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Shrimp and Mushroom Alfredo
Created by: Howcan Team
Ingredients
- 8 oz fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the remaining 1 tbsp of olive oil and 2 tbsp of butter. Add the sliced mushrooms and minced garlic. Cook for 5-6 minutes until the mushrooms are golden brown and the garlic is fragrant.
- Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese and let the sauce thicken for 2-3 minutes.
- Add the cooked fettuccine pasta and cooked shrimp to the skillet. Toss everything together until the pasta is coated in the creamy alfredo sauce and the shrimp is heated through.
- Garnish with fresh parsley and additional Parmesan cheese if desired. Serve hot and enjoy!
Shrimp Alfredo with added mushrooms is a delectable twist on the classic Italian dish. The history of Shrimp Alfredo dates back to the early 20th century, where it was first created by Roman chef Alfredo di Lelio. The addition of mushrooms adds a rich, earthy flavor to the creamy Alfredo sauce, elevating the dish to new heights. This variation has gained popularity in Italian-American cuisine, particularly in regions with abundant mushroom harvests, such as the Pacific Northwest. For the best version of this dish, seek out restaurants with skilled chefs who source fresh, high-quality shrimp and mushrooms. The key to a perfect Shrimp Alfredo with added mushrooms lies in the balance of flavors and the quality of ingredients.
35 min
4
550 calories
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