Fettuccine Con Funghi Recipe
Fettuccine pasta with shrimp & porcini mushrooms in pink sauce.
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Ingredients
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Pasta
Shrimp and Mushrooms
Sauce
Method
Preparing the Pasta
- 1
Cook the Fettuccine
Bring a large pot of salted water to a boil. Add fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
Preparing the Shrimp and Mushrooms
- 2
Rehydrate the Porcini Mushrooms
In a small bowl, soak dried porcini mushrooms in warm water for about 20 minutes. Once rehydrated, drain and chop them, reserving the soaking liquid.
- 3
Cook the Shrimp and Mushrooms
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the shrimp and cook until they turn pink, about 3-4 minutes. Then, add the chopped porcini mushrooms and sauté for another 2 minutes.
Making the Pink Sauce
- 4
Combine Ingredients for the Sauce
In the same skillet with the shrimp and mushrooms, add the heavy cream and crushed tomatoes. Stir well to combine. Bring the mixture to a gentle simmer.
- 5
Add Seasoning
Add grated Parmesan cheese, salt, and black pepper to the sauce. Stir until the cheese is melted and the sauce is creamy. If the sauce is too thick, add a little of the reserved mushroom soaking liquid to reach desired consistency.
- 6
Combine Pasta and Sauce
Add the cooked fettuccine to the skillet and toss well to coat the pasta with the sauce. Cook for an additional 2-3 minutes to heat through.
Serving
- 7
Garnish and Serve
Serve the Fettuccine con Funghi hot, garnished with chopped fresh basil. Enjoy!