Garlic Butter Mushroom Shrimp Pasta

Garlic Butter Mushroom Shrimp Pasta

15 oz. medium or jumbo shrimp peeled, deveined and tails removed
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
7 baby bella mushrooms sliced
1/2 cup chopped white onion
3 to 4 garlic cloves minced
4 tablespoons unsalted butter
1/2 cup chicken or vegetable stock
1/2 teaspoon salt
1/4 teaspoon black pepper
8 oz. dry fettuccine pasta

Cook pasta according to instructions on the box. Drain and keep warm.

In a large skillet, heat up olive oil and butter. Add shrimp to skillet, season with salt and pepper and cook over medium heat, 2 to 3 minutes per side, until the shrimp are pink. Remove shrimp onto a plate and set aside.

Add 3 tablespoons of butter to skillet and melt. Add garlic and onion and saute until fragrant and onion is almost translucent about 2 to 3 minutes. Add mushrooms and cook until soft.

Add chicken stock and bring mixture to simmer. Add shrimp back to skillet and simmer one minute.

Add the last tablespoons of butter to dish, stir in until melted. Remove skillet from heat.

Season dish with salt and pepper. Toss in cooked noodles. Garnish with chopped parsley and serve.

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