Step 1

Bring a large pot of generously salted water to a boil. Cook the fettuccine according to package directions, until al dente. Drain and set aside.

Step 2

In a large skillet, heat 2 tablespoons olive oil to medium heat. Cook shrimp, about 2 minutes per side, and season with salt and pepper to taste. Transfer to a plate and set aside.

Step 3

On the same skillet, heat remaining 2 tablespoons of olive oil. Add garlic and sliced mushrooms. Cook until fragrant, about 2-3 minutes. Return cooked shrimp to the pan. Add the white wine and cook until somewhat reduced.

Step 4

Transfer the cooked pasta to skillet. Add butter, and toss with tongs to let the butter melt and coat everything. Season with salt and pepper to taste.

Step 5

Toss pasta with tomatoes and parsley until combined. Adjust seasonings if needed.

Step 6

Serve with more parsley for garnish and lemon wedges (optional). Enjoy!