Source: Chef Jonathan Mitchell, Carrabba's Italian Grill

Ingredients

• 8 jumbo shrimp
• 1/4 cup sauteed mushrooms
• pinch minced garlic
• 1 tablespoon sliced green onions
• 1/4 cup lemon butter
• 1/2 cup alfredo sauce
• 1/2 cup grated romano cheese
• heavy hand of fettucine

Instructions

1. Sauté the shrimp until nearly done.
2. Add garlic, green onions and mushrooms. Finish with lemon butter.
3. In a separate pan, warm alfredo to simmer.
4. Add cooked fettuccine and romano cheese.
5. Plate pasta and top with shrimp mixture.