Shrimp and Mushroom Fettuccine
This is an easy dish that can be modified, if you like. Use your noodle and you'll soon see that this fettuccine dish is second to none.
Ingredients
- 16 ounce(s) pkg. dry fettuccine noodles
- 3/4 cup(s) butter, divided
- 16 ounce(s) baby Portobello mushrooms, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 ounce(s) cream cheese
- 1/8 cup(s) all purpose flour
- 2 cup(s) whipping cream
- 8 tablespoon(s) freshly grated Parmesan cheese, divided
- 32 ounce(s) medium shrimp, peeled and deveined
- 3 teaspoon(s) Cajun seasoning
- 1/8 teaspoon(s) salt, to taste
- 1/8 teaspoon(s) pepper, to taste
- 1/2 cup(s) green onions, chopped
Instructions
- 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.
- Prep Time 30 Min Cook Time 30 Min Ready In 1 Hr.
Nutrition
Calories: 5023.54kcalCarbohydrates: 435.1gProtein: 218.28gFat: 267.62gSaturated Fat: 164.86gCholesterol: 2114.96mgSodium: 6892mgFiber: 31.02gSugar: 24.68g
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