Fettuccine Alfredo With Shrimp, Asparagus And Mushrooms - cooking recipe

Ingredients

2 lbs fettuccine
1 lb asparagus, cut into 1 inch pieces
1 tablespoon butter
8 ounces mushrooms, sliced
2 cups heavy cream
2 cups half-and-half cream
1 cup fresh lemon juice
2 cups parmesan cheese, grated
1/2 teaspoon nutmeg, ground
1/2 teaspoon salt
fresh coarse ground black pepper
1 lb shrimp, cooked and peeled

Preparation

Cook fettuccine according to package directions, making the addition of the asparagus during the last 2 minutes of cooking. Drain.
In a large skillet, melt butter over medium heat. Saute mushrooms until tender, about 2 to 3 minutes.
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.