1 Box fettuccine pasta
2 Pound fresh shrimp, I used extra jumbo but you can use large or jumbo without shells, deveined
8 oz. Sliced mushrooms
1/3 Cup of sun-dried tomatoes cut in slices
1 Cup chicken stock
1 1/2 Cup heavy cream
4 oz. Philadelphia Spicy Jalapeño Cream Cheese (plain is fine also)
2 Tablespoons chopped garlic
2 Tablespoons crushed red pepper
2 Tablespoons McCormick Cajun seasoning
1 Tablespoon McCormick Italian herbs
1/2 Cup Parmesan cheese, shredded
1/3 Cup chopped parsley
Boil and salt a large pot of water and cook your pasta.
While your pasta is cooking season your “clean and deveined” shrimp with Italian herbs, cajun seasoning, crush red peppers, and a squeeze of lemon juice.
In a large pan over medium heat, Add olive oil and sauté shrimp and chopped garlic for about 3-5 minutes.
Then remove the shrimp and add the mushrooms and sun-dried tomatoes, sauté that for about 5 minutes.
Add the heavy cream, cream cheese, a little more crush red pepper if you like, chicken stock, parmesan cheese, and stir until combine.
Add the shrimp and let it all come together.
Add your cooked fettuccine and toss gently to combine.
Transfer to a serving dish, sprinkle with chopped parsley, and a little more parmesan cheese on top. Enjoy