Looking for a restaurant-quality pasta dish that’s surprisingly easy to make at home? This Pesto Shrimp Alfredo combines the rich, creamy goodness of classic Alfredo sauce with the vibrant flavors of fresh pesto and succulent shrimp. It’s the perfect choice for a special dinner that comes together in just 30 minutes, making it ideal for both weeknight meals and entertaining guests.
Ingredients
- 1 pound fettuccine pasta
- 1 pound large shrimp, peeled and deveined
- 2 cups heavy cream
- 1/2 cup butter
- 1 cup freshly grated Parmesan cheese
- 1/3 cup homemade or store-bought pesto
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Bring a large pot of salted water to boil. Cook fettuccine according to package instructions until al dente.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
- In the same skillet, reduce heat to medium and add butter and minced garlic. Sauté for 1-2 minutes until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally, until slightly thickened.
- Stir in Parmesan cheese until melted and smooth. Add pesto and mix well.
- Return shrimp to the skillet and add the drained pasta. Toss everything together until well combined and heated through.
- Season with salt and pepper to taste. Garnish with fresh basil if desired.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Recipe Notes
- Reserve 1 cup of pasta water before draining. If the sauce becomes too thick, add a splash of pasta water to reach desired consistency.
- For the best flavor, use freshly grated Parmesan cheese rather than pre-grated varieties.
- Make sure not to overcook the shrimp – they should be just pink and opaque to ensure they stay tender.
- The sauce will continue to thicken as it cools, so you may want to make it slightly thinner than your desired final consistency.
- For a lighter version, you can substitute half-and-half for the heavy cream, though the sauce won’t be quite as rich.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or milk to restore the sauce’s consistency.
Pesto Shrimp Alfredo
This Pesto Shrimp Alfredo combines the rich, creamy goodness of classic Alfredo sauce with the vibrant flavors of fresh pesto and succulent shrimp. It's the perfect choice for a special dinner that comes together in just 30 minutes, making it ideal for both weeknight meals and entertaining guests.
Ingredients
- 1 pound fettuccine pasta
- 1 pound large shrimp peeled and deveined
- 2 cups heavy cream
- 1/2 cup butter
- 1 cup freshly grated Parmesan cheese
- 1/3 cup homemade or store-bought pesto
- 4 cloves garlic minced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish optional
Instructions
- Bring a large pot of salted water to boil. Cook fettuccine according to package instructions until al dente.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
- In the same skillet, reduce heat to medium and add butter and minced garlic. Sauté for 1-2 minutes until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally, until slightly thickened.
- Stir in Parmesan cheese until melted and smooth. Add pesto and mix well.
- Return shrimp to the skillet and add the drained pasta. Toss everything together until well combined and heated through.
- Season with salt and pepper to taste. Garnish with fresh basil if desired.
