Ingredients
- 8 ounces fettuccine or linguine
- 1 pound fresh shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced (cremini or baby bella)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve ½ cup of pasta water before draining and set aside.
- In a large skillet, melt the butter over medium heat. Add minced garlic and sauté for about a minute until fragrant.
- Introduce the sliced mushrooms and cook until they turn golden brown, about 5-7 minutes.
- Add the shrimp to the skillet, seasoning with salt and pepper. Sauté until they turn pink and opaque, about 3-4 minutes.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until it melts into a creamy sauce.
- Combine the cooked pasta with the sauce, adding reserved pasta water a little at a time for desired consistency. Add lemon juice and parsley, tossing everything together gently.
- Serve hot, garnished with additional Parmesan and parsley.
Notes
Don’t overcook the shrimp; they should be tender, not rubbery. Adjust the garlic to your taste preference—more garlic can elevate the dish further.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Seafood