Shrimp and Portobello Mushroom Fettuccine recipe
All Recipes Main Dish Recipes Pasta Shrimp
Ingredients
- 1 (16 ounce) package dry fettuccini noodles ¾ 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 ½ cup freshly grated Parmesan cheese, divided 2 pounds medium shrimp, peeled and deveined 1 tablespoon Cajun seasoning salt and pepper to taste ½ cup green onions, chopped
Nutrition Info
- 1050.3 caloriescarbohydrate: 69.1 gcholesterol: 426.4 mgfat: 65.5 gfiber: 4.6 gprotein: 49.5 gsaturatedFat: 39 gservingSize: -sodium: 823.3 mgsugar: 5.9 gtransFat: : -unsaturatedFat: : -
Directions Shrimp and Portobello Mushroom Fettuccine
Directions
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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.