Shrimp and Mushroom Fettuccine
Creamy, dreamy, and packed with flavor, Shrimp and Mushroom Fettuccine is a luxurious pasta dish that’s perfect for dinner any night of the week. Featuring tender fettuccine noodles coated in a rich, garlicky Parmesan cream sauce, this recipe is elevated with juicy shrimp and golden, sautéed mushrooms for a delightful balance of textures and flavors. Ready in just 40 minutes, this easy-to-follow recipe combines everyday ingredients like heavy cream, butter, and fresh parsley for a restaurant-quality meal you can make at home. Whether you're cooking for family or entertaining guests, this shrimp and mushroom pasta is an elegant and satisfying dish that will impress every time.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 1 lb shrimp, peeled and deveined
- 1 tsp salt
- 0.5 tsp black pepper
- 4 garlic cloves, minced
- 8 oz white mushrooms, sliced
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 tbsp parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Season the shrimp with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining butter and olive oil. Reduce the heat to medium and add the minced garlic. Sauté for 1 minute, or until fragrant.
Add the sliced mushrooms to the skillet and cook, stirring occasionally, for 5-7 minutes, or until the mushrooms are tender and golden brown. Season with the remaining salt and black pepper.
Pour the heavy cream into the skillet and bring it to a simmer. Let it cook for 2-3 minutes, stirring occasionally, until slightly thickened.
Stir in the grated Parmesan cheese and mix until the cheese has melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta cooking water to loosen it.
Add the cooked fettuccine and shrimp back to the skillet. Toss everything together until the pasta and shrimp are well coated with the sauce.
Remove the skillet from heat and sprinkle with chopped parsley, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
3411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.6 g | 230% | |
| Saturated Fat | 90.4 g | 452% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 1299 mg | 433% | |
| Sodium | 4680 mg | 203% | |
| Total Carbohydrate | 262.3 g | 95% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 16.7 g | ||
| Protein | 191.7 g | 383% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1097 mg | 84% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1968 mg | 42% | |
*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.
