I recently rediscovered this fettuccine with shrimp recipe in my recipe box.
And I’m so glad that I did! Talk about finding a lost treasure!
I first made this dish back when I was on my own after college and was working as a young news reporter in West Lafayette, Indiana.
I’m not sure if I stumbled across this recipe in a magazine or a cookbook at the library (I was on such a tight budget, I would check out cookbooks and then copy down recipes that I thought seemed easy to make!)
This fettuccine with shrimp recipe really IS easy to make.
As my hubby, Doug, says, “this is really tasty!”
A Few Fettuccine Fixes
After making this fettuccine a few times, I did a little improvising.
I added the shallot, as I felt like the recipe tasted a bit bland.
This really added some nice depth to the flavor and played nicely with the mushrooms. Onion would have been too strong, in my opinion. Shallots are a definite go-to for me when a recipe seems to be missing something.
And, after learning how important pasta water can be to a recipe, I adapted that into this fettuccine with shrimp dish too.
My Favorite Ways To Serve Fettuccine and Shrimp
While technically not an alfredo sauce, this creamy and flavorful fettuccine with shrimp recipe is a delicious main course for your next pasta night!
- 1 shallot, finely diced
- 1 TBSP. Butter
- 1 TBSP. extra virgin olive oil or avocado oil
- 1 lb. raw shrimp, peeled and deveined, tails removed and patted dry
- 1/2 cup shredded carrots
- 1 cup thinly sliced mushrooms
- 12 oz. uncooked fettuccine
- 1 stick ( 1/2 c.) salted butter
- 8 oz. sour cream
- 1/4 c. parmesan cheese (plus more for topping)
- ground black pepper
- In a large skillet, over medium heat, add 1 TBSP each of butter and oil. When butter is melted, add shallots. Cook for 1-2 minutes.
- Add sliced mushrooms to the pan with the shallots. If pan seems dry, add an additional drizzle of oil. Make sure to spread the mushrooms out in the pan so they aren't lumped together. You want the mushrooms to get a nice golden brown, and if you crowd them, they'll just become soggy. Cook mushrooms in 2 batches if you need to. Add a little more oil/butter for the second batch.
- When your final batch of mushrooms is just about cooked through, add the carrots to the pan and cook for a minute or 2. Remove mixture and put into a bowl and set aside.
- Continuing over medium heat, drizzle your skillet with a bit more oil, and add your shrimp. Sprinkle with salt and pepper. Turn shrimp over after a minute or 2, finish cooking and add a bit more salt and pepper to taste. Remove from heat. Don't over cook the shrimp!
- Follow directions on package for cooking fettuccine in a 4-5 qt dutch oven. Save 1 cup of the pasta water before draining. Set pasta aside.
- Return the pot you cooked the pasta in to the stove top over low heat. Add stick of butter., stirring until melted. Return pasta to the pan and toss in butter. Then stir in sour cream, veggies, shrimp and 1/4 c. parmesan cheese. Add in some of the pasta water. I think 1/2 c works, but if you want to add a bit more, you can. Add more fresh ground pepper. Toss together until everything is nicely coated in the butter/sour cream sauce.
- Serve in a large bowl, with another sprinkle of parmesan cheese and freshly ground pepper for garnish.
You can always substitute cut up pieces of chicken for this recipe instead of the shrimp.
I like using this dish as a "side" when I'm serving a beef tenderloin or steaks.
Decadent but delicious!
There’s no doubt this can be a main course.
Served along with a nice salad and some crusty bread, you’re in meal heaven!
But this dish is also nice to serve when you have a special occasion and are preparing a prime rib roast or a tenderloin roast.
Fettuccine, shrimp and steak? Sign. Me. Up.
And if you are a fan of pasta dishes, be sure to check out one of my most popular recipes, my Bauer’s Baked Ziti. It’s pasta perfection. If I do say so myself 🙂
Be sure to let me know if you give this fettuccine and shrimp recipe a try!
Even better…take a picture and post it on social media along with #justjillbauer and #justjillrecipes. That way I’ll be able to see it too!
From my kitchen to yours,
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