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Shrimp and Portobello Mushroom Fettuccine Recipe

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This recipe for Shrimp and Portobello Mushroom Fettuccine is from The Sensational A - Z Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (16 ounce) package of dry fettuccini noodles
¾ cup of butter, divided
1 pound of baby Portobello mushrooms, sliced
1 large onion, chopped
3 cloves of garlic, minced
4 ounces of cream cheese
2 tablespoons of all-purpose flour
1 pint of whipping cream
½ cup freshly grated Parmesan cheese, divided
2 pounds of medium shrimp, peeled and deveined
salt and pepper to taste
½ cup of green onions, chopped
Directions:
Directions:
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 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.
Number Of Servings:
Number Of Servings:
4 to 6 servings
Preparation Time:
Preparation Time:
1 hour

 

 

 

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