Shrimp Fettucinni Alfredo With Mushrooms and Tomato
Ready In: 1 hr
Serves: 8
Yields: 8 Plates
Ingredients
- 1 lb large raw shrimp, Tailed, Shelled and De-veined (Chunk Chopped)
- 1⁄2 cup sweet butter
- 6 garlic cloves, Whole
- 1⁄4 cup green onion (Sliced)
- 1 tablespoon parsley
- 2 cups heavy cream
- 1 teaspoon white pepper
- 1 cup parmesan cheese (Grated)
- 2 cups mozzarella cheese (Grated)
- 1 dash sea salt, to taste
- 1 1⁄4 teaspoons cornstarch
- 1 cup tomatoes (diced)
- 1 cup mixed mushrooms (diced)
- 1 lb noodles (Any Noodle Work but I prefer Shell or Egg Noodles)
Directions
- Melt butter in medium saucepan over medium/low heat, allow it to burn only slightly for flavor.
- Whisk White Pepper and Cornstarch into Cream and set aside.
- Cook garlic for about 4 minutes or until soft but not browned and mash with a fork and let cook 1 more minute on Medium to Low heat.
- Add chopped shrimp and onions.
- Cook until the shrimp just starts to turn pink, about 2 minutes.
- Briefly stir cream mixture and pour into frying pan.
- Bring mixture to a simmer.
- Stir often to keep from burning.
- Add the Parmesan cheese and simmer sauce for 10 minutes until sauce has thickened and is smooth.
- When sauce has thickened, add the Mozzarella cheese and stir until smooth.
- Stir quite often to again keep from burning and let simmer for another 3 minutes.
- While the sauce cooks, boil noodles for about 10 minutes or until tender.
- Drain well and hit with cold water to stop the cooking.
- Add Tomatoes and Mushrooms to sauce mixture, then add the noodles and stir well.
- Turn off the heat and let sit for a few minutes to cool and thicken.
- Spoon onto plate and serve with Cabernet Sauvignon and a light salad.
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