Fettuccine Alfredo with Shrimp, Asparagus and Mushrooms

Kitchen Tested
  • Yield 12 servings
  • Prep 5 mins
  • Cook 20 mins

Rich and creamy, this fettuccine boasts shrimp, asparagus and mushrooms.

Mark Boughton


2 pounds fettuccine
1 pound asparagus, cut into 1-inch pieces
1 tablespoon unsalted butter
8 ounces white mushrooms, sliced
2 cups heavy cream
2 cups half-and-half
1/3 cup lemon juice
2 cups grated Parmigiano Reggiano cheese
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Freshly ground black pepper
1 pound shrimp, cooked and peeled


  1. Cook fettuccine according to package directions, adding asparagus during the last 2 minutes. Drain well.
  2. Melt butter in a large skillet. Add mushrooms and cook until tender, 2 to 3 minutes.
  3. Combine cream, half-and-half and lemon juice in a large deep skillet; cook over medium heat about 3 minutes. Add pasta mixture to cream mixture; stir well. Add cheese, nutmeg, salt and pepper and cook, tossing fettuccine, until sauce thickens slightly, about 1 minute. Add shrimp and mushrooms. Serve warm.

Recipe courtesy of Kristine Gasbarre.



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