensure even cooking and great texture.
What can I substitute for heavy cream?
If you’re looking for a lighter option, you can use half-and-half or a dairy-free alternative like coconut cream, but this may alter the flavor slightly.
Is there a vegetarian version of this recipe?
Yes! You can replace the shrimp with sautéed vegetables like zucchini, bell peppers, or mushrooms for a delicious vegetarian fettuccine.
What can I serve with this dish?
A simple side salad or garlic bread pairs perfectly with this meal, providing a fresh contrast to the creamy pasta.
Ready, Set, Cook
With this 20 Minute Shrimp Fettuccine recipe, you’ll impress your family or guests with minimal effort. The combination of succulent shrimp, creamy sauce, and perfectly cooked fettuccine makes for an unforgettable dining experience. So gather your ingredients, follow the steps, and enjoy a delicious meal that’s ready in just 20 minutes! Bon appétit!
20 Minute Shrimp Fettuccine
Ingredients
Equipment
Method
- Start by bringing a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Once done, reserve about 1 cup of pasta water, then drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Once the butter has melted, add the shrimp, 3 minced garlic cloves, red pepper flakes, salt, and pepper. Cook for about 2-3 minutes until the shrimp turns pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Add the remaining minced garlic and sauté for about 30 seconds until fragrant. Sprinkle the flour over the garlic and stir to combine, cooking for another minute.
- Slowly whisk in the chicken broth, ensuring there are no lumps. Once combined, pour in the heavy cream and continue to whisk until the sauce is smooth. Let it simmer for about 3-4 minutes until it thickens slightly.
- Stir in the prepared pesto, lemon zest, and lemon juice. Mix well, and let the sauce simmer for another minute. Taste and adjust seasoning if necessary.
- Add the cooked fettuccine and shrimp back into the skillet, tossing to coat everything evenly in the creamy sauce. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.
- Remove from heat and stir in the grated Parmesan cheese. Serve immediately, garnished with extra Parmesan and fresh parsley.
Notes
- For a seasonal twist, add fresh vegetables like asparagus or cherry tomatoes.
- Store leftovers in the fridge for up to 2 days, adding broth when reheating.
- Experiment with different pasta types for a unique flavor!
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