Handmade Fettuccini with Sautéed Shrimp and Mushrooms
Fresh egg fettuccini paired with plump shrimp seasoned with paprika, salt, and pepper, combined with sautéed cremini mushrooms and onions. The pasta is made from scratch using the traditional well method, rolled to a thin sheet, and cut by hand or machine. Finished with a reserved knob of butter and optional parmesan for richness.
Ingredients
- ½ pound shrimp, peeled and deveined
- ½ tsp salt, for shrimp seasoning
- ½ tsp black pepper, for shrimp seasoning
- ½ tsp paprika, for shrimp seasoning
- 1 tsp butter, for sautéing shrimp
- 1 tsp olive oil, for sautéing shrimp
- 1 tbsp butter, reserved for finish
- 1 cup all-purpose flour, or doppio zerobread flour1:1gluten-free wheat
slightly tougher texture, less extensible dough
- 2 large eggs, room temperatureegg substitute2 tbsp flax+6 tbsp water per eggFull guide →
- ½ tsp sea salt, for pasta dough
- 1 cup cremini mushrooms, sliced or chopped
- 1 tsp butter, for mushrooms and onions
- 1 tsp olive oil, for mushrooms and onions
- onion, prep not specified
- salt, for mushrooms and onions
- black pepper, for mushrooms and onions
- 1 tbsp salt, for pasta water
- parmesan cheese, garnish(optional)
Instructions
- 1
Sauté cremini mushrooms and onions in butter and olive oil over medium heat until the released water evaporates, about 5-8 minutes. Transfer to a covered dish.
- 2
Season shrimp with salt, pepper, and paprika. Sauté in the same pan with butter and oil for 5-6 minutes until cooked through. Set aside and combine with the mushroom mixture to keep warm.
- 3
For pasta dough: mound flour on a work surface and create a well large enough for eggs. Crack eggs into the well, add salt, and gradually incorporate flour from the well's edges using a fork until a rough dough forms.
- 4
Knead dough for 10-15 minutes until smooth, firm, and fully combined. Rest for 15-30 minutes.
- 5
Divide dough into 4 portions. Using a pasta machine, roll each section from setting 0 through setting 6 on an Atlas machine. Cut using the fettuccini attachment and hang to dry. Repeat with remaining portions.
- 6
Bring a pot of salted water to a rolling boil. Add fettuccini and cook for 3-5 minutes. While pasta cooks, warm the shrimp and mushroom mixture over low heat.
- 7
Drain pasta and add to the shrimp and mushroom mixture. Toss with the reserved butter knob. Garnish with parmesan cheese if desired.
Tips
When rolling pasta dough on the machine, let gravity help thin the sheets—support the dough as it exits to prevent tearing.
If dough is sticky during kneading, dust lightly with flour rather than adding water, which can make the dough tough.
For even cooking, pat shrimp dry before seasoning to encourage browning.
Hang fresh fettuccini in loose nests to dry slightly before boiling, or cook immediately for silkier texture.
Good to Know
Cooked pasta and shrimp mixture: refrigerate in an airtight container for up to 2 days. Fresh uncooked fettuccini: dry on a baking sheet uncovered for several hours, then store in an airtight container in a cool, dark place for up to 2 weeks, or freeze for 3 months.
Prepare pasta dough up to 1 day ahead; wrap tightly and refrigerate. Sauté mushrooms and onions several hours in advance; reheat gently before combining with shrimp. Do not cook shrimp or pasta until just before serving.
Plate immediately after combining pasta with shrimp and mushroom mixture to retain heat. Offer grated parmesan cheese and fresh cracked pepper on the side.
Common Mistakes
Overwork pasta dough after kneading to avoid toughness and loss of extensibility
Skip adding water gradually during dough mixing to avoid a wet, unmanageable dough
Overcook shrimp beyond 6 minutes to avoid rubbery texture
Use cold water for pasta to avoid mushy, overcooked fettuccini