Smoked Shrimp & Wild Mushroom Fettuccine Recipe

Name: Smoked Shrimp & Wild Mushroom Fettuccine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups soaked mesquite wood chips; 10 uncooked jumbo shrimp, peeled and deveined; 1 package (12 ounces) fettuccine; 1-1/2 cups fresh broccoli florets; 2 large portobello mushrooms, sliced; 2 tablespoons olive oil; 3 garlic cloves, minced; 1/4 teaspoon salt; 1/2 cup white wine or chicken broth; 2 cups heavy whipping cream; 1 medium tomato, chopped

Servings: persons

2 cups soaked mesquite wood chips
10 uncooked jumbo shrimp, peeled and deveined
1 package (12 ounces) fettuccine
1-1/2 cups fresh broccoli florets
2 large portobello mushrooms, sliced
2 tablespoons olive oil
3 garlic cloves, minced
1/4 teaspoon salt
1/2 cup white wine or chicken broth
2 cups heavy whipping cream
1 medium tomato, chopped

1
Add wood chips to grill according to manufacturer's directions.
2
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Thread shrimp onto two metal or soaked wooden skewers. Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, turning once.
3
Meanwhile, cook fettuccine according to package directions. In a large skillet, saute broccoli and mushrooms in oil until tender. Add garlic and salt; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Gradually stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened.
4
Drain fettuccine. Add to sauce mixture with shrimp. Cook and stir until heated through; gently stir in tomato.

909

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 11 ingredients. The key ingredients include: 2 cups soaked mesquite wood chips, 10 uncooked jumbo shrimp, peeled and deveined, 1 package (12 ounces) fettuccine, 1-1/2 cups fresh broccoli florets, and more.

Yes, Smoked Shrimp & Wild Mushroom 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!

Smoked Shrimp & Wild Mushroom Fettuccine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions