Pesto Shrimp Fettuccine in White Wine 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 of this shrimp pasta is the perfectly cooked shrimp that is sweet and tender! And it’s easy to make in just 30 minutes!

How much pesto to use on pasta

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!

I was never a fan of “green” pesto recipes, especially when it comes to pasta. Who likes green pasta anyways?

This pesto shrimp fettuccine also doesn’t leave you with a leafy grassy flavor from the basil, instead you get perfect balance of taste and color.

SKILLET USED IN MAKING THIS PESTO SHRIMP PASTA RECIPE

I used 12 inch All Clad Stainless Steel Skillet. It’s well-built high quality stainless steel skillet, but it’s a bit pricey. It’s the most expensive skillet I own:), but it’s well worth it.

Triply stainless steel skillets such as this one are excellent conductors of heat, which makes browning meat or shrimp a breeze! It’s also very large at 12 inches, has a helper handle, oven safe, comes with a lid and cooks food perfectly even!

Another great option (and a cheaper one too!) for a large stainless steel skillet is this 12 inch Cuisinart Stainless Steel Skillet . It’s moderately priced, dishwasher safe, oven safe and has a helper handle, but no lid. It has over 3700 positive reviews on Amazon!

Seasoning and cooking shrimp

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
• 1/2 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 food.

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!

How to not overcook shrimp

The key to successfully cooking shrimp is to not overcook it. If you cook shrimp for too long it will get tough. Shrimp cooks quickly and as soon as the flesh changes from opalescence to opaque, they’re done.  It should be only 2 or 3 minutes depending on the size. Once done, remove shrimp from the skillet.

Tips on cooking mushrooms on the stove top

Perfectly cooked mushrooms is the essential parts to this Pesto Shrimp Fettuccine dish. Heat is what gives you browning for the mushrooms as well as using plenty of oil to help quickly evaporate any water that mushrooms will sweat out.

All you have to do to cook them right is use the large and hot pan, don’t overcrowd it, add a bit of salt to the mushrooms and resist the urge to move them too soon. You want to get a little browning on the mushrooms by cooking them undisturbed for about 2 minutes.

Add minced garlic for the last few minutes, when mushrooms are almost ready.

Now it’s time to add cooked shrimp that we removed earlier back into the pan. Add basil pesto, deglaze with wine and add chicken broth.

On medium heat, mix everything to combine and reheat the shrimp. Remove from heat.

What wine to use?

Any dry white wine that you would normally drink. I used Pinot Grigio. Other good options include Chardonnay or Sauvignon Blanc.

You won’t need much – only enough to deglaze when adding pesto. I used 1/4 cup of wine. You can use up to 1/2 cup.

Cooking pasta

Now (can also be done ahead of time but I like my pasta fresh) bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse.

Add pasta to the skillet with mushrooms and shrimp, and stir until pasta is fully coated in sauce. Reheat well on low heat (you can also cover the pan with the lid to retain the heat). Done!

If you enjoy eating fresh seafood as much as we do, you might also like these dishes:

• Roasted Cajun Salmon
• Instant Pot Orzo with Shrimp, Tomatoes and Feta
• Garlic Shrimp Pasta in Red Wine Tomato Sauce

My video recipes:

No Bake Chocolate Pudding Cream Pie with Oreo Crust and Chocolate Shavings

4.64 from 52 votes

Print

Pesto Shrimp Fettuccine in Mushroom Garlic Sauce

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

This delicious Pesto Shrimp Pasta is all about the flavor combination of zesty pesto, wine, garlic and mushrooms. The best part is the perfectly cooked shrimp that is sweet and tender.

Course: Main Course

Cuisine: American

Keyword: shrimp pasta

Servings: 4 servings

Calories: 563 kcal

Author: Olga at Whatsinthepan

Ingredients

Main Ingredients:

• 2 tablespoons olive oil
• 1 lb shrimp (peeled and deveined)
• 10 oz white mushrooms (sliced)
• 1/3 cup basil pesto
• 4 garlic cloves (minced)
• 1/4 cup dry white wine (plus more if needed)
• 1/2 cup sodium free chicken broth (adjust salt if not sodium free)
• 1/4 teaspoon salt

Seasoning Mixture:

• 1 teaspoon Italian Seasoning (thyme, oregano, basil - combined)
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• chopped fresh basil

Pasta:

• 10 oz fettuccine pasta (use gluten free for gluten free version)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Put shrimp in a mixing bowl and rub in seasoning mixture. Mix well to make sure shrimp is coated well. Add to the hot pan and cook for about 3 minutes, turning once midway, until shrimp is pink and cooked through. Remove shrimp from the skillet.

2. Add second tablespoon of olive oil to the skillet. Once the pan is hot, add sliced mushrooms and 1/4 teaspoon of salt and cook, stirring, until mushrooms release liquid and reduce in volume and get soft, for about a minute or two. 

3. Add minced garlic for the last few minutes, when mushrooms are almost ready. Sauté for 1-2 minutes and then add back the cooked shrimp. 

4. Add pesto, stir, and then deglaze the pan with the white wine. Add the stock and allow to reduce, about 2 to 3 minutes. 
   

5. In the meantime, bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse.

6. Add pasta to the skillet and stir until pasta is fully coated in sauce. 

7. Allow to warm for 2 minutes, and then portion and serve. Season with more salt and additional red pepper flakes, if desired.

Recipe Notes

Recipe source: Juliasalbum

Nutrition Facts

Pesto Shrimp Fettuccine in Mushroom Garlic Sauce

Amount Per Serving

Calories 563 Calories from Fat 171

% Daily Value*

Total Fat 19g 29%

Saturated Fat 3g 15%

Cholesterol 346mg 115%

Sodium 1648mg 69%

Potassium 511mg 15%

Total Carbohydrates 56g 19%

Dietary Fiber 3g 12%

Sugars 3g

Protein 36g 72%

Vitamin A 12.4%

Vitamin C 8.6%

Calcium 23.6%

Iron 25.1%

* Percent Daily Values are based on a 2000 calorie diet.

Follow me on PINTEREST and FACEBOOK to get more recipe ideas!

And how about coking with red wine?

Garlic Shrimp Pasta with Red Wine Tomato Sauce

Save

Save

Save

Save