Pesto Shrimp Fettuccine in Mushroom Garlic Sauce

2 Tbsp olive oil
1 1/2 pound shrimp, peeled and deveined
16 oz white mushrooms, sliced
1/3 cup basil pesto
4 garlic cloves, minced
1/2 cup chicken broth
14 oz dry fettuccine pasta, cooked and drained
1/4 tsp salt

Seasoning Mixture:
1 tsp Italian seasoning (thyme, oregano, basil)
1/4 tsp red pepper flake
1/2 tsp paprika
1/2 tsp salt

Heat 1 Tbsp olive oil in skillet.  Put shrimp in mixing bowl and rub in seasoning mixture.  Mix well to make sure shrimp is coated well.  Add to the hot pan and cook for about 3 minutes, turning once midway, until shrimp is pink and cooked through.  Remove shrimp from skillet.  Add second Tbsp olive oil to skillet.  once the pan is hot, add sliced mushrooms and 1/4 tsp salt and cook, stirring, until mushrooms release liquid and reduce in volume and get soft, for about two minutes.  Add minced garlic for the last minute, when mushrooms are almost ready.  Add the cooked shrimp, basil pesto, and chicken broth. On medium heat, mix everything to combine.  Remove from heat.  Add cooked pasta to the skillet with mushrooms and shrimp, and stir until pasta is fully coated in sauce.  Season to taste with salt.

Serves 6