Shrimp and Portobello Mushroom Fettuccine

Ingredients

• 1 pound baby portobello mushrooms sliced
• 0.8 cup butter divided
• 1 tablespoon cajun spice 
• 4 ounces cream cheese 
• 2 tablespoons flour all-purpose
• 3 cloves garlic minced
• 0.5 cup green onions chopped
• 16 ounce fettuccini noodles dry
• 1 large onion chopped
• 0.5 cup parmesan cheese divided freshly grated
• 6 servings salt and pepper to taste
• 2 pounds shrimp deveined peeled
• 1 pint whipping cream 

Equipment

• frying pan
• pot

Directions

1. Bring a large pot of lightly salted water to boil.
2. Add pasta, and cook until al dente, about 8 to 10 minutes.
3. Drain, and set aside.
4. Meanwhile, heat 1/4 cup butter in a large skillet over medium heat. Stir in mushrooms, and cook until soft.
5. Remove mushrooms, and set aside. Wipe out skillet.
6. 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.
7. Add cream cheese, and cook until melted.
8. 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.
9. Remove from heat. Fold mushrooms, green onions, and fettuccine into sauce.
10. Sprinkle with remaining 1/4 cup Parmesan, and serve.