- 4 tablespoons Lucerne Sweet Cream Butter
- 1 1/4 pounds large raw shrimp (31 to 35 per lb.), shelled and deveined
- 1 cup sliced mushrooms
- 2 tablespoons minced onion
- 1 clove garlic, minced or pressed
- 2 tablespoons all-purpose flour
- 3/4 cup chicken broth
- 3/4 cup Lucerne Light Sour Cream
- 1 teaspoon catsup
- 1 tablespoon finely chopped fresh dill
- Salt and pepper
- 8 ounces dried fettuccine, cooked according to package directions
- Dill sprigs (optional)
- Melt 2 tablespoons of the butter in a 10- to 12-inch nonstick frying pan over medium-high heat. Add shrimp and cook, stirring often, until they are just opaque in center (cut to test), 4 to 5 minutes. Remove shrimp from pan and keep warm.
- Melt remaining butter in pan. Add mushrooms and cook, stirring often, for 2 minutes. Add onion and garlic; cook, stirring often, until onion is soft but not browned, about 3 minutes. Blend in flour and cook, stirring, until bubbly. Remove from heat and gradually stir in broth, whisking to prevent lumps.
- Return to heat and cook, stirring often, until sauce boils and thickens. Stir in sour cream, catsup, chopped dill, and shrimp. Stir just until heated through; do not boil.
- Remove from heat and season to taste with salt and pepper. Place fettuccine in a large serving bowl and top with stroganoff. Garnish with dill sprigs.