Oh, how I love this Shrimp and Tomato Herb Fettuccine on busy weeknights! It’s one of those magical recipes that comes together in about the time it takes to boil pasta, yet tastes like you spent hours in the kitchen. I’ve been making this dish for years, ever since my college roommate taught me the secret of tossing fresh herbs in at the very end for maximum flavor. The combination of juicy shrimp, sweet cherry tomatoes, and that garlicky olive oil sauce clinging to every strand of fettuccine? Absolute perfection. And the best part? You probably have most of these ingredients in your kitchen right now!
Why You’ll Love This Shrimp and Tomato Herb Fettuccine
Let me count the ways this dish will become your new weeknight hero:
- Crazy fast: From fridge to table in under 30 minutes, faster than takeout!
- Simple ingredients: Just a handful of fresh items that shine together beautifully.
- Restaurant-quality flavor: That garlic-herb-tomato combo? Pure magic.
- Perfectly balanced: Light yet satisfying with the protein from shrimp and texture from al dente pasta.
- Customizable spice: Add as much (or little) heat as you like with those red pepper flakes.
Trust me, once you try this version, you’ll never look at shrimp pasta the same way again!
Ingredients for Shrimp and Tomato Herb Fettuccine
Gathering the right ingredients makes all the difference here, I’ve learned that the hard way after many lackluster pasta nights! Here’s exactly what you’ll need:
- 8 oz fettuccine: The thick ribbons hold onto that delicious sauce perfectly
- 1 lb shrimp: Peeled and deveined (trust me, do this before cooking!)
- 2 cups cherry tomatoes: Halved, I use my thumb to gently squish them as they cook
- 3 cloves garlic: Minced fine, no big chunks here!
- 1/4 cup each fresh basil and parsley: Loosely packed, then chopped (dried just won’t give that bright pop)
- 2 tbsp olive oil: My everyday extra virgin works great
- Seasonings: 1/2 tsp salt, 1/4 tsp black pepper, and optional 1/4 tsp red pepper flakes for heat
- 1/4 cup Parmesan: Freshly grated right at the end, the good stuff, not the powdery kind
See? Nothing fancy, just simple, fresh ingredients that play together beautifully!
How to Make Shrimp and Tomato Herb Fettuccine
Okay, ready for the fun part? This shrimp and tomato herb fettuccine comes together like a well-choreographed dance, each step perfectly timed to create something greater than the sum of its parts. I’ve burned enough garlic in my life to know the exact moments everything needs to happen, so follow along and you’ll have restaurant-quality pasta in no time!
Cooking the Pasta
First, bring a large pot of salted water to a rolling boil (taste it, it should be as salty as the sea!). Add your fettuccine and cook for 1 minute less than the package says, we want that perfect al dente bite. My grandma taught me to throw a noodle at the wall; if it sticks, it’s done (but honestly, just taste it after 7 minutes). Before draining, scoop out about 1/2 cup of that starchy pasta water, it’s liquid gold for adjusting your sauce later!
Sautéing the Shrimp and Tomatoes
While the pasta cooks, heat olive oil in your largest skillet over medium heat. Not high, not low, medium is the sweet spot. Add the garlic and just let it sizzle for 30 seconds until fragrant (any longer and you’ll get bitter, burnt garlic, yuck!). Then toss in the shrimp in a single layer. They’ll cook fast, just 2-3 minutes per side until they turn pink and slightly opaque. Now add those halved cherry tomatoes, salt, pepper, and red pepper flakes if using. Give everything a gentle stir and let it cook for about 2 minutes, you want the tomatoes just softened but still holding their shape.
Combining Everything
Drain your pasta and immediately add it to the skillet with the shrimp and tomatoes. Here’s where the magic happens! Toss everything together with tongs, I like to lift and fold rather than stir aggressively. If the mixture seems dry, splash in some of that reserved pasta water a tablespoon at a time. Finally, turn off the heat and shower it with all those fresh chopped herbs and Parmesan. Give it one last gentle toss, and boom, you’ve just made the easiest, most impressive weeknight dinner of your life!
Tips for Perfect Shrimp and Tomato Herb Fettuccine
After making this dish probably a hundred times, I’ve learned all the little tricks that take it from good to “wow!” Here are my can’t-live-without tips:
- Fresh herbs are non-negotiable, dried just don’t give that bright, lively flavor. Toss them in right at the end so they keep their vibrant color and aroma.
- Shrimp cook FAST, the second they turn pink and form a “C” shape, they’re done! Overcooked shrimp turn rubbery, and nobody wants that.
- Control your heat, keep it at medium to avoid burning the garlic while still getting those tomatoes nicely blistered.
- Taste as you go, start with half the red pepper flakes, then add more if you want extra kick.
- Work fast, have everything prepped before you start cooking since things move quickly once that pasta hits the water!
Follow these, and you’ll have perfect shrimp fettuccine every single time.
Ingredient Substitutions and Notes
Ran out of something? Don’t panic! Here are my tried-and-true swaps that still keep this shrimp and tomato herb fettuccine delicious:
- Pasta: Whole wheat fettuccine works great (just watch the cook time), or use linguine if that’s what’s in your pantry
- Herbs in a pinch: If you must use dried, halve the amount (1 tbsp fresh = 1 1/2 tsp dried)
- Cheese alternatives: Pecorino Romano adds a nice salty punch, or skip the cheese entirely for a dairy-free version
- No cherry tomatoes? Dice up any ripe tomato, just scoop out the watery seeds first
- Protein swap: Chicken works beautifully too, just slice it thin and cook through before adding tomatoes
The beauty of this recipe? It’s forgiving, make it your own!
Serving Suggestions for Shrimp and Tomato Herb Fettuccine
Oh, how I love serving this dish! A simple green salad with lemon vinaigrette makes the perfect fresh side—it cuts through the richness beautifully. For something heartier, warm garlic bread to scoop up every last bit of that herby tomato sauce. And if you’re feeling fancy? A crisp Pinot Grigio or Sauvignon Blanc pairs magically with the shrimp and bright herbs. Honestly though? Sometimes I just grab a fork and eat it straight from the skillet—no judgment here!
Storing and Reheating Shrimp and Tomato Herb Fettuccine
Leftovers? (Though I doubt you’ll have any!) This shrimp fettuccine keeps beautifully in the fridge for up to 2 days, just pop it in an airtight container. When reheating, I splash in a tablespoon of water and warm it gently over medium-low heat, stirring occasionally. The pasta water trick works wonders here too, it brings back that silky sauce texture perfectly. Pro tip: Add fresh herbs after reheating for that just-made brightness!
Nutritional Information for Shrimp and Tomato Herb Fettuccine
Here’s the skinny on this dish (pun intended!): Each serving packs about 320 calories with 22g protein, not bad for something this delicious! Keep in mind these numbers are estimates and will vary based on your exact ingredients. The shrimp give you lean protein, tomatoes add vitamin C, and olive oil provides those good fats.
Frequently Asked Questions
I get asked about this shrimp and tomato herb fettuccine all the time! Here are answers to the questions that pop up most often:
Can I use frozen shrimp instead of fresh?
Absolutely! Just thaw them overnight in the fridge or under cold running water first. Pat them really dry with paper towels, excess water makes them steam instead of getting that nice sear. Frozen shrimp actually work great because they’re typically flash-frozen at peak freshness!
How can I make this dish spicier?
Oh, I love this question! For more heat, try doubling the red pepper flakes or adding a pinch of cayenne with the garlic. My secret weapon? A drizzle of chili oil at the end, it gives that slow-building warmth that lingers beautifully with the sweet tomatoes.
Can I substitute other pasta shapes?
Of course! While fettuccine’s wide ribbons are perfect for clinging to sauce, I’ve used everything from spaghetti to penne in a pinch. Just match the cook time to whatever shape you choose. Smaller pastas like farfalle cook faster, so adjust accordingly! If you are looking for other pasta ideas, check out this spicy garlic butter noodles recipe.
Can I Use Dried Herbs Instead of Fresh?
In a pinch, yes, but fresh really makes this dish sing! If you must substitute, remember: 1 tablespoon fresh equals about 1 1/2 teaspoons dried. Add dried herbs when you sauté the garlic so they have time to bloom in the oil. Just know you’ll miss some of that vibrant freshness that makes this recipe special!
How Do I Prevent Overcooked Shrimp?
Watch them like a hawk! Shrimp cook lightning-fast, just 2-3 minutes per side until they form a “C” shape and turn opaque. They’ll continue cooking slightly from residual heat after you remove them from the pan. Pro tip: Undercook them by about 30 seconds if you’re adding them back to the hot pasta later!
Now that you’re armed with all my best tips, what are you waiting for? Try this shrimp and tomato herb fettuccine tonight and tag me in your photos, I’d love to see your creations!
For more recipes follow me in page Facebook and Pinterest.
Print
Juicy Shrimp and Tomato Herb Fettuccine in Just 30 Minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
A simple and flavorful pasta dish with shrimp, tomatoes, and fresh herbs.
Ingredients
- 8 oz fettuccine
- 1 lb shrimp, peeled and deveined
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
Instructions
- Cook fettuccine according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add garlic and sauté for 30 seconds.
- Add shrimp and cook for 2-3 minutes per side until pink.
- Add cherry tomatoes, salt, black pepper, and red pepper flakes. Cook for 2 minutes.
- Toss in cooked fettuccine and fresh herbs. Mix well.
- Serve with grated Parmesan cheese.
Notes
- Use fresh herbs for best flavor.
- Adjust red pepper flakes to your spice preference.
- Serve immediately for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 145mg