Introduction

This recipe for The Best 30-Minute Pesto Shrimp Pasta is a weeknight lifesaver. It combines succulent shrimp, earthy mushrooms, and aromatic garlic in a creamy pesto sauce that clings perfectly to fettuccine. For another quick and satisfying pasta dish, try the Best Stuffed Shells with Ground Beef – Ready in 30 Minutes. This pesto shrimp fettuccine is an elegant yet effortless meal that delivers maximum flavor in minimal time.

Ingredients

This Pesto Shrimp Fettuccine in Mushroom Garlic Sauce comes together with a handful of fresh, vibrant ingredients that create a restaurant-worthy dish at home.

• 2 tablespoons olive oil
• 1 lb shrimp (peeled and deveined)
• 10 oz white mushrooms (sliced)
• ⅓ cup basil pesto
• 4 garlic cloves (minced)
• 2 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ cup dry white wine
• ½ cup sodium free chicken broth (or vegetable broth)
• ¼ teaspoon salt
• 12 oz fettuccine pasta

Timing

Prep Time	15 minutes
Cook Time	15 minutes
Total Time	30 minutes

Context: This streamlined Pesto Shrimp Fettuccine in Mushroom Garlic Sauce comes together about 25% faster than similar seafood pasta recipes, thanks to efficient multitasking.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather and measure all components: fettuccine, shrimp, mushrooms, garlic, pesto, cream, and Parmesan. This Pesto Shrimp Fettuccine in Mushroom Garlic Sauce comes together quickly, so having everything ready is key. Pat the shrimp dry with paper towels to ensure they sear properly.

Step 2 — Cook the Pasta

Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions for al dente. Reserve about one cup of the starchy pasta water before draining. This water is crucial for adjusting the sauce consistency later.

Step 3 — Sauté the Mushrooms

While the pasta cooks, heat olive oil or butter in a large skillet over medium-high heat. Add sliced mushrooms in a single layer and cook without stirring for 3-4 minutes to develop a golden-brown sear. Season with a pinch of salt to help them release moisture.

Step 4 — Cook the Shrimp

Push the mushrooms to the side of the skillet. Add the shrimp in a single layer, ensuring they aren’t crowded. Cook for 1-2 minutes per side until they turn pink and opaque. The internal temperature should reach 120°F (49°C). Remove shrimp to a plate to prevent overcooking.

Step 5 — Build the Garlic Sauce

In the same skillet, reduce heat to medium. Add minced garlic and cook for 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer, scraping up any browned bits from the pan. Stir in your prepared pesto until fully incorporated.

Step 6 — Combine Pasta and Sauce

Add the drained al dente fettuccine to the creamy mushroom garlic sauce. Toss thoroughly, adding reserved pasta water a few tablespoons at a time until the sauce coats the pasta luxuriously. The sauce should be creamy and cling to each strand.

Step 7 — Finish and Serve

Return the cooked shrimp to the skillet and gently fold them into the Pesto Shrimp Fettuccine. Remove from heat and stir in grated Parmesan cheese. Taste and adjust seasoning with salt and black pepper. Serve immediately, garnished with extra Parmesan and fresh basil if desired.

Nutritional Information

Calories	Approx. 520
Protein	32g
Carbohydrates	45g
Fat	22g
Fiber	3g
Sodium	680mg

This Pesto Shrimp Fettuccine in Mushroom Garlic Sauce is a good source of protein, selenium from the shrimp, and B vitamins from the mushrooms and whole-wheat pasta. Note: Nutritional estimates are based on typical ingredients and a single serving size; values can vary with specific brands and preparation methods.

Healthier Alternatives

This Pesto Shrimp Fettuccine in Mushroom Garlic Sauce is wonderfully adaptable. Here are simple swaps to tailor it to different dietary needs without sacrificing flavor.

• Protein Swap (Chicken or Scallops) — Use bite-sized chicken breast or sea scallops for a different take. Chicken offers a hearty, lean option, while scallops provide a sweet, buttery contrast to the pesto.
• Lower-Carb Pasta — Swap traditional fettuccine for zucchini noodles (zoodles) or shirataki noodles. This lightens the dish significantly, letting the rich mushroom garlic sauce shine.
• Dairy-Free Pesto — Replace Parmesan in the pesto with nutritional yeast or a sprinkle of toasted pine nuts for that savory, umami depth without dairy.
• Gluten-Free Pasta — Use a high-quality brown rice or chickpea pasta. These hold the sauce well and ensure the dish remains celiac-friendly.
• Low-Sodium Version — Opt for low-sodium broth and skip added salt, relying on the natural saltiness of the shrimp, the garlic, and fresh herbs for flavor.
• Oil Alternative — For a lighter sauce, use a flavorful vegetable broth for sautéing the mushrooms and garlic instead of olive oil.
• Extra Veggies — Boost nutrition by adding spinach or sun-dried tomatoes with the mushrooms. They wilt beautifully into the sauce, adding color and vitamins.
• Nut-Free Pesto — Substitute pine nuts in the pesto with seeds like sunflower or pumpkin seeds for a similar texture and a nut-free recipe.

Serving Suggestions

This rich Pesto Shrimp Fettuccine in Mushroom Garlic Sauce is a complete meal on its own, but a few thoughtful pairings can elevate the dining experience. Here are ideas for what to serve with it, for which occasions, and how to plate it beautifully.

• Perfect Pairings: Serve with a crisp, simple side like a classic Caesar salad or roasted asparagus to cut through the richness. A loaf of warm, crusty garlic bread is essential for soaking up every last bit of the luxurious sauce.
• Wine Companions: A dry, crisp white wine like Pinot Grigio or Sauvignon Blanc complements the garlic and herbs beautifully. For a red option, a light-bodied Chianti pairs well with the mushrooms and tomato paste.
• Occasion Ideas: This dish is elegant enough for a date night or dinner party but quick enough for a special weeknight treat. It’s also a fantastic option for holiday gatherings like Christmas Eve or a festive Mother’s Day lunch.
• Plating for Impact: Use a pair of tongs to twirl the fettuccine into a nest in the center of a shallow bowl. Arrange the shrimp and mushrooms artfully on top, and finish with a final drizzle of pesto and a sprinkle of fresh parsley or grated Parmesan.
• Make it a Feast: For a larger gathering, start with a light antipasto platter and end with a refreshing dessert like lemon sorbet or panna cotta to cleanse the palate.
• Family-Style Serving: Present the Pesto Shrimp Fettuccine in a large, warm serving bowl at the table. Let guests help themselves, fostering a cozy, communal dining atmosphere.

Remember, the key is to balance the dish’s robust flavors. Keep sides simple and let this stunning pasta be the star of your table.

Common Mistakes to Avoid

• Mistake: Overcooking the shrimp, making them rubbery. Fix: Cook them just until pink and opaque, about 1–2 minutes per side, and remove from the pan immediately.
• Mistake: Using pre-grated Parmesan that doesn’t melt smoothly. Fix: Freshly grate a block of Parmigiano-Reggiano or Grana Padano for a creamy, emulsified sauce.
• Mistake: Adding pesto to high heat, which can burn the basil and turn it bitter. Fix: Stir the pesto in off the heat at the very end to preserve its vibrant flavor and color.
• Mistake: Crowding the pan when sautéing mushrooms, causing them to steam. Fix: Cook mushrooms in a single layer in batches to achieve a perfect golden-brown sear.
• Mistake: Underseasoning the pasta water, resulting in bland noodles. Fix: Salt the boiling water until it tastes like the sea—this is the pasta’s primary seasoning.
• Mistake: Letting garlic burn in the pan, which creates a harsh, acrid taste. Fix: Add minced garlic after mushrooms have softened and cook for only 30–60 seconds until fragrant.
• Mistake: Not reserving pasta water before draining, missing a key sauce-thickening agent. Fix: Save at least 1 cup of the starchy water to help the sauce cling beautifully to the fettuccine.
• Mistake: Using a low-quality olive oil that can’t stand up to the bold flavors. Fix: Choose a robust, extra-virgin olive oil for both the sauce and the pesto to build depth.
• Mistake: Combining all components at once, leading to a muddy, separated sauce. Fix: Toss the cooked pasta with the mushroom garlic sauce first, then gently fold in the shrimp and pesto.

Storing Tips

• Fridge: Store leftover Pesto Shrimp Fettuccine in an airtight container in the refrigerator for up to 3 days. Ensure the shrimp has reached a safe internal temperature of 145°F before initial storage.
• Freezer: For longer storage, freeze in a freezer-safe container or heavy-duty bag for up to 2 months. Note that the creamy sauce may separate slightly upon thawing.
• Reheat: Gently reheat refrigerated portions in a skillet over medium-low heat, adding a splash of broth or cream to refresh the sauce. Microwave in 30-second intervals, stirring between each. Ensure the reheated dish reaches 165°F for food safety.

For best quality, add a fresh garnish of grated Parmesan and a drizzle of olive oil after reheating your Pesto Shrimp Fettuccine in Mushroom Garlic Sauce.

Conclusion

This Pesto Shrimp Fettuccine in Mushroom Garlic Sauce is a restaurant-quality dish you can easily make at home. We hope you love this flavorful pasta as much as we do! Give it a try and let us know what you think in the comments. For more quick and delicious meals, check out our 30-Minute Italian Sausage Pasta with Spinach and Mushrooms Recipe or Easy Crispy Air Fryer Gnocchi Recipe.

Print

FAQs

Can I use a different type of pasta for this recipe?

Yes, you can substitute the fettuccine with linguine, spaghetti, or any long pasta you prefer. The rich Mushroom Garlic Sauce and pesto will coat any pasta well. The dish will still be a delicious Pesto Shrimp Fettuccine in Mushroom Garlic Sauce.

How can I prevent the shrimp from overcooking?

Cook the shrimp separately and add them back to the sauce at the very end, just to warm through. Shrimp cook quickly and become rubbery if simmered too long. This ensures they stay tender in your Pesto Shrimp Fettuccine.

Can I make the sauce ahead of time?

You can prepare the Mushroom Garlic Sauce a day in advance and store it covered in the refrigerator. Reheat it gently before tossing with the cooked pasta, pesto, and shrimp. This makes assembling the final dish very quick.