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Fettuccine with Shrimp

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Pasta
Cuisine: Italian
Servings: 4 servings


  • 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
  • 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


  • 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.