Ingredients
| Butter/Margarine | 1 Tablespoon | |
| Mushrooms | 2 Cup (16 tbs), sliced | |
| Half and Half | 3/4 Cup (16 tbs) | |
| 5 ounces gorgonzola or cambozola blue cheese, crumbled | ||
| 3/4 cup regular-strength chicken broth | ||
| 10 ounces dry spinach fettuccine | ||
| 1/2 pound shelled cooked tiny shrimp | ||
| Parsley | 2 Tablespoon, minced | |
Directions
In an 8 to 10-inch pan, melt butter over medium-high heat.
Add mushrooms and stir often until browned, 8 to 10 minutes.
Add half-and-half, cheese, and broth.
Stir over medium heat until cheese melts do not boil; keep warm.
Meanwhile, bring about 3 quarts water to boiling in a 5 to 6-quart pan on high heat.
Add pasta and cook, uncovered, until tender to bite, about 7 minutes; drain.
In pan, combine pasta, sauce, and shrimp.
Lift with 2 forks until pasta absorbs most of liquid, 4 to 5 minutes.
Pour onto a platter; sprinkle with parsley.
Add mushrooms and stir often until browned, 8 to 10 minutes.
Add half-and-half, cheese, and broth.
Stir over medium heat until cheese melts do not boil; keep warm.
Meanwhile, bring about 3 quarts water to boiling in a 5 to 6-quart pan on high heat.
Add pasta and cook, uncovered, until tender to bite, about 7 minutes; drain.
In pan, combine pasta, sauce, and shrimp.
Lift with 2 forks until pasta absorbs most of liquid, 4 to 5 minutes.
Pour onto a platter; sprinkle with parsley.
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