Pesto Shrimp Fettuccine
Pesto Shrimp Fettuccine is a 25-minute Italian shrimp pasta loaded with juicy shrimp, garlicky mushrooms, and a vibrant basil pesto sauce that clings to every strand of fettuccine.
A Weeknight Pasta That Tastes Like a Restaurant Dish
There is something magical about the moment garlicky mushrooms hit a hot pan and that herby pesto aroma starts to bloom. This Pesto Shrimp Fettuccine is one of those recipes that feels fancy enough for date night but comes together in well under 30 minutes, which makes it one of the most requested dinners in my house. If you have been searching for an easy way of how to cook shrimp with mushrooms, this is the recipe that finally nails the balance of garlicky, savory, and bright in one skillet.
What I love most about this dish is how the pesto and shrimp play off each other. The shrimp brings a delicate sweetness, the mushrooms add an earthy depth, and the basil pesto ties it all together into a sauce that clings to every strand of fettuccine without feeling heavy.
Before we get cooking, the right tools and a good quality pesto make a real difference here. A wide, heavy-bottomed skillet helps the shrimp sear properly instead of steaming, and a high-quality basil pesto, whether store-bought or homemade, can make or break this dish.
Why This Pesto Shrimp Pasta Works So Well
This recipe leans on a few smart techniques that make it taste like one of those classic Italian shrimp pesto pasta dishes you would find at a neighborhood trattoria.
- The shrimp are seared separately first, so they stay plump and never turn rubbery.
- Mushrooms get their own time in the pan to develop real, deep flavor instead of turning watery.
- A splash of starchy pasta water loosens the pesto into a glossy sauce that coats the noodles instead of sitting on top.
Chef's Tip: Resist the urge to overcrowd the shrimp in the skillet. Searing them in a single layer with space between each one is the secret to getting that gorgeous golden color instead of pale, steamed shrimp.
The Secret to Perfect Shrimp and Mushrooms in One Pan
A lot of shrimp mushroom pasta recipes go wrong because everything gets dumped into the pan at once. Here, the shrimp and mushrooms in pan are cooked in stages. The shrimp goes in first over high heat for that quick sear, then comes out so the mushrooms can take over the same pan, soaking up all those flavorful browned bits left behind.
This layering trick is also what makes the dish taste closer to a shrimp and mushroom pasta alfredo in richness, even though there is no heavy cream involved. The butter, parmesan, and starchy pasta water create a creamy texture all on their own.
A few cherry tomatoes add brightness and a touch of natural sweetness, while a squeeze of lemon at the end keeps everything from feeling too rich. It is the kind of small detail that turns a good pesto shrimp with mushrooms dinner into a great one.
Ready to make it? Here is the full step-by-step recipe:
Pesto Shrimp Fettuccine
Pesto Shrimp Fettuccine is a 25-minute Italian shrimp pasta loaded with juicy shrimp, garlicky mushrooms, and a vibrant basil pesto sauce that clings to every strand of fettuccine.
Ingredients
- 12 oz fettuccine pasta, dry
- 1 lb large shrimp, peeled and deveined, tails removed
- 8 oz cremini mushrooms, sliced
- 1/2 cup basil pesto, store-bought or homemade
- 3 garlic cloves, minced
- 3 tbsp olive oil, extra virgin, divided
- 2 tbsp unsalted butter
- 1 cup cherry tomatoes, halved
- 1/2 lemon, juiced
- 1/2 cup parmesan cheese, freshly grated, plus more for serving
- 1/4 tsp red pepper flakes, optional
- 1 tsp kosher salt, or to taste
- 1/2 tsp black pepper, freshly cracked
- 1/4 cup fresh basil leaves, torn, for garnish
Instruction
Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente, reserving 1 cup of pasta water before draining.
While the pasta cooks, pat the shrimp dry and season with half the salt and pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sear for 1 to 2 minutes per side until pink and just cooked through. Transfer to a plate.
In the same skillet, add the butter and remaining olive oil. Add the mushrooms and cook for 4 to 5 minutes until golden and any liquid has evaporated.
Stir in the garlic and red pepper flakes and cook for 30 seconds until fragrant.
Add the cherry tomatoes and cook for 2 minutes until they begin to soften and blister.
Lower the heat and stir in the pesto along with a splash of the reserved pasta water to loosen it into a sauce.
Add the drained fettuccine to the skillet and toss to coat, adding more pasta water as needed to reach a silky consistency.
Return the shrimp to the skillet, then add the lemon juice, parmesan, and remaining salt and pepper. Toss gently to combine and warm through.
Top with fresh basil and extra parmesan, then serve immediately.
Equipment
- Large pot
- Large skillet
- Tongs
- Colander
Notes
Serving, Storing, and Easy Variations
This fettuccine is satisfying enough to serve on its own, but a simple green salad or some garlic bread on the side rounds out the meal nicely. A chilled glass of crisp white wine, like a Pinot Grigio or Sauvignon Blanc, pairs beautifully with the pesto and lemon notes.
For leftovers, store everything in an airtight container in the fridge for up to two days. When reheating, go low and slow in a skillet with a splash of water or broth rather than the microwave, which can toughen the shrimp.
A few easy variations to keep this recipe in regular rotation:
- Swap fettuccine for linguine or penne if that is what you have on hand.
- Add a handful of baby spinach or arugula at the end for extra greens.
- Stir in a spoonful of sun-dried tomato pesto alongside the basil pesto for a deeper, tangier flavor.
Chef's Tip: If your pesto looks a little dull after sitting, a tiny pinch of fresh lemon zest stirred in right before serving brightens the color and flavor instantly.
However you customize it, this shrimp and pesto pasta is proof that a few good ingredients, treated with a little patience, can taste like something straight out of an Italian kitchen.
