In a kettle, cook the fettuccine pasta until just tender. When done, drain the water, but do not rinse.

Rinse and remove the tails on the shrimp and set aside.

While the pasta is cooking, prepare the shrimp and sauce. In a large saucepan, add the olive oil, butter, pesto sauce and garlic. Cook this mixture on medium heat until just starting to bubble. Add the shrimp cook another 2 or 3 minutes. The key to successfully cooking shrimp is to not overcook it. If you cook shrimp for too long they’ll get tough. They cook quickly and as soon as the flesh changes from opalescence to opaque, they’re done. If the pasta is not done yet, turn the heat off on the pan until the pasta is done.

Once the pasta is done, add that to the saucepan and stir pasta until fully sauce is incorporated throughout. Add salt and pepper to taste. Near the very end, add the Parmesan cheese.

Top with a bit of drizzled olive oil and parsley. Sometimes I will sprinkle a bit more Parmesan cheese on top too. Enjoy!