Mushroom Shrimp Alfredo Pasta

Fettuccine pasta is tossed in a creamy, cheesy Alfredo sauce with shrimp and mushrooms in this weeknight recipe sure to be a crowd-pleaser.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 1060 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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