Shrimp, Asparagus and Mushroom Fettucine

Shrimp, Asparagus and Mushroom Fettucine

  • Prep: 15 min
  • Cook Time: 15 min
  • Total: 30 min
  • Serving: 10

Shrimp, Asparagus and Mushroom Fettucine has a decadent Alfredo sauce.


  • 2 pounds fettucine
  • 1 pound asparagus, cut into 1 inch pieces
  • 1 tablespoon butter, unsalted
  • 8 ounces white mushrooms, sliced
  • 2 cups heavy cream
  • 2 cups half-and-half
  • 1 cup fresh lemon juice
  • 2 cups Parmesan cheese, grated
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • coarsely ground black pepper to taste
  • 1 pound shrimp, cooked and peeled


  1. Cook fettucine according to package directions, add asparagus during the last 2 minutes. Drain well.
  2. Melt butter in a large skillet. Add mushrooms and cook until tender, 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 the cream mixture; stir well. Add cheese, nutmeg, salt and pepper and cook, tossing fettucine, until sauce thickens slightly, about 1 minute.
  4. Add shrimp and mushrooms. Toss gently. Serve immediately.


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