Italian Shrimp Fettuccine Recipe

Name: Italian Shrimp Fettuccine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce:; 2 tablespoons olive oil plus extra for stock; 1 cup fresh mushrooms, sliced; 1 med shallot, diced (or 4 green onions, sliced); 2 tablespoons garlic, minced (more or less to taste); generous splash white wine - about 1/2 cup (may substitute stock if limiting calories); Handful of fresh basil leaves, chopped; 1 Tablespoon fresh oregano leaves (or to taste); generous pinch of red chile flakes; 1 (14 1/2 ounce) cans tomatoes, undrained - (preferably San Marzano); 3/4 cup shrimp stock; pinch sugar (or 1/2 pkg Splenda, if limiting calories); 12 ounces fettuccine; 1/2 lb raw shrimp, peeled and deveined - shells reserved; 1/2 cup Italian flat-leaf parsley, chopped; 2 tablespoons lemon juice; A little very good EVOO; Stock:; shrimp shells; 1/4 cup white wine, if using; I thick lemon slice; 1 Tbsp olive oil; several whole cloves or allspice, whole peppercorns and kosher salt

Servings: persons

Sauce:
2 tablespoons olive oil plus extra for stock
1 cup fresh mushrooms, sliced
1 med shallot, diced (or 4 green onions, sliced)
2 tablespoons garlic, minced (more or less to taste)
generous splash white wine - about 1/2 cup (may substitute stock if limiting calories)
Handful of fresh basil leaves, chopped
1 Tablespoon fresh oregano leaves (or to taste)
generous pinch of red chile flakes
1 (14 1/2 ounce) cans tomatoes, undrained - (preferably San Marzano)
3/4 cup shrimp stock
pinch sugar (or 1/2 pkg Splenda, if limiting calories)
12 ounces fettuccine
1/2 lb raw shrimp, peeled and deveined - shells reserved
1/2 cup Italian flat-leaf parsley, chopped
2 tablespoons lemon juice
A little very good EVOO
Stock:
shrimp shells
1/4 cup white wine, if using
I thick lemon slice
1 Tbsp olive oil
several whole cloves or allspice, whole peppercorns and kosher salt

1
Make stock:
2
Put shrimp shells into med sauce pan. Pour wine over and cover with water Add spices, lemon slice, olive oil and generous amount of salt. Bring to boil, reduce heat and simmer until reduced by half and tastes like the sea (about 30 minutes) Strain into a bowl through fine strainer or cheesecloth, set stock aside, discard shells,etc
3
Prepare sauce:
4
Heat the oil in a large skillet over medium heat until hot.
5
Add the mushrooms, green onions, and garlic.
6
Saute for 1-2 min or until green onions start to soften, garlic start to color and a little caramelization forms in the bottom of the skillet
7
Deglaze pan with 1/2 cup white wine and cook about 5 minutes to reduce by half
8
Stir in basil, oregano and chile
9
Crush tomatoes by hand and add to skillet with juice
10
Add pinch of sugar
11
Add stock
12
Taste
13
Salt to taste and add fresh cracked pepper
14
Bring to a boil.
15
Reduce heat and simmer for 30 minutes to allow flavors to blend and sauce to thicken a bit
16
Meanwhile, cook the fettuccine in a large pot of boiling salted water for 1 minute less than package directions Reserve 1 cup of pasta water, turn off heat, drain pasta and return to pot.
17
Add the shrimp and lemon juice to sauce.
18
Cook for 1-2 minutes or until the shrimp turn pink and are almost cooked through (be very careful not to overcook) Stir in parsley.
19
Pour sauce over pasta and allow to sit on cooling burner for 1-2 minutes until pasta and shrimp are completely cooked
20
Finish each serving with a drizzle of EVOO
21
(Note: Do Not serve cheese with a seafood pasta dish)

252

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 23 ingredients. The key ingredients include: Sauce:, 2 tablespoons olive oil plus extra for stock, 1 cup fresh mushrooms, sliced, 1 med shallot, diced (or 4 green onions, sliced), and more.

Yes, Italian Shrimp Fettuccine 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!

Italian Shrimp Fettuccine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions