Ingredients for Fettuccine Alfredo With Shrimp Asparagus And Mushrooms
- 1 pound fettuccine
- 1 pound asparagus, trimmed
- 2 tablespoons butter
- 8 ounces cremini mushrooms, sliced
- Heavy Cream
- Half And Half Cream
- Fresh Lemon Juice
- Parmesan Cheese
- 1/4 teaspoon freshly grated nutmeg
- Salt to taste
- Fresh Coarse Ground Black Pepper
- 1 pound shrimp, peeled and deveined
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How to Make Fettuccine Alfredo With Shrimp Asparagus And Mushrooms
- Cook fettuccine according to package directions. Add asparagus during the last 2 minutes of cooking.
- Drain the pasta and asparagus, reserving about 1/2 cup of pasta water.
- While the pasta cooks, melt butter in a large skillet over medium heat. Add sliced mushrooms and sauté until tender, about 2-3 minutes.
- In a separate large skillet or Dutch oven, whisk together heavy cream, half-and-half, and lemon juice.
- Bring the cream mixture to a simmer over medium heat; cook for about 3 minutes, or until slightly thickened.
- Add the cooked pasta and asparagus to the cream sauce. Stir to coat evenly.
- Stir in Parmesan cheese, nutmeg, salt, and pepper. Continue to stir until the sauce thickens slightly, about 1 minute. Add a little reserved pasta water if needed to adjust consistency.
- Remove from heat. Gently stir in the cooked shrimp and sautéed mushrooms.
- Serve immediately and garnish with extra Parmesan cheese and fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
12g
Fat
82g
Carbs
20g
