Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4
This pesto shrimp fettuccine means business! The amazing flavour and combination of zesty pesto, wine, garlic, and mushrooms are to die for! Do not miss out on this one-pot pasta dish that you can easily throw together in under thirty minutes.
Ingredients
Main Ingredients:
1 pound shrimp (peeled and deveined)
2 tbsp olive oil
4 garlic cloves (minced)
10 ounces white mushrooms (sliced)
¼ c. dry white wine (plus more if needed)
⅓ c. basil pesto
¼ tsp salt
½ c. sodium-free chicken broth (you can adjust the salt if not sodium-free)
Seasoning Mixture:
¼ tsp red pepper flakes
1 tsp paprika
1 tsp Italian Seasoning (thyme, oregano, basil – combined)
chopped fresh basil
½ tsp salt
Pasta:
10 ounces fettuccine pasta (use gluten-free for gluten-free version)
How to make Pesto Shrimp Fettuccine in Mushroom Garlic Sauce
Step 1: In a large skillet, heat 1 tbsp olive oil over medium heat.
Step 2: In a mixing bowl, add the shrimp and the seasoning mixture ingredients. Coat the shrimp well. To the hot pan, add the shrimp and sear for about 2 to 3 minutes per side, turning midway, until the shrimp are cooked through and pink. Set the shrimp aside when done.
Step 3: To the skillet, add the second tbsp of olive oil. Once hot, add the sliced mushrooms and season with 1/4 tsp salt. Cook, stirring for about a minute or two until the mushrooms have released their liquid and decreased in volume and softness.
Step 4: In the last few minutes for cooking and the mushrooms are almost ready, add the minced garlic. Saute for about a minute or two. Then, return the cooked shrimp to the skillet.
Step 5: Now, add the pesto and pour in the white wine, then deglaze the pan before pouring in the stock. Continue to cook for an additional 2 to 3 minutes until the mixture has reduced.
Step 6: Meanwhile, cook the pasta in a large pot with boiling water. Drain when done, but do not rinse the pasta.
Step 7: To the skillet, add the pasta and toss until completely coated in the sauce. Let everything warm for about 2 minutes.
Step 8: To serve, divide the pesto shrimp fettuccine into portions. If desired, season with extra salt and more red pepper flakes. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories 563, Calories from Fat 171, Fat 19g29%, Saturated Fat 3g19%, Cholesterol 346mg115%, Sodium 932mg41%, Potassium 511mg15%, Carbohydrates 56g19%, Fiber 3g13%, Sugar 3g3%, Protein 36g72%, Vitamin A 620IU12%, Vitamin C 7.1mg9%, Calcium 236mg24%, Iron 4.5mg25%
Ingredients
- Main Ingredients:
- 1 pound shrimp (peeled and deveined)
- 2 tbsp olive oil
- 4 garlic cloves (minced)
- 10 ounces white mushrooms (sliced)
- ¼ c. dry white wine (plus more if needed)
- ⅓ c. basil pesto
- ¼ tsp salt
- ½ c. sodium-free chicken broth (you can adjust the salt if not sodium-free)
- Seasoning Mixture:
- ¼ tsp red pepper flakes
- 1 tsp paprika
- 1 tsp Italian Seasoning (thyme, oregano, basil - combined)
- chopped fresh basil
- ½ tsp salt
- Pasta:
- 10 ounces fettuccine pasta (use gluten-free for gluten-free version)
Instructions
Step 1: In a large skillet, heat 1 tbsp olive oil over medium heat.
Step 2: In a mixing bowl, add the shrimp and the seasoning mixture ingredients. Coat the shrimp well. To the hot pan, add the shrimp and sear for about 2 to 3 minutes per side, turning midway, until the shrimp are cooked through and pink. Set the shrimp aside when done.
Step 3: To the skillet, add the second tbsp of olive oil. Once hot, add the sliced mushrooms and season with 1/4 tsp salt. Cook, stirring for about a minute or two until the mushrooms have released their liquid and decreased in volume and softness.
Step 4: In the last few minutes for cooking and the mushrooms are almost ready, add the minced garlic. Saute for about a minute or two. Then, return the cooked shrimp to the skillet.
Step 5: Now, add the pesto and pour in the white wine, then deglaze the pan before pouring in the stock. Continue to cook for an additional 2 to 3 minutes until the mixture has reduced.
Step 6: Meanwhile, cook the pasta in a large pot with boiling water. Drain when done, but do not rinse the pasta.
Step 7: To the skillet, add the pasta and toss until completely coated in the sauce. Let everything warm for about 2 minutes.
Step 8: To serve, divide the pesto shrimp fettuccine into portions. If desired, season with extra salt and more red pepper flakes. Enjoy!
