
This creamy shrimp and mushroom fettuccine is a fast, comforting pasta dinner with tender shrimp, earthy mushrooms, and a silky garlic cream sauce. Bright lemon and Dijon mustard balance the richness, making it feel restaurant-worthy without much effort.
Bring a large pot of generously salted water to a boil. Cook the fettuccine until al dente according to the package directions. Before draining, reserve a little pasta water in case you want to loosen the sauce later.



While the pasta cooks, heat the butter and olive oil in a large skillet over medium-high heat. Add the minced garlic and cook briefly until fragrant, about 30 seconds. Whisk in the Dijon mustard, flour, lemon juice, Italian seasoning, and chicken broth until smooth, then let the mixture bubble for 1 minute.



Pour in the heavy cream and simmer for 2 to 3 minutes, stirring often, until the sauce begins to thicken slightly.


Add the shrimp and sliced mushrooms to the skillet. Cook for about 4 to 5 minutes, stirring occasionally, until the shrimp are pink and cooked through and the mushrooms are tender. Season with salt and black pepper to taste.



Add the drained pasta to the skillet and toss until evenly coated in the sauce. If the sauce is too thick, stir in a splash of the reserved pasta water. Serve immediately with grated Parmesan, if desired.



Use peeled and deveined shrimp for faster prep, and do not overcook them or they will turn rubbery. Cremini or white mushrooms both work well here. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently with a splash of broth or cream to loosen the sauce.