Shrimp and Portobello Mushroom Fettuccine

Ingredients

• 1 (16 ounce) package dry fettuccini noodles
• 3/4 cup butter, divided
• 1 pound baby portobello mushrooms, sliced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 ounces cream cheese
• 2 tablespoons all-purpose flour
• 1 pint whipping cream
• 1/2 cup freshly grated Parmesan cheese, divided
• 2 pounds medium shrimp, peeled and deveined
• 1 tablespoon Cajun seasoning
• Salt and pepper to taste
• 1/2 cup green onions, chopped

Directions

Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.

Meanwhile, heat 1/4 cup butter in a large skillet over medium heat. Stir in mushrooms, and cook until soft. Remove mushrooms, and set aside. Wipe out skillet.

Heat 1/2 cup butter in the skillet over medium-high heat. Stir in onions, and cook until soft and translucent. Stir in garlic, and cook 1 minute. Add cream cheese, and cook until melted.

Reduce heat to medium low, and stir in flour, whipping cream, and 1/4 cup Parmesan cheese. Stir in shrimp, and season with Cajun seasoning, salt, and pepper. Cook until shrimp are pink and sauce thickens, about 3 minutes. Remove from heat. Fold mushrooms, green onions, and fettuccine into sauce. Sprinkle with remaining 1/4 cup Parmesan, and serve.