MUSHROOM SHRIMP ALFREDO PASTA

Mushroom Shrimp Alfredo Pasta image

I combined several different recipes to create this one - it's definitely a winner. Serve sprinkled with chopped parsley.

Provided by Ailea Clarkson

Categories Main Dish Recipes Pasta Shrimp

Time 50m

Yield 6

Number Of Ingredients 11

Ingredients

1 (16 ounce) box dry fettuccine pasta
1 pint heavy whipping cream
1 ¼ cups butter, divided
¾ cup grated Romano cheese
½ 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

Steps:

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.

Nutrition Facts : Calories 1059.7 calories, Carbohydrate 62.2 g, Cholesterol 289.2 mg, Fat 80.3 g, Fiber 3.4 g, Protein 27.1 g, SaturatedFat 47.4 g, Sodium 682 mg, Sugar 4.5 g