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  • 2 pounds fettuccine
  • 1 pound asparagus, cut into 1-inch pieces
  • 1 tablespoon unsalted butter
  • 8 ounces white mushrooms, sliced
  • 2 cups heavy cream
  • 2 cups half-and-half
  • 1/3 cup lemon juice
  • 2 cups grated Parmigiano Reggiano cheese
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 pound shrimp, cooked and peeled


  1. Cook fettuccine according to package directions, adding asparagus during the last 2 minutes. Drain well.
  2. Melt butter in a large skillet. Add mushrooms and cook until tender, 2 to 3 minutes.
  3. Combine cream, half-and-half and lemon juice in a large deep skillet; cook over medium heat about 3 minutes. Add pasta mixture to cream mixture; stir well. Add cheese, nutmeg, salt and pepper and cook, tossing fettuccine, until sauce thickens slightly, about 1 minute. Add shrimp and mushrooms. Serve warm.
Recipe courtesy of Kristine Gasbarre.

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The recipe was originally published as Fettuccine Alfredo with Shrimp, Asparagus and Mushrooms on

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