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Pesto Shrimp Fettuccine in White Wine Sauce
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4.24 from 239 votes

Pesto Shrimp Fettuccine in Mushroom Garlic Sauce

This delicious Pesto Shrimp Pasta is all about the flavor combination of zesty pesto, wine, garlic and mushrooms.
Course Main Course
Cuisine American
Keyword Pesto Shrimp Fettuccine, shrimp pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 563kcal
Author Olya


Main Ingredients:

  • 2 tablespoons olive oil
  • 1 lb shrimp (peeled and deveined)
  • 10 oz white mushrooms (sliced)
  • cup basil pesto
  • 4 garlic cloves (minced)
  • ¼ cup dry white wine (plus more if needed)
  • ½ cup sodium free chicken broth (adjust salt if not sodium free)
  • ¼ teaspoon salt

Seasoning Mixture:

  • 1 teaspoon Italian Seasoning (thyme, oregano, basil - combined)
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • chopped fresh basil


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


  • 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 2-3 minutes on each side, turning once midway, until shrimp is pink and cooked through. Remove shrimp from the skillet.
  • Add second tablespoon of olive oil to the skillet. Once the pan is hot, add sliced mushrooms and ¼ teaspoon of salt and cook, stirring, until mushrooms release liquid and reduce in volume and get soft, for about a minute or two. 
  • Add minced garlic for the last few minutes, when mushrooms are almost ready. Next add wine. Cook for 1-2 minutes and then add back the cooked shrimp. 
  • Add pesto and stir. Finally, add the stock and allow to reduce, about 2 to 3 minutes. 
  • 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.
  • Add pasta to the skillet and stir until pasta is fully coated in sauce. 
  • Allow to warm for 2 minutes, and then portion and serve. Season with more salt and additional red pepper flakes, if desired.



Recipe source: Juliasalbum


Calories: 563kcal | Carbohydrates: 56g | Protein: 36g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 346mg | Sodium: 932mg | Potassium: 511mg | Fiber: 3g | Sugar: 3g | Vitamin A: 620IU | Vitamin C: 7.1mg | Calcium: 236mg | Iron: 4.5mg