• Prep
  • Cook
  • Skill
  • Diet
    Gluten Free


1 Box, Gluten Free Fettuccine 
1 Tbsp, Extra virgin olive oil
½ Lb. Small shrimp, peeled and Deveined 
1 Jar, Pesto
½ Cup, Parmigiano Cheese, grated  
Salt and black pepper to taste
1 Tbsp, Italian flat leaf parsley, chopped


  • Bring a large pot of water to boil then cook the pasta according to the directions and reserve ¾ cup of the cooking liquid.

  • Meanwhile, in a large skillet sear the shrimp on both sides until browned but not over cooked then remove from the skillet and place onto a plate.
  • In the same skillet add the pesto and reserved cooking water, bring to a simmer.  
  • Drain the pasta and combine with the sauce.
  • Remove the skillet from the heat and fold in the shrimp, garnish with cheese and parsley. 
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