Description
Rich and creamy fettuccine featuring shrimp, asparagus, and mushrooms in a savory Alfredo sauce.
Ingredients
Scale
- 2 pound fettuccine
- 1 pound asparagus, cut into 1-inch pieces
- 1 tablespoon unsalted butter
- 8 ounce white mushrooms, sliced
- 2 cup heavy cream
- 2 cup half-and-half
- 1/3 cup lemon juice
- 2 cup grated Parmigiano Reggiano cheese
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 pound shrimp, cooked and peeled
Instructions
- Step: Cook fettuccine according to package directions, adding asparagus during the last 2 minutes. Drain well.
- Step: Melt butter in a large skillet. Add mushrooms and cook until tender, 2 to 3 minutes.
- Step: Combine cream, half-and-half and lemon juice in a large deep skillet; cook over medium heat about 3 minutes.
- Step: Add pasta mixture to cream mixture; stir well.
- Step: Add cheese, nutmeg, salt and pepper and cook, tossing fettuccine, until sauce thickens slightly, about 1 minute.
- Step: Add shrimp and mushrooms. Serve warm.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 720 kcal
- Sugar: 7 g
- Sodium: 880 mg
- Fat: 44 g
- Saturated Fat: 26 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 155 mg
Keywords: fettuccine alfredo, shrimp, asparagus, mushrooms, creamy pasta