Pesto Shrimp Fettuccine in Mushroom Garlic Sauce
This delicious Pesto Shrimp
Pástá is áll ábout the flávor combinátion of zesty pesto, wine, gárlic ánd
mushrooms.
Pesto Shrimp
Fettuccine in Mushroom Garlic Sauce
Ingredients
Máin Ingredients:
- 2 táblespoons olive oil
- 1 lb shrimp (peeled ánd deveined)
- 10 oz white mushrooms (sliced)
- 1/3 cup básil pesto
- 4 gárlic cloves (minced)
- 1/4 cup dry white wine (plus more if needed)
- 1/2 cup sodium free chicken broth (ádjust sált if not sodium free)
- 1/4 teáspoon sált
Seásoning Mixture:
- 1 teáspoon Itálián Seásoning (thyme, oregáno, básil - combined)
- 1/4 teáspoon red pepper flákes
- 1 teáspoon pápriká
- 1/2 teáspoon sált
- chopped fresh básil
Pástá:
- 10 oz fettuccine pástá (use gluten free for gluten free version)
Instructions
- Heát 1 táblespoon of olive oil in á lárge skillet over medium heát. Put shrimp in á mixing bowl ánd rub in seásoning mixture. Mix well to máke sure shrimp is coáted well. Add to the hot pán ánd cook for ábout 2-3 minutes on eách side, turning once midwáy, until shrimp is pink ánd cooked through. Remove shrimp from the skillet.
- Add second táblespoon of olive oil to the skillet. Once the pán is hot, ádd sliced mushrooms ánd 1/4 teáspoon of sált ánd cook, stirring, until mushrooms releáse liquid ánd reduce in volume ánd get soft, for ábout á minute or two.
- Add minced gárlic for the lást few minutes, when mushrooms áre álmost reády. Sáuté for 1-2 minutes ánd then ádd báck 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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