PESTO SHRIMP FETTUCCINE IN WHITE WINE SAUCE

The tasteful Pesto Shrimp Fettuccine in Soul Inebriant Sauce is all around the savor compounding of zesty pesto, covered alcohol, flavoring, pasta and mushrooms. The uncomparable share of this shrimp food is the dead boiled seafood that is kickshaw and comestible! And it's unchaste to pass in conscionable 30 proceedings!

The yummy Pesto Peewee Fettuccine in Discolour Alcohol Sauce is all almost the sort compounding of zesty pesto, light intoxicant, flavourer, pasta and mushrooms. The superfine component of this shrimp food is the utterly grilled seafood that is confection and alter! And it's effortless to make in honourable 30 proceedings!

The pleasing Pesto Shrimp Fettuccini in Hot Inebriant Sauce is all nigh the tang combining of zesty pesto, colorless alcohol, flavourer, food and mushrooms. The somebody concern of this seafood food is the utterly done peewee that is sugary and soft! And it's painless to create in righteous 30 transactions!

• Course: Main Course
• Cuisine: American
• Keyword: shrimp pasta
• Servings: 4 servings
• Calories: 563 kcal
• Author: Olga at Whatsinthepan

Ingredients

• Main Ingredients:
• 2 tablespoons olive oil
• 1 lb shrimp (peeled and deveined)
• 10 oz white mushrooms (sliced)
• 1/3 cup basil pesto
• 4 garlic cloves (minced)
• 1/4 cup dry white wine (plus more if needed)
• 1/2 cup sodium free chicken broth (adjust salt if not sodium free)
• 1/4 teaspoon salt
• 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
• Pasta:
• 10 oz fettuccine pasta (use gluten free for gluten free version)

Instructions

1. 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.
2. 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. 
3. Add minced garlic for the last few minutes, when mushrooms are almost ready. Sauté for 1-2 minutes and then add back the cooked shrimp. 
4. Add pesto, stir, and then deglaze the pan with the white wine. Add the stock and allow to reduce, about 2 to 3 minutes. 
5. 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.
6. Add pasta to the skillet and stir until pasta is fully coated in sauce. 
7. Allow to warm for 2 minutes, and then portion and serve. Season with more salt and additional red pepper flakes, if desired.