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Creamy Truffle Fettuccine
with Mushrooms & Spinach
25 MIN
+$6.99/serving
2 Servings
From the Test Kitchen
This rich, savory dish features a decadent sauce that highlights mushrooms, caramelized onions, truffle butter, and more. We're using it to coat ribbons of tender fettuccine, then topping with a sprinkle of parmesan cheese.
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NutritionPER SERVING
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Calories840 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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10 oz Tail-On Shrimp (Peeled & Deveined)
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½ lb Fettuccine Pasta
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4 oz Mushrooms
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3 oz Baby Spinach
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3 oz Caramelized Onions & Garlic
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¼ cup Grated Parmesan Cheese
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2 cloves Garlic
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1 oz White Truffle Flavored Butter
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1 Tbsp Sherry Vinegar
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2 Tbsps Vegetarian Worcestershire Sauce
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2 Tbsps Mascarpone Cheese
step-by-step
instructions
1
Prepare the ingredients
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and roughly chop 2 cloves of garlic.
2
Cook the pasta
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly. Return to the pot.
3
Cook the shrimp
Meanwhile, pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Cook the mushrooms
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the worcestershire sauce (carefully, as the liquid may splatter) and vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until the mushrooms are coated and the liquid has cooked off. Turn off the heat.
5
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked shrimp, spinach, caramelized onions, cooked mushrooms, butter, half the parmesan, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the spinach is wilted and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Serve the finished pasta topped with the remaining parmesan. Enjoy!
1
Prepare the ingredients
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and roughly chop 2 cloves of garlic.
2
Cook the pasta
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly. Return to the pot.
3
Cook the shrimp
Meanwhile, pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Cook the mushrooms
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the worcestershire sauce (carefully, as the liquid may splatter) and vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until the mushrooms are coated and the liquid has cooked off. Turn off the heat.
5
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked shrimp, spinach, caramelized onions, cooked mushrooms, butter, half the parmesan, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the spinach is wilted and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Serve the finished pasta topped with the remaining parmesan. Enjoy!
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