Composition / ingredients
Cooking method
1. Boil the fettuccine paste until fully cooked according to the instructions on the package.
2. Boil the shrimp in boiling water for 2-3 minutes until they change color, then immediately remove to the dish with a slotted spoon.
3. Cut the mushrooms into plates, fry in butter, then carefully remove from the pan. Add garlic to the remaining oil, after cutting it into a couple of pieces.
4. Then send the cream cheese into a frying pan with butter, and after the cheese - finely chopped basil and parsley (the fact that the cheese did not melt immediately is normal, when we pour water, everything will fall into place).
5. At this stage, take the cream and a little boiling water (I took it directly from the pan with fettuccine) and pour them into the sauce, while constantly stirring the mass with a spatula so that the sauce becomes completely homogeneous and smooth.
6. Put the mushrooms and shrimp in the cream sauce, add salt and pepper, cook for 5-6 minutes, then combine with fettuccine, mix gently.
Serve hot.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Canned shrimp - 81 kcal/100g
- Boiled shrimp - 95 kcal/100g
- Shrimps peeled frozen - 60 kcal/100g
- Fresh shrimp - 97 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Champignons - 24 kcal/100g
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Cream cheese with 50% fat content - 349 kcal/100g
- Fettuccine - 280 kcal/100g
