Pesto Shrimp Fettuccine in Mushroom Garlic Sauce ~
2 tablespoons olive oil, more if needed
1 lb shrimp, peeled and deveined
10 oz white mushrooms, sliced
1/2 cup basil pesto
4 garlic cloves, minced
1/2 cup sodium free chicken broth (adjust salt if not sodium free)
10 oz fettuccine pasta (use gluten free for gluten free version
1/4 teaspoon salt
1 teaspoon Italian Seasoning (thyme, oregano, basil – combined)
1/4 teaspoon red pepper flakes
1/2 teaspoon paprika
1/2 teaspoon salt
chopped fresh basil
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Put shrimp in a mixing bowl and rub in seasoning mixture. Mix well to make sure shrimp is coated well. Add to the hot pan and cook for about 3 minutes, turning once midway, until shrimp is pink and cooked through. Remove shrimp from the skillet.
Add second tablespoon of olive oil to the skillet. Once the pan is hot, add sliced mushrooms and 1/4 teaspoon of salt and cook, stirring, until mushrooms release liquid and reduce in volume and get soft, for about a minute or two. Add minced garlic for the last few minutes, when mushrooms are almost ready.
Add back the cooked shrimp. Add 1/2 cup basil pesto and 1/2 cup chicken broth. On medium heat, mix everything to combine. Remove from heat.
In the meantime bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse.
Add pasta to the skillet with mushrooms and shrimp, and stir until pasta is fully coated in sauce. Season with more salt if necessary.
Serve with additional red pepper flakes, if desired.