Mushroom Shrimp Alfredo Pasta

• portionen: 6 servings
• aktive zeit: 20 minutes
• gesamtzeit: 40 minutes

Zutaten

1 (16 ounce) box dry fettuccine pasta

1 ¼ cups butter, divided

1 pint heavy whipping cream

¾ cup grated Romano cheese

½ cup grated Parmesan cheese

3 cloves garlic, crushed, divided

salt and ground black pepper to taste

2 tablespoons olive oil

1 large onion, chopped

8 ounces diced mushrooms

1 (8 ounce) package frozen shrimp, deveined and tails removed, thawed

Anweisungen

Fill a large pot with lightly salted water and bring to a rolling boil over medium heat. Stir in fettuccine, return to a boil, and cook until tender yet firm to the bite, about 8 minutes. Drain and keep warm.

While the fettuccine is cooking, heat 1 cup butter and cream in a large saucepan over medium heat. When butter melts, add Romano, Parmesan, 1/3 of the garlic, salt, and pepper; cook and stir until cheese melts and sauce thickens, about 5 minutes. Remove from the heat.

At the same time, heat remaining 1/4 cup butter and olive oil in another saucepan over medium heat. When butter melts, add onion; cook and stir until softened and translucent, 2 to 3 minutes. Stir in mushrooms and remaining garlic; increase the heat to medium-high and cook until mushrooms are soft, about 2 minutes. Add shrimp and cook until bright pink on the outside and opaque in the center, 1 to 2 minutes.

Fold shrimp mixture into sauce. Add drained fettuccine and toss to coat.

Nährwertangaben

• Kalorien: 1060 kcal
• Gesamtfett: 80 g
• Gesättigtes Fett: 47 g
• Ungesättigtes Fett: 0 g
• Cholesterin: 289 mg
• Natrium: 682 mg
• Gesamtkohlenhydrate: 62 g
• Ballaststoffe: 3 g
• Zucker insgesamt: 5 g
• Eiweiß: 27 g