"This is an easy dish and can be made with different variations. It's also good with chicken breasts, or other seafood such as crawfish tails, scallions or crab meat. Also great with angel hair pasta instead of fettuccine noodles. Sliced white mushrooms can be used if preferred. Hope you enjoy as much as my family does!" — BONNIET310
Watch video tips and tricks
1 (16 ounce) package
dry fettuccini noodles
baby portobello mushrooms, sliced
freshly grated Parmesan cheese, divided
medium shrimp, peeled and deveined
salt and pepper to taste
green onions, chopped
This dish had an excellent flavor, I wanted to rate it 5 stars but it did need a little fixing. First, I used only half cream and half milk but it was WAY too thick. Next try I used milk and no cream and it was perfect. I balked at the lb of mushrooms, but it's a perfect amount. Also, just personal preference, I used half shrimp and half scallops. Exquisite! I would serve this for company.
So disappointed when I make something and then rate it low. So VERY bland. Made it as per recipe, but added two extra cloves of garlic. Had to add salt and pepper after serving up to give it some sort of flavor. Just did not do it for us....
I never have cream on hand, so I used 1% milk instead, and it was fine. The cream cheese still gave it that "creamy" mouth feel. I also don't keep "cajun seasoning" on hand, so I used 1/4 tsp. each of paprika, cayenne red pepper, black pepper, onion powder, and salt. The cayenne was really what pushed this recipe over the top - combined with the creaminess, it made a really interesting sauce.
I made this recipe for my fiance and his family. They said it tasted like something from a restaurant. The only alteration I made was that I used regular sized portobello mushrooms and I used 3/4 whipping cream and 1 and 1/4 cup skim milk. It was still very rich and has a little kick. I highly recommend it!
OMG this was so good. It made 6 very large servings, we are 4 and we ate it for dinner one nite and then we all ate it for lunch the next day too. This was a very simple recipe and we made it just as posted except the type of pasta - i was out of fettuccini noodles. We will be making this part of our regular monthly menu.
MMMM, MMMM!! Prepared exactly as directed, but had to use mozzarella cheese instead of Parmesan. Restaurant quality! Shrimp and portobellos go so great together.
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.
best recipe on this entire website!
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp and Portobello Mushroom Fettuccine
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 590
Adding shrimp to this fettuccine makes it an elegant entree.
See how to make the steak of veggie burgers!
Sautéed shrimp, mushrooms, and asparagus are tossed with egg noodles.