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Mushroom Shrimp Alfredo Pasta

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Mushroom Shrimp Alfredo Pasta



Ingredients :

  • 1 (16 ounce) box dry fettuccine pasta
  • 1 pint heavy whipping cream
  • 1 ¼ cups butter
  • divided
  • ¾ cup grated Romano cheese
  • ½ cup grated Parmesan cheese
  • 3 cloves garlic
  • crushed
  • divided
  • salt and ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 large onion
  • chopped
  • 8 ounces diced mushrooms
  • 1 (8 ounce) package frozen shrimp
  • deveined and tails removed
  • thawed
  • Methods :

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain.
  • Heat heavy cream and 1 cup butter together in a large saucepan over medium heat until butter is melted. Add Romano cheese, Parmesan cheese, 1 clove garlic, salt, and black pepper; cook and stir until cheese is melted and sauce thickens, about 5 minutes. Remove from heat.
  • Heat remaining 1/4 cup butter and olive oil in another saucepan over medium heat. Add onion; cook and stir until softened and translucent, about 2 minutes. Stir in remaining 2 cloves garlic and mushrooms. Increase heat to medium-high and cook until soft, about 2 minutes. Add shrimp; cook and stir until firm and light pink in color, 1 to 2 minutes.
  • Fold shrimp mixture into sauce. Add drained fettuccine; toss to coat with sauce.
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