Pesto Shrimp Fettuccine
Juicy shrimp and earthy mushrooms tossed in silky basil pesto fettuccine, an easy Italian shrimp pasta that's ready in 30 minutes and tastes like it came from a trattoria.
A Restaurant-Worthy Pasta in 30 Minutes
There's something about the combination of plump, golden shrimp, earthy sauteed mushrooms, and bright basil pesto clinging to ribbons of fettuccine that feels like a special occasion, even on a Tuesday. This Pesto Shrimp Fettuccine is one of those rare recipes that delivers serious Italian restaurant flavor without asking much of you in return. It comes together in about half an hour, uses one skillet for the sauce, and turns simple pantry staples into something genuinely craveable.
If you've been searching for the best way on how to cook shrimp with mushrooms, or you're hunting for new shrimp mushroom pasta recipes to add to your weekly rotation, this is the one to bookmark. The shrimp and mushrooms in pan develop a deep, savory base, and the pesto ties everything together with herby, garlicky brightness.
Before we get cooking, the right tools and ingredients make a real difference here. A heavy bottomed skillet helps the mushrooms brown instead of steam, a good microplane gets you fluffy parmesan and fine lemon zest in seconds, and a high quality jarred pesto (or fresh basil and a food processor if you're making your own) will make or break the final sauce. These are the products that genuinely help this recipe shine:
Why This Shrimp And Pesto Combination Works
Pesto and shrimp pasta is a classic pairing for a reason. The shrimp brings a delicate sweetness, the mushrooms add umami depth, and the pesto, with its blend of basil, garlic, pine nuts, and parmesan, ties the whole dish together with herbaceous richness. A touch of cream and a squeeze of lemon at the end keep the sauce silky instead of heavy, and balance out the richness of the pesto and parmesan.
This isn't a one-note shrimp and mushroom pasta alfredo. It's lighter, brighter, and a little more nuanced, while still feeling indulgent enough for a date night dinner.
Chef's Tip: Don't overcrowd the shrimp in the pan. Cook them in a single layer so they sear instead of steam, and pull them off the heat the moment they turn pink and opaque. They'll finish cooking gently when you toss them back in with the hot pasta.
Ingredient Notes For The Best Results
A few small choices make a big difference in this Italian shrimp pesto pasta:
- Shrimp: Use large or jumbo shrimp so they stay juicy and don't overcook. Fresh or thawed frozen both work beautifully.
- Mushrooms: Cremini mushrooms have more flavor than white button, but either works in a pinch.
- Pesto: A good quality store-bought pesto saves time, but homemade pesto with fresh basil, toasted pine nuts, garlic, and good olive oil takes this over the top.
- Pasta water: Don't skip reserving it. The starchy water helps the pesto sauce cling to every strand of fettuccine instead of pooling at the bottom of the bowl.
Ready to make it? Here is the full step by step recipe:
Pesto Shrimp Fettuccine
Juicy shrimp and earthy mushrooms tossed in silky basil pesto fettuccine, an easy Italian shrimp pasta that's ready in 30 minutes and tastes like it came from a trattoria.
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
- 2 tbsp olive oil, extra virgin, divided
- 3 garlic, cloves, minced
- 2 tbsp unsalted butter, cut into pieces
- 1/4 cup heavy cream, optional, for a creamier sauce
- 1/2 cup parmesan cheese, freshly grated, plus more for serving
- 1 lemon, zested and juiced
- 1/4 tsp red pepper flakes, optional, for heat
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper, freshly ground
- 2 tbsp fresh basil, chopped, for garnish
Instruction
Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
While the pasta cooks, pat the shrimp dry and season lightly with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, until pink and just opaque. Remove to a plate.
Add the remaining olive oil and butter to the same skillet. Add the mushrooms and cook for 5 to 6 minutes, stirring occasionally, until golden and any liquid has evaporated.
Stir in the garlic and red pepper flakes and cook for 30 seconds until fragrant.
Lower the heat to medium and stir in the pesto, heavy cream, and a splash of reserved pasta water. Simmer for 1 to 2 minutes until the sauce comes together.
Return the shrimp to the skillet along with the drained fettuccine. Toss everything together, adding more pasta water a little at a time until the sauce coats the noodles nicely.
Remove from heat and stir in the parmesan, lemon zest, and lemon juice. Taste and adjust salt and pepper as needed.
Garnish with extra parmesan and fresh basil, then serve immediately.
Equipment
- Large pot
- Colander
- Large skillet
- Tongs
- Microplane or zester
Notes
Serving Suggestions And Variations
This pesto shrimp with mushrooms is hearty enough to stand on its own, but a simple side salad with a lemon vinaigrette or some warm crusty bread for mopping up extra sauce never hurts. A glass of crisp white wine, like a Pinot Grigio or Sauvignon Blanc, complements the basil and lemon notes especially well.
Want to switch things up? Try these variations:
- Swap the fettuccine for linguine or even a short pasta like penne if that's what you have on hand.
- Add a handful of cherry tomatoes, halved and blistered in the pan with the mushrooms, for a pop of sweetness.
- Stir in a few handfuls of baby spinach at the end for extra color and nutrients.
- Make it spicier by doubling the red pepper flakes or adding a pinch of crushed Calabrian chili.
A quick warning: Pesto sauce can scorch quickly if the heat is too high. Keep it at a gentle simmer once it hits the pan, just enough to warm through and loosen with pasta water.
Storing And Reheating
This dish truly shines fresh off the stove, but if you end up with leftovers, store them in an airtight container in the fridge for up to two days. When you're ready to eat, reheat gently in a skillet over low heat with a splash of water, broth, or cream to bring the sauce back to life. Avoid the microwave on high power, since it tends to turn the shrimp tough and rubbery.
Whether you call it pesto shrimp with mushrooms or your new favorite weeknight pasta, this dish proves that a few quality ingredients and one good skillet are all you need for a memorable dinner.
