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This single serving Shrimp Fettuccine is an easy weeknight dinner that delivers restaurant‑quality flavor in just 20 minutes. Succulent shrimp and minced garlic are sautéed in butter and olive oil, then tossed with fettuccine in a light, buttery sauce. This dish is quick, flavor‑packed, and perfect when you’re craving something satisfying and elegant.
Featured Comment
“What a great and simple recipe. It took no time at all to make, and it was absolutely delicious.”
– Mattie
Why You’ll Love This Recipe
- Incredibly Quick & Easy: Whip up a restaurant-quality shrimp pasta in under 20 minutes.
- One‑Pan Simplicity: Everything you need, from the sauteed shrimp to the sauce comes together in a single skillet, making cleanup effortless.
- Flavorful Yet Light: Tender shrimp, sautéed garlic, and a buttery-olive oil sauce deliver big taste without being heavy.
- Tailor It Your Way: Easily swap the pasta or toss in spinach, sun-dried tomatoes, or fresh herbs to match your mood or pantry.
- Single Serve Satisfaction: No extra portions, no food waste – just one delicious plate that hits the spot.
Shrimp Fettuccine is one of my go-to meals when I want something quick but full of flavor. The combination of garlic, shrimp, and pasta tossed in olive oil and butter is simple yet so satisfying. It’s a dish that feels special without requiring much effort, and it comes together in minutes.
Enjoy shrimp fettuccine with a simple side to make it a complete meal. Try small batch roasted carrots, crispy small batch Smashed Brussels sprouts, roasted butternut squash, or a fresh green salad with homemade vinaigrette.
Ingredients
If you have any leftover ingredients from this easy Shrimp Fettuccine recipe, check out our Leftover Ingredients Recipe Finder.
- Fettuccine: Use 2 ounces of dry fettuccine, about the diameter of a quarter when held together. If you have a kitchen scale, weighing it is the most accurate method. This amount yields about 1 cup of cooked pasta. Want to change it up? Spaghetti, penne, or rotini also work well in this dish.
- Shrimp: Use 4 ounces of peeled and deveined shrimp. Depending on the size, this equals:
- Jumbo (5-6 shrimp)
- Large (8-9 shrimp)
- Medium (10-11 shrimp)
- Small (12-15 shrimp)
- Leftover shrimp? Use them in BBQ shrimp for one, shrimp and grits for one, shrimp tacos for one, shrimp fried rice for one, or small batch air fryer shrimp.
- Parmesan cheese: Freshly grated Parmesan melts best and adds great flavor. Pre-shredded or powdered versions don’t melt as well but can be used in a pinch.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Want to switch things up? Try these easy Shrimp Fettuccine variations:
- Lemon Garlic: Stir in 1 teaspoon of lemon juice and a pinch of zest.
- Sun-Dried Tomato: Add chopped sun-dried tomatoes and a little of their oil and crumbled feta.
- Creamy Cajun: Mix 1/4 to 1/2 teaspoon of homemade creole seasoning into the butter when cooking the shrimp.
- Spinach & Goat Cheese: Toss in a handful of fresh spinach and crumbled goat cheese.
Tip: How to Prepare Shrimp
If using shrimp with shells, follow these quick steps:
- Peel the Shell: Remove the legs, then crack and peel the shell from the underside.
- Remove the Tail (Optional): Pinch the tail where it connects to the shrimp body and pull it off.
- Devein: Use a paring knife to make a shallow cut along the shrimp’s back, then lift and remove the dark vein.
Thawing Frozen Shrimp: If using frozen shrimp, make sure they’re fully thawed before cooking. Thaw them in the fridge for up to 24 hours or place them in a colander under cold running water for a few minutes. Always pat dry before cooking for the best texture.
How To Make Shrimp Fettuccine
These step-by-step photos and instructions will guide you through making this Shrimp Fettuccine For One. For ingredient amounts and the full recipe, check the recipe card below.
- Cook the Fettuccine: Bring a medium pot of water to a boil over medium-high heat. Add the fettuccine and cook for about 8 minutes, or until tender. Drain the pasta, transfer it to a bowl, and toss with ½ tablespoon of olive oil to prevent sticking. Set aside.
- Sauté the Garlic: In a 10-inch skillet, heat the remaining ½ tablespoon of olive oil and the butter over medium heat. Add the minced garlic and red pepper flakes (if using), stirring for about 30 seconds until fragrant.
- Cook the Shrimp: Add the shrimp to the skillet and sprinkle with salt. Cook for 1-2 minutes on one side, then flip and cook for another 1-2 minutes until pink and opaque. Remove the skillet from the heat.
- Combine & Serve: Add the cooked fettuccine to the skillet with the shrimp. Drizzle with the remaining olive oil and toss to coat. Transfer to a plate or bowl and top with freshly grated Parmesan.
Tip: Want a Creamy Version?
Make our small batch Alfredo sauce, then stir in the cooked pasta and shrimp. It’s an easy way to turn this into a rich, flavorful Shrimp Alfredo.
RELATED: 20 Single Serving Meatless Meals
Expert Tips
- Prep First: This dish comes together fast, so have all your ingredients measured and ready before you start cooking.
- Use Frozen Shrimp for Convenience: Keeping frozen shrimp on hand makes it easy to make this meal anytime. Just thaw only what you need and save the rest for later.
- Pat Shrimp Dry Before Cooking: Whether fresh or thawed, always pat shrimp dry with a paper towel before cooking. This helps them sear properly instead of steaming.
- Don’t Overcook the Shrimp: Shrimp cook quickly! They’re done when they turn pink and opaque, usually within 2 minutes per side. Overcooked shrimp can become rubbery.
- Toss the Pasta Right Away: Once the pasta is added to the skillet, toss everything together immediately so the flavors blend while warm.
Frequently Asked Questions
Frozen shrimp are perfectly fine. Just thaw them first in the refrigerator or place them in a bowl of cold water for about 15 minutes.
It’s best enjoyed fresh since shrimp can overcook when reheated, but you can store leftovers in the refrigerator for up to 2 days.
Yes, double the ingredients to make Shrimp Fettuccine for two.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this quick shrimp fettuccine recipe or any One Dish Kitchen recipe please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Shrimp Fettuccine For One
Equipment
Ingredients
- 2 ounces dry fettuccine (about 1 cup cooked)
- 1 tablespoon salted butter
- 1 clove garlic -minced
- ⅛ teaspoon red chili pepper flakes (optional)
- 6-8 medium shrimp -peeled and deveined (4-ounces)
- ⅛ teaspoon kosher salt
- 1 ½ tablespoon olive oil -divided
- shredded Parmesan cheese -for topping
Instructions
- Cook the Fettuccine: Bring a medium pot of water to a boil over medium-high heat. Add the fettuccine and cook for about 8 minutes, or until tender. Drain the pasta, transfer it to a bowl, and toss with ½ tablespoon of olive oil to prevent sticking. Set aside.
- Sauté the Garlic: In a 10-inch skillet, heat the remaining ½ tablespoon of olive oil and the butter over medium heat. Add the minced garlic and red pepper flakes (if using), stirring for about 30 seconds until fragrant.
- Cook the Shrimp: Add the shrimp to the skillet and sprinkle with ⅛ teaspoon of salt. Cook for 1-2 minutes on one side, then flip and cook for another 1-2 minutes until pink and opaque. Remove the skillet from the heat.
- Combine & Serve: Add the cooked fettuccine to the skillet with the shrimp. Drizzle with the remaining olive oil and toss to coat. Transfer to a plate or bowl and top with freshly grated Parmesan.
Notes
- Prep First: This dish comes together fast, so have all your ingredients measured and ready before you start cooking.
- Use Frozen Shrimp for Convenience: Keeping frozen shrimp on hand makes it easy to make this meal anytime. Just thaw only what you need and save the rest for later.
- Pat Shrimp Dry Before Cooking: Whether fresh or thawed, always pat shrimp dry with a paper towel before cooking. This helps them sear properly instead of steaming.
- Don’t Overcook the Shrimp: Shrimp cook quickly! They’re done when they turn pink and opaque, usually within 2 minutes per side. Overcooked shrimp can become rubbery.
- Toss the Pasta Right Away: Once the pasta is added to the skillet, toss everything together immediately so the flavors blend while warm.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This is a winner! I happened to have frozen shrimp I could thaw and dry. I had the noodles and always keep garlic on hand. I also had a wedge of parmesan that i freshly grated for the topping, and that was a game changer. So much better than the pre-shredded brands. So throwing this together was quick and easy and so flavorful. Another winner from Joanie.
First off I buy what’s on sale. Then I plan my manual. And where do I go to plan my menu? To one dish kitchen for the most reliable recipes true to their area. This shrimp fettuccine it’s so simple and fabulous flavor. Instead of using the red pepper flakes and I used some of your amazing Creole seasoning. I have to be careful not to get fat. Thank you Joanie
Thank you so much for your comment! I love that you make use of what’s on sale and still create such flavorful meals. Using Creole seasoning instead of red pepper flakes sounds like a fantastic twist—I’m so glad you enjoyed the shrimp fettuccine. Your kind words mean so much to me—thank you!
Can you substitute another cheese for parmesan
Absolutely! Another type of hard white cheese would be perfect or use shredded mozzarella or another favorite cheese.
Made as per recipe with 10 king prawns and thoroughly enjoyed with a side salad. Thanks for a great dinner.
How would the nutrition fact change if I exchange fettuccine for spaghetti squash.
The carbs and calories would be lower, Glenie. You would have to plug that information into an online nutrition calculator to get the most accurate numbers.
Great recipe.
One of my favorite recipes. So easy and delicious. I love being able to make restaurant quality food at home.
What a great and simple recipe. It took no time at all to make, and it was absolutely delicious.
I love how quick this recipe is and it’s so delicious too!