Mushroom Shrimp Alfredo Pasta

This mushroom Alfredo pasta is a winner and sure to be a weeknight favorite. Fettuccine pasta is tossed in a creamy, cheesy Alfredo sauce with shrimp.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 1060 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Fold shrimp mixture into sauce. Add drained fettuccine and toss to coat.