I combined several different recipes to create this shrimp and mushroom Alfredo pasta dish — it's definitely a winner. Garnish with chopped parsley.
Ingredients
- dry fettuccine pasta: 1 box (16 ounce box)
- ¼ cups butter: 1 piece (divided)
- pint heavy whipping cream: 1 piece
- Romano cheese: 0.75 cup (grated)
- Parmesan cheese: 0.5 cup (grated)
- garlic: 3 clove (crushed, divided)
- salt and ground black pepper: (to taste)
- olive oil: 2 Tbsp
- onion: 1 piece (chopped)
- ounces diced mushrooms: 8 piece
- frozen shrimp, deveined and: 1 pack (tails removed, 8 ounce pack, thawed)
Metric Conversion
Stages of cooking
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Fill a large pot with lightly salted water and bring to a rolling boil over medium heat. Stir in fettuccine, return to a boil, and cook until tender yet firm to the bite, about 8 minutes. Drain and keep warm.
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While the fettuccine is cooking, heat 1 cup butter and cream in a large saucepan over medium heat. When butter melts, add Romano, Parmesan, 1/3 of the garlic, salt, and pepper; cook and stir until cheese melts and sauce thickens, about 5 minutes. Remove from the heat.
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At the same time, heat remaining 1/4 cup butter and olive oil in another saucepan over medium heat. When butter melts, add onion; cook and stir until softened and translucent, 2 to 3 minutes. Stir in mushrooms and remaining garlic; increase the heat to medium-high and cook until mushrooms are soft, about 2 minutes. Add shrimp and cook until bright pink on the outside and opaque in the center, 1 to 2 minutes.
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Fold shrimp mixture into sauce. Add drained fettuccine and toss to coat.
