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Shrimp and Portobello Mushroom Fettuccine

Reviewed: Jun. 7, 2012
did a couple of revisions. first - pasta was kamut linguini from bulk barn. we love the nutty flavour of the grain. second - less butter, more olive oil. at lower temps it cooks quite well. third - no cream - wife is lactose intolerant - but cheese is good - so a combination of a little additional cream cheese, as well as using grana padano instead of parmigiano (a different, distinctive flavour). and a small sprinkling of chili flakes - to give it some more zing. a great recipe base - but as always a suggestion - not an absolute edict on ingredients. we may also try some cilantro next time - this is also an italian herb used with some of their pastas - and one of our faves.
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