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Mushroom Shrimp Alfredo Pasta

Rated as 4.63 out of 5 Stars
9

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

50 m servings 1060
Original recipe yields 6 servings

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. Fold shrimp mixture into sauce. Add drained fettuccine; toss to coat with sauce.

Nutrition Facts


Per Serving: 1060 calories; 80.3 62.2 27.1 289 682 Full nutrition

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Reviews

Read all reviews 23
  1. 27 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

The sauce was watery but the taste was good. What could I do differently next time to thicken the sauce?

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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 ...

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 onion...

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!

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.

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...

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 ...

I added a few bay scallops and about 3 TBSP of Sherry . We loved it and so did the neighbors we shared it with.

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 h...

Ok, I feel like I'm going to need to jog for the next 3 days straight, but oh man will it be worth it. This was heavenly.