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