Mushroom Shrimp Alfredo Pasta

Name: Mushroom Shrimp Alfredo Pasta
Total time: 40
Yield: 6
Ingredients: 1 (16 ounce) box dry fettuccine pasta; 1.25 cups butter, divided; 1 pint heavy whipping cream; 0.75 cup grated Romano cheese; 0.5 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

Recipe by Ailea Clarkson from allrecipes.com

Dinner 40 Mins.

Ingredients

6 servings

•

1 (16 ounce) box dry fettuccine pasta
•

1.25 cups butter, divided
•

1 pint heavy whipping cream
•

0.75 cup grated Romano cheese
•

0.5 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

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