shrimp and portobello mushroom fettuccine

Ingredients

• Servings: 6
• 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 seasoning
• salt and pepper to taste
• 1/2 cup green onions, chopped

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• 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 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.