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 (Slice instead if they have the circumference of a golf ball or wider)
• 1 lb raw shrimp (tails off and de-veined, substitute 1/2 for crawfish if available)
• 1/2 cup chopped green onion (about 2-3)
• 16 ounces fettuccine pasta (I am guessing on the amount of pasta since I make two batches of Easy Homemade Fresh Pasta (Gluten Free))
• shredded fresh parmesan cheese

Instructions

1. Cook fettuccine as directed.

2. 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.