Fettuccine With Sharimp & Gorgonzola Recipe
Ingredients
| Fettuccine | 12 Ounce, dried | |
| Butter/Margarine | 2 Teaspoon | |
| Mushrooms | 12 Ounce, sliced | |
| Half and Half | 3/4 Cup (16 tbs) | |
| Gorgonzola cheese | 3 Ounce, crumbled | |
| Fat | 3/4 Cup (16 tbs), reduced | |
| Shrimp | 8 Ounce | |
| Parsley | 2 Tablespoon, minced |
Directions
1. Bring 12 cups (2.8 liters) water to a boil in a 5- to 6-quart (5- to 6-liter) pan over medium-high heat. Stir in pasta and cook just until tender to bite (8 to 10 minutes); or cook according to package directions. Drain well and keep warm
2. Melt butter in a wide nonstick frying pan over medium-high heat. Add mushrooms and cook, stirring often, until browned (about 8 minutes). Add half-and-half, cheese, and broth. Reduce heat to medium and cook, stirring, until cheese is melted (about 2 minutes); do not boil.
3. Add shrimp and pasta quickly. Lift with 2 forks until most of the liquid is absorbed. Transfer to a platter. Sprinkle with parsley
2. Melt butter in a wide nonstick frying pan over medium-high heat. Add mushrooms and cook, stirring often, until browned (about 8 minutes). Add half-and-half, cheese, and broth. Reduce heat to medium and cook, stirring, until cheese is melted (about 2 minutes); do not boil.
3. Add shrimp and pasta quickly. Lift with 2 forks until most of the liquid is absorbed. Transfer to a platter. Sprinkle with parsley
Chef
