Name: Creamy Shrimp & Mushroom Fettuccine: A Luxurious, Restaurant-Quality Pasta at Home
Ingredients: 8 oz (225g) fettuccine; 1 tbsp olive oil; 2 tbsp unsalted butter; 1 lb (450g) large shrimp, peeled & deveined; 8 oz (225g) cremini or white mushrooms, sliced; 3 garlic cloves, minced; ½ cup dry white wine (or substitute with chicken broth); 1 cup heavy cream or half-and-half; ¾ cup freshly grated Parmesan cheese; 1 tsp lemon zest; 1 tbsp fresh lemon juice; Salt & black pepper to taste; Optional: pinch of red pepper flakes, chopped parsley

Ingredients

Scale

8 oz (225g) fettuccine
1 tbsp olive oil
2 tbsp unsalted butter
1 lb (450g) large shrimp, peeled & deveined
8 oz (225g) cremini or white mushrooms, sliced
3 garlic cloves, minced
½ cup dry white wine (or substitute with chicken broth)
1 cup heavy cream or half-and-half
¾ cup freshly grated Parmesan cheese
1 tsp lemon zest
1 tbsp fresh lemon juice
Salt & black pepper to taste
Optional: pinch of red pepper flakes, chopped parsley

Instructions

Cook pasta: Boil fettuccine in salted water until al dente. Reserve ½ cup pasta water, then drain.
Sear shrimp: In a large skillet, heat olive oil over medium-high. Season shrimp with salt and pepper; cook 1–2 min per side until pink. Remove and set aside.
Sauté mushrooms: In same skillet, melt butter. Add mushrooms; cook 5–6 min until golden and tender. Add garlic; cook 30 sec.
Deglaze: Pour in wine; simmer 2–3 min until reduced by half.
Make sauce: Reduce heat to medium-low. Stir in cream and Parmesan until melted and smooth. Add lemon zest and juice.
Combine: Add cooked pasta and shrimp to skillet. Toss to coat, adding reserved pasta water as needed to loosen sauce.
Season with salt, pepper, and red pepper flakes (if using). Garnish with parsley.

Prep Time & Nutrition (per serving, serves 4):