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.
How do you know when shrimp are done cooking?
Fettuccine with Shrimp
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 4 servings
Ingredients
- 8 ounces fettuccine cooked to al dente
- 12 ounces shrimp peeled and de-veined
- 2 cups fresh mushrooms sliced
- 1 cup onion chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- ¼ cup dry white wine
- ¼ cup chicken stock fish stock or shrimp stock
- 1 tablespoon fresh basil chopped
- 1½ teaspoons fresh oregano chopped
- 2 medium tomatoes peeled, seeded, and chopped
- ½ cup Parmesan cheese grated
- ¼ cup fresh parsley chopped
- Kosher salt and freshly ground black pepper to taste
Instructions
- 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.
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