Creamy Pesto Shrimp Fettuccine

• 8 oz fettuccine
• 1 lb large shrimp, peeled and deveined
• 1/2 cup prepared pesto
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt, to taste
• Pepper, to taste
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup grated Parmesan cheese (optional)

Steps

1. 1 Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat. Add shrimp, season with salt and pepper, and cook for 2 minutes per side until pink and opaque.
3. 3 Add minced garlic to the skillet with the shrimp and sauté for 30 seconds.
4. 4 Stir in pesto and heavy cream. Simmer gently for 3-4 minutes until sauce is heated through.
5. 5 Reserve 1/2 cup pasta water, then drain pasta and add to the skillet. Toss to coat in the sauce, adding pasta water as needed to loosen.
6. 6 Optional: Stir in red pepper flakes for a touch of heat.
7. 7 Serve immediately, garnished with Parmesan cheese if desired.

Equipment

• Large pot
• Large skillet
• Tongs

Variations

• Substitute shrimp with chicken for a different protein.
• Add sun-dried tomatoes for extra flavor.

Substitutions

• Use spinach fettuccine for a veggie boost.
• Substitute heavy cream with coconut milk for a dairy-free option.

Pairings

• Side Caesar salad
• Freshly baked bread

Nutrition

Tips

• For extra flavor, toast pine nuts and sprinkle over the top before serving.
• Ensure shrimp are deveined for the best texture.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator and reheat with additional sauce or water to restore creaminess.

Serving Suggestions

• Pair with a crisp white wine like Pinot Grigio.
• Add a side of garlic bread for a complete meal.

FAQ