Fettuccine with Shrimp and Portabellas
Indulge in the luxurious flavors of Fettuccine with Shrimp and Portabellas, a creamy pasta dish that perfectly balances the briny sweetness of tender shrimp with the earthy richness of sautéed portabella mushrooms. This quick yet elegant recipe combines al dente fettuccine with a luscious garlic-infused Parmesan cream sauce, creating a restaurant-worthy meal in just 35 minutes. Fresh parsley adds a bright, herbaceous finish, while a dash of red pepper flakes provides optional heat for those who love a little spice. Perfect for a cozy weeknight dinner or a special occasion, this dish is a delightful way to elevate your pasta night. Pair it with crusty bread and a crisp salad for a complete meal that's sure to impress!
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 1 lb shrimp (peeled and deveined)
- 8 oz portabella mushrooms (sliced)
- 4 tbsp butter
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 1.5 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp fresh parsley (chopped)
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions until al dente. Drain and set aside, saving 1/2 cup of the pasta cooking water.
In a large skillet, heat 2 tablespoons of butter and the olive oil over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
Add the shrimp to the skillet and season with half of the salt and pepper. Cook the shrimp for 2-3 minutes on each side until pink and cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Add the sliced portabella mushrooms and sauté for 5-7 minutes until softened and golden brown.
Lower the heat to medium-low and pour in the heavy cream. Stir gently and bring the cream to a simmer. Add the Parmesan cheese, remaining salt, black pepper, and red pepper flakes if using. Stir continuously until the cheese melts and the sauce thickens slightly, about 3-4 minutes.
Return the cooked shrimp to the skillet and toss to coat them in the sauce. Add the drained fettuccine and mix thoroughly, adding a splash of reserved pasta cooking water if needed to loosen the sauce.
Sprinkle with fresh parsley and adjust seasoning as needed. Serve immediately with extra Parmesan cheese on the side.
Nutrition Facts
Calories |
976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 30.5 g | 153% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 1156 mg | 50% | |
| Total Carbohydrate | 65.7 g | 24% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 4.3 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 276 mg | 21% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 527 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
