Recipe By Kimberly
Rating
Published May 17th
Prep 20m Cook 30m Additional - Ready In 50m
Servings 4 servings Calories 909.5

Forget those expensive Italian restaurants – try this! A great dish to serve for guests with a loaf of garlic bread.

Recipe Ingredients

  • ½ cup butter
  • 1 pint heavy cream
  • ½ pound fresh mushrooms, sliced
  • 15 medium shrimp - peeled, deveined and cooked
  • ¾ cup grated Parmesan cheese
  • 8 ounces dry fettuccine pasta

Cooking Directions

  1. 1 In large saucepan, over low heat, combine butter and cream, stirring occasionally until butter is melted. Add mushrooms, cooked shrimp and Parmesan, stir and cover and simmer 15 minutes, or until sauce begins to thicken.
  2. 2 While sauce is simmering, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss sauce with hot pasta and serve.

Nutrition Facts

  • Calories 909.5
  • Carbohydrate 47.1 g
  • Cholesterol 271.5 mg
  • Fat 73 g
  • Fiber 2.5 g
  • Protein 20.6 g
  • Saturated Fat 44.9 g
  • Sodium 482.3 mg
  • Sugar 2.9 g

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Reviews

  1. maybe i did it wrong
  2. I put my 1/2 stick butter in the pan and a few T of flour to make a rouix then whisked in half and half instead of heavy cream; added some garlic powder and salt pepper and onion powder and a jar of mushrooms... I didn't have any fettucine so I used mini farfalle; I - Read more ...
  3. Very easy...very quick....very good! I really enjoyed this recipe. I made mine with angel hair pasta and 5 cheese garlic bread and it was really good. I sauteed my shrimp in butter and garlc for just a few seconds long enough to turn pink set aside until the last 5 minutes on the sauce then - Read more ...
  4. This is a great fettucine alfredo recipe. I hardly changed anything. I switch swiss cheese for the parmesan just because I didn't have any on hand. I did add pepper, parsley, and garlic to the sauce. Having said this I would like to point out something I didn't understand in the recipe. Why would you - Read more ...
  5. If you want your sauce to be thick I would recommend that you cook the mushrooms separately. I used more shrimp and more fettucine than the recipe called for. I also used pre-cooked shrimp and added the shrimp and the cooked mushrooms to the sauce just before serving. It was an easy dinner and a - Read more ...
  6. The mushrooms made flavor in this dish would however add more shrimp. I doubled the recipe big family! I used a 1 pound of shrimp but didn't thicken I like I wanted--guess I'm picky. I don't like runny I like real creamy sauces. But I added Konjac glucomannan powder used like cornstarch about 3 teaspoons - Read more ...
  7. I subbed half and half for the cream and it still thickened up nicely with the addition of the parmesan. Also added a little white pepper and salt.
  8. Excellent recipe. Used 1 lb of fettucine skipped the mushrooms used 3/4 lb of shrimp & added a couple cloves of minced garlic & some parsley. Almost had to wrestle it away from my BF! Awesome.
  9. Mmmm this hit the spot! I added a tsp of flour to thicken and some garlic powder. Yummy........
  10. Made this for dinner last night and what a hit it was. As easy as this was I will never used jarred sauces again. I had leftover shrimp from shrimp scampi which went perfectly with the sauce. My only addition was to add some fresh cracked pepper a pinch of salt and garnish with a - Read more ...
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