Mushroom Shrimp Alfredo Pasta

Mushroom Shrimp Alfredo Pasta
  • 1 (16 ounce) box dry fettuccine pasta
  • 1 pint heavy whipping cream
  • 1 1/4 cups butter, divided
  • 3/4 cup grated Romano cheese
  • 1/2 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


  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.

05/23/2018
Mushroom Shrimp Alfredo Pasta, recipe PT15M PT1H 5 455 calories

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