Shrimp Fettuccine

15 m
Prep Time
28 m
Cook Time

Ingredients 8 Servings

  • 8 ounces fettuccine pasta
  • 3 tablespoons butter
  • 1 medium yellow onion, chopped
  • 8 ounces white mushrooms, sliced
  • 1 pint cherry tomatoes, halved
  • 1 tablespoon Gourmet Garden™ Chunky Garlic Stir-in Paste
  • 1 cup chicken stock, such as Kitchen Basics® Original Chicken Stock
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon McCormick® Pure Ground Black Pepper
  • 1 pound large (21-25 count) shrimp, peeled and deveined
  • 1 tablespoon Gourmet Garden™ Lightly Dried Organic Parsley


(per Serving)


  • 1 Cook pasta as directed on package. Drain well; set aside.
  • 2 Meanwhile, melt butter in large deep skillet on medium heat. Add onions; cook 3 minutes or until softened. Stir in mushrooms; cook 5 minutes or until softened and golden brown. Add tomatoes and Garlic Paste; cook and stir 4 minutes or just until tomatoes begin to blister and soften.
  • 3 Stir in stock, cream, salt and pepper; simmer 8 to 10 minutes until slightly thickened. Add shrimp; cook and stir just until pink.
  • 4 Stir in pasta and Lightly Dried Parsley. Sprinkle with Parmesan cheese and additional Parsley to serve, if desired.


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