Fettuccine Alfredo With Shrimp Asparagus And Mushrooms

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Adapted from a newspaper clipping.

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Steps

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Cook fettuccine according to package directions , making the addition of the asparagus during the last 2 minutes of cooking.

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Drain.

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In a large skillet , melt butter over medium heat.

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Saute mushrooms until tender , about 2 to 3 minutes.

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Combine cream , half-n-half , and lemon juice in another large , deep skillet or dutch oven.

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Cook over medium heat about 3 minutes.

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Add pasta and asparagus and stir to coat.

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Add cheese , then season with nutmeg , salt and pepper to taste , continuing to stir until sauce thickens slightly , about 1 minute.

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Remove from heat.

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Add shrimp and mushrooms.

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Serve warm.

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Ingredients

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fettuccine, asparagus, butter, mushrooms, heavy cream, half-and-half cream, fresh lemon juice, parmesan cheese, nutmeg, salt, fresh coarse ground black pepper, shrimp