Pesto Shrimp Fettuccine in Mushroom Garlic Sauce

Pesto Shrimp Fettuccine in Mushroom Garlic Sauce #Chocolate #food #Dessert #Vegan #Healthy

Pesto Shrimp Fettuccine in Mushroom Garlic Sauce #Chocolate #food #Dessert #Vegan #Healthy

Main Ingredients:
  • 2 tablespoons olive oil
  • 1 lb shrimp (peeled and deveined)
  • 10 oz white mushrooms (sliced)
  • 1/3 cup basil pesto
  • 4 garlic cloves (minced)
  • 1/4 cup dry white wine (plus more if needed)
  • 1/2 cup sodium free chicken broth (adjust salt if not sodium free)
  • 1/4 teaspoon salt

Seasoning Mixture:
  • 1 teaspoon Italian Seasoning (thyme, oregano, basil - combined)
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • chopped fresh basil

  • 10 oz fettuccine pasta (use gluten free for gluten free version)

  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Put shrimp in a mixing bowl and rub in seasoning mixture. Mix well to make sure shrimp is coated well. Add to the hot pan and cook for about 2-3 minutes on each side, turning once midway, until shrimp is pink and cooked through. Remove shrimp from the skillet.
  • Add second tablespoon of olive oil to the skillet. Once the pan is hot, add sliced mushrooms and 1/4 teaspoon of salt and cook, stirring, until mushrooms release liquid and reduce in volume and get soft, for about a minute or two. 
  • Add minced garlic for the last few minutes, when mushrooms are almost ready. Sauté for 1-2 minutes and then add back the cooked shrimp. 
  • Add pesto, stir, and then deglaze the pan with the white wine. Add the stock and allow to reduce, about 2 to 3 minutes. 
  • In the meantime, bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse.
  • Add pasta to the skillet and stir until pasta is fully coated in sauce. 
  • Allow to warm for 2 minutes, and then portion and serve. Season with more salt and additional red pepper flakes, if desired.

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