Shrimp & Mushroom Fettuccine

This weekend Josh and I went to a local eatery and got us some boiled crawfish.  We also got a side of mushrooms and my favorite garlic.  Yum!  After we devoured our very expensive crawfish we had a few mushrooms and a head of garlic left.  I decided that we could not throw even the smallest bit of that yummy goodness away.  So I came home and pulled out some frozen shrimp and made some fettuccine with it.

Shrimp & Mushroom Fettuccine
- shrimp peeled and deveined (not sure how many I had, but not a lot unfortunately)
- a handful of mushrooms that were boiled with crawfish (this made the dish)
- a entire head of garlic also boiled with crawfish (this really made the dish)
- a cup of heavy whipping cream
- 1/2 stick of butter
- Parmesan cheese
- salt and pepper to taste
- one package of vermicelli pasta cooked a la dente.


This is the yummy goodness (well one of them) that inspired my dish.

I took it out and mashed it in a mincing thing-a-majig.  It was cooked so it was easy to mash.  I then melted the butter in the pan and threw in the raw shrimp, mushrooms, and garlic.  While it was sauteing, I boiled the pasta.

Do Not over cook your pasta, no one likes it mushy.  After the shrimp were fully cooked I poured in the whipping cream.  I brought it to a boil and then simmered it until my pasta was done.

I added salt and pepper and Parmesan cheese, just a sprinkle and a splash.  I then poured the sauce over the pasta and mixed it all together.  Once on a plate I sprinkled with more Parmesan.

I served this with sliced french bread with real butter and corn on the cob.  They loved it all!


The kids gave it a VERY enthusiastic two thumbs up.  The had seconds.

Margot gave it 10 fingers up!  (two thumbs up are not easy to do at 18 months)  She also had seconds.

"Better Butter" Walnut Pear Pork chops & a CONTEST!

A good friend of mine is the co-founder of a new product called "Better Butter".  It's not butter, but rather a seasoning packet to mix with a stick of butter or margarine and then use that concoction to cook with or  pour over various foods.  I couldn't wait to try it and was finally able to run out and get a package. I used mine to cook pork chops, although the directions suggest putting it over a pork loin.  I may go ahead and try that  next.  

"Better Butter" Pork Chops
- 6-8 small boneless breakfast chops (these are the kind we like, feel free to use thicker ones)
- 1 package of Better Butter Walnut Pear mix
- 1 stick of butter/margarine (I used real butter - salted)

Mix the melted butter with a package of Pear Walnut Better Butter mix.  Lay the pork chops in a 9X13 baking dish.  Pour the Better Butter over the chops and cook at 350 for 30 minutes.

Voila!  It was that easy and delicious.  Some of the best and easiest pork chops I've made.
I served it with Uncle Ben's wild rice and I also spooned a little of the better butter over my rice.  Delish!  I also served it with my roasted Parmesan asparagus.


And the best thing about Better Butter is that it is made with all natural ingredients, take a look.......

Josh and I gave it two thumbs up!  The kids loved it too!  I'm running back to Gourmet and More to buy out the supply.  You have to try it.  There is also a Tomato Basil Better Butter, I'll be trying that one with chicken and pasta next.  

Now for the exciting stuff!!  One of the founders of better butter is giving me a packet to give away to a reader!  That's right!  You have until Friday at noon to leave a comment on this post in order to win.  Just tell me your favorite dish to make and you will be entered.  If you are local I will drop it off to you and if you are not I will mail it to you.  Good luck everyone!