| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Passive Time | 15 minutes |
| Servings |
servings
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Ingredients
- 8 oz fettuccine or linguine
- 1 pound shrimp, peeled and deveined
- 5 tbsp salted butter
- 4 oz sliced mushrooms
- 5 tbsp minced garlic
- 1 tsp crushed red pepper flakes
- 1 tbsp extra virgin olive oil
- 1/3 cup lemon juice, freshly squeezed
- 1/3 cup white wine, I used Chardonnay
- 1 cup shaved or grated Parmesan Cheese
- 1 zest of lemon, to taste
- 2 tbsp chopped fresh basil or parsley
- salt and black pepper to taste
Ingredients
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Instructions
- Cook Pasta according to package instructions, drain and set aside.
- In a deep skillet, melt butter over medium-high heat.
- Add peeled shrimp, sliced mushrooms, olive oil, garlic and crushed red pepper flakes.
- Saute for 3 minutes, stirring half way through until shrimp is cooked through.
- Stir in fresh squeezed lemon juice and white wine (or low-sodium chicken stock). Turn heat down to simmer for 1-2 minutes. Remove from heat.
- Stir in pasta, half of the Parmesan Cheese and lemon zest (to taste).
- Add chopped parsley or basil and other half of Parmesan cheese. Serve immediately.
Recipe Notes
If you don’t want to use alcohol, use low-sodium chicken stock in lieu of white wine.