Mushroom Shrimp Alfredo Pasta
Keeps for a week in the fridge and reheats quickly.
Recipe Summary Mushroom Shrimp Alfredo Pasta
I combined several different recipes to create this one - it's definitely a winner. Serve sprinkled with chopped parsley.Ingredients | Alfredo Pasta Sauce1 (16 ounce) box dry fettuccine pasta1 pint heavy whipping cream1 ¼ cups butter, divided¾ cup grated Romano cheese½ cup grated Parmesan cheese3 cloves garlic, crushed, dividedsalt and ground black pepper to taste2 tablespoons olive oil1 large onion, chopped8 ounces diced mushrooms1 (8 ounce) package frozen shrimp, deveined and tails removed, thawedDirectionsFill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain.Heat heavy cream and 1 cup butter together in a large saucepan over medium heat until butter is melted. Add Romano cheese, Parmesan cheese, 1 clove garlic, salt, and black pepper; cook and stir until cheese is melted and sauce thickens, about 5 minutes. Remove from heat.Heat remaining 1/4 cup butter and olive oil in another saucepan over medium heat. Add onion; cook and stir until softened and translucent, about 2 minutes. Stir in remaining 2 cloves garlic and mushrooms. Increase heat to medium-high and cook until soft, about 2 minutes. Add shrimp; cook and stir until firm and light pink in color, 1 to 2 minutes.Fold shrimp mixture into sauce. Add drained fettuccine; toss to coat with sauce.Info | Alfredo Pasta Sauceprep: 25 mins cook: 25 mins total: 50 mins Servings: 6 Yield: 6 servings
TAG : Mushroom Shrimp Alfredo PastaMain Dish Recipes, Pasta, Shrimp,
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2017__02__2017-02-28-Alfredo-Sauce-2-6-1906af23775742229ee9f3d42a3ec7ea.jpg)
