Fettuccine Alfredo with Shrimp, Asparagus and Mushrooms

Mark Boughton
  • Yield: 12 servings
  • Prep: 5 mins
  • Cook: 20 mins


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

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 590
  • Fat 26g
  • Saturated Fat 15g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 7g
  • Cholesterol 160mg
  • Sodium 450mg
  • Potassium 480mg
  • Carbohydrate 63g
  • Fiber 4g
  • Sugars 4g
  • Protein 28g
  • Trans Fat 0.5g
  • Vitamin A 25%
  • Vitamin C 10%
  • Calcium 25%
  • Iron 20%