Basil Shrimp Fettuccine Recipe
Basil Shrimp Fettuccine Recipe photo by Taste of Home
Next Recipe

Basil Shrimp Fettuccine Recipe

Read Reviews
4.5 7 15
Publisher Photo
Garlic and basil add fresh flavor to the light sauce that coats this colorful combination of firm shrimp, bright pepper chunks and tender pasta. It's a fast favorite that tastes like you fussed. —Cathy Carroll of Grayson, Louisiana
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 8 ounces uncooked fettuccine
  • 1/2 cup chopped onion
  • 1/4 cup each chopped sweet yellow and red pepper
  • 1 to 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1/4 cup all-purpose flour
  • 1 can (12 ounces) fat-free evaporated milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon cayenne pepper
  • 1 pound uncooked shrimp, peeled and deveined
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil

Nutritional Facts

1-1/4 cups: 306 calories, 7g fat (1g saturated fat), 115mg cholesterol, 465mg sodium, 37g carbohydrate (0 sugars, 2g fiber), 24g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat, 1/2 fat-free milk.


  1. Cook pasta according to package directions. Meanwhile, in a nonstick skillet, saute the onion, peppers and garlic in oil until tender. In a small bowl, combine flour and milk until smooth. Add to vegetable mixture. Stir in the seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Reduce heat; add shrimp and basil. Simmer, uncovered, for 3 minutes or until shrimp turn pink. Drain pasta; place in a large bowl. Add shrimp mixture and toss to coat. Yield: 6 servings.
Originally published as Basil Shrimp Fettuccine in Light & Tasty February/March 2001, p27

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Basil Shrimp Fettuccine

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Janadele User ID: 7087902 90877
Reviewed Jul. 15, 2013

"Made this over the weekend and it was a easy recipe to make. We enjoyed it but I did add lemon pepper to give it a more distinct flavor."

504girlz User ID: 6323225 29694
Reviewed May. 18, 2012

"everytime i make this dish i hide it from my family. this is toooo good to share"

FloraJL User ID: 6686400 49953
Reviewed May. 11, 2012

"The overall taste was great. Next time, instead of adding the shrimp to the liquid, I will quick saute them in a separate pan so I can more easily tell when they're done."

slperry114 User ID: 3335093 28356
Reviewed Apr. 8, 2010

"I tend to leave out the cayenne pepper as I think it creates too much spice for the dish. Other than that, this is great recipe!!"

kbonness User ID: 45614 49952
Reviewed Feb. 11, 2010

"My family loves this recipe! I usually leave out the cayenne pepper and add more garlic."

leanda User ID: 1073037 76086
Reviewed Jan. 17, 2010

"Absolutely love this recipe. It rocks!"

kemmy87 User ID: 2343355 28352
Reviewed Oct. 29, 2009

"One of our favorite meals, once I toned down the cayenne pepper to a smidgon."

Loading Image