Bring a large pot of salted water to a boil. Add the fettuccini
and cook until al dente
, 2 to 3 minutes. Drain
and toss pasta
with 1 tablespoon of the olive oil, cover, and set aside.
Meanwhile, heat the remaining tablespoon of oil and melt
2 tablespoons of the butter in a large skillet over medium heat. Add the mushrooms
, and cook, stirring, for 4 to 5 minutes, or until most of the liquid has evaporated. Add the shallots and cook, stirring, until soft and fragrant, about 1 minute. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the diced tomatoes
and cook until the tomatoes have released most of their liquid, 4 to 5 minutes. Add the tomato paste and cook for 1 minute.
Add the shrimp to the pan and sear
on 1 side for 1 to 2 minutes. Turn shrimp and add the wine
and the stock
to the pan. Continue cooking until the shrimp
are cooked through and most of the liquid has evaporated. Add the cooked fettuccine
, and remaining 2 tablespoons of butter. Toss the pasta to heat through, about 1 minute and remove from the heat. Drizzle
with the truffle
oil, add the 1 tablespoon parsley and toss to coat.
Divide pasta evenly among 4 pasta bowls and garnish
with grated cheese
and chopped parsley. Serve immediately.