Pesto Shrimp Fettuccini
13 CommentsLeave CommentPrint Recipe
This post may contain affiliate links. Please read my disclosure policy.
This Pesto Shrimp Fettuccini is beyond easy to make, comes together in minutes and feeds a crowd. What’s not to love about succulent shrimp coated in a rich pesto with vegetables on a bed of fettuccini?
In need of a quick and tasty dinner in minutes? I’ve got you covered! Whether you use frozen, thawed shrimp or fresh shrimp, this cooks quickly and delivers in flavor. This is one of those all done in one pot dinners!
What’s in pesto?
Pesto is an Italian classic sauce made using crushed garlic, pine nuts, coarse salt, fresh basil leaves, Parmigiano-Reggiano cheese all blended together with a good olive oil.
I like to make my own fresh pesto but sometimes pick it up at Costco if the basil at my store is looking a little weak.
As the salted water for the pasta boils, I quickly blanch the broccoli florets and red bell pepper strips.
Next I drop in the raw shrimp to cook for 2 minutes and I set them aside. If using thawed, frozen shrimp, cook for a minute to heat through. We are just using one pot to make this… not many dishes to clean up after. 🙂
The fettuccini is cooked in 10 minutes and everything gets tossed with a copious amount of pesto! Shrimp and pesto are a great combination. 🙂
Shred some quality parmesan cheese on top and a pinch of red pepper flakes and serve.
The sweet shrimp are smothered in the basil, pine nut pesto and the fresh broccoli and red bell pepper strips add needed crunch and sneak those veggies in with no problem. The fettuccini isn’t the only kind of pasta you can use here, but it’s my favorite. Enjoy!
Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos.
Pesto Shrimp Fettuccini
- 1 lb fresh large shrimp cleaned, deveined and tails on
- 2 cups broccoli florets
- 1 red bell pepper cut into strips
- 1 lb fettuccini pasta
- 1/2 cup pesto
- 1 tbsp olive oil
- red pepper flakes (optional)
- Parmesan cheese
- Bring 2 quarts of salted water to the boil in a large stock pot. Quickly blanch the broccoli and red pepper strips for 2 minutes. Remove with slotted spoon and plunge in bowl with ice water to stop the cooking process. Set aside.
- Add the fresh shrimp and quickly cook for 2 minutes in boiling water, or until they turn pink. Don’t overcook! Remove from water and set aside. If using thawed, frozen shrimp, cook in boiling water for a minute to heat through, then set aside.
- Boil pasta for 9-10 minutes and reserve 1/4 cup of the pasta water. Drain and set aide.
- In the same stock pot add the olive oil and pesto. Cook on medium heat for a minute. Add the reserved pasta water and stir to thin the sauce. Drain the vegetables. Add the pasta, vegetables and shrimp to pot and toss to combine. Cook covered for a minute on low to heat everything through.
- Serve topped with freshly grated Parmesan cheese and a sprinkle of red pepper flakes (optional). I also like slices of fresh lemon to squeeze on top, but that is up to you.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Has anyone actually made this before rating?
We have made this time and again and thought I’d let you know you helped me get my kids to eat their veggies!
So glad you and the kids enjoy this one Kerry. Thanks!
I LOVE easy dishes like this during the holiday season Kevin! I seem to be scrambling around dinner time most nights lately, so I love dishes that are high on flavor, but easy with only a handful of ingredients. This is my kind of dish!
Exactly Mary Ann… Easy and tasty? I’m all in!
Hey Kevin! This has me drooling! I have been on a pasta binge for a while now so I’m looking forward to making this when I recover!
Yes, please recover and get better soon Dorothy. How’s Gary doing?
Holy YUM! You had me at all that luscious pesto and brought it home with succulent shrimp and pasta!!
I’ve just been in a shrimp mode lately trying new things. Can’t go wrong with this one. Thanks Marissa. Easy and tasty always wins. 🙂
Wow, what a nice and delicious dinner recipe! And all in one pot, super fast. Kevin, this is a must on my weekend menu… maybe even tonight’s! (yet again 😉 )
Thanks so much Sally, glad I could assist on helping with the menu. 😉
I have everything on hand to make this! Looks scrumptious, Kevin! Pesto is delish on everythang!!
Don’t forget that crunchy french bread too. Great interview by the way. Enjoyed it. AND Wentworth is back and so good. 🙂