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Fettuccine Alfredo With Shrimp, Asparagus and Mushrooms

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“Adapted from a newspaper clipping.”
READY IN:
30mins
SERVES:
12
YIELD:
1 pot
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook fettuccine according to package directions, making the addition of the asparagus during the last 2 minutes of cooking. Drain.
  2. In a large skillet, melt butter over medium heat. Saute mushrooms until tender, about 2 to 3 minutes.
  3. Combine cream, half-n-half, and lemon juice in another large, deep skillet or Dutch oven. Cook over medium heat about 3 minutes. Add pasta and asparagus and stir to coat. Add cheese, then season with nutmeg, salt and pepper to taste, continuing to stir until sauce thickens slightly, about 1 minute. Remove from heat; add shrimp and mushrooms. Serve warm.

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