You are here: Home » Recipes » Fettuccine Alfredo with Shrimp, Asparagus and Mushrooms 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 PrintEmail Ingredients 2 pounds fettuccine1 pound asparagus, cut into 1-inch pieces1 tablespoon unsalted butter8 ounces white mushrooms, sliced2 cups heavy cream2 cups half-and-half1/3 cup lemon juice2 cups grated Parmigiano Reggiano cheese1/2 teaspoon ground nutmeg1/2 teaspoon salt Freshly ground black pepper1 pound shrimp, cooked and peeled Instructions Cook fettuccine according to package directions, adding asparagus during the last 2 minutes. Drain well. Melt butter in a large skillet. Add mushrooms and cook until tender, 2 to 3 minutes. 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.