Creamy Rosa Pasta

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 14

Total Time: 24

Servings:

Calories: 712.3kcal

1 lb raw shrimp (tails off, shell removed and de-veined substitute 1/2 of the amount for crawfish if desired. Or Use other protein (chicken, salmon, beef) cut into 1 1/2 inch pieces.
2 cups baby Portabella mushrooms quartered, Slice instead if they have the circumference of a golf ball or wider
16 ounces pasta fettuccine is standard but your choice.
¼ cup butter
1 ½ cups milk
1 tablespoon tomato paste concentrate from tube
2 tablespoons corn starch
3 tablespoons chive & onion cream cheese
1 teaspoon paprika
1 teaspoon garlic powder
¾ teaspoon cayenne pepper reduce to 1/4 tsp for light heat
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon coriander or use chopped fresh cilantro, about 1/2 cup
¼ teaspoon black pepper
½ cup chopped green onion about 2-3
to taste Parmesan cheese

Cook pasta as directed on the package.
Melt butter in a large skillet. Whisk in cream, ketchup and spices. Bring to a boil. Continue to simmer and reduce while you continue with the rest of the recipe, stirring occasionally with a wire whisk. (most of the cream will boil away, leaving you with a dark orange sauce).
Sauté mushrooms in a separate small skillet over medium to low heat, in olive oil until soft. Add mushrooms to simmering sauce.
Cook shrimp (and crawfish if desired) in the small skillet in olive oil just until pink and add to sauce.
Simmer for about 5 minutes adding green onions for the last 2 minutes or so.
In a large bowl, toss shrimp mixture with cooked and drained pasta and serve immediately, topping with finely shredded fresh Parmesan (or Romano) cheese.

Other substitution like replacing the shrimp with chicken but use the sauce.

Suggest - Use the sauce over grilled salmon.