Fettuccine Alfredo with Shrimp, Asparagus and Mushrooms
Rich and creamy, this fettuccine boasts shrimp, asparagus and mushrooms.
Ingredients (13)
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2 lb Fettuccine Pasta
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1 lb Asparagus
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1 T Unsalted Butter
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8 oz White Mushrooms
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2 cup Heavy Cream
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2 cup Half and Half
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⅓ cup Fresh Lemon Juice
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or
⅓ cup Bottled Lemon Juice
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2 cup Grated Parmigiano Reggiano Cheese
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½ tsp Ground Nutmeg
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½ tsp Salt
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1 tsp Freshly Ground Black Pepper
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1 lb Cooked Shrimp
Directions
- 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.