Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 12 oz fettuccine
  • 1/4 cup reserved pasta water
  • 3/4 cup prepared basil pesto
  • 1/4 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp red pepper flakes
  • 1 tbsp fresh lemon juice
  • salt to taste
  • black pepper to taste
  • fresh basil leaves for garnish

Instructions:

  1. Bring a large pot of salted water to a boil and cook the fettuccine according to package directions. Reserve 1/4 cup of pasta water before draining.
  2. Heat olive oil and 1 tbsp of butter in a large skillet over medium-high heat. Pat shrimp dry with paper towels, add to the pan in a single layer, and sear for 1-2 minutes per side until opaque and pink. Remove shrimp to a plate immediately.
  3. In the same skillet, add the remaining butter and sliced mushrooms. Sauté without stirring for 2 minutes to brown. Stir in minced garlic and red pepper flakes, cooking for 60 seconds until fragrant.
  4. Lower heat to medium-low. Stir in the basil pesto, heavy cream, and reserved pasta water. Gently fold the cooked pasta and seared shrimp back into the pan, tossing for 1-2 minutes until the sauce is velvety.
  5. Remove from heat, stir in grated Parmesan cheese and fresh lemon juice, and serve immediately garnished with fresh basil leaves.