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Southern-Style Shrimp and Mushroom Pasta

Pecans adorn this fettuccine, topped with plump shrimp and mushrooms. A lemony wine sauce makes it bright and chard adds color and texture.

At a glance
Main Ingredient
Pasta, Seafood
Cuisine Type
American
Menu Part
Entrée
Serves
12
Yield: 12

Ingredients

3 lb. mushrooms, sliced
2 oz. butter
1⁄2 cup vegetable oil
3⁄4 lb. bacon, chopped
1 1⁄2 lb. chard, trimmed, thinly sliced
3⁄4 lb. shallots, finely chopped
3⁄4 qt. white wine
1 1⁄2 cups half-and-half
3 lb. shrimp, peeled, deveined
2 lb. 4 oz. fettuccine, cooked
3 oz. lemon juice
6 oz. toasted pecans, chopped

Methods/Steps

1. In a saucepan over medium heat, sauté mushrooms in butter and 2 oz. oil until light brown; reserve.

2. In same pan, heat remaining oil and sauté bacon, chard, and shallots until soft, approx. 3 min.

3. Deglaze pan with white wine and reduce by half. Stir in half-and-half, salt, shrimp, reserved mushrooms, and pasta. Season with cayenne pepper and simmer until shrimp are firm and sauce reduces. Stir in lemon juice.

4. Serve garnished with pecans.

Related Terms:

Pasta, Seafood, American, Entrée

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