Gulf Shrimp And Fresh Fettuccini With Tomato, Mushrooms, And Truffle Oil | Emerils.com

Ingredients

• 3/4 pound fresh fettuccine
• 2 tablespoons olive oil
• 1/4 cup unsalted butter
• 1 pound assorted mushrooms, trimmed and chopped
• 2 tablespoons minced shallots
• 1 teaspoon minced garlic
• 2 1/2 cups peeled, seeded, and diced tomatoes
• 1 tablespoon tomato paste
• 1 pound large gulf shrimp, peeled and deveined
• 1/4 cup dry white wine
• 1/2 cup shrimp stock
• 1/2 teaspoon truffle oil
• 1 tablespoon chopped fresh parsley leaves, plus more for garnish
• 1/2 cup grated Parmesan