Shrimp in a mild Alfredo sauce with Boursin cheese over Spinach Fettuccine.
|2 9-oz. pkgs.||Fettuccine, fresh, refrigerated, Spinach preferred|
|2 lbs.||Shrimp, raw, 26-30 ct.|
|1/2 lb.||Mushrooms, fresh|
|1 recipe||Alfredo Sauce|
|1 5.2-oz. pkg.||Boursin Cheese|
Bring to a boil enough water to cook the Fettuccine according to the package directions.
Meanwhile, peel, devein if desired, and rinse the Shrimp in cold water. Set aside to drain.
Clean and slice the Mushrooms. Cut the Tomatoes into bite size pieces. Set both aside.
In a 3 quart or larger saucepan, prepare the Alfredo Sauce as directed using grated parmesan cheese or more than one cup of shredded parmesan cheese and adding the additional cup of Milk in the ingredients here. Stir in the drained shrimp and the sliced mushrooms. Continue to cook over medium heat until the shrimp are fully cooked. Reduce the heat to simmer.
Cook the fettuccine according to the package directions, periodically stirring both it and the sauce/shrimp/mushroom mixture.
Drain the fettuccine. Pour the sauce mixture into the pot the fettuccine came from. Add the drained fettuccine and bite size tomatoes. Stir to blend well. Transfer to a serving dish. Remove the Boursin Cheese from the refrigerator, uncover the top, hold it sideways above the pasta dish and brush it with the tines of a fork to release it in crumbles atop the pasta dish. Serve immediately.
I prefer Spinach Fettuccine, but since moving to St. Louis, I've been unable to find it. Probably too healthy for St. Louisans.
Source: My imitation of a dish I had at J.B. Windberry's Restaurant.
Yield: 4 quarts
Nutrition Facts per Serving:
50g Fat (50.7% calories from fat)
4g Dietary Fiber
Exchanges per Serving:
5 1/2 Lean Meat
1/2 Non-Fat Milk
8 1/2 Fat
0 Other Carbohydrates.
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