Description
This Creamy Pesto Shrimp Pasta is a quick and delicious meal that brings together tender shrimp, rich pesto, and creamy Parmesan sauce, all tossed with perfectly cooked fettuccine. Ready in just 25 minutes, it’s perfect for a flavorful weeknight dinner or an impressive meal for guests.
Ingredients
Scale
Pasta
- 8 ounces fettuccine pasta
Seafood
- 1 pound shrimp, peeled and deveined
Sauce
- 1 cup heavy cream
- 1/2 cup pesto sauce
- 1/4 cup grated Parmesan cheese
Other Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook Pasta: Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
- Heat Olive Oil: In a large skillet, heat the olive oil over medium heat to prepare for sautéing.
- Sauté Garlic: Add the minced garlic to the skillet and sauté until fragrant, about 1 minute, being careful not to burn it.
- Cook Shrimp: Add the peeled and deveined shrimp to the skillet and cook until they turn pink and opaque, approximately 3-4 minutes.
- Add Cream and Pesto: Pour in the heavy cream and pesto sauce, stirring well to combine the flavors and create a creamy sauce.
- Add Parmesan Cheese: Stir in the grated Parmesan cheese until melted and the sauce is smooth.
- Season: Season the sauce with salt and pepper to taste, adjusting seasoning as needed.
- Toss Pasta: Add the cooked fettuccine to the skillet and toss thoroughly to coat the pasta evenly with the creamy pesto shrimp sauce.
- Garnish and Serve: Garnish the dish with fresh basil leaves before serving for added color and fresh flavor.
Notes
- You can substitute fettuccine with linguine or spaghetti if preferred.
- Use fresh pesto for the best flavor, or high-quality store-bought pesto as a convenient alternative.
- If shrimp is frozen, thaw thoroughly before cooking to ensure even cooking.
- For a lighter version, replace heavy cream with half-and-half or a dairy-free alternative.
- Serve immediately for best texture and flavor; the sauce can thicken upon standing.
