Shrimp Asparagus Alfredo

Elevate your fettuccine Alfredo with buttery shrimp and veggies.


  • 1 pound fettuccine noodles, cooked al dente
  • 1 pound shrimp, peeled and deveined
  • 6 tablespoons unsalted butter, divided
  • 6 cloves garlic, thinly sliced
  • 1 cup heavy cream
  • 1 cup half-and-half
  • 1/2 teaspoon ground nutmeg
  • 1/3 cup grated Parmesan cheese
  • 1 cup blanched asparagus, cut into 1-inch pieces
  • Chopped parsley for garnish
  • Salt & pepper


  1. Season the shrimp with salt and pepper. Melt 3 tablespoons of butter in large skillet. Sauté shrimp until cooked through, then remove the shrimp.
  2. Add the remaining butter to the pan, along with the garlic. Whisk in the cream, half-and-half and nutmeg. Simmer the sauce for 5-7 minutes or until thickened slightly.
  3. After the sauce has thickened, whisk in the Parmesan cheese. Add in the cooked pasta, asparagus and shrimp. Season with salt and pepper to taste. Garnish with a sprinkle of chopped parsley.