Fettuccine with Shrimp Recipe

September 16, 2012 0 Comments

Fettuccine with Shrimp Recipe

Shrimp Fettuccine

According to reader Cherie, this is the World’s Best Shrimp and Fettuccine dish. She says that this is a favorite for dinner parties, that it is easy to make and impressive to serve. It does, indeed, sound like a winner, Cherie.

Chicken stock and white wine are a classic combination for seafood-based pastas. If you have fish stock or shrimp stock, substitute that. It’s very easy to make. Simply simmer fish bones and/or shrimp shells in water for two or three hours.

Some More To Know About Working With Shrimp

How do you know when shrimp are done cooking?


Fettuccine with Shrimp

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4 servings

Fettuccine with Shrimp


8 ounces fettuccine and/or spinach fettuccine, cooked to al dente

12 ounces fresh or frozen shrimp, peeled and de-veined

2 cups sliced fresh mushrooms

1 cup chopped onion

2 cloves garlic, minced

1 tablespoon olive oil

¼ cup dry white wine

¼ cup chicken stock, fish stock or shrimp stock

1 tablespoon snipped fresh basil

1 1/2 teaspoons snipped fresh oregano

2 medium tomatoes, peeled, seeded, and chopped

1/2 cup grated Parmesan cheese

1/4 cup snipped fresh parsley

Kosher salt and freshly ground black pepper - to taste

How To Prepare At Home

Cook pasta to al dente in plenty of salted boiling water.

Heat a sauté pan over medium-high heat until hot. Add oil and heat until the oil shimmers.

Sauté the mushrooms, onion, and garlic in oil until onion is soft but not brown. Don’t forget to add a pinch or two of kosher salt and freshly ground black pepper.

Add the wine and stock to the sauté pan and reduce by half.

Add the herbs and shrimp to the wine mixture. Cover and simmer about 2 minutes or until the shrimp turn pink.

Stir in tomatoes and heat through. Taste and adjust seasonings.

Add the shrimp mixture, cheese, and parsley to the drained hot pasta. Toss to combine evenly and serve immediately.

Last modified on Tue 8 March 2016 1:03 pm

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