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Fettuccine Alfredo with Shrimp, Asparagus and Mushrooms

Fettuccine Alfredo with Shrimp, Asparagus and Mushrooms

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

Prep: 5 days Cook: 20 days
Serves: 12 Save

Ingredients (13)

  • 2 lb Fettuccine Pasta
  • 1 lb Asparagus
  • 1 T Unsalted Butter
  • 8 oz White Mushrooms
  • 2 cup Heavy Cream
  • 2 cup Half and Half
  • ⅓ cup Lemon Juice, Fresh
  • or ⅓ cup Lemon Juice, Bottled
  • 2 cup Parmigiano Reggiano, Grated
  • ½ tsp Nutmeg, Ground
  • ½ tsp Salt
  • 1 tsp Black Pepper, Freshly Ground
  • 1 lb Cooked Shrimp
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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.