Mushroom Shrimp Alfredo Pasta
Description
This mushroom Alfredo pasta is a winner and sure to be a weeknight favorite. Fettuccine pasta is tossed in a creamy, cheesy Alfredo sauce with shrimp.
Ingredients
•
1 (16 ounce) box dry fettuccine pasta
•
1 1/4 cups butter, divided
•
1 pint heavy whipping cream
•
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
Directions
1
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.
2
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.
3
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.
4
Fold shrimp mixture into sauce. Add drained fettuccine and toss to coat.