Pesto Shrimp Fettuccine in Mushroom Garlic Sauce⠀
Pesto Shrimp Fettuccine in Mushroom Garlic Sauce⠀
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Ingredients:⠀
2 tablespoons olive oil, more if needed⠀
1 lb shrimp, peeled and deveined⠀
10 oz white mushrooms, sliced⠀
1/2 cup basil pesto⠀
4 garlic cloves, minced⠀
1/2 cup sodium free chicken broth (adjust salt if not sodium free)⠀
10 oz fettuccine pasta (use gluten free for gluten free version⠀
1/4 teaspoon salt⠀
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Seasoning Mixture:⠀
1 teaspoon Italian Seasoning (thyme, oregano, basil – combined)⠀
1/4 teaspoon red pepper flakes⠀
1/2 teaspoon paprika⠀
1/2 teaspoon salt⠀
chopped fresh basil⠀
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Instructions:⠀
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 3 minutes, 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.⠀
Add back the cooked shrimp. Add 1/2 cup basil pesto and 1/2 cup chicken broth. On medium heat, mix everything to combine. Remove from heat.⠀
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 with mushrooms and shrimp, and stir until pasta is fully coated in sauce. Season with more salt if necessary.⠀
Serve with additional red pepper flakes, if desired.
