Fettuccine Alfredo With Shrimp, Asparagus and Mushrooms |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Adapted from a newspaper clipping. Ingredients:
2 lbs fettuccine |
1 lb asparagus, cut into 1 inch pieces |
1 tablespoon butter |
8 ounces mushrooms, sliced |
2 cups heavy cream |
2 cups half-and-half cream |
1 cup fresh lemon juice |
2 cups parmesan cheese, grated |
1/2 teaspoon nutmeg, ground |
1/2 teaspoon salt |
fresh coarse ground black pepper |
1 lb shrimp, cooked and peeled |
Directions:
1. Cook fettuccine according to package directions, making the addition of the asparagus during the last 2 minutes of cooking. Drain.
2. In a large skillet, melt butter over medium heat. Saute mushrooms until tender, about 2 to 3 minutes.
3. Combine cream, half-n-half, and lemon juice in another large, deep skillet or Dutch oven. Cook over medium heat about 3 minutes. Add pasta and asparagus and stir to coat. Add cheese, then season with nutmeg, salt and pepper to taste, continuing to stir until sauce thickens slightly, about 1 minute. Remove from heat; add shrimp and mushrooms. Serve warm.
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