Pesto Shrimp Fettuccine with Mushroom Garlic Sauce

The delicious Pesto Shrimp Fettuccine in White Wine Sauce is all about the flavor combination of zesty pesto, white wine, garlic, pasta and mushrooms. The best part is the perfectly cooked shrimp that is packed with flavor! Easy and delicious shrimp pasta in just 30 minutes!

Do you ever find yourself constantly whipping up pasta because  not only is it delicious, but also convenient to prepare and requires little effort? The exact same goes for shrimp.  Pair the two together in this easy pesto shrimp fettuccine pasta and you have a luxurious tasting meal that comes together at a moment’s notice.
For this pasta and shrimp combo, I’ve gone with a pesto shrimp because shrimp and pesto complement each other both in taste and texture. After making this shrimp fettuccine,  I decided that both fettuccine, pesto and shrimp should become a weekly thing for us because it’s one of the best tasting shrimp pastas I’ve had.


The pasta here turned out to have an appetizingly warm color, not the usual greenish “pesto tint” since we only used 1/3 cup pesto and plenty of liquids, including white wine to offset the “green”.


Based on the reader reviews, you can go even lower on pesto (1/4 cup) and still get a great taste out of this shrimp and mushroom fettuccine dish!


To make the best Pesto Shrimp Fettuccine, you’re aiming for that nice texture and flavor that a good seafood restaurant usually has in their dishes. Let’s start by preparing seasoning mixture:
  • 1 teaspoon Italian Seasoning (thyme, oregano, basil – combined)
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
Put shrimp in a mixing bowl and rub in seasoning mixture. Mix well to make sure shrimp is coated well. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add shrimp to the hot pan and cook for about 3 minutes, turning once midway, until shrimp is pink and cooked through.
Cooking Tip: Make sure to heat the stainless steel pan before adding the oil – then add the shrimp.
Steel expands when hot and contracts when it comes into contact with a cooler temperature, which is why foods stick to the surface if the surface is cold. By adding oil to the pan when it’s hot, the steel becomes static, resulting in a temporarily nonstick surface!

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