Скачать или смотреть Shrimp Fettuccine

A creamy shrimp fettuccine alfredo made with a heavy creamy parmesan cheese, sauce and sautéed mushrooms.

Ingredients (4 servings)
12 ounces fettuccine
1 tablespoons salted butter divided
1 tablespoon olive oil
½ pound medium shrimp peeled & deveined, tails removed if desired
2 cloves garlic minced
½ pound of mushrooms of your choice
½ teaspoon salt to taste
½ teaspoon black pepper to taste
1 ½ cups heavy whipping cream
1 ½ cups shredded Parmesan cheese
1 small bay leaf (optional)
1 tablespoon chopped fresh parsley for garnish
1 tablespoon shredded Parmesan cheese for garnish
1/4 cup wine (optional ) or stock


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Instructions
Bring a large pot of salted water to a boil. Add fettuccine and cook al dente (just until cooked). Drain, reserving ½ cup pasta water. Set aside.
While pasta is boiling, heat 1 tablespoon olive oil and olive oil in a saucepan over medium-high heat.
Add mushrooms and cook until mushrooms are tender, about 3-4 min.
In the same pan, bring remaining 1/2 tablespoon butter
toss shrimp with garlic, salt & pepper. Add to the heated pan and cook just until shrimp turns pink, about 1.1/2 to 2 minutes per side. Remove from the pan and set aside.
In the same pan, add 1/4 cup wine or stock 1/2 tablespoon butter and cream to a simmer. Let simmer about 5-7 minutes or until slightly thickened.
Remove from the heat and stir in the shrimp with any juices. Toss with cooked fettuccine adding additional pasta water if needed.
Garnish with fresh parsley and additional parmesan.