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

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  • 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


  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.


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