Ready in: 25-30 minutes
- 1½ lbs large shrimp, peeled, cleaned and de-veined
- 8 large shrimp, set aside
- 2 – 3 blades shadon beni, chopped
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp lime juice
- ½ tsp paprika
- ½ tsp chilli powder
- 3 tbsp oil
- 2 ½ cups heavy cream
- 3 – 4 cloves garlic chopped
- 4 oz butter or margarine
- 11/2 cups parmesan cheese
- 1 cup sliced fresh mushrooms
- Salt and pepper to taste
- 1 lb fettuccine
- Chopped parsley for garnish
Season all the shrimp with shadon beni, salt and black pepper. Add lime juice and set aside for 30 minutes.
Remove the extra 8 shrimp. Season with the paprika and chilli powder and set aside. Cook the fettuccine in boiling water. Drain and set aside.
In a saucepan, heat the oil. Add the shrimp (except the extra 8) and cook for approximately 3 minutes turning on other side halfway through cooking. Remove immediately. Set aside.
In the same pot, add the butter or margarine. When melted, add the mushrooms. Allow to cook until tender (about 3 minutes). Reduce the heat. Add the garlic and let cook for 1 – 2 minutes, being careful not to let the garlic burn.
Add the cream and stir well. Add the Parmesan cheese and stir. Let simmer for 5 minutes, stirring often. Let simmer until the sauce thickens. Taste and adjust seasonings. More cream or cheese may be added to your taste and sauce thickness. Add the cooked shrimp and mix well.
While the sauce is simmering, heat a little oil in a small frying pan. Add the 8 extra shrimp and sauté.
Add the cooked fettucine to the sauce. Mix well to combine. Immediately, place the pasta into the serving bowls and top each serving with 2 of the chilli shrimp. Sprinkle with chopped parsley. Serve immediately.