Shrimp Pasta with Tomato and Cream Sauce

Ingredients

• 500 g fettuccine pasta
• 300 g peeled shrimp
• 300 g canned whole mushrooms
• 350 ml (or one can) tomato juice
• 350 ml liquid cooking cream
• 1 tablespoon ground black pepper
• a pinch of chili
• 1 cup water
• clove of crushed garlic
• salt
• 50 g butter
• Shrimp pasta with tomato and cream sauce, famous in the Italian city of Venice, comes to you from a friend and cook of the Shou Tabkhin Al-Youm site:
• Salam Shaeito
• Click on Salam's name to visit her profile and discover her delicious recipes

Method

1. Boil the pasta, then rinse it with cold water and drain it. Melt the butter and add the mushrooms, sliced into thick slices, then add the cooked shrimp and stir; add the garlic and stir.
2. Whisk the liquid cream with the strained tomato juice, one cup of water, salt, spices and chili, and pour the mixture over the shrimp.
3. After the mixture boils, add the pasta and leave the pot on low heat for 10 minutes until it cooks and the ingredients blend together.
4. Serve the shrimp pasta with tomato and cream sauce hot.