Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings
I will never get tired of recommending this recipe to my friends, and that includes you! Oh, man, you have got to give this one a try! Feel free to tweak it a bit to your liking. Have a blessed day, friends. Enjoy!
⅓ c basil pesto
10 ounces white mushrooms (sliced)
½ c sodium-free chicken broth (adjust salt if not sodium-free)
1 pound shrimp (peeled and deveined)
¼ c dry white wine (plus more if needed)
¼ tsp salt
4 garlic cloves (minced)
2 tbsp olive oil
¼ tsp red pepper flakes
chopped fresh basil
1 tsp Italian Seasoning (thyme, oregano, basil – combined)
½ tsp salt
1 tsp paprika
10 ounces fettuccine pasta (use gluten-free for gluten-free version)
Place a large skillet on the stove and turn the heat to medium.
Add olive oil and allow it to become hot.
In a mixing bowl, add the shrimp and seasonings. Toss until well coated.
Add the shrimp into the hot skillet and sear each side for 2 minutes or until done. Set aside the shrimp.
Add another tbsp of olive oil and allow it to become hot.
Add the mushrooms and sauté until soft. Season with salt to taste.
Add the garlic and sauté until aromatic.
Put the shrimp back into the skillet.
Add the pesto and stir until well mixed.
Pour in the white wine and scrape the bottom of the skillet to get the browned bits. Simmer for 2 minutes.
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil. Add the pasta and cook until al dente.
Drain the pasta, then transfer it into the skillet with the sauce. Toss until well coated.
Add more seasonings if needed.
Serve and enjoy!
Garnish with your preferred herbs.