Fettuccine Alfredo with Shrimp, Asparagus and Mushrooms

Rich and creamy, this fettuccine boasts shrimp, asparagus and mushrooms.

25 min Prep: 5 min Cook: 20 min
Serves: 12 Save

Ingredients (12)

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

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  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.