Fettuccine Alfredo with Shrimp, Asparagus and Mushrooms

Chiara Manni
Mom of one human and one furry baby. Career in tech in the California Bay Area, but born and raised in Italy. Foodie at heart.
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Updated: 8/17/2020

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

25 min Prep: 5 min Cook: 20 min
Serves: 12 Save

Ingredients (12)

  • 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

Directions

  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.

Winter Paloma

The Bar

Ingredients (7)

  • 1.5 oz. Don Julio Reposado Tequila
  • 2 oz. Cranberry Juice
  • 1 oz. Pomegranate Juice
  • 0.5 oz. Agave Syrup
  • Soda Water
  • Whole Cranberries and/or Lime Wheel to Garnish
  • Edible Glitter Garnish (Optional)
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