All Recipes Best Recipe Main Dish Recipes Pasta Shrimp

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

Nutrition Info

1059.7 calories carbohydrate: 62.2 g cholesterol: 289.2 mg fat: 80.3 g fiber: 3.4 g protein: 27.1 g saturatedFat: 47.4 g servingSize: - sodium: 682 mg sugar: 4.5 g transFat: : - unsaturatedFat: : -

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain.
Heat heavy cream and 1 cup butter together in a large saucepan over medium heat until butter is melted. Add Romano cheese, Parmesan cheese, 1 clove garlic, salt, and black pepper, cook and stir until cheese is melted and sauce thickens, about 5 minutes. Remove from heat.
Heat remaining 1/4 cup butter and olive oil in another saucepan over medium heat. Add onion, cook and stir until softened and translucent, about 2 minutes. Stir in remaining 2 cloves garlic and mushrooms. Increase heat to medium-high and cook until soft, about 2 minutes. Add shrimp, cook and stir until firm and light pink in color, 1 to 2 minutes.
Fold shrimp mixture into sauce. Add drained fettuccine, toss to coat with sauce.

6 servings

I combined several different recipes to create this one - it's definitely a winner. Serve sprinkled with chopped parsley.