2 cups quartered baby portabella mushrooms (slice instead if they have the circumference of a golf ball or wider)
1 lb raw shrimp (tails off and de-veined, substitute 1/2 for crawfish if available)
1/2 cup chopped green onion (about 2-3)
Shredded fresh parmesan cheese
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Let's Make It
Cook fettuccine as directed. Melt butter in a large skillet. Add cream, ketchup and spices. Whisk together and bring to a boil. Continue to simmer and reduce while you continue with the rest of the recipe, stirring occasionally with a wire whisk. (most of the cream will boil away, leaving you with a dark orange sauce).
In a separate small skillet, sauté mushrooms in olive oil until soft. Add mushrooms to simmering sauce.
Cook shrimp (and crawfish if available) and green onion in the small skillet in olive oil just until pink and add to sauce. Simmer for about 5 minutes.
Toss with cooked fettuccine and serve immediately lightly topped with finely shredded fresh parmesan cheese.