Fettuccine Alfredo Recipe
Fettuccine pasta tossed with shrimp & porcini mushrooms in pink sauce.
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Ingredients
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Pasta
Shrimp and Mushrooms
Pink Sauce
Garnish
Method
Cooking the Pasta
- 1
Boil the Fettuccine
In a large pot of salted boiling water, cook the fettuccine pasta according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside, reserving a cup of pasta water.
Preparing Shrimp and Mushrooms
- 2
Soak the Porcini Mushrooms
In a small bowl, soak the dried porcini mushrooms in hot water for about 20 minutes until softened. Drain and chop finely, reserving the soaking liquid.
- 3
Cook the Shrimp
In a large skillet over medium heat, add olive oil. Once hot, add minced garlic and sauté for about 1 minute until fragrant. Add shrimp and cook until they turn pink, about 3-4 minutes. Season with salt and black pepper. Add the chopped porcini mushrooms and sauté for an additional 2 minutes.
Making the Pink Sauce
- 4
Combine Sauces
In the same skillet with the shrimp and mushrooms, lower the heat and add the heavy cream, marinara sauce, and half of the Parmesan cheese. Stir well to combine. Let it simmer for about 5 minutes, allowing the flavors to meld.
- 5
Adjust Consistency
If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.
Combining Everything
- 6
Toss the Pasta
Add the cooked fettuccine to the skillet with the sauce. Toss gently to coat the pasta evenly with the sauce. Cook for an additional 2 minutes on low heat.
- 7
Serve
Plate the fettuccine alfredo and sprinkle with the remaining Parmesan cheese and chopped parsley for garnish. Serve immediately.