Creamy Lemon Shrimp Fettuccine with Asparagus and Mushrooms
Experience a delightful blend of flavors with this Creamy Lemon Shrimp Fettuccine. This dish features al dente fettuccine pasta tossed with tender asparagus and savory mushrooms, all enveloped in a rich, creamy sauce made from heavy cream, half-and-half, and a burst of fresh lemon juice. The juicy shrimp add a satisfying protein boost, making this an irresistible one-pot meal that is perfect for a family dinner or entertaining guests. Elevate your culinary experience with this fresh and flavorful pasta that will impress everyone at your table.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
fettuccine
2 lbs (uncooked)
asparagus
1 lb (cut into 1 inch pieces)
butter
1 tablespoon (unsalted)
mushrooms
8 ounces (sliced)
heavy cream
2 cups (unwhipped)
half-and-half cream
2 cups (unwhipped)
fresh lemon juice
1 cup (freshly squeezed)
parmesan cheese
2 cups (grated)
nutmeg
1/2 teaspoon (ground)
salt
1/2 teaspoon
black pepper
to taste (fresh coarse ground)
shrimp
1 lb (cooked and peeled)
Instructions
1
Cook the fettuccine pasta according to package directions, adding the asparagus during the last 2 minutes of cooking. Once cooked, drain the pasta and asparagus, and set aside.
2
In a large skillet over medium heat, melt the butter. Add the sliced mushrooms and sauté for about 2 to 3 minutes, or until they are tender and lightly browned.
3
In a separate large deep skillet or Dutch oven, combine the heavy cream, half-and-half cream, and fresh lemon juice. Cook this mixture over medium heat for about 3 minutes, stirring occasionally.
4
Once the cream mixture is warmed, add the cooked fettuccine and asparagus to the skillet, tossing to coat the pasta evenly with the sauce.
5
Stir in the grated Parmesan cheese, then season with ground nutmeg, salt, and freshly ground black pepper to taste. Continue to stir for about 1 minute until the sauce thickens slightly.
6
Remove the skillet from heat and fold in the cooked and peeled shrimp, along with the sautéed mushrooms. Gently toss to combine.
7
Serve the dish warm, garnished with extra Parmesan cheese or fresh herbs if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Creamy Lemon Shrimp Fettuccine with Asparagus and Mushrooms.
How much fettuccine is required?
The recipe calls for 2 lbs of uncooked fettuccine pasta.
How should the asparagus be prepared?
One pound of asparagus should be cut into 1-inch pieces.
When do I add the asparagus to the pasta?
Add the asparagus to the boiling pasta water during the last 2 minutes of the fettuccine's cooking time.
What kind of butter should I use for sautéing?
The recipe specifies using 1 tablespoon of unsalted butter.
How long should I sauté the mushrooms?
Sauté the sliced mushrooms for about 2 to 3 minutes until they are tender and lightly browned.
What types of cream are used in the sauce?
The sauce is made with 2 cups of heavy cream and 2 cups of half-and-half cream.
How much lemon juice is needed for the sauce?
You will need 1 cup of freshly squeezed lemon juice.
How long should the cream mixture cook before adding the pasta?
Cook the cream and lemon juice mixture over medium heat for about 3 minutes.
What kind of cheese is included in the recipe?
The recipe uses 2 cups of grated Parmesan cheese.
Are there any specific spices used for seasoning?
Yes, the dish is seasoned with 1/2 teaspoon of ground nutmeg, salt, and freshly ground black pepper.
Is the shrimp added to the dish raw or cooked?
The recipe requires 1 lb of shrimp that is already cooked and peeled.
What is the texture of the fettuccine supposed to be?
The fettuccine should be cooked according to package directions until it is al dente.
When do I add the shrimp and mushrooms to the pasta?
Fold in the cooked shrimp and sautéed mushrooms after removing the skillet from the heat.
How many mushrooms are used in this recipe?
The recipe calls for 8 ounces of sliced mushrooms.
What should I do after the sauce thickens?
Remove the skillet from the heat and fold in the shrimp and mushrooms.
How long does it take for the sauce to thicken once the cheese is added?
It takes about 1 minute of stirring for the sauce to thicken slightly after adding the Parmesan cheese.
Is the heavy cream whipped before adding it to the sauce?
No, the recipe uses 2 cups of unwhipped heavy cream.
Can I garnish this dish?
Yes, you can garnish the dish with extra Parmesan cheese or fresh herbs before serving.
What type of black pepper is recommended?
The recipe suggests using fresh coarse ground black pepper to taste.
Is this dish considered a one-pot meal?
Yes, the description identifies it as an irresistible one-pot meal.
What is the total number of ingredients in this recipe?
There are 12 ingredients in total.
What equipment is needed to cook the cream mixture?
A large deep skillet or a Dutch oven is recommended for combining the cream and lemon juice.
How much salt is used in the sauce?
The recipe calls for 1/2 teaspoon of salt.
Should the lemon juice be freshly squeezed?
Yes, the recipe specifically calls for fresh lemon juice.
Is the half-and-half cream whipped?
No, the recipe uses 2 cups of unwhipped half-and-half cream.
What is the heat setting for cooking the cream mixture?
The cream mixture should be cooked over medium heat.
What do I do with the pasta and asparagus after they are boiled?
Once cooked, drain the pasta and asparagus and set them aside until the sauce is ready.
How much ground nutmeg is needed?
The recipe requires 1/2 teaspoon of ground nutmeg.
Is the shrimp peeled before adding to the skillet?
Yes, the shrimp should be cooked and peeled before being folded into the dish.