STEP 1/5
Wash shrimp and chop chives. Prepare mushrooms by dividing the large ones into four parts by cross and the small ones into two parts. You can prepare parsley with dried parsley, and it doesn't affect the taste, so you can skip it.
STEP 2/5
Boil 1T of salt in 1 liter of water and boil petuccine about 1 minute less in al dente. Grind the parmigiano while boiling the noodles.
STEP 3/5
Melt the butter in a pan and stir-fry the mushrooms, ketchup, and red pepper. Add shrimp and stir-fry well.
STEP 4/5
Add whipped cream, onion powder and garlic powder, and boil while mixing well. Once the heavy cream starts to boil, reduce the heat to low and boil.
STEP 5/5
When the noodles are boiled, drain them on a sieve, and take out about half a cup of noodles. Add chopped chives, fettuccine, pepper, and salt and mix well. When the concentration comes out, remove from the heat. (If it gets too dry, add noodles)
Add 1/4 to 1/2t of paprika powder depending on your preference, but if you add a lot, the color may become a little darker.
Can be replaced with k&pepper or fine red pepper powder.
The heavy cream usually goes in about 180ml, but I added a little bit more.