Cream Free Fettuccine with Shrimp Recipe

Shrimp Fettuccine

Shrimp fettuccine made without cream but with chicken stock and mushrooms offers a lighter yet equally flavorful twist on the classic dish. This variation not only appeals to those seeking a healthier option but also showcases the versatility of shrimp fettuccine, proving that deliciousness knows no bounds. By reducing the calorie content and incorporating wholesome ingredients, this dish empowers you to make healthier food choices without compromising on taste.

The absence of cream doesn't detract from the dish's richness; it allows the ingredients’ natural flavors to shine through differently. With its savory depth, chicken stock replaces the heavy cream, creating a velvety sauce that clings to each strand of fettuccine. This substitution not only reduces the dish's calorie content but also adds a layer of complexity to its taste profile.

Mushrooms stand out in this rendition of shrimp fettuccine, adding earthiness and texture to every bite. Whether it's cremini, shiitake, or button mushrooms, their umami flavor enhances the overall dish, complementing the shrimp’s sweetness and the Parmesan cheese’s nuttiness. Sliced thinly and sautéed until golden brown, the mushrooms meld seamlessly with the other ingredients, infusing the dish with aromatic essence.

How to Make

The process of making shrimp fettuccine without cream begins by sautéing aromatics like garlic and onions in olive oil until fragrant. Then, the mushrooms are added to the skillet and cooked until they release their moisture and develop a rich golden hue. Next, chicken stock is poured into the skillet, allowing it to reduce and concentrate in flavor as it simmers gently with the mushrooms and aromatics. This step-by-step guide ensures that you can confidently recreate this dish in your kitchen.

Once the sauce has thickened slightly, the shrimp take center stage, joining the skillet to cook until pink and opaque. Their natural sweetness mingles with the savory notes of the sauce, creating a harmonious marriage of flavors. Meanwhile, the fettuccine pasta is cooked separately until it is al dente and ready to absorb the flavorful sauce.

When everything is perfect, the shrimp, mushrooms, and pasta are combined in the skillet, tossing gently to ensure each fettuccine strand is coated in the luscious sauce. Finally, a generous sprinkling of grated Parmesan cheese adds a salty, nutty finish, tying all the elements into a cohesive and satisfying dish.

With its lighter yet equally indulgent approach, shrimp fettuccine made without cream but with chicken stock and mushrooms offers a delicious alternative to the classic recipe. Bursting with flavor and wholesome ingredients, this variation proves that you don't need heavy cream to create a dish that’s worthy of praise and seconds. Get ready to be delighted by the rich, velvety sauce, the earthy mushrooms, and the succulent shrimp in every bite.

📖 Recipe

Print Recipe

Fettuccine with Shrimp

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Pasta

Cuisine: Italian

Servings: 4 servings

Ingredients

• 8 ounces fettuccine cooked to al dente
• 12 ounces shrimp peeled and de-veined
• 2 cups fresh mushrooms sliced
• 1 cup onion chopped
• 2 cloves garlic minced
• 1 tablespoon olive oil
• ¼ cup dry white wine
• ¼ cup chicken stock fish stock or shrimp stock
• 1 tablespoon fresh basil chopped
• 1½ teaspoons fresh oregano chopped
• 2 medium tomatoes peeled, seeded, and chopped
• ½ cup Parmesan cheese grated
• ¼ cup fresh parsley chopped
• Kosher salt and freshly ground black pepper to taste

Instructions

• Cook pasta to al dente in plenty of salted boiling water.
• Heat a sauté pan over medium-high heat until hot. Add oil and heat until the oil shimmers.
• Sauté the mushrooms, onion, and garlic in oil until onion is soft but not brown.

  Don’t forget to add a pinch or two of kosher salt and freshly ground black pepper.
• Add the wine and stock to the sauté pan and reduce by half.
• Add the herbs and shrimp to the wine mixture. Cover and simmer about 2 minutes or until the shrimp turn pink.
• Stir in tomatoes and heat through. Taste and adjust seasonings.
• Add the shrimp mixture, cheese, and parsley to the drained hot pasta. Toss to combine evenly and serve immediately.

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