Description
I combined several different recipes to create this one – it’s definitely a winner. Serve sprinkled with chopped parsley.
Ingredients
- 1 (16 ounce) box dry fettuccine pasta
- 1 pint heavy whipping cream
- 1 ¼ cups butter, divided
- 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
Instructions
- 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.
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 6