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
Cook fettuccine according to package directions.
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.
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.
Add garlic and red pepper flakes and cook 2 minutes, stirring frequently. Then add the tomatoes and wine and cook an additional 2 minutes.
Add cream and simmer another minute or so. Keep warm.
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!