I combined several different recipes to create this one - it's definitely a winner. Serve sprinkled with chopped parsley.

Recipe Summary

prep:
25 mins
cook:
25 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill 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.

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  • 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.

Nutrition Facts

1060 calories; protein 27.1g 54% DV; carbohydrates 62.2g 20% DV; fat 80.3g 124% DV; cholesterol 289.2mg 96% DV; sodium 682mg 27% DV. Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/13/2018
BEAR IN MIND I AM NEW TO COOKING, MY WIFE JUST PASSED. The recipe was easy to follow, especially since i measured everything out and set items in order to be sure I did not omit. the taste was excellent. The issue I had with it was the sauce sort of separated, I had the white sauce, but the butter sort of came out of suspension. As noted .. tasted fine and likely to try again. Read More
(14)

Most helpful critical review

Rating: 3 stars
11/21/2017
The sauce was watery but the taste was good. What could I do differently next time to thicken the sauce? Read More
44 Ratings
  • 5 star values: 33
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
03/13/2018
BEAR IN MIND I AM NEW TO COOKING, MY WIFE JUST PASSED. The recipe was easy to follow, especially since i measured everything out and set items in order to be sure I did not omit. the taste was excellent. The issue I had with it was the sauce sort of separated, I had the white sauce, but the butter sort of came out of suspension. As noted .. tasted fine and likely to try again. Read More
(14)
Rating: 5 stars
04/16/2016
Easy to make. Boyfriend liked it and said he would eat it again if I made it. Only differences I did was did not have fettuccine so used spaghetti (I know-not a big deal). Also did not add onions due to allergy. We had about a pound of shrimp that was not peeled or deveined and used that--not sure how much it was (weight) after the peeling. I kind of switched around the put this into that and fold this into that as it was easier with the pots and pans and bowls that were being used. Added some garlic bread and salad. Overall a good dinner. Thanks for sharing. Read More
(7)
Rating: 5 stars
02/22/2017
This recipe is above restaurant quality. Best meal I have made in a while. From now on, when I get a craving for alfredo, I will skip red lobster and go straight to the grocery store! Read More
(6)
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Rating: 5 stars
11/11/2016
I followed this recipe with only a couple changes...extra cheese and extra garlic and a little less butter. This was the best tasting alfredo I have ever had!! A keeper for sure thanks to the person who shared it!! Yum yum:) Read More
(2)
Rating: 5 stars
09/25/2016
Love love loved it! I used 1 1/4 c Romano/Parmesan mixture instead of separately because that's all the Romano cheese the store had at the time. I also added 1 1/2 c broccoli in addition to the shrimp and mushrooms because I always ask for broccoli in the restaurants as my personal preference. It was DELICIOUS and my family loved it too! Its a keeper for sure. The cream sauce was just the way I like it. It surely tasted like we were eating out at a restaurant. Served with parmesan cheese bread. Thank you for a great recipe! Read More
(2)
Rating: 5 stars
04/12/2016
Deee liscous!!!!! Easy to make. Picked this recipe over another which called for bottled alfredo sauce. The whole reason for home cooked is to control what's in my food. Added no salt my husband has kidney desease other then that all was the same. Loved it thanks for the recipe. Read More
(2)
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Rating: 5 stars
05/21/2019
I used about a quarter of a large onion instead of the whole onion and used minced garlic instead of fresh but was it tasted just as good. I also added fresh crab for more flavor. I broke the fettuccine noodles in half before boiling and only used about half the serving the recipe called for. Read More
(2)
Rating: 5 stars
01/06/2017
I doubled the shrimp and added a few cups of sweet corn. All I had was parmigiano cheese so that's what I used. It turned out great. The kids destroyed plate after plate. Read More
(2)
Rating: 5 stars
03/02/2019
Excellent - made as written except only used Parmesan - I had i very nice block I wanted to use. And I used fresh shrimp. I always use white pepper in white / cheese sauces - I think it adds a little something. Thank you for great meal! Read More
(1)
Rating: 3 stars
11/21/2017
The sauce was watery but the taste was good. What could I do differently next time to thicken the sauce? Read More