Shrimp And Portobello Mushroom Fettuccine Recipe

Name: Shrimp And Portobello Mushroom Fettuccine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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.
4
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.

937

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (16 ounce) package dry fettuccini noodles, 3/4 cup butter, divided, 1 pound baby portobello mushrooms, sliced, 1 large onion, chopped, and more.

Yes, Shrimp And Portobello Mushroom Fettuccine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp And Portobello Mushroom Fettuccine

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