Mushroom Shrimp Alfredo Pasta recipe

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Ingredients

1 (16 ounce) box dry fettuccine pasta
1 pint heavy whipping cream
1 ¼ cups butter, divided
¾ cup grated Romano cheese
½ cup grated Parmesan cheese
3 cloves garlic, crushed, divided
salt and ground black pepper to taste
2 tablespoons olive oil
1 large onion, chopped
8 ounces diced mushrooms
1 (8 ounce) package frozen shrimp, deveined and tails removed, thawed

Nutrition Info

1059.7 calories
carbohydrate: 62.2 g
cholesterol: 289.2 mg
fat: 80.3 g
fiber: 3.4 g
protein: 27.1 g
saturatedFat: 47.4 g
servingSize: -
sodium: 682 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain.

  2. Heat heavy cream and 1 cup butter together in a large saucepan over medium heat until butter is melted. Add Romano cheese, Parmesan cheese, 1 clove garlic, salt, and black pepper, cook and stir until cheese is melted and sauce thickens, about 5 minutes. Remove from heat.

  3. Heat remaining 1/4 cup butter and olive oil in another saucepan over medium heat. Add onion, cook and stir until softened and translucent, about 2 minutes. Stir in remaining 2 cloves garlic and mushrooms. Increase heat to medium-high and cook until soft, about 2 minutes. Add shrimp, cook and stir until firm and light pink in color, 1 to 2 minutes.

  4. Fold shrimp mixture into sauce. Add drained fettuccine, toss to coat with sauce.

Recipe Yield

6 servings

Recipe Note

I combined several different recipes to create this one - it's definitely a winner. Serve sprinkled with chopped parsley.

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