Prepare to tantalize your taste buds with a restaurant-quality meal that's shockingly easy to make at home! This mouthwatering Fettuccine with Shrimp and Portobellos is about to become your new go-to dinner that will have everyone asking, "Who's the chef?" Imagine perfectly cooked pasta twirled with succulent shrimp, earthy portobello mushrooms, and a subtle garlic essence that will transport you straight to the Italian coastline - all in just 25 minutes!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 ounces fettuccine
- 1 pound shrimp, peeled and deveined
- 8 ounces portobello mushrooms, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Add fettuccine and cook according to package directions until al dente, typically 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
- While pasta is cooking, prepare the shrimp and portobellos. Pat shrimp dry with paper towels and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add sliced portobello mushrooms and sauté for 4-5 minutes until they release their moisture and begin to brown.
- Add minced garlic to the mushrooms and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Add shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and are just cooked through. Be careful not to overcook.
- Drain the cooked fettuccine and add it directly to the skillet with shrimp and portobellos. Toss everything together, adding reserved pasta water if needed to create a light sauce.
- Season with additional salt and pepper to taste. Serve immediately, garnishing with fresh parsley or grated Parmesan cheese if desired.
Tips
- Pat shrimp completely dry before cooking to ensure perfect searing and prevent steaming.
- Don't overcrowd the skillet when cooking shrimp and mushrooms - this helps them brown beautifully instead of steam.
- Reserve pasta water is your secret weapon! It helps create a silky sauce that clings perfectly to the pasta.
- Cook shrimp just until they turn pink to prevent rubbery texture - they continue cooking slightly after being removed from heat.
- For extra flavor, consider adding a splash of white wine when sautéing mushrooms or a squeeze of fresh lemon juice at the end.
- If you want a creamier sauce, you can add a touch of heavy cream or a sprinkle of grated Parmesan when tossing the pasta.
Nutrition Facts
Calories: 297kcal
Carbohydrates: 24g
Protein: 28g
Fat: g
Saturated Fat: g
Cholesterol: 140mg
