Shrimp And Portobello Mushroom Fettuccine - cooking recipe

Ingredients
    1 (16 ounce) package dry fettuccini noodles
    3/4 cup butter, divided
    1 pound baby portobello mushrooms, sliced
    1 large onion, chopped
    3 cloves garlic, minced
    4 ounces cream cheese
    2 tablespoons all-purpose flour
    1 pint whipping cream
    1/2 cup freshly grated Parmesan cheese, divided
    2 pounds medium shrimp, peeled and deveined
    1 tablespoon Cajun seasoning
    salt and pepper to taste
    1/2 cup green onions, chopped
Preparation
    Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
    Meanwhile, heat 1/4 cup butter in a large skillet over medium heat. Stir in mushrooms, and cook until soft. Remove mushrooms, and set aside. Wipe out skillet.
    Heat 1/2 cup butter in the skillet over medium-high heat. Stir in onions, and cook until soft and translucent. Stir in garlic, and cook 1 minute. Add cream cheese, and cook until melted.
    Reduce heat to medium low, and stir in flour, whipping cream, and 1/4 cup Parmesan cheese. Stir in shrimp, and season with Cajun seasoning, salt, and pepper. Cook until shrimp are pink and sauce thickens, about 3 minutes. Remove from heat. Fold mushrooms, green onions, and fettuccine into sauce. Sprinkle with remaining 1/4 cup Parmesan, and serve.

Leave a comment