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Categories:
cream cheese Parmesan cheese butter milk heavy cream black pepper basil garlic mushroom shrimp cornstarch fettuccine tomatoes nutmeg parsley
Viewed: 32 - Published at: 7 years agoIngredients
- 1 (8 ounce) package cream cheese
- 3/4 cup parmesan cheese
- 1/2 cup butter
- 1/3 cup milk
- 1/4 cup heavy cream
- 1/4 teaspoon black pepper (fresh ground)
- 1/4 teaspoon dried basil
- 1 teaspoon garlic powder
- 1/4 cup mushroom (cut into small slices)
- 1/2 lb shrimp (cut into small pieces)
- 1/2 teaspoon cornstarch
- 1/2 lb dry fettuccine
- 1 tomatoes (seeded and cut)
- 1 pinch nutmeg
- 1 bunch fresh parsley
Method
- Cook the fettuccini noodles like any other pasta noodles. Boil for 10 minutes or until soft and drain with a colander.
- Chop the tomatoes up into small chunks and set aside.
- Cut the mushrooms up into small slices and put them into a medium to large saucepan.
- Cut up the cream cheese and butter into small pieces, add to the saucepan.
- Add the parmesan cheese, milk, cream, black pepper, garlic, and corn starch to the saucepan.
- Cook the saucepan contents over low heat for 5 minutes.
- Add the shrimp to the saucepan.
- Cook another 5 to 10 minutes or until the sauce starts to thicken.
- For each serving do the following:
- Put the noodles on a plate.
- Cover liberally with the sauce from the saucepan.
- Sprinkle some of the chopped tomatoes over the top.
- Sprinkle the nutmeg over the top.
- Decorate with 1 to 2 small sprigs of the parsley.
