Fettuccine Alfredo with Shrimp, Asparagus and Mushrooms

By Tom421

Ingredients

• 2 pounds fettuccine
• 1 pound asparagus, cut into 1-inch pieces
• 1 tablespoon unsalted butter
• 8 ounces white mushrooms, sliced
• 2 cups heavy cream2cups half-and-half
• 1/3 cup lemon juice
• 2 cups grated Parmigiano Reggiano cheese
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1 pound shrimp, cooked and peeled

Details

Servings 12
Preparation time 5mins
Cooking time 25mins
Adapted from relish.com

Preparation

Step 1

Cook fettuccine according to package directions, adding asparagus during the last 2 minutes. Drain well.

Melt butter in a large skillet. Add mushrooms and cook until tender, 2 to 3 minutes.

Combine cream, half-and-half and lemon juice in a large deep skillet; cook over medium heat about 3 minutes. Add pasta mixture to cream mixture; stir well. Add cheese, nutmeg, salt and pepper and cook, tossing fettuccine, until sauce thickens slightly, about 1 minute. Add shrimp and mushrooms. Serve warm.