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Creamy Tomato Shrimp Fettuccine - A Cozy, Weeknight-Friendly Pasta

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 ounces fettuccine (dried)
  • 1 pound large shrimp, peeled and deveined (tails on or off)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, divided
  • 1 small shallot, finely minced (or 1/2 small onion)
  • 3–4 garlic cloves, thinly sliced or minced
  • 1 tablespoon tomato paste
  • 1 cup crushed tomatoes (good-quality canned)
  • 1/2 cup heavy cream (or half-and-half for lighter)
  • 1/4–1/2 teaspoon red pepper flakes, to taste
  • 1/3 cup grated Parmesan, plus more for serving
  • 1/4 cup pasta cooking water (reserve more as needed)
  • 1 tablespoon lemon juice (plus extra wedges for serving)
  • Salt and freshly ground black pepper
  • Fresh basil or parsley, chopped, for garnish

Method
 

  1. Prep the shrimp: Pat the shrimp dry with paper towels. Season with salt, pepper, and a pinch of red pepper flakes. Dry shrimp sear better and stay juicy.
  2. Boil the pasta: Bring a large pot of well-salted water to a boil. Cook fettuccine until just shy of al dente. Reserve at least 1 cup of pasta water, then drain.
  3. Sear the shrimp: In a large skillet, heat olive oil over medium-high. Add shrimp in a single layer. Cook 1–2 minutes per side until just opaque. Transfer to a plate. Do not overcook.
  4. Sauté aromatics: Reduce heat to medium. Add 1 tablespoon butter. Stir in shallot and cook until soft, about 2–3 minutes. Add garlic and cook 30 seconds until fragrant.
  5. Build the sauce base: Add tomato paste and cook, stirring, for 1 minute to caramelize. Pour in crushed tomatoes and a small splash of pasta water. Simmer 3–4 minutes to thicken slightly.
  6. Add cream and season: Lower heat and stir in heavy cream and remaining red pepper flakes. Season with salt and pepper. Simmer gently for 2–3 minutes until the sauce is silky.
  7. Emulsify: Stir in the remaining 1 tablespoon butter and Parmesan until melted. Add more pasta water, a tablespoon at a time, to reach a glossy, loose coating consistency.
  8. Combine pasta and shrimp: Add the drained fettuccine and shrimp to the pan. Toss over low heat for 1–2 minutes. Add lemon juice and adjust seasoning to taste.
  9. Garnish and serve: Sprinkle with chopped basil or parsley and extra Parmesan. Serve hot with lemon wedges.