Shrimp and Portobello Mushroom Fettuccine

Shrimp and Portobello Mushroom Fettuccine

40 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Recipe by  BONNIET310

“This is an easy dish and can be made with different variations. It's also good with chicken breasts, or other seafood such as crawfish tails, scallions or crab meat. Also great with angel hair pasta instead of fettuccine noodles. Sliced white mushrooms can be used if preferred. Hope you enjoy as much as my family does!”

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Adjust Servings

Original recipe yields 6 servings



  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Reviews (40)

Rate This Recipe


This dish had an excellent flavor, I wanted to rate it 5 stars but it did need a little fixing. First, I used only half cream and half milk but it was WAY too thick. Next try I used milk and no cream and it was perfect. I balked at the lb of mushrooms, but it's a perfect amount. Also, just personal preference, I used half shrimp and half scallops. Exquisite! I would serve this for company.



I never have cream on hand, so I used 1% milk instead, and it was fine. The cream cheese still gave it that "creamy" mouth feel. I also don't keep "cajun seasoning" on hand, so I used 1/4 tsp. each of paprika, cayenne red pepper, black pepper, onion powder, and salt. The cayenne was really what pushed this recipe over the top - combined with the creaminess, it made a really interesting sauce.

Rachel L

Rachel L

I made this recipe for my fiance and his family. They said it tasted like something from a restaurant. The only alteration I made was that I used regular sized portobello mushrooms and I used 3/4 whipping cream and 1 and 1/4 cup skim milk. It was still very rich and has a little kick. I highly recommend it!

More Reviews

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Amount Per Serving (6 total)

  • Calories
  • 1050 cal
  • 53%
  • Fat
  • 65.5 g
  • 101%
  • Carbs
  • 69.1 g
  • 22%
  • Protein
  • 49.5 g
  • 99%
  • Cholesterol
  • 426 mg
  • 142%
  • Sodium
  • 888 mg
  • 36%

Based on a 2,000 calorie diet



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Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce


next recipe:

Roasted Portobello Mushroom Fettuccine