Ingredients Needed:
- 1- 1 1/2 lb. medium shrimp peeled & deveined ( if using frozen shrimp make sure it’s thawed)
- 12 oz. cooked and drained fettuccine pasta
- 1 3/4 heavy cream
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1 tablespoon chopped fresh parsley
- 6 slices fried and crumbled bacon
- 1 cup diced portobello mushrooms
- 4 tablespoon unsalted butter
- 1/2 teaspoon crushed garlic
- 2 tablespoon Louisiana Cajun Seasoning
- 1 bag shredded Parmesan Cheese
- salt and pepper to your liking
Instructions:
1. Cook the fettuccine pasta according to the package, drain and set aside. 2. Season the shrimp with the Cajun seasoning, salt, and pepper. Cover the shrimp and place in the refrigerator until needed. 3. In a large saucepan over medium heat melt two tablespoons butter, add the vegetables and saute until tender. 4. Remove the shrimp from the fridge and add to the vegetables with the remaining butter, cook over medium heat until the shrimp cook thoroughly. Strain any liquid from the pan. 5. Add the heavy cream to the shrimp mixture. Stir and cook over medium heat until it comes to a low boil. 6. Toss the fettuccine with the cream mixture and shrimp. 7. Add the crumbled bacon and parmesan cheese.8. Stir the pasta until the cheese melts completely. Remove the pasta from the stove and garnish with parsley. Serve hot with a side salad and bread.
