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| Mushroom Shrimp Alfredo Pasta |
"I combined several different recipes to create this one - it's definitely a winner. Serve sprinkled with chopped parsley."
Ingredients :
- 1 (16 ounce) box dry fettuccine pasta
- 1 pint heavy whipping cream
- 1 1/4 cups butter, divided
- 3/4 cup grated Romano cheese
- 1/2 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
Instructions :
| Prep : 25M | Cook : 6M | Ready in : 50M |
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- 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.
Notes :
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