This shrimp fettuccine is a quick 20-minute dinner full of fresh flavors. In the time it takes to boil the pasta, the simple tomato sauce with shrimp and fresh basil is ready to go.
This post has been updated from the archives. First published in September 2016.
Sometimes I dig through the archives of this site in search of gems that could use a little dusting off. Often they’re the underrated recipes, ones that I love but just didn’t find an audience and have been living, unloved and unseen, by visitors to this site. Today, that recipe is an easy shrimp pasta with a simple tomato sauce made with fire-roasted tomatoes, garlic, and a pile of fresh basil.
And the timing is perfect because I first shared this easy shrimp fettuccine three years ago, around this same time, when summer was in full swing and fresh and simple dinners were the order of the day. And here we are now, at the height of summer again so I gave it a little makeover and a second chance to wow you. If you’re looking for quick and easy recipes this shrimp fettuccine checks all the boxes.
Some Ingredients You’ll Need
- Fettuccine or other long pasta like spaghetti, bucatini or linguini
- Olive oil
- Diced fire-roasted tomatoes (I like Muir Glen brand)
- Balsamic vinegar
- Kosher salt
- Fresh basil
- Feta cheese
How to Make Shrimp Fettuccine
- Get the pasta going. If you use fettuccine it will take about 10 to 12 minutes to cook which is plenty of time to prepare the sauce.
- To make the sauce, I like start the olive oil and garlic in a cold pan and then warm them up together. That way, the garlic infuses the oil with its flavor without browning it. It only takes a minute or so, depending on your stove, to heat them up. Once the garlic is fragrant I add the tomatoes, vinegar, and salt.
- Bring it all to a simmer and, while the pasta cooks, let it bubble. The tomatoes will break down a bit.
- About five minutes before the pasta is done, add the shrimp to the sauce. I like to use smaller shrimp because they only need five to six minutes to cook.
- Once the pasta is cooked add it to the sauce. Add the basil and toss it all together. Serve the shrimp fettuccine with crumbled feta cheese.
Tips & Substitutions
The quality of the tomatoes makes a big difference in this recipe. I love Muir Glen fire-roasted tomatoes, but if you can’t find them you can substitute regular diced tomatoes but choose a good quality brand.
You can use frozen shrimp, but be sure to thaw them first following the instructions listed on the package. It usually takes about 20 to 30 minutes to thaw frozen shrimp.
If you don’t like shrimp you can substitute cooked chicken or just leave out the meat and serve the pasta with just the sauce.
Instead of draining the pasta in a colander, I like to transfer it straight from the pot to the pan with the sauce using tongs. That way, the pasta brings some of the starchy pasta water along with it which helps give the sauce a little bit of body. If you want to drain your pasta in the sink, reserve a few tablespoons of the water first and add it to the sauce.
I love all of the fresh basil in this shrimp fettuccine, but you can also use fresh parsley or thyme or a combination of all three.
Serve the shrimp pasta with glasses of cold white wine and a crisp salad on the side. This is summer cooking at it’s best ❤
More 20-Minute Pasta Recipes
If you’ve been following along for a while you already know how much I love pasta. Here are a few of my favorite easy pasta recipes or browse my whole Pasta Recipes collection for even more ideas.
- Bucatini all’ Amatriciana
- Pancetta Pasta with Peas
- Creamy Goat Cheese Spaghetti
- Ravioli with Asparagus and Mushrooms
Shrimp Fettuccine with Tomatoes & Feta
Shrimp tossed with pasta and a simple tomato sauce with feta cheese is an easy 20-minute dinner. In the time it takes to boil the pasta the sauce and shrimp are ready to go.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: American
- 8 ounces fettuccine
- 2 tablespoon olive oil
- 3 large cloves of garlic, finely chopped
- 2 (14.5-oz) cans diced fire roasted tomatoes
- 2 tablespoons balsamic vinegar
- 2 teaspoons kosher salt
- 1/2 cup chopped fresh basil
- 10 ounces shrimp, peeled and deveined (see note)
- 1/4 cup crumbled feta cheese
- Cook the fettuccine according to package directions.
- Heat the olive oil and garlic in a large pan over medium heat. Once the garlic is fragrant (should only take a couple of minutes), add the tomatoes, balsamic vinegar, and salt. Increase the heat to bring it to a simmer. Simmer the tomatoes while the pasta cooks.
- Five minutes before the pasta is done, add the shrimp to the sauce and stir. Once the pasta is done, transfer it to the sauce and toss to coat it in the sauce. Add the basil and toss again. To serve, top each serving with some crumbled feta cheese.
This recipe works best with small shrimp, so look for packages marked 51-60 count per pound. You can use fresh or frozen shrimp. If you use frozen, you will need to thaw them first following the instructions on the package. If you use larger shrimp you will need to add them to the sauce sooner so they cook through.
- Serving Size: 1/4 of recipes
- Calories: 400
- Sugar: 8.4g
- Fat: 10.5g
- Carbohydrates: 52.3g
- Fiber: 5.8g
- Protein: 24.9g
Keywords: shrimp pasta, shrimp fettuccine, easy tomato sauce