Pesto Shrimp Fettuccine in Mushroom Garlic Sauce
This delicious Pesto Shrimp Pasta is all about the flavor combination of zesty pesto, wine, garlic and mushrooms.
CourseMain Course
CuisineAmerican
KeywordPesto Shrimp Fettuccine, shrimp pasta
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings4 servings
Calories563kcal
Ingredients
Main Ingredients:
2 tablespoons olive oil
1 lb shrimp (peeled and deveined)
10 oz white mushrooms (sliced)
⅓ cup basil pesto
4 garlic cloves (minced)
¼ cup dry white wine (plus more if needed)
½ cup sodium free chicken broth (adjust salt if not sodium free)
¼ teaspoon salt
Seasoning Mixture:
1 teaspoon Italian Seasoning (thyme, oregano, basil – combined)
¼ teaspoon red pepper flakes
1 teaspoon paprika
½ teaspoon salt
chopped fresh basil
Pasta:
10 oz fettuccine pasta (use gluten free for gluten free version)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Put shrimp in a mixing bowl and rub in seasoning mixture. Mix well to make sure shrimp is coated well. Add to the hot pan and cook for about 2-3 minutes on each side, turning once midway, until shrimp is pink and cooked through. Remove shrimp from the skillet.
Add second tablespoon of olive oil to the skillet. Once the pan is hot, add sliced mushrooms and ¼ teaspoon of salt and cook, stirring, until mushrooms release liquid and reduce in volume and get soft, for about a minute or two.
Add minced garlic for the last few minutes, when mushrooms are almost ready. Next add wine. Cook for 1-2 minutes and then add back the cooked shrimp.
Add pesto and stir. Finally, add the stock and allow to reduce, about 2 to 3 minutes.
In the meantime, bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse.
Add pasta to the skillet and stir until pasta is fully coated in sauce.
Allow to warm for 2 minutes, and then portion and serve. Season with more salt and additional red pepper flakes, if desired.
