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Mushroom Shrimp Alfredo Pasta

Mushroom Shrimp Alfredo Pasta

Cost $20, save $10

Source: Recommended by CookPal

  • 20 Min
  • 6 Servings
  • $20

INGREDIENTS

  • Pasta

    • 🍝 1 (16 ounce) box dry fettuccine pasta

  • Sauce

    • 🧈 1 ¼ cups butter, divided
    • 🥛 1 pint heavy whipping cream
    • 🧀 ¾ cup grated Romano cheese
    • 🧀 ½ cup grated Parmesan cheese
    • 🧄 3 cloves garlic, crushed, divided
    • 🧂 Salt to taste
    • 🧂 Ground black pepper to taste

  • Vegetables

    • 🧅 1 large onion, chopped
    • 🍄 8 ounces diced mushrooms

  • Protein

    • 🦐 1 (8 ounce) package frozen shrimp, deveined and tails removed, thawed

  • Seasonings and Oils

    • 2 tablespoons olive oil

STEPS

1

Fill a large pot with lightly salted water and bring to a rolling boil over medium heat. Stir in fettuccine, return to boil, and cook until tender yet firm to the bite, about 8 minutes. Drain and keep warm.

2

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 heat.

3

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.

4

Stir in mushrooms and remaining garlic. Increase heat to medium-high and cook until mushrooms are soft, about 2 minutes.

5

Add shrimp and cook until bright pink on the outside and opaque in the center, 1 to 2 minutes.

6

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

NUTRIENTS

Per 1 serving

🔥

1060

Calories

  • 27
    Protein
  • 62
    Carbs
  • 80
    Fats

💡 For extra freshness, garnish with chopped parsley before serving.Use freshly grated cheese for the best flavor in the Alfredo sauce.Avoid overcooking the shrimp to maintain their tender texture.This dish can be reheated with a little added cream to maintain the sauce's consistency.