Gulf Shrimp and Fresh Fettuccini with Tomato, Mushr

Name: Gulf Shrimp and Fresh Fettuccini with Tomato, Mushrooms, and Truffle Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound fresh fettuccine; 2 tablespoons olive oil; 1/4 cup unsalted butter; 1 pound assorted mushrooms, trimmed and chopped; 2 tablespoons minced shallots; 1 teaspoon minced garlic; 2 1/2 cups peeled, seeded, and diced tomatoes; 1 tablespoon tomato paste; 1 pound large gulf shrimp, peeled and deveined; 1/4 cup dry white wine; 1/2 cup shrimp stock; 1/2 teaspoon truffle oil; 1 tablespoon chopped fresh parsley leaves, plus more for garnish; 1/2 cup grated Parmesan

Servings: persons

3/4 pound fresh fettuccine
2 tablespoons olive oil
1/4 cup unsalted butter
1 pound assorted mushrooms, trimmed and chopped
2 tablespoons minced shallots
1 teaspoon minced garlic
2 1/2 cups peeled, seeded, and diced tomatoes
1 tablespoon tomato paste
1 pound large gulf shrimp, peeled and deveined
1/4 cup dry white wine
1/2 cup shrimp stock
1/2 teaspoon truffle oil
1 tablespoon chopped fresh parsley leaves, plus more for garnish
1/2 cup grated Parmesan

1
Bring a large pot of salted water to a boil.
2
Add the fettuccini and cook until al dente, 2 to 3 minutes.
3
Drain and toss pasta with 1 tablespoon of the olive oil, cover, and set aside.
4
Meanwhile, heat the remaining tablespoon of oil and melt 2 tablespoons of the butter in a large skillet over medium heat.
5
Add the mushrooms, and cook, stirring, for 4 to 5 minutes, or until most of the liquid has evaporated.
6
Add the shallots and cook, stirring, until soft and fragrant, about 1 minute.
7
Add the garlic and cook, stirring, until fragrant, 30 seconds.
8
Add the diced tomatoes and cook until the tomatoes have released most of their liquid, 4 to 5 minutes.
9
Add the tomato paste and cook for 1 minute.
10
Add the shrimp to the pan and sear on 1 side for 1 to 2 minutes.
11
Turn shrimp and add the wine and the stock to the pan.
12
Continue cooking until the shrimp are cooked through and most of the liquid has evaporated.
13
Add the cooked fettuccine, and remaining 2 tablespoons of butter.
14
Toss the pasta to heat through, about 1 minute and remove from the heat.
15
Drizzle with the truffle oil, add the 1 tablespoon parsley and toss to coat.
16
Divide pasta evenly among 4 pasta bowls and garnish with grated cheese and chopped parsley.
17
Serve immediately.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 pound fresh fettuccine, 2 tablespoons olive oil, 1/4 cup unsalted butter, 1 pound assorted mushrooms, trimmed and chopped, and more.

Yes, Gulf Shrimp and Fresh Fettuccini with Tomato, Mushrooms, and Truffle Oil falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gulf Shrimp and Fresh Fettuccini with Tomato, Mushrooms, and Truffle Oil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions