Creamy fettuccine pasta with succulent shrimp and earthy portobello mushrooms

This recipe combines tender shrimp, meaty portobello mushrooms, and al dente fettuccine pasta in a creamy sauce that is perfect for a special dinner or gathering. The flavors meld together beautifully to create a dish that is both luxurious and comforting.

Ingredients

• 8 oz fettuccine pasta
• 1 lb large shrimp, peeled and deveined
• 2 large portobello mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 tbsp olive oil
• Salt and pepper to taste

Directions

1. Cook the fettuccine pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from skillet and set aside.
3. In the same skillet, add sliced mushrooms and cook until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
4. Pour in heavy cream and bring to a simmer. Stir in grated parmesan cheese until melted and smooth.
5. Add cooked pasta, shrimp, and chopped parsley to the skillet. Toss to coat everything in the creamy sauce. Season with salt and pepper to taste.
6. Serve hot, garnished with additional parsley and a sprinkle of parmesan cheese.

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