Garlic Tomato Shrimp Fettuccini
This one goes out to the pasta lovers who also care about hitting their protein goals. Garlic Tomato Shrimp Fettuccini is a full-blown meal prep love story—tender shrimp seared with paprika and basil, tossed in a garlicky tomato sauce that doesn’t skimp on flavor or flair. Add a little heat, a little cream, and a generous mountain of fettuccini, and you’ve got yourself a macro-balanced Italian fantasy.
It’s giving cozy, it’s giving high-protein indulgence, and it’s giving “wow, I can’t believe this fits in my meal plan.” Each bite brings that sweet-savory pop from the tomatoes, richness from the cream and parmesan, and a clean, satisfying bite from the shrimp. With over 50g of protein per serving and the kind of flavor that makes you forget it’s Tuesday, this recipe is the reason we meal prep in the first place. You won’t find this in a frozen Lean Cuisine, I’ll tell you that right now.
If garlic, tomatoes, and shrimp had a group chat, this pasta would be the highlight reel. It’s one of those recipes that makes you look forward to lunch—and maybe even wish your coworkers would ask what you’re eating, just so you can flex a little. Make it once, and you’ll find yourself coming back to it anytime you need a creamy, dreamy protein-packed comfort food hit.
Garlic Tomato Shrimp Fettuccini
Equipment
Ingredients
For the Shrimp:
- 2 lbs raw shrimp peeled & deveined
- 1 tbsp paprika
- 1 tbsp dried basil
- ½ tbsp onion powder
- 1 tsp black pepper
- 2 tbsp olive oil
For the Sauce:
- 8 medium Roma tomatoes diced
- 1 cluster garlic minced
- 1 tbsp dried basil
- 2 tbsp olive oil
- 2 tsp red pepper flakes adjust for spice preference
- 1 cup half & half
- 1 cup Parmesan cheese grated
For the Pasta:
- 8 oz fettuccini
For Garnish:
- 2 Roma tomatoes sliced into quarters
Instructions
Prep & Season the Shrimp:
- In a mixing bowl, combine shrimp, paprika, dried basil, onion powder, and black pepper.2 lbs raw shrimp, 1 tbsp paprika, 1 tbsp dried basil, ½ tbsp onion powder, 1 tsp black pepper
- Toss to coat evenly and let sit for 15 minutes to absorb flavor.
Cook the Shrimp:
- Heat 2 tbsp olive oil in a large skillet over medium-high heat.2 tbsp olive oil
- Sauté shrimp in batches to avoid overcrowding. Cook 3-4 minutes per side until opaque.
- Remove from skillet and set aside.
Cook the Pasta:
- Bring a large pot of water to a boil.
- Cook pasta according to package instructions.8 oz fettuccini
- Drain and set aside.
Make the Garlic Tomato Sauce:
- In the same skillet, add 2 tbsp olive oil, diced tomatoes, minced garlic, and dried basil.8 medium Roma tomatoes, 1 cluster garlic, 2 tbsp olive oil, 1 tbsp dried basil
- Sauté over high heat for 2-3 minutes, stirring occasionally.
- Return cooked shrimp to the skillet and stir to combine.
- Cook for another 2-3 minutes until the tomatoes soften.
Make the Creamy Parmesan Sauce:
- Pour in half & half and bring to a light boil.1 cup half & half
- Reduce to a simmer and whisk in Parmesan cheese, stirring until fully melted and combined.1 cup Parmesan cheese
- Add red pepper flakes, then adjust seasoning to taste (extra basil, salt, or paprika).2 tsp red pepper flakes
Assemble & Serve:
- Remove sauce from heat.
- Toss in cooked fettuccini and stir until fully coated.
- Divide into 4 equal portions and garnish with fresh tomato slices.2 Roma tomatoes
Nutrition
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Why You’ll Love This Garlic Tomato Shrimp Fettuccini
This creamy shrimp fettuccini isn’t just date-night-worthy—it’s meal prep magic. It layers tender shrimp with a garlic-forward tomato base, all tossed in a rich, cheesy sauce that perfectly hugs each strand of pasta. Every bite hits that dreamy sweet spot of savory, creamy, and just the right amount of heat thanks to a kick from red pepper flakes.
You’re getting over 50 grams of protein per serving without sacrificing flavor or indulgence. It’s the kind of meal that feels restaurant-quality but comes together in your own kitchen—perfect for a fancy-feeling weeknight dinner or four days of macro-friendly lunches that you’ll actually look forward to.
Ingredient Substitutions & Customizations
This shrimp pasta recipe is built for flexibility, whether you’re dialing it down for simplicity or swapping based on dietary needs:
- No shrimp? Use scallops, chicken breast, or even tofu for a solid protein swap.
- Cream swap: Sub half & half with heavy cream for extra decadence or use a dairy-free creamer to lighten it up.
- Pasta variety: Fettuccini works best, but linguine or penne also soak up the sauce beautifully. For lower carbs, try zucchini noodles or chickpea pasta.
- Less spice: Omit or reduce the red pepper flakes for a more mellow finish.
- Tomato options: Use canned diced tomatoes or fire-roasted tomatoes in a pinch. Just be sure to drain them well before sautéing.
Expert Tips for Perfect Shrimp Fettuccini
Mastering this meal prep dish comes down to a few strategic steps:
- Sear the shrimp in batches – This helps get that golden crust without steaming them.
- Use ripe Roma tomatoes – Fresh tomatoes make all the difference in this garlic-forward sauce.
- Reserve pasta water – Adding it back in helps create a silky sauce consistency.
- Grate your own Parmesan – Pre-shredded won’t melt as smoothly.
- Taste and tweak – Tomato acidity varies, so adjust with salt, basil, or even a pinch of sugar if needed.
Serving Suggestions & Storage Tips
This pasta dish plays great as a solo act but can also be enhanced with some easy extras:
Serve with:
- A simple arugula salad with lemon vinaigrette
- Garlic bread or a slice of sourdough
- Roasted zucchini or asparagus
Storage Tips:
- Fridge: Store in airtight containers for up to 4 days.
- Freezer: Not ideal—the creamy sauce may separate.
- Reheat: Microwave with a splash of water or extra cream. Stir halfway for even heat.
Optional Garnishes
- Fresh basil or parsley
- Lemon zest for brightness
- Extra Parmesan cheese
- Cracked black pepper
- A light drizzle of olive oil
FAQs
Can I make this dairy-free?
Yes! Use a plant-based half & half and swap in nutritional yeast or vegan Parmesan.
Will it taste good cold?
It actually makes a great pasta salad! Just toss with a splash of olive oil before serving cold.
Can I use frozen shrimp?
Totally. Thaw, pat dry, and proceed as normal—just avoid excess water in the pan.
What if I don’t have fresh tomatoes?
Canned diced tomatoes work in a pinch, just be sure to drain them to avoid a watery sauce.
Can I meal prep this with a side veggie?
Absolutely. Roasted broccoli, spinach, or zucchini all pair wonderfully.
6 Other High-Protein Shrimp Recipes You’ll Love
Shrimp is one of the best lean protein sources for macro-friendly meal prep: low in fat, high in protein, and fast to cook. These high-protein shrimp recipes are ideal for anyone tracking calories, building muscle, or just trying to eat clean without sacrificing bold flavor.
Whether you’re searching for shrimp meal prep ideas, quick seafood dinners, or macro-balanced lunches that reheat like a dream, this list has you covered. From spicy bowls to garlic pastas to Mediterranean-style pairings, these shrimp meals are built for performance, flavor, and serious nutrition. Perfect for cutting phases, light bulks, or low-fat meal planning.
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The blueprint to high-protein meal prep
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