Fettuccine Alfredo with Shrimp Asparagus and Mushrooms
Indulge in the ultimate creamy pasta experience with this luscious Fettuccine Alfredo with Shrimp, Asparagus, and Mushrooms. This elevated spin on a classic features tender fettuccine tossed in a rich, velvety Parmesan cream sauce, complemented by succulent shrimp, crisp asparagus, and earthy mushrooms. Each bite strikes a perfect balance of elegance and comfort, making it an ideal dinner for a special occasion or a delicious weeknight treat. Ready in just 40 minutes, this recipe showcases fresh, wholesome ingredients and simple techniques to create a restaurant-worthy dish in the comfort of your own kitchen. Serve it with a sprinkle of fresh parsley and extra Parmesan for a meal that’s as visually stunning as it is satisfying. Perfect for lovers of creamy pasta dishes, this recipe is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 1 lb Shrimp (peeled and deveined)
- 1 lb Asparagus (trimmed and cut into 2-inch pieces)
- 8 oz Mushrooms (sliced, such as cremini or button)
- 4 tbsp Unsalted butter
- 3 cloves Garlic (minced)
- 1.5 cups Heavy cream
- 1.5 cups Parmesan cheese (freshly grated)
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper (freshly ground)
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside, reserving 1 cup of the pasta cooking water.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp, season with a pinch of salt and black pepper, and sauté for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the mushrooms for 4-5 minutes, or until softened and golden. Add the asparagus and continue cooking for 3-4 minutes, until tender-crisp. Remove the vegetables from the skillet and set aside with the shrimp.
Reduce heat to medium-low and melt the butter in the same skillet. Add the minced garlic and sauté for 30 seconds, or until fragrant (do not let it brown).
Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer and cook for 2-3 minutes, allowing it to thicken slightly.
Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add a bit of the reserved pasta water, 1 tablespoon at a time, to reach your desired consistency.
Season the sauce with salt and black pepper to taste. Add the cooked shrimp, asparagus, mushrooms, and drained fettuccine to the skillet and toss to coat everything evenly in the Alfredo sauce.
Serve immediately, garnished with fresh parsley and additional Parmesan cheese if desired.
Nutrition Facts
Calories |
1082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 1309 mg | 57% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 6.3 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 607 mg | 47% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 766 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
