Fettuccine Alfredo With Shrimp, Asparagus and Mushrooms

• fettuccine↗2 lbs
• asparagus↗1 lb

  cut into 1 inch pieces

• butter↗1 tablespoon
• mushrooms↗8 ounces

  sliced

• heavy cream↗2 cups
• half-and-half cream↗2 cups
• fresh lemon juice↗1 cup
• parmesan cheese↗2 cups

  grated

• nutmeg↗1⁄2 teaspoon

  ground

• salt↗1⁄2 teaspoon
• fresh coarse ground black pepper↗
• shrimp↗1 lb

  cooked and peeled

Step-by-step instructions

1. 1

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

2. 2

   In a large skillet, melt butter over medium heat. Saute mushrooms until tender, about 2 to 3 minutes.

3. 3

   Combine cream, half-n-half, and lemon juice in another large, deep skillet or Dutch oven. Cook over medium heat about 3 minutes. Add pasta and asparagus and stir to coat. Add cheese, then season with nutmeg, salt and pepper to taste, continuing to stir until sauce thickens slightly, about 1 minute. Remove from heat; add shrimp and mushrooms. Serve warm.