Our sweet child is fond of many things, however mushrooms does not make that list, so I sautéed them in garlic & butter to serve a la carte.
Fettuccini noodles were my choice of pasta for this meal, and since I have a potted plant of Chives growing at the front door I cut some of them adding with EVOO and folding over, adding some minced garlic there, too. No Salt & Pepper to taste as well.
Fresh shrimp (3 lbs.), one each red, yellow & green bell pepper, 1 lg. onion and garlic. After peeling & cleaning shrimp, I sautéed onion & bell peppers in EVOO adding Shrimp in the last few minutes also minced garlic, about 1 tsp. Seasonings I used are No Salt, pepper, Mrs. dash, Italian Seasoning.
I made an Alfredo sauce with canned Evaporated milk, corn starch for thickener, No Salt, pepper, Basil. As the sauce thickened I used 2% milk whisking away to blend with no lumps!
Since the mushrooms were a la carte I decided to follow suit with noodles, Shrimp & Veggie mixture, Alfredo sauce and grated Parmesan cheese. As much as my hubby loves grilled shrimp with Cocktail Sauce I had some of that just in case.
Everyone came away with clean plates!