Stir-Fried Shrimp and Fettuccine

Stir-Fried Shrimp and Fettuccine


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You will be amazed by how quickly you can cook up this hearty pasta dish for lunch. Enjoy tender pieces of shrimp and fresh veggies wrapped in a bed of fettuccine noodles.

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Time needed

10 min cooking

Serving Size / Yield

8-10 servings


  • 1-2 Tbs. Olive Oil
  • 1 Medium Onion, peeled and diced
  • 4 Garlic Cloves, minced
  • 3-4 C. Baby Spinach Leaves
  • 1 C. White Button Mushrooms, sliced
  • 2 Medium Tomatoes, diced
  • 2 Tbs. Worcestershire Sauce
  • 1/2 tsp. Sea Salt
  • 1/4 tsp. Ground Black Pepper
  • 3/4 C. Vegetable Stock
  • 8 oz. Medium Shrimp, peeled and deveined
  • 12 oz. Fettuccine Noodles, cooked and drained

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Warm the olive oil in a large skillet over medium heat. Add the onion, garlic, spinach, and mushrooms, and sauté until the onion and mushrooms are tender, garlic is fragrant, and spinach is wilted. Stir in the tomatoes, Worcestershire sauce, salt, and pepper. Pour in the vegetable stock. Increase heat to high and bring stock to a boil. Add shrimp and continue cooking until they turn pink. Mix in the fettuccine and serve.

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