Fettuccine with Shrimp
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Unrated
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Italian
Fettuccine with Shrimp
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 8 ounces Fettuccine pasta cooked to al dente
- 12 ounces Shrimp peeled and de-veined
- 2 cups mushrooms sliced, fresh
- 1 cup onion chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- ¼ cup white wine dry
- ¼ cup chicken stock fish stock or shrimp stock
- 1 tablespoon basil chopped, fresh
- 1½ teaspoons oregano chopped, fresh
- 2 medium tomato peeled, seeded, and chopped
- ½ cup Parmesan Cheese grated
- ¼ cup parsley chopped, fresh
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Cook pasta to al dente in plenty of salted boiling water.
- Heat a sauté pan over medium-high heat until hot. Add oil and heat until the oil shimmers.
- Sauté the mushrooms, onion, and garlic in oil until onion is soft but not brown. Don’t forget to add a pinch or two of kosher salt and freshly ground black pepper.
- Add the wine and stock to the sauté pan and reduce by half.
- Add the herbs and shrimp to the wine mixture. Cover and simmer about 2 minutes or until the shrimp turn pink.
- Stir in tomatoes and heat through. Taste and adjust seasonings.
- Add the shrimp mixture, cheese, and parsley to the drained hot pasta. Toss to combine evenly and serve immediately.
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