Smoked Shrimp Wild Mushroom Fettuccine Recipes

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SHRIMP AND MUSHROOM FETTUCCINE

One night I came home and wanted Fettuccine, none of the recipes I could find suited what I wanted, so I threw this together and voila, this is what came out of it. Even my two teenage boys that can be food snobs devoured it.

Provided by Sidd9260

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10



Shrimp and Mushroom Fettuccine image

Steps:

  • Prepare fettuccine according to package directions.
  • Melt butter in large skillet on a low heat.
  • Saute garlic and mushrooms in butter until limp and browned.
  • Add flour and coat mushrooms.
  • Slowly stir in cream to mixture.
  • Add salt,black pepper, and red pepper.
  • Put shrimp in mixture and let simmer about 15 minutes.
  • Dish up the noodles and pour some of the mixture over it.
  • I like to serve this with a nice green salad and garlic bread.

1 lb fettuccine
8 ounces fresh mushrooms, sliced
4 tablespoons butter
3 cloves garlic, minced
2 tablespoons flour
3 cups half-and-half cream
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/8 teaspoon red pepper powder
1 lb shrimp, cooked

SMOKED SHRIMP & WILD MUSHROOM FETTUCCINE

We smoke these prawns in-house, but a grill works just as well. The broccoli and tomatoes add color to the flavorful prawns and mushrooms.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 5 servings.

Number Of Ingredients 11



Smoked Shrimp & Wild Mushroom Fettuccine image

Steps:

  • Add wood chips to grill according to manufacturer's directions. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Thread shrimp onto two metal or soaked wooden skewers. Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, turning once., Meanwhile, cook fettuccine according to package directions. In a large skillet, saute broccoli and mushrooms in oil until tender. Add garlic and salt; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Gradually stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened., Drain fettuccine. Add to sauce mixture with shrimp. Cook and stir until heated through; gently stir in tomato.

Nutrition Facts : Calories 686 calories, Fat 43g fat (23g saturated fat), Cholesterol 192mg cholesterol, Sodium 247mg sodium, Carbohydrate 55g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein.

2 cups soaked mesquite wood chips
10 uncooked jumbo shrimp, peeled and deveined
1 package (12 ounces) fettuccine
1-1/2 cups fresh broccoli florets
2 large portobello mushrooms, sliced
2 tablespoons olive oil
3 garlic cloves, minced
1/4 teaspoon salt
1/2 cup white wine or chicken broth
2 cups heavy whipping cream
1 medium tomato, chopped

FETTUCCINE WITH WHITE TRUFFLE BUTTER AND MUSHROOMS

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9



Fettuccine with White Truffle Butter and Mushrooms image

Steps:

  • Add 1 tablespoon of salt to a large pot of water and bring it to a boil.
  • Meanwhile, melt the butter and olive oil in a large (12-inch) saute pan over medium-high heat. Add the mushrooms and saute for 5 to 10 minutes, tossing often, until the mushrooms are cooked and the liquid has evaporated.
  • Transfer the mushrooms to a bowl and rinse out the pan.
  • Pour the cream into the saute pan and heat it over medium heat until it simmers. Add the truffle butter, 1 teaspoon salt and 1/2 teaspoon pepper, lower the heat to very low and swirl the butter until it melts. Keep warm over very low heat.
  • Meanwhile, add the pasta to the boiling water and cook for 1 to 2 minutes. Drain the pasta in a colander and add it to the truffle cream. Add the chives and mushrooms and toss well with tongs. Stir in the Parmesan. Serve hot in shallow bowls, garnished with extra chives and Parmesan.
  • Note: This recipe was doubled for filming.

Kosher salt and freshly ground black pepperKosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon good olive oil
12 ounces cremini mushrooms, stems removed, caps sliced 1/4-inch thick
1/2 cup heavy cream
3 ounces white truffle butter
8.82 ounces fresh fettuccine
3 tablespoons chopped fresh chives, plus extra for garnish
1/4 cup freshly grated Parmesan, plus extra for garnish

CREAMY SHRIMP PASTA WITH MUSHROOMS

Creamy shrimp pasta in a delicious homemade sauce with mushrooms.

Provided by Anonymous

Categories     Main Dish Recipes     Pasta     Shrimp

Time 45m

Yield 4

Number Of Ingredients 12



Creamy Shrimp Pasta with Mushrooms image

Steps:

  • Heat olive oil in a large skillet over medium heat. Immediately add shrimp and garlic; cook until shrimp is pink, 3 to 4 minutes. Sprinkle salt, basil, and paprika over shrimp. Cook and stir for 1 minute more, leaving shrimp slightly undercooked to finish cooking in the sauce.
  • Remove shrimp mixture from the skillet. Add mushrooms to the same skillet. Cook and stir, seasoning with salt, until juicy, about 5 minutes. Add the shrimp; immediately pour in half-and-half, mozzarella cheese, and Parmesan cheese. Bring to a boil. Reduce heat and simmer, constantly stirring, until cheese melts, 5 to 8 minutes. Cover with a lid and remove from heat.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. If cream sauce is too thick, add some pasta water in small amounts. Drain pasta and rinse with cold water. Add to the cream sauce.

Nutrition Facts : Calories 544.2 calories, Carbohydrate 47.9 g, Cholesterol 217.3 mg, Fat 22.5 g, Fiber 2.8 g, Protein 38.8 g, SaturatedFat 9.7 g, Sodium 552.4 mg, Sugar 3.3 g

2 tablespoons olive oil
1 pound uncooked medium shrimp, peeled and deveined
3 cloves garlic, finely chopped
1 pinch salt to taste
1 pinch dried basil, or to taste
1 pinch paprika, or to taste
1 (8 ounce) package sliced fresh mushrooms
1 cup half-and-half
¾ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ (16 ounce) package dry fettuccine pasta
1 pinch red pepper flakes, or to taste

FETTUCCINE WITH WILD MUSHROOMS

Make and share this Fettuccine With Wild Mushrooms recipe from Food.com.

Provided by Kim127

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11



Fettuccine With Wild Mushrooms image

Steps:

  • Melt butter in large skillet over medium heat.
  • Cook onions and garlic (with salt and pepper to taste) until lightly golden.
  • Add mushrooms, turn up heat, and cook, stirring and tossing frequently, until soft, about 2 minutes.
  • Pour in cream and add thyme; boil for 5 minutes to thicken.
  • Stir in lemon juice and soy sauce and remove from heat.
  • Pour sauce over hot linguine and toss well.
  • Top with Parmesan cheese.

Nutrition Facts : Calories 720, Fat 42.3, SaturatedFat 25.1, Cholesterol 210.2, Sodium 377.5, Carbohydrate 70.2, Fiber 1.4, Sugar 2.8, Protein 17.7

6 tablespoons butter
1 small onion, finely chopped
4 garlic cloves, minced
12 ounces mushrooms, roughly chopped (mixture of oyster and shiitake)
salt and pepper
1 cup heavy cream
2 tablespoons chopped fresh thyme
2 tablespoons lemon juice
2 teaspoons soy sauce
1 lb cooked fettuccine pasta
parmesan cheese

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