Ingredients
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1 (8 ounce) package cream cheese
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3/4 cup parmesan cheese
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1/2 cup butter
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1/3 cup milk
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1/4 cup heavy cream
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1/4 teaspoon black pepper (fresh ground)
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1/4 teaspoon dried basil
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1 teaspoon garlic powder
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1/2 lb shrimp (cut into small pieces)
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1/2 teaspoon cornstarch
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1/2 lb dry fettuccine
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1 tomatoes (seeded and cut)
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1 pinch nutmeg
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1 bunch fresh parsley
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1/4 cup mushroom (cut into small slices)
Instructions
- Cook the fettuccini noodles like any other pasta noodles. Boil for 10 minutes or until soft and drain with a colander.
- Chop the tomatoes up into small chunks and set aside.
- Cut the mushrooms up into small slices and put them into a medium to large saucepan.
- Cut up the cream cheese and butter into small pieces, add to the saucepan.
- Add the parmesan cheese, milk, cream, black pepper, garlic, and corn starch to the saucepan.
- Cook the saucepan contents over low heat for 5 minutes.
- Add the shrimp to the saucepan.
- Cook another 5 to 10 minutes or until the sauce starts to thicken.
- For each serving do the following:
- Put the noodles on a plate.
- Cover liberally with the sauce from the saucepan.
- Sprinkle some of the chopped tomatoes over the top.
- Sprinkle the nutmeg over the top.
- Decorate with 1 to 2 small sprigs of the parsley.