Ingredients (Serves 6)
1 (16 ounce) package dry fettuccine noodles
3/4 cup butter, divided into 1/4 and 1/2 cup
1 pound mushrooms, sliced (portobello recommended)
1 large onion, chopped
4 cloves garlic, minced
4 ounces cream cheese
2 tablespoons all-purpose flour
2 cups of milk
1/4 cup grated Asiago cheese
2 pounds medium shrimp, peeled and deveined
1 tablespoon Cajun seasoning
Salt and pepper to taste
1/2 cup green onions, chopped
1/4 cup grated Parmesan cheese (topping)
Time: 1 hour
Bring a large pot of lightly salted water to boil. Add pasta, and cook about 8 to 10 minutes or until al dente; drain.
Meanwhile, melt 1/4 cup butter in a large skillet over medium heat. Stir in the mushrooms and cook until tender. Remove mushrooms and set aside. Clean out skillet.
In the same skillet, melt remaining 1/2 cup butter over medium-high heat. Stir in the onions and cook until translucent. Stir in the garlic and cream cheese. Stir often until everything is melted and well blended.
Reduce heat to medium low and stir in the flour, milk, and Asiago cheese. Add the shrimp, Cajun seasoning, and salt and pepper to taste. Cook, stirring frequently, until the shrimp are pink and the sauce thickens, about 3 - 5 minutes. Remove from heat. Fold into the sauce the cooked mushrooms, green onions, and fettuccine. Serve this spicy cajun shrimp pasta warm topped with the Parmesan cheese.