A delicious and creamy fettuccine dish featuring shrimp and mushrooms, perfect for a comforting meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
12 ounces fettuccine pasta
1 tablespoon salt, for the pasta water
½ cup reserved pasta water, as needed
1 pound large shrimp, peeled and deveined
8 ounces cremini or white button mushrooms, sliced
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
5 cloves garlic, minced
½ teaspoon paprika
½ teaspoon Italian seasoning
½ teaspoon salt, or to taste
¼ teaspoon black pepper
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter
1 cup heavy cream
¾ cup freshly grated Parmesan cheese
½ teaspoon Italian seasoning
¼ teaspoon crushed red pepper flakes, optional
¼ teaspoon black pepper
Salt, to taste
2 tablespoons chopped fresh parsley
Instructions
Bring a large pot of water to a boil. Add the salt and fettuccine, then cook according to the package directions until al dente. Reserve ½ cup of the pasta water before draining.
Pat the shrimp dry and season with paprika, Italian seasoning, salt, and black pepper.
Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Cook the shrimp for 1–2 minutes per side until pink and opaque, then transfer to a plate.
Melt the remaining 2 tablespoons of butter in the same skillet. Sauté the mushrooms for 5–7 minutes, then add garlic and cook for another 30–60 seconds.
Reduce heat to medium-low, add 2 tablespoons of butter, and pour in the heavy cream. Stir in Italian seasoning, black pepper, and optional red pepper flakes. Simmer for 2–4 minutes.
Gradually stir in the grated Parmesan cheese until melted and smooth. Adjust consistency with reserved pasta water if needed.
Add the cooked fettuccine to the skillet and toss until coated in the sauce.
Return the shrimp to the skillet, drizzle with lemon juice, and sprinkle with parsley. Warm together for about 1 minute.
Serve immediately, garnished with extra Parmesan, black pepper, and parsley.
Notes
Do not rinse the pasta after cooking to retain starch for sauce adherence.
Be careful not to overcook the shrimp; they will be warmed in the sauce.