Shrimp and Portobello Mushroom Fettuccine Recipe
This versatile dish features shrimp with sauteed portobello mushrooms, onions, and garlic in a cream cheese and whipping cream sauce jazzed up with Cajun seasoning.
Fettuccine pasta is tossed in a creamy, cheesy Alfredo sauce with shrimp and mushrooms in this weeknight recipe sure to be a crowd-pleaser.
Peppered shrimp is simmered in store-bought Alfredo sauce. Cayenne pepper and Romano cheese give it an extra kick.
This recipe is awesome, I've been using it for years and just never reviewed it, but I'm making it again tonight and thought it deserved some stars from me! My husband doesn't care for that much shrimp, so I've been making it with chicken instead and it's still oh-so good, and you don't have to change the recipe a bit, it's great as is!
Pretty good! And amazingly easy. But I didn't make it as written. I cooked the onions/mushrooms, then removed them, wiped out the pan (or sauce will be greyish brown), and then melted the butter and added the flour. Let it cook several minutes to cook out the flour taste,then added the garlic (extra!) and spices. Let it cook a few minutes, then melted in the cream cheese and slowly added the cream. Added the mushrooms/onions. Yum! Also~ I subbed spaghetti squash for pasta to make it a bit healthier.
This pasta featuring shrimp in a butter and garlic sauce is topped with 3 cheeses and baked until golden brown and bubbly.
Fettuccine pasta is tossed with fresh asparagus, roasted red and yellow peppers, and portobello mushrooms for a pasta dish with bright colors and flavors.
What makes this clam sauce so flavorful is the chicken bouillon, Worcestershire sauce, and baby portobello mushrooms. The delicious sauce is finished with herbs and butter.