Fettuccine with Shrimp and Portobellos

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Fettuccine with Shrimp and Portobellos

Cooking Light, April 2004

CTM did all the chopping and prep for this dish and pretty much made the whole thing, really. I made the fettuccine. *snort* We used baby portobellos instead of the whole portobellos. We always have those on hand because they’re the same price as the white button mushrooms. It might taste different if you used the actual portobellows. It was mighty tasty, but wet. I might add a little cream next time to create a more stable sauce for the noodles. We’ll probably make this again. It was easy and tasted pretty good. He took the left overs for lunch the next day.

Cutting board
Measuring cups and spoons
Large nonstick skiller
Pot for the pasta

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