Shrimp Pesto Fettuccine in 30 Minutes

Instructions:

1. Bring the salted water to a rolling boil. Add fettuccine and cook until al dente (usually 1–2 minutes less than the package directions). Reserve ½ cup (120ml) of the starchy pasta water before draining.
2. Heat olive oil in the skillet over medium-high heat. Add shrimp in a single layer. Cook for 2 minutes per side until they turn a matte pink and curl into a C shape. Remove shrimp from the pan and set aside on a plate.
3. Reduce heat to medium. Melt the butter in the same skillet, scraping up the brown bits from the shrimp. Stir in minced garlic for 60 seconds until fragrant. Pour in the heavy cream and simmer for 3–5 minutes until it slightly thickens.
4. Turn the heat to low. Stir in the pesto and Parmesan cheese until the sauce is a uniform, vibrant green. Fold the cooked fettuccine and seared shrimp back into the pan. If the sauce is too thick, add the reserved pasta water one tablespoon at a time until the texture is silky.