Heat sauté pan medium-high with olive oil, add shrimp and sliced porcini mushrooms. Cook about two minutes on first side then flip over, add cream and pesto. Reduce cream by half then add arugula. Have a pot with boiling water and pasta basket for cooking of fettuccine. Once the arugula is added then add your fettuccini and toss well. Place in serving bowl and add fresh parsley to top and serve.
Source: Ocean Garden Products and Chef Don Curtis at Volterra Restaurant in Seattle, WA.
