Ingredients

• 1 , 16 ounce
• 1.25 cups butter , divided
• 1 pint heavy whipping cream
• 0.75 cups grated Romano cheese
• 0.5 cups grated Parmesan cheese
• 3 cloves garlic , crushed, divided
• salt and ground black pepper to taste
• 2 tablespoons olive oil
• 1 large onion , chopped
• 8 ounces diced mushrooms
• 1 , 8 ounce

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over medium heat. Stir in fettuccine, return to a boil, and cook until tender yet firm to the bite, about 8 minutes. Drain and keep warm.
2. 2 While the fettuccine is cooking, heat 1 cup butter and cream in a large saucepan over medium heat. When butter melts, add Romano, Parmesan, 1/3 of the garlic, salt, and pepper; cook and stir until cheese melts and sauce thickens, about 5 minutes. Remove from the heat.
3. 3 At the same time, heat remaining 1/4 cup butter and olive oil in another saucepan over medium heat. When butter melts, add onion; cook and stir until softened and translucent, 2 to 3 minutes. Stir in mushrooms and remaining garlic; increase the heat to medium-high and cook until mushrooms are soft, about 2 minutes. Add shrimp and cook until bright pink on the outside and opaque in the center, 1 to 2 minutes.
4. 4 Fold shrimp mixture into sauce. Add drained fettuccine and toss to coat.

Nutrition per serving