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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook Fettucine according to package instructions. | 2. Simultaneously, saute mushrooms over medium-low heat with a little bit of garlic. | 3. I use olive oil cooking spray to cut down on fat. | 4. Add the shrimp to warm them after the mushrooms have been on a few minutes. | 5. Melt the margarine (butter works great as well). | 6. When melted, stir in the cream and milk. | 7. Add the cheese. | 8. Continue to stir to minimize seperation. | 9. It will be quite runny as it thickens over the pasta. | 10. Drain the pasta and return to pot. | 11. Immediately pour the sauce over the pasta (you will have a bit too much) and then add the tomatos, shrimp and mushrooms. | 12. Stir for a minute or so, until the sauce thickens. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fettuccine pasta	1	package		-	-	-	-
margarine	1/2	cup		811.0319999999999	1.0152	1.0152	90.804
heavy cream	1	pint		-	-	-	-
milk	1	pint	low-fat	-	-	-	-
parmesan cheese	6	ounces		629.3587	68.0388	68.0388	8.5048
garlic clove	1			-	-	-	-
mushroom	1	cup		-	-	-	-
tomato	1	cup	diced	26.82	5.7961	1.3112	0.298
shrimp	1		cooked peeled deveined	385.3342	0.0	91.1202	2.312

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.