Fettuccine Pesto & Shrimp Sauce Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the fresh tagliatelle and cook 2–4 minutes until al dente (fresh pasta cooks quickly). Stir gently to prevent sticking.

Before draining, scoop out about 1/2 cup of pasta cooking water and reserve. Drain pasta in a colander and set aside briefly while you finish the sauce and shrimp. Keep warm.

When combining, fold the cooked pasta into the pesto and shrimp, using reserved pasta water as needed to loosen sauce so it coats the noodles. Finish by sprinkling 3/4 cup grated Parmesan and toss gently. Serve with additional Parmesan and lemon wedges if desired.

Toast almonds (optional)

If using raw almonds and you want extra flavor, heat a small dry skillet over medium heat. Add the almonds and toast, stirring, until fragrant and lightly golden, about 3–4 minutes. Let cool slightly.

Blend pesto

In a food processor, combine basil leaves, spinach, toasted almonds, garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until coarsely chopped. With the processor running, stream in 1/2 cup extra-virgin olive oil until emulsion forms and the mixture is smooth but still has some texture. Add 1 tablespoon lemon juice and pulse once to combine. Taste and adjust seasoning — add up to another 1/4 teaspoon salt or more lemon as preferred. If pesto seems thick, thin with 1–2 tablespoons of the reserved pasta water when tossing with pasta.

If not using immediately, store pesto in an airtight container with a thin film of olive oil on top and refrigerate up to 3 days (or freeze).

Prep shrimp

Pat shrimp dry with paper towels. Season both sides with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika (if using).

Sauté

Heat a large skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil. When shimmering, add seasoned shrimp in a single layer (work in two batches if necessary to avoid crowding). Cook undisturbed 1–1.5 minutes until pink at the edges, flip and add the minced garlic. Cook another 30–60 seconds until shrimp are opaque and just cooked through (total 2–3 minutes depending on size). Transfer cooked shrimp to a plate.

Deglaze & finish

Reduce heat to medium, add 1 tablespoon butter to the pan and the 1/4 cup white wine or broth to deglaze, scraping up any browned bits. Let liquid reduce slightly (about 1 minute). Return shrimp to the pan, toss to coat in the pan sauce, add chopped parsley, and remove from heat.