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Related recipes: Cheese, Dairy Foods, Garlic, Herbs, Main Courses, Mushrooms, Pasta, Peas, Seafood, Tomatoes
Fresh shrimp tastes best, but frozen shrimp also works in this recipe. When using frozen shrimp, always thaw completely before cooking or it will have a mushy texture.
Ingredients
8 ounces (230g) fettucine, uncooked
1 Tbsp (15mL) olive oil, divided
2 cloves garlic, minced
1 pound (455g) medium shrimp, uncooked, peeled and deveined
8 mushrooms, sliced
2 tomatoes, diced
1 cup (200g) frozen peas, thawed
1 tsp (2g) basil, dried or 1 Tbsp (2g) fresh chopped
1/2 cup (60g) freshly grated Parmesan cheese
Directions
Cook fettucine in a large pot of boiling water until done.
While pasta is cooking, heat 1/2 Tbsp (8mL) oil in a large nonstick skillet and add garlic and shrimp. Cook shrimp, stirring constantly, just until they turn pink. Transfer shrimp to a bowl.
Heat 1/2 Tbsp (8mL) oil in skillet and add mushrooms, sautéing for 1 minute.
Add tomatoes, peas and basil; cook for 1 minute. Stir in cooked shrimp and heat.
Portion fettuccine onto plates and top with shrimp mixture. Sprinkle with Parmesan cheese and serve.
