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This single serving Shrimp Fettuccine is a quick, flavorful meal ready in just 20 minutes. Tender shrimp and garlic are sautéed in butter and olive oil, then tossed with fettuccine for a simple, satisfying dish. It’s rich, delicious, and gives you a restaurant-quality meal at home.
Enjoy Shrimp Fettuccine with a simple side to make it a complete meal. Try roasted carrots, crispy smashed Brussels sprouts, roasted butternut squash, or a fresh green salad with homemade vinaigrette.
Why You’ll Love This Recipe
- Ready in 20 Minutes: A fast, no-fuss meal that’s perfect for any night of the week.
- Packed with Flavor: Juicy shrimp, sautéed garlic, and a light, buttery sauce make every bite delicious.
- Easy to Customize: Swap the pasta or add vegetables for a personal touch.
- Perfectly Portioned: A satisfying single serving—no leftovers, no waste, just great flavor.
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.
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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.
- Butter: I use salted butter, but if you have unsalted, just add a pinch of salt.
- Garlic & Red Pepper Flakes: Garlic adds depth, and red pepper flakes bring heat. Skip the flakes if you prefer a milder 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, Shrimp and Grits, Shrimp Tacos, or Shrimp Fried Rice.
- Salt: Enhances all the flavors in the dish.
- Olive oil: Extra virgin olive oil adds richness and depth. A lighter olive oil works too.
- 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.
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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 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
You can, but for the best flavor and texture, raw shrimp is recommended. If using pre-cooked shrimp, add them at the end and warm them briefly to avoid overcooking.
This dish is best enjoyed fresh, but if needed, store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave with a splash of olive oil or butter.
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.
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!