Ultimate Shrimp Fettuccine
This Ultimate Shrimp Fettuccine is a savory, Mediterranean-inspired pasta dish packed with bold flavors and satisfying textures.
Anchovies, olives, garlic, and chili flakes create a rich umami base, while fresh tomato, lemon juice, and basil add brightness.
Tossed with tender shrimp and silky fettuccine, it’s a restaurant-quality meal made easily at home.
Why You’ll Love This Recipe
Full of flavor: Anchovies, olives, and tomato paste create deep, savory richness.
Quick to make: Comes together in about 30 minutes — perfect for weeknights or date night.
Light yet creamy: Thanks to pasta water and butter, no heavy cream is needed!
Balanced & bright: Fresh basil and lemon juice cut through the richness for a perfect finish.
Customizable: Adjust spice, swap proteins, or add wine to make it your own.
Key Ingredients
Anchovies: Melt into the olive oil to create a salty, umami-rich base — no fishiness!
Garlic & chili flakes: Aromatic and just a little spicy.
Kalamata olives: Bring a briny, Mediterranean touch.
Tomato paste & fresh tomato: For depth, tang, and color.
Shrimp: Quick-cooking, tender protein that pairs beautifully with the sauce.
Lemon juice & fresh basil: Brightens the dish and enhances flavor.
Butter & pasta water: Create a naturally creamy, glossy finish.
Ultimate Shrimp Fettuccine
Ingredients
(Serves 2–3)
8 oz fettuccine pasta
2 tablespoons extra virgin olive oil
2 anchovy fillets, finely chopped
3–4 cloves garlic, minced
Pinch of red chili flakes (adjust to heat preference)
1 Roma tomato, diced
¼ cup kalamata olives, pitted and chopped
1 tablespoon tomato paste
1 lb medium shrimp, peeled and deveined
Salt and freshly ground black pepper, to taste
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter
¼–½ cup reserved pasta water
Fresh basil, torn, for garnish
Grated Parmesan cheese (optional)
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil.
Cook fettuccine according to package instructions until al dente. Reserve about ½ cup of the pasta water before draining.
Make the Flavor Base
In a large skillet over medium heat, warm the olive oil.
Add the anchovies and stir until they melt into the oil.
Add the garlic and chili flakes; cook for about 30 seconds until fragrant.
Add the Tomatoes and Olives
Stir in the diced Roma tomato, chopped kalamata olives, and tomato paste.
Cook for 2–3 minutes until the tomatoes soften and everything is well combined.
Cook the Shrimp
Add the shrimp to the skillet.
Season with salt and pepper.
Cook for 3–4 minutes, stirring occasionally, until shrimp are pink and just cooked through.
Finish the Sauce
Add lemon juice and butter.
Stir until the butter melts into the sauce.
Toss in the drained fettuccine and enough reserved pasta water to create a light, creamy coating.
Toss and Serve
Add torn basil and toss everything together until well combined.
Serve immediately with extra basil or grated Parmesan, if desired.
Recipe Notes
Anchovies are your secret weapon: Don’t skip them — they melt into the oil and give the sauce incredible depth without tasting “fishy.” Even anchovy skeptics are usually won over!
Use raw, peeled shrimp: Opt for medium-sized raw shrimp for the best texture and flavor. Pre-cooked shrimp can get rubbery if reheated in the sauce.
Cook pasta just shy of al dente: Since you’ll finish it in the sauce, slightly undercooked pasta will absorb more flavor and reach perfect texture by the end.
Add pasta water gradually: This starchy water is key for loosening and emulsifying the sauce, giving it a silky, restaurant-quality finish without cream.
Chili flakes = customizable heat: Start with a pinch and adjust to your taste. You can always add more later.
Butter + basil = magic at the end: Don’t skip this final touch — it balances the acidity, adds richness, and brings everything together beautifully.
Serve immediately: This dish is best enjoyed fresh when the sauce is at its creamiest and the shrimp are perfectly tender.
Nutrition Information
(Per serving; approx. based on 3 servings)
Calories: 540 | Protein: 35g | Fat: 22g | Carbs: 50g | Sugar: 4g | Fiber: 3g | Sodium: 780mg
Kitchen Equipment Needed
Large pot (for pasta)
Large skillet or sauté pan
Tongs or pasta fork
Measuring spoons and cups
Knife and cutting board
Citrus juicer (optional)
Recipe Swaps and Variations
Protein: Use scallops, mussels, or grilled chicken instead of shrimp.
Pasta: Substitute spaghetti, linguine, or even gluten-free pasta.
Add-ins: Toss in spinach, arugula, or sun-dried tomatoes.
Sauce twist: Add a splash of white wine before the tomato paste for extra depth.
Make it creamy: Stir in a tablespoon of cream or mascarpone for a richer sauce.
How to Store Leftovers
Refrigerator: Store in an airtight container for up to 3 days.
Reheat: Gently warm on the stove or in the microwave with a splash of water or broth to loosen the sauce.
Freezing not recommended, as shrimp and pasta can become overcooked and grainy when thawed.
Food and Drink Pairings
Side dishes: A light arugula salad, roasted vegetables, or garlic bread.
Drinks: Pairs beautifully with crisp white wine (like Pinot Grigio or Sauvignon Blanc), sparkling water with lemon, or even a dry rosé.
Dessert: End with lemon sorbet, panna cotta, or a fruit tart for a light finish.
Frequently Asked Questions:
Is the anchovy flavor strong?
Not at all! Anchovies melt into the sauce and add depth without tasting fishy.
Can I use frozen shrimp?
Yes, just thaw and pat dry before cooking for the best texture.
Is it spicy?
Only mildly — adjust the red chili flakes to your taste or omit for a milder version.
Can I use canned tomatoes instead of fresh?
Yes, canned diced tomatoes or crushed tomatoes can be used if you don’t have fresh Roma tomatoes.
Can I skip the cheese?
Absolutely. Parmesan is optional and not part of the core flavor profile, but it’s a nice touch if you want it.
Do I really need to save pasta water?
Yes! Pasta water adds starch that helps emulsify and thicken the sauce naturally.
Can I make this ahead of time?
It’s best served fresh, but you can prep the sauce components in advance and cook the pasta/shrimp right before serving.
How do I know the shrimp are done?
Shrimp cook quickly — they’re ready when they’re pink and opaque. Overcooking makes them rubbery.
What if I don’t have anchovies?
You can substitute 1–2 teaspoons of anchovy paste, or add a splash of fish sauce for a similar depth.
How do I keep the sauce from drying out?
Make sure to add enough pasta water, and finish with butter while the pan is still warm to keep it glossy and creamy.