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Fettuccine with Shrimp, Pancetta, Mushrooms

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This Fettuccine with Shrimp, Pancetta, Mushrooms in a creamy tomato sauce is one of those pasta dishes that hits the mark!  I discovered the basic recipe to this dish about 20 years ago and have been making it ever since.

Originally this recipe is vegetarian but today I cooked up some pancetta and shrimp to add to the pasta sauce and it’s really delicious.  I had a container of pre-diced pancetta but I would have liked bigger sized pieces so I’d recommend you dice your own to get a good size.  The smaller bits got a little lost, but they do add a nice flavor to the dish.  For the shrimp, I sautéed them with the pancetta when it was almost done. I think you could cook them directly in the sauce when you add the tomatoes since shrimp don’t take very long to cook.

I hope you’ll give this recipe a try.  But be forewarned, it might just become your new favorite way to prepare a pasta meal!

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Fettuccine with Shrimp, Pancetta, Mushrooms in a Creamy Tomato Sauce

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Ingredients

Scale
  • 1 lb fettuccine
  • 1 lb shrimp, peeled, deveined
  • 1/2 C. diced pancetta
  • 2 Tbls. olive oil or butter
  • 12 oz. container sliced mushrooms (I prefer the brown ones vs. white ones)
  • 4 cloves garlic, chopped
  • 1/4 tsp. crushed red pepper flakes
  • 2 14oz. cans fire roasted tomatoes
  • 1/4 C. white wine
  • 1/2 C. heavy cream
  • 1/2 C. shredded parmesan cheese
  • Salt & pepper, to taste as needed

Instructions

  1. Cook fettuccine according to package directions.
  2. In skillet, cook diced pancetta until almost done then add the shrimp.  Cook until shrimp are pink, a couple minutes. Remove from pan and set aside.
  3. In same skillet, saute mushrooms in remaining pancetta grease, or use 2 Tbls. olive oil or butter, whichever you like. Cook mushrooms until they brown and juices start to evaporate.
  4. Add garlic and red pepper flakes and cook 2 minutes, stirring frequently. Then add the tomatoes and wine and cook an additional 2 minutes.
  5. Add cream and simmer another minute or so. Keep warm.
  6. Drain pasta and add to the sauce.  Toss with parmesan cheese. Taste and add a little salt & pepper, if desired.

Notes

You could garnish with chopped basil or parsley if you have some!