Fettuccine with Shrimp, Pancetta, Mushrooms and Tomato Cream Sauce


  • 1 lb fettuccine
  • 1 lb large shrimp, uncooked
  • 1/2 C. diced pancetta
  • 2 Tbls. olive oil
  • 2 Tbls. butter
  • 12 oz. sliced mushrooms (I prefer the brown ones vs. white ones)
  • 4 cloved 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 tsp. salt
  • 1/2 C. shredded parmesan cheese


  1. Cook fettuccine according to package directions.
  2. In small skillet, cook diced pancetta, then drain grease and set aside.
  3. Sauté the shrimp in a tablespoon of olive oil or butter or even some of the pancetta grease. Set shrimp aside.
  4. Meanwhile, in a large skillet, heat the olive oil an butter over med-high heat and saute the mushrooms until they brown and juices start to evaporate. Add garlic and red pepper flakes and cook 2 minutes, stirring frequently. Then add the tomatoes and wine and cook an additional 2 minutes. If you’re adding raw shrimp at this point, then cook until shrimp is cooked and pink. If you’ve already cooked your shrimp, add it now along with the cooked pancetta.
  5. Add cream and salt and simmer another minute or so. Keep warm.
  6. Drain pasta and return to pot or large bowl. Add sauce and parmesan cheese. Toss and serve.