Ingredients
1/2 cup butter
1 pint heavy cream
1/2 pound fresh mushrooms, sliced
15 medium shrimp - peeled, deveined and cooked
3/4 cup grated Parmesan cheese
8 ounces dry fettuccine pasta
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Ground New Mexico red — enchilada sauce, carne adovada
Red kidney beans — chili con carne, Indian rajma, red beans and rice
Iconic seafood seasoning — crab boil, shrimp, Bloody Mary
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In large saucepan, over low heat, combine butter and cream, stirring occasionally until butter is melted. Add mushrooms, cooked shrimp and Parmesan, stir and cover and simmer 15 minutes, or until sauce begins to thicken. While sauce is simmering, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss sauce with hot pasta and serve.