Shrimp and Portobello Mushroom Fettuccine

Shrimp and Portobello Mushroom Fettuccine

Bonnie Lang Turnage-Mortgage O 37

"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!"


1 h servings 1050 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 1050 kcal
  • 53%
  • Fat:
  • 65.5 g
  • 101%
  • Carbs:
  • 69.1g
  • 22%
  • Protein:
  • 49.5 g
  • 99%
  • Cholesterol:
  • 426 mg
  • 142%
  • Sodium:
  • 823 mg
  • 33%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating



  1. 46 Ratings


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 n...

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. ...

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 ...

Pretty good! And amazingly easy. But I didn't make it as written. I cooked the onions/mushrooms, then removed them, wiped out the pan (or sauce will be greyish brown), and then melted the butter...

OMG this was so good. It made 6 very large servings, we are 4 and we ate it for dinner one nite and then we all ate it for lunch the next day too. This was a very simple recipe and we made it ju...

MMMM, MMMM!! Prepared exactly as directed, but had to use mozzarella cheese instead of Parmesan. Restaurant quality! Shrimp and portobellos go so great together.

best recipe on this entire website!

I made this last night for my husband's birthday. I used cookie_cooker's suggestions to melt the butter, then add the flour and cook for a couple of minutes before adding the cream cheese and c...

So disappointed when I make something and then rate it low. So VERY bland. Made it as per recipe, but added two extra cloves of garlic. Had to add salt and pepper after serving up to give it som...