Shrimp and Portobello Mushroom Fettuccine Recipe

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Most Helpful Positive Review

Feb 10, 2006

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.

—COLLEY411

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Most Helpful Critical Review

Sep 09, 2010

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....

—thrasher'swife

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41 Ratings

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Apr 19, 2008

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.

—LYNNE216

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Feb 16, 2007

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!

—Rachel L

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Dec 09, 2009

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.

—Nikki_W

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Mar 26, 2006

MMMM, MMMM!! Prepared exactly as directed, but had to use mozzarella cheese instead of Parmesan. Restaurant quality! Shrimp and portobellos go so great together.

—Carlee

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Jul 03, 2011

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.

—cookie_cooker

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Aug 09, 2011

best recipe on this entire website!

—bobbyval

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Nutrition

Calories
1050 kcal
53%

Carbohydrates
69.1 g
22%

Cholesterol
426 mg
142%

Fat
65.5 g
101%

Fiber
4.6 g
18%

Protein
49.5 g
99%

Sodium
888 mg
36%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Shrimp and Portobello Mushroom Fettuccine

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 1050
Calories from Fat: 590

% Daily Value *
Total Fat 65.5g 101 %
Saturated Fat 39g 195 %
Cholesterol 426mg 142 %
Sodium 888mg 36 %
Potassium 972mg 27 %
Total Carbohydrates 69.1g 22 %
Dietary Fiber 4.6g 18 %
Protein 49.5g 99 %
** Sugars 5.9g
** Vitamin A 50 %
** Vitamin C 12 %
** Calcium 33 %
** Iron 69 %
** Thiamin 15 %
** Niacin 106 %
** Vitamin B6 26 %
** Magnesium 41 %
** Folate 107 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.