Based off of this recipe, we found this easy because the mushrooms/shrimp came ready to use from the store, and of course we only buy minced garlic. You can make it dairy free by finding the a dairy free pesto in the store.

Ingredients

• 1 lb shrimp (peeled/deveined) seasoned with
  • 1 tsp Italian seasoning
  • 1/2 tsp paprika
  • 1/2 tsp salt
• 10 oz baby portobello mushrooms (sliced)
• 1/3 cup of pesto
• 4 cloves garlic, minced
• 1/3 cup wine (white/rose)
• 2/3 cup chicken broth
• 1/2 onion (optional)
• salt to taste
• 1/2 lb fettuccini

Steps

1. Start water boiling for pasta and add it when its ready. Don’t use any oil in the pasta water so the sauce sticks to the pasta.
2. Add some olive oil to the pan and sauté the mushrooms and optional onion. Let this sauté a bit, like 10-15 minutes, so the mushrooms are pretty soft, and bits start to brown on the mushrooms and on the pan.
3. Add garlic to sauté for a 1-2 minutes.
4. Add the pesto, stir to briefly mix. Add the wine to deglaze the pan and scrap the brown off to the bottom.
5. Add the broth and mix. Let simmer 5-10 minutes to thicken; longer if its runny. Add salt while its cooking and taste to see if its enough. Some pesto’s are salty and some aren’t.
6. Once the sauce is thick enough and still bubbling, add the seasoned shrimp. Cook them about 3 minutes, 2 minutes per side max. Once cooked turn off heat.
7. Add cooked/strained pasta to pan and mix. If you let the pasta sit in the strainer for a minute or two, it’ll dry off a little and the sauce will sticker better.