Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4
This is another easy one-pot pasta meal with pesto shrimp and fettuccine smothered in a scrumptious mushroom garlic sauce. Incredibly easy to throw together and perfect for a quick weeknight dinner, even date nights.
Ingredients
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1 pound shrimp (peeled and deveined)
2 tbsp olive oil
10 ounces white mushrooms (sliced)
4 garlic cloves (minced)
⅓ c. basil pesto
¼ c. dry white wine (plus more if needed)
¼ tsp salt
½ c. sodium-free chicken broth (adjust salt if not sodium-free)
Seasoning Mixture:
¼ tsp red pepper flakes
1 tsp Italian Seasoning (thyme, oregano, basil – combined)
1 tsp paprika
chopped fresh basil
½ tsp salt
Pasta:
10 ounces fettuccine pasta (use gluten-free, of 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, place the shrimp along with the seasoning mixture. Toss to coat the shrimp well. Once the oil is hot, add the shrimp to the pan and sear for about 2 to 3 minutes per side until the shrimp is pink and completely cooked, turning once midway. Set the cooked shrimp aside when done.
Step 3: In the same skillet, drizzle another 1 tbsp olive oil. Then, add the sliced mushrooms and season with 1/4 tsp salt. Cook for about 1 to 2 minutes until the mushrooms have released the liquid and decreased in volume, and softened, stirring constantly.
Step 4: In the last few minutes of cooking the mushrooms, add the minced garlic. Pour in the wine and continue to cook for another 1 to 2 minutes.
Step 5: Return the cooked shrimp to the pan, then add the pesto. Toss well. Lastly, pour in the stock and cook for 2 to 3 minutes more or until the liquid has reduced.
Step 5: Meanwhile, cook the pasta in a large pot with boiling water until al dente. When done, drain the pasta but do not rinse.
Step 6: To the skillet, add the pasta and toss well. Heat for another 2 minutes until warmed through.
Step 7: Ladle into serving plates and serve. 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 7.1 mg9%, Calcium 236mg24%, Iron 4.5 mg25%
Ingredients
- 1 pound shrimp (peeled and deveined)
- 2 tbsp olive oil
- 10 ounces white mushrooms (sliced)
- 4 garlic cloves (minced)
- ⅓ c. basil pesto
- ¼ c. dry white wine (plus more if needed)
- ¼ tsp salt
- ½ c. sodium-free chicken broth (adjust salt if not sodium-free)
- Seasoning Mixture:
- ¼ tsp red pepper flakes
- 1 tsp Italian Seasoning (thyme, oregano, basil – combined)
- 1 tsp paprika
- chopped fresh basil
- ½ tsp salt
- Pasta:
- 10 ounces fettuccine pasta (use gluten-free, of gluten-free version)
Instructions
Step 1: In a large skillet, heat 1 tbsp olive oil over medium heat.
Step 2: In a mixing bowl, place the shrimp along with the seasoning mixture. Toss to coat the shrimp well. Once the oil is hot, add the shrimp to the pan and sear for about 2 to 3 minutes per side until the shrimp is pink and completely cooked, turning once midway. Set the cooked shrimp aside when done.
Step 3: In the same skillet, drizzle another 1 tbsp olive oil. Then, add the sliced mushrooms and season with 1/4 tsp salt. Cook for about 1 to 2 minutes until the mushrooms have released the liquid and decreased in volume, and softened, stirring constantly.
Step 4: In the last few minutes of cooking the mushrooms, add the minced garlic. Pour in the wine and continue to cook for another 1 to 2 minutes.
Step 5: Return the cooked shrimp to the pan, then add the pesto. Toss well. Lastly, pour in the stock and cook for 2 to 3 minutes more or until the liquid has reduced.
Step 5: Meanwhile, cook the pasta in a large pot with boiling water until al dente. When done, drain the pasta but do not rinse.
Step 6: To the skillet, add the pasta and toss well. Heat for another 2 minutes until warmed through.
Step 7: Ladle into serving plates and serve. If desired, season with extra salt and more red pepper flakes. Enjoy!
