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2 pounds fettuccine 1 pound asparagus, cut into 1-inch pieces 1 tablespoon unsalted butter 8 ounces white mushrooms, sliced 2 cups heavy cream 2 cups half-and-half |
1 cup fresh lemon juice 2 cups grated Parmigiano Reggiano cheese 1/2 teaspoon ground nutmeg 1/2 teaspoon salt Coarsely grond black pepper 3/4 to 1 pound shrimp, cooked and peeled |
1. Cook fettuccine according to package directions, adding asparagus during the last 2 minutes. Drain well.
2. Melt butter in a large skillet. Add mushrooms and cook until tender, 2 to 3 minutes.
3. 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.
Serves 12. Ready in 30 minutes
Source: Food, "Fettuccine Alfredo with Shrimp, Asparagus and Mushrooms," https://www.food.com/recipe/fettuccine-alfredo-with-shrimp-asparagus-and-mushrooms-353839