Creamy Shrimp Pesto Fettuccine

Just say no to boring weeknight meals. This dreamy Shrimp Pesto Pasta can be whipped up in less than 30 minutes but tastes positively extravagant.

5 from 1 vote

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Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: 4

Calories: 646kcal

Bring a large pot of salted water to a boil. Add the noodles, stirring for the first minute to avoid sticking. Cook according to the package directions, approximately 11-13 minutes for al dente. Drain and return to the pot.
While the pasta cooks, melt the butter in a large skillet over medium heat. Add the garlic and saute until fragrant, about 1 minute. Add the shrimp and cook until pink on both sides and heated through, about 2-3 minutes per sides. Stir in the cherry tomatoes and season with salt and pepper. Cook for an additional 2 minutes, stirring occasionally.
Stir in the creme fraiche and basil pesto. Bring the mixture to a simmer and simmer for five minutes. Add the noodles to the pot and stir gently to coat. Season with salt and pepper to taste. Serve hot with Parmesan cheese sprinkled on top.

If you can't find creme fraiche, you can whip up this easy substitute. The night before you make the pasta, stir together 1 cup heavy whipping cream and 3 Tablespoons buttermilk. Cover with a cloth and let sit in a room temperature spot until thickened, 12-16 hours. Don't worry about it spoiling! The acid prevents the growth of bacteria. Store the thickened mixture in the fridge for up to 1 week and use in place of creme fraiche on a 1 to 1 ratio.

Course Main Dish

Cuisine Italian

Keyword creamy pesto pasta, pesto shrimo

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