Mushroom Shrimp Alfredo Pasta recipe
All Recipes Main Dish Recipes Pasta Shrimp
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 caloriescarbohydrate: 62.2 gcholesterol: 289.2 mgfat: 80.3 gfiber: 3.4 gprotein: 27.1 gsaturatedFat: 47.4 gservingSize: -sodium: 682 mgsugar: 4.5 gtransFat: : -unsaturatedFat: : -
Directions Mushroom Shrimp Alfredo Pasta
Directions
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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.
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.
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.
Fold shrimp mixture into sauce. Add drained fettuccine, toss to coat with sauce.