Shrimp and Mushroom Fettuccine with Corn and Pancetta

Shrimp and Mushroom Fettuccine with Corn and Pancetta

Print Recipe

ingredients

• 1 tablespoon butter
• 1 ounce pancetta (chopped)
• 1 cup wild mushrooms (sliced)
• 1/2 teaspoon fresh thyme
• 1 tablespoon butter
• 2 shallots (chopped)
• 2 cloves garlic
• 1/2 cup corn (fresh, frozen or canned)
• 1/2 cup dry white wine
• 1/2 pound shrimp (shelled and deveined)
• 2 tablespoons heavy cream
• salt and pepper to taste
• 2 tablespoons dill (chopped)
• 2 servings fettuccine (cooked) (gluten free for gluten free)

directions

1. Melt the butter in a pan.
2. Add the pancetta, mushrooms and thyme and fry until the mushrooms are golden brown, about 10 minutes.
3. Set the pancetta and mushrooms aside.
4. Melt the butter in the pan.
5. Add the shallots and saute until golden brown, about 10 minutes.
6. Add the garlic and saute until fragrant, about 1 minute.
7. Add the corn and saute until warm, about 2 minutes.
8. Add the mushrooms and pancetta back to the pan.
9. Add the white wine and deglaze the pan.
10. Add the shrimp and cook for a few minutes on each side.
11. Add the cream, salt and pepper and mix.
12. Add the dill and remove from the heat.