Creamy Shrimp and Mushroom Fettuccine Alfredo

 Ingredients:

• 12 oz fettuccine  pasta

• 1 lb large shrimp, peeled and deveined

• 8 oz cremini or white mushrooms, sliced

• 2 tbsp olive oil

• 2 tbsp unsalted butter

• 3 cloves garlic, minced

• 1 cup heavy cream

• 1 cup freshly grated Parmesan cheese

• Salt and freshly ground black pepper, to taste

• ¼ cup fresh parsley, finely chopped
  

  Instructions:

  1. Cook the Pasta:

     • Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve ½ cup of  pasta water, then drain and set aside.

  2. Sauté the Shrimp:

     • Heat olive oil in a large skillet over medium heat. Add the shrimp in a single layer and cook for 2–3 minutes per side, until pink and opaque. Transfer to a plate and set aside.

  3. Cook the Mushrooms:

     • In the same skillet, melt the butter over medium heat. Add the mushrooms and sauté for 5–6 minutes, until golden brown and tender.

  4. Make the Sauce:

     • Stir in the minced garlic and cook for 30 seconds until fragrant.

     • Pour in the heavy cream and bring to a gentle simmer. Gradually whisk in the Parmesan cheese until fully melted and the sauce is smooth. Season with salt and pepper.

  5. Combine Everything:

     • Add the cooked pasta and shrimp back to the skillet. Toss gently to coat in the sauce, adding a splash of reserved pasta water if needed to loosen the sauce.

  6. Serve:

     • Garnish with fresh parsley and extra Parmesan if desired. Serve immediately.

  Enjoy your rich and creamy shrimp and mushroom fettuccine!