Recipe Details
Ingredients
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1(16 ounce) boxdry fettuccine pasta
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1 ¼cupsbutter, divided
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1pintheavy whipping cream
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¾cupgrated Romano cheese
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½cupgrated Parmesan cheese
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3clovesgarlic, crushed, divided
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salt and ground black pepper to taste
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2tablespoonsolive oil
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1largeonion, chopped
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8ouncesdiced mushrooms
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1(8 ounce) packagefrozen shrimp, deveined and tails removed, thawed
Cooking Directions
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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.
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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.
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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.
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Fold shrimp mixture into sauce. Add drained fettuccine and toss to coat.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories1060 | |
% Daily Value * | |
Total Fat 80g |
103% |
Saturated Fat 47g |
237% |
Cholesterol 289mg |
96% |
Sodium 682mg |
30% |
Total Carbohydrate 62g |
23% |
Dietary Fiber 3g |
12% |
Total Sugars 5g |
|
Protein 27g |
54% |
Vitamin C 4mg |
5% |
Calcium 332mg |
26% |
Iron 4mg |
20% |
Potassium 449mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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