Shrimp and Porcini Mushroom Fettuccini

Number of Servings: 
4
Ingredients: 
12 Ocean Garden U/15 Mexican Shrimp
Fresh Porcini's (or frozen if unavailable) sliced thin ½ pound
Heavy cream 1 cup
Basil Pesto 4 tablespoons
Arugula 2 ounces
Salt mix (Kosher and Sea salt 50/50) To taste
Fresh ground black peppercorns To taste
Fettuccini 12 ounces
Instructions: 

Heat sauté pan medium-high with olive oil, add shrimp and sliced porcini mushrooms. Cook about two minutes on first side then flip over, add cream and pesto. Reduce cream by half then add arugula. Have a pot with boiling water and pasta basket for cooking of fettuccine. Once the arugula is added then add your fettuccini and toss well. Place in serving bowl and add fresh parsley to top and serve.
Source: Ocean Garden Products and Chef Don Curtis at Volterra Restaurant in Seattle, WA.

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  • I am finally convinced that the cholesterol found in shrimp isn’t going to raise my blood cholesterol and may actually decrease my risk of heart disease.  Are there any other nutrients found in shrimp that can make me healthier?
    Happy Holidays!
    Ralph C.

    FIND OUT THE ANSWER

We already know that shrimp is low in fat and calories. But if you are concerned about cholesterol, there is good news. You do not have to give up shrimp! Research shows and dietitians concur that the high percentage of "good fats" in shrimp reduces the impact of cholesterol. So enjoy shrimp as part of a balanced - and delicious - diet.