A delicious and creamy pasta dish featuring shrimp, mushrooms, and a flavorful sauce.
Cook the fettuccine pasta in a large pot of boiling salted water until al dente, then drain.
Reserve a cup of pasta water to adjust the sauce consistency later.
In a large skillet, melt the butter over medium heat.
Use unsalted butter to control the saltiness of the dish.
Whisk in the heavy cream, tomato paste, paprika, garlic powder, cayenne pepper, onion powder, salt, and black pepper. Bring to a gentle boil, then reduce the heat and simmer.
Simmer the sauce until it thickens slightly for a richer texture.
In a small skillet, sauté the mushrooms in olive oil over medium heat until tender, then add them to the sauce.
Don't overcrowd the skillet to ensure even cooking of the mushrooms.
In the same small skillet, cook the shrimp in olive oil until they turn pink, then add them to the sauce.
Avoid overcooking the shrimp to keep them juicy and tender.
Add the green onions to the sauce and simmer for 2 minutes.
Green onions add a fresh and mild onion flavor to the dish.
Combine the cooked fettuccine with the sauce in the large skillet, tossing to coat evenly.
If the sauce is too thick, add a splash of reserved pasta water to loosen it.
Serve immediately, garnished with freshly grated parmesan cheese.
Serve with a side of garlic bread for a complete meal.
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