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Shrimp and Mushroom Fettuccine

We think of pasta quite often as an indulgence but in our home it is as important as bread. Rather than always staying away from richer sauces we practice portion control and fill our plates with a large green salad which has a sprinkling of olive oil and balsamic vinegar.

I always keep some frozen peeled shrimp in the freezer for days when dinner needs to be done in a hurry. There is no need to defrost the shrimp and the whole meal can be on the table quicker than running for fast food. This is almost a non recipe. . .I had to think and pay attention to what I normally put in it . . the flavours naturally work well together.

  • 2 tablespoons olive oil
  • 1 medium onion finely diced
  • 2 cloves garlic . .minced
  • 3 -4 cups sliced button mushrooms
  • 3 cups precooked frozen medium shrimp
  • 1 cup whipping cream
  • 1/4 teaspoon hot pepper flakes
  • 1 teaspoon Old Bay Seasoning
  • 1 pound fettuccine ( I prefer fresh but dry is fine too)
  • 1/3 cup grated Parmesan Cheese
  • 1/4 fresh chopped basil
  • paprika for garnish
  1. Put on a large pot of water to boil for the pasta. .and add a few teaspoons of salt. Cook the fettuccine once the water is boiling. Adjust for longer time if you are using dry. If you are using fresh pasta . .add the pasta after the sauce has simmered 5 minutes.
  2. In a large skillet, heat the oil and add the onion and mushrooms and garlic. Cook until softened and until the juices are released.
  3. Stir in the cream and the seasonings.
  4. Turn down the heat to a low simmer and continue to cook for about 5 minutes.
  5. Add the shrimp and bring back to simmer and heat through.
  6. Add the basil to the sauce and stir to combine.
  7. Put the pasta on a platter.
  8. Pour the sauce over the top and sprinkle with the the grated Parmesan and give it a sprinkle of Paprika.
Serves 4 with a large green salad.


  1. what a great combination ~ i'll need to give this a try net time we have pasta

  2. What is Old Bay Seasoning? I've never seen it around.

  3. Please have us for supper....oh that looks good. Kathy

  4. Old Bay Seasoning has been around for a long time but I only discovered it after having some scrumptious seafood chowder at a small family owned tea house. .When the chef came out to chat I asked him what the spice was and he told me .. and I add a little in on many dishes. It is in a little yellow and blue rectangular tin with a red lid. It is made my McCormick which is packed in the USA. I have seen it at Safeway.

  5. It's looks real good Lovella! I love quick good looking meals :0)

  6. Shrimp, mushroom and fettuccine..those ingredients sound good together.

  7. oh yummy!!

    I've had Old Bay chips - and they are delicious. I have a slight problem with portion control whenever I'm around them though :)

  8. This looks delicious! We have been enjoying something very similar recently...with pasta, shrimp and pesto. Maybe I'll try your version next time.

  9. I'm not a big shrimp fan, but I do want to learn to do more with it. I think this recipe will be a good one to try and I know that if they are hidden in the sauce, I will like them, because I do like fish... just not the look of shrimp. Have to get some of that seasoning.

  10. Sounds lovely ... great picture too! I love cooking with shrimp but jambalaya is all I really know how to make.
    Have you tried whole grain pasta? Or doesn't that make it completely guilt free?

  11. delicious looking!! drooling on my keyboard :)

  12. This is how I like it...Those are some of my favorite meals. They are nutritious and like you said, "Keep things in proportions."
    I always have shrimp in my freezer, so quick to work with.

  13. We soooooooo enjoyed that dish wow ~it tasted sooooo greta and looke so good !!it was so good we could not do the portion control thing BUT we did have it with a salad and skipped the dessert !!My dear husband said it was way better than we would have had in a restaraunt so that is such a compliment ~Keep the recipes coming I am soooo hooked !!


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