Shrimp Fettucini

submitted by Betty June Koricanek

4 green onions, chopped

½ lb. fresh mushrooms, sliced

2 garlic cloves, minced

½ c. butter, divide in half

2 lbs. uncooked shrimp

2 t. salt

1 c. Parmesan, grated

1 c. Jarlsberg cheese, grated

1 ½ c. heavy cream

¼

c. sour cream

1- 12 oz. fettuccini noodles, cooked and drained

In a large skillet, saute onions, mushrooms, and garlic in ¼ c. butter over medium heat until soft. Add the shrimp and cook until pink. Season with salt and transfer to a bowl. Cover bowl. In the same skillet, melt the remaining butter. Add remaining ingredients and heat slowly. Add shrimp mixture to skillet and stir to combine. Serve immediately.