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Craving rich and indulgent Shrimp Fettuccine but short on time? This recipe is your answer! This single-serving dish is ready in just 20 minutes and delivers restaurant-quality flavors without the wait or leftovers. Tender shrimp is cooked in a garlicky butter sauce and tossed with fettuccine for a satisfying and flavorful meal.
Enjoy your single serving Shrimp Fettuccine with delightful sides such as Roasted Carrots, crispy Smashed Brussels Sprouts, caramelized Roasted Butternut Squash, or a fresh green salad with homemade vinaigrette for a well-rounded meal.
Table of Contents
- Why You’ll Love This Shrimp Fettuccine Recipe
- Ingredients
- How To Measure Pasta
- How Much Shrimp Do I Need?
- Recipe Variations
- How To Peel And Devein Shrimp: A Step-By-Step Guide
- How To Make Shrimp Fettuccine
- Expert Tips
- Frequently Asked Questions
- Ways To Use Leftover Ingredients
- Shrimp Fettuccine For One Recipe
Why You’ll Love This Shrimp Fettuccine Recipe
- Quick and Easy: This recipe comes together in just 20 minutes, making it perfect for busy weeknights.
- Flavorful: Shrimp and garlic are a classic combination that always delivers delicious results.
- Customizable: Use your favorite type of pasta and add in your favorite vegetables for a personalized touch.
- Satisfying: This dish is protein-packed and filling, leaving you feeling completely satisfied after your meal.
- Perfect Portion: This recipe is ideal for a satisfying, single serving meal that doesn’t leave you with leftovers.
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Ingredients
If you have any ingredients leftover from this shrimp fettuccine recipe, check out our Leftover Ingredients Recipe Finder.
- Fettuccine: For this recipe, use 2 ounces of dry fettuccine, which is about the diameter of a quarter. You can choose from classic, gluten-free, or whole wheat fettuccine depending on your preference or dietary needs. Consider using leftover fettuccine in creamy Fettuccine Alfredo.
- Butter: Salted butter is my go-to for this dish. If you only have unsalted butter, simply add a bit more salt to taste.
- Garlic and crushed red pepper flakes: These add great flavor when sautéed with the shrimp. If spicy isn’t your thing, feel free to skip the red pepper flakes.
- Shrimp: Choose between 6-8 medium or large shrimp for this recipe. Got extra shrimp? Consider using them in BBQ Shrimp, Shrimp and Grits, Shrimp Tacos, or Shrimp Fried Rice.
- Salt: A key ingredient for enhancing all the flavors in the dish.
- Olive oil: I use extra virgin olive oil for its rich, authentic olive flavor and health benefits. It’s the least processed form, packed with vitamins and minerals. If you prefer, a lighter olive oil can be used as a substitute.
- Parmesan cheese: Freshly grated Parmesan is recommended for its superior melt and flavor. While pre-shredded or powdered cheese can be used, freshly grated cheese provides the best results in terms of texture and taste.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
How To Measure Pasta
This recipe calls for 2 ounces of dry fettuccine. Here are two ways to measure the pasta:
- Use a kitchen scale: This is the most accurate method. Simply weigh out 2 ounces of dry fettuccine.
- Eyeball it: For a more casual approach, hold a handful of uncooked fettuccine noodles together. They should be roughly 2 inches in circumference.
Note: 2 ounces of dry fettuccine typically yields about 1 cup of cooked fettuccine.
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How Much Shrimp Do I Need?
This single serve Shrimp Fettuccine recipe calls for 4 ounces of peeled and deveined shrimp. Depending on the size of the shrimp you use, you will need approximately:
- Jumbo shrimp: 5-6 shrimp
- Large shrimp: 8-9 shrimp
- Medium shrimp: 10-11 shrimp
- Small shrimp: 12-15 shrimp
Tip: Look for the shrimp count per pound on the packaging to help you determine the size you are buying.
Recipe Variations
- Lemon Garlic Shrimp Fettuccine: Stir in a teaspoon of lemon juice and a pinch of lemon zest to the sauce for a bright and flavorful dish.
- Sun-dried Tomato Shrimp Fettuccine: Add chopped sun-dried tomatoes and a splash of their oil for a Mediterranean twist.
- Creamy Cajun Shrimp Fettuccine: Add a 1/4 to 1/2 teaspoon of Creole seasoning to the butter when cooking the shrimp for a kick of Cajun flavor.
- Spinach and Goat Cheese Shrimp Fettuccine: Stir in a handful of fresh spinach and crumbled goat cheese to the cooked pasta and sauce for a creamy and flavorful twist.
How To Peel And Devein Shrimp: A Step-By-Step Guide
- Remove the Legs: Use your fingers to pull off the shrimp’s legs.
- Crack and Peel the Shell: Gently crack open the shell from the underside using your fingers and proceed to peel it away from the shrimp’s body.
- Detach the Tail: Pinch the tail where it connects to the shrimp body and gently pull it off.
- Make a Shallow Cut: Utilize a paring knife to run a gentle cut along the shrimp’s back.
- Find and Remove the Vein: Spot the vein, appearing as a dark, gritty string along the back. Use the tip of your paring knife to carefully lift and pull it out.
By following these steps, you’ll have shrimp that are ready to be cooked to perfection for your Shrimp Fettuccine recipe.
How To Make Shrimp Fettuccine
These step-by-step photos and instructions help you visualize how to make a single serving of Shrimp Fettuccine. See the recipe below for ingredient amounts and full recipe instructions.
- Begin by boiling water in a medium-sized pot over medium-high heat. Once boiling, add the fettuccine and cook it for about 8 minutes until tender. After cooking, drain the pasta in a colander, transfer it to a bowl, and toss with half a tablespoon of olive oil to keep the noodles from sticking. Set this aside.
- Next, in a 10-inch skillet, heat the remaining olive oil and butter over medium heat. Add minced garlic and optional crushed chili flakes, stirring occasionally for 30 seconds. If you prefer a milder flavor, you can leave out the chili flakes.
- Add the shrimp to your skillet, sprinkling them with ⅛ teaspoon of salt. Cook them for 1-2 minutes on one side, then flip them over and cook for another 1-2 minutes until they are pink and opaque. Remove the skillet from the heat once the shrimp are cooked.
- Finally, add the cooked fettuccine to the skillet with the shrimp. Drizzle over the remaining ½ tablespoon of olive oil and toss to combine everything well. To serve, transfer the Shrimp Fettuccine to a plate or bowl and top with freshly grated Parmesan cheese.
Pro Tip: For a sumptuous Shrimp Fettuccine Alfredo, simply follow our small batch Alfredo Sauce recipe. Once your sauce is ready, gently stir in the cooked pasta and shrimp to combine. This method creates a rich and flavorful Shrimp Alfredo that’s truly top-notch!
RELATED: 20 Single Serving Meatless Meals
Expert Tips
- Preparation is Key: Since this meal cooks rapidly, it’s important to have all your ingredients ready before you start.
- Frozen Shrimp Strategy: Stocking up on bags of frozen shrimp is a convenient way to ensure you can whip up a great meal anytime. It’s easy to use just the amount you need and keep the rest in the freezer for future quick and delicious meals.
- Thawing Frozen Shrimp: If you’re using frozen shrimp, make sure they’re fully thawed before cooking. You can thaw them in the refrigerator for up to 24 hours. For a quicker method, place the shrimp in a colander under cold running water for a few minutes. Always pat the shrimp dry with a paper towel before cooking to ensure the best texture.
- Pasta Varieties: Don’t hesitate to experiment with different types of pasta. Penne, spaghetti, or rotini can also work well in this dish.
- Butter Substitute: If you prefer, you can use additional olive oil in place of butter. This is a great alternative for those looking for a healthier option or who prefer the taste of olive oil.
Frequently Asked Questions
Yes, just add it towards the end of the cooking process to warm it up.
You can use any type of pasta you like, such as spaghetti, linguine, or penne.
Yes, you can easily double the ingredients to serve two people.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
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:
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this shrimp fettuccine or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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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 (use less if you don't want the shrimp to be too spicy)
- 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
- Begin by boiling water in a medium-sized pot over medium-high heat. Once boiling, add the fettuccine and cook it for about 8 minutes until tender. After cooking, drain the pasta in a colander, transfer it to a bowl, and toss with half a tablespoon of olive oil to keep the noodles from sticking. Set this aside.
- Next, in a 10-inch skillet, heat the remaining olive oil and butter over medium heat. Add minced garlic and optional crushed chili flakes, stirring occasionally for 30 seconds. If you prefer a milder flavor, you can leave out the chili flakes.
- Add the shrimp to your skillet, sprinkling them with ⅛ teaspoon of salt. Cook them for 1-2 minutes on one side, then flip them over and cook for another 1-2 minutes until they are pink and opaque. Remove the skillet from the heat once the shrimp are cooked.
- Finally, add the cooked fettuccine to the skillet with the shrimp. Drizzle over the remaining ½ tablespoon of olive oil and toss to combine everything well. To serve, transfer the Shrimp Fettuccine to a plate or bowl and top with freshly grated Parmesan cheese.
Notes
- Preparation is Key: Since this meal cooks rapidly, it’s important to have all your ingredients ready before you start.
- Frozen Shrimp Strategy: Stocking up on bags of frozen shrimp is a convenient way to ensure you can whip up a great meal anytime. It’s easy to use just the amount you need and keep the rest in the freezer for future quick and delicious meals.
- Thawing Frozen Shrimp: If you’re using frozen shrimp, make sure they’re fully thawed before cooking. You can thaw them in the refrigerator for up to 24 hours. For a quicker method, place the shrimp in a colander under cold running water for a few minutes. Always pat the shrimp dry with a paper towel before cooking to ensure the best texture.
- Pasta Varieties: Don’t hesitate to experiment with different types of pasta. Penne, spaghetti, or rotini can also work well in this dish.
- Butter Substitute: If you prefer, you can use additional olive oil in place of butter. This is a great alternative for those looking for a healthier option or who prefer the taste of olive oil.
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.
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!