Italian SHRIMP & MUSHROOMS w/ Parmesan, & FETTUCCINE

Table of Contents: SEAFOOD & PASTA

 

1-1/2 lbs. fresh medium-sized shrimp

12 oz. fettuccine pasta

¾ stick (6 T.) butter or margarine

½ large red onion; thinly sliced into rings, then cut in half

4 medium cloves garlic, minced

4 oz. fresh mushrooms, sliced

½ cup freshly grated Parmesan cheese

½ tsp. salt

½ tsp. garlic salt

½ tsp. freshly ground black pepper

 

 

 

 

 

 

Peel the shrimp and wash in at least 5 changes of fresh cold water and drain.

 

Break the fettuccine into half; then cook according to the package directions until just tender and drain.  Do not overcook and do not rinse with water.

 

In a large non-stick skillet, melt the butter on medium heat; then add the garlic and cook for 1 minute.  Raise the heat to medium-high and add the shrimp and mushrooms.  Stir-fry until the shrimp have turned pink; then lower the heat to medium.

 

Add the fettuccine and gently fold over and over blending the butter, the shrimp, and the mushrooms with the fettuccine.  Sprinkle the Parmesan cheese, salt, garlic salt, and pepper over the pasta mixture; then gently mix to blend all ingredients.   Serve hot.

 

This recipe is a shrimp lover’s nirvana, since it brings on a state of perfect eating happiness.  Sorry, I definitely got carried away there!   There’s no doubt that I am a shrimp lover; is it?

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