toowoomba pasta (201212152 In Seok Yoo)

Ingredients

1/2 cup butter

1 1/2 cups heavy cream

1 tablespoon ketchup

1 teaspoon paprika

1 teaspoon garlic powder

3/4 teaspoon cayenne pepper (reduce to 1/4 tsp for light heat)

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon coriander

1/4 teaspoon black pepper

2 cups quartered baby portabella mushrooms 1 lb raw shrimp1/2 cup chopped green onion

16 ounces fettuccine pasta

shredded fresh parmesan cheese

method

Cook fettuccine as directed.

Melt butter in a large skillet. Whisk in cream, ketchup and spices. Bring to a boil. Continue to simmer and reduce while you continue with the rest of the recipe, stirring occasionally with a wire whisk. (most of the cream will boil away, leaving you with a dark orange sauce).

3

Sauté mushrooms in a separate small skillet over medium to low heat, in olive oil until soft. Add mushrooms to simmering sauce.

4

Cook shrimp (and crawfish if available) in the small skillet in olive oil just until pink and add to sauce.

5

Simmer for about 5 minutes adding green onions for the last 2 minutes or so.

6

In a large bowl, toss shrimp mixture with cooked and drained fettuccine and serve immediately, topping with finely shredded fresh parmesan (or romano) cheese.