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Italian Shrimp Fettuccine

Italian Shrimp Fettuccine


  • 2 tablespoons olive oil
  • 1 cup fresh mushrooms, sliced
  • 4 green onions, sliced
  • 1 tablespoon garlic, minced
  • 2 (14 1/2 ounce) cans diced tomatoes, undrained
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup white wine
  • 8 ounces fettuccine
  • 1/2 lb raw shrimp, peeled and deveined
  • 2 tablespoons lemon juice


  1. Heat the oil in a large skillet over medium heat until hot.
  2. Add the mushrooms, green onions, and garlic. Saute for 1-2 min or until green onions start to soften.
  3. Stir in the tomatoes, parsley and wine. Bring to a boil.
  4. Reduce heat and simmer for 20 minutes to allow the flavors to blend.
  5. Meanwhile, cook the fettuccine in a large pot of boiling salted water according to package directions and drain.
  6. Add the shrimp and lemon juice to tomato mixture.
  7. Cook for 1-2 minutes or until the shrimp turn pink.
  8. Serve over the cooked fettuccine.

*To make this healthier serve over spaghetti squash or whole wheat Pasta.

Recipe and photo sent to us by: Kimberly heriot, thanks!

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