Pesto Shrimp Fettuccine in Mushroom Garlic Sauce
Quick and easy pesto shrimp fettuccine made with basil pesto, garlic, mushrooms, and shrimp in a light creamy sauce, ready in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Method: Main Course
- Cuisine: American
Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb shrimp (peeled and deveined)
- 10 oz white mushrooms (sliced)
- ⅓ cup basil pesto
- 4 garlic cloves (minced)
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ cup dry white wine
- ½ cup sodium free chicken broth
- ¼ teaspoon salt
- 12 oz fettuccine pasta
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season shrimp with garlic powder, onion powder, and salt. Add to the hot pan and cook for 2-3 minutes on each side until pink and cooked through. Remove shrimp from the skillet.
- Add second tablespoon of olive oil to the skillet. Add sliced mushrooms and ¼ teaspoon salt. Cook, stirring, until mushrooms release liquid and get soft, about 2 minutes. Add minced garlic for the last minute.
- Add white wine, onion powder, and garlic powder. Cook for 1-2 minutes. Add back the cooked shrimp, pesto, and chicken broth. Stir and allow to reduce for 2-3 minutes.
- Meanwhile, cook fettuccine according to package instructions. Drain and add to the skillet. Stir until pasta is fully coated in sauce. Warm for 2 minutes. Season with more salt and red pepper flakes if desired.
Notes
Use sodium-free chicken broth and adjust salt to taste. For extra heat, add red pepper flakes. Garnish with chopped fresh basil for added freshness.
Nutrition
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 250mg