6-8 cipollini or 1/2 sweet onion
1 TBS olive oil
1 TBS butter
8 oz. mushrooms, split
1-2 tsp. minced garlic
1/4 cup white wine
1 lb. shrimp
1 TBS cream cheese
5 TBS Parmigiano-Reggiano
1/4 cup cream
4 oz. egg fettuccini, cooked
3/4 cup fish stock*
2-3 TBS fresh parsley, chopped
salt and pepper

Start salted water to boil for pasta. Shell shrimp, reserve shells if making stock*.

Peel and split cipollini onions (or slice sweet onion) and brown in olive oil and butter over medium heat. Once brown, add mushrooms and cook until starting to brown. Add wine then peeled shrimp, cream cheese, Parmigiano-Reggiano, cream, al dente pasta, parsley and stock. Stir and simmer to marry. Taste and adjust with salt. Garnish with cracked pepper and minced red bell peppers as desired.

*To make stock: stir fry shells in 1 tsp. oil until color changes, splash with wine and then add 1.5 cups water. Boil to reduce by half.

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