Winter weather is all about comfort foods…there is a lot of stress to deal with during winter season and the reward for a hard day’s work is sitting down on the dinner table and enjoying a real comfort food — a hot creamy pasta alfredo.  This is a really good recipe, so easy and so tasty.

1 box (12 oz) fettuccine, uncooked
1 lb uncooked deveined peeled shrimp, tails left-on
1/4 cup Italian salad dressing
1 stick (1/2 cup) butter
2 teaspoons minced garlic
1/2 teaspoon dried parsley
1/2 teaspoon Old bay seasoning
1 can (10.5 oz) cream of mushroom soup
1 1/2 cups heavy whipping cream
1/2 cup grated parmesan cheese
1 can (4 oz) mushroom pieces
salt and pepper to taste
1 teaspoon sweetened condensed milk

Cook fettuccine al dente (firm to the bite) in salted boiling water with few dashes of dried Italian seasoning mix.  Drain (don’t rinse) and stir in few drops of vegetable oil.

Add Italian salad dressing to shrimps; stir well.  Transfer to a large skillet and cook over medium heat, 2 to 3 minutes, until shrimp turned pink.  Remove shrimp (set aside), leaving liquid in skillet or wok.  Add butter, minced garlic, dried parsley and old bay seasoning.  Continue sauteing until butter is completely melted, stirring frequently.

Stir in whipping cream, condensed cream of mushroom soup, and parmesan cheese.  Let mixture come to a boil, then add mushroom pieces.  Add salt and pepper to taste.  Stir in sweetened condensed milk.

Add cooked fettuccine and shrimps to wok or skillet; toss to coat well.  Transfer to serving platter and serve warm.  Enjoy with a your favorite mixed green salad!  Yield: 4 servings



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