Fettuccini with Shiitake and Garlic Butter
Indulge in the rich, earthy flavors of Fettuccini with Shiitake and Garlic Butter, a quick and elegant pasta dish perfect for weeknight dinners or special occasions. This recipe combines tender fettuccini with golden-brown shiitake mushrooms, perfectly sautéed in a luscious garlic butter sauce. A hint of Parmesan cheese adds a creamy finish, while a touch of reserved pasta water creates a silky, restaurant-worthy coating for the noodles. Garnished with fresh parsley for a pop of color and flavor, this dish comes together in just 30 minutes, making it as convenient as it is crave-worthy. Whether you’re looking for a vegetarian pasta recipe or simply savoring the irresistible umami of shiitake mushrooms, this comforting yet sophisticated meal is sure to impress.
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Recipe Information
Ingredients
- 12 oz fettuccini pasta
- 8 oz shiitake mushrooms
- 6 tbsp unsalted butter
- 4 cloves garlic cloves
- 1 tbsp olive oil
- 1 cup Parmesan cheese
- 2 tbsp parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 0.5 cup reserved pasta water
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccini according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining and set the pasta aside.
While the pasta cooks, clean and slice the shiitake mushrooms into thin pieces, discarding the stems. Mince the garlic cloves.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until softened and golden brown.
Add the minced garlic to the mushrooms and cook for 1 minute, stirring constantly to prevent burning.
Reduce the heat to low and add 6 tablespoons of unsalted butter to the skillet. Stir until the butter has melted and evenly coats the mushrooms.
Add the cooked fettuccini to the skillet and toss to combine with the garlic butter and mushrooms.
Gradually add the reserved pasta water, a little at a time, tossing the pasta until a silky sauce forms. You may not need all the water.
Stir in the grated Parmesan cheese and season with salt and freshly ground black pepper to taste.
Remove the skillet from the heat and garnish the pasta with chopped parsley. Toss lightly to combine.
Serve immediately, optionally topping with extra Parmesan cheese for garnish.
Nutrition Facts
Calories |
1683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.6 g | 153% | |
| Saturated Fat | 62.9 g | 314% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 3065 mg | 133% | |
| Total Carbohydrate | 110.2 g | 40% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 8.6 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 984 mg | 76% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 994 mg | 21% | |
*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.
