Shrimp and Asparagus Alfredo

Over the summer, I went to Nashville with a few close friends. Aside from getting a little too crazy on Broadway, we ate some amazing southern-style food. Among the foods I tried, this dish was one of my favorites.

I decided to create my own version for you to try in the comfort of your own home. I love re-creating recipes like this. It truly gives me all the power to control what I put it in the recipe, all while knowing it's healthy and delicious! I made a few adjustments as well; the dish I tried in Nash had fried shrimp and cremini mushrooms. I decided to steam my shrimp and used baby bella mushrooms instead. I actually think I like my version better! (Nash kitchens, here I come!) If you want to try out this recipe, keep reading!

Ingredients:

1 Box Fettuccine Pasta

8 oz Box Baby Bell Mushrooms, sliced

5-8 Stalks Asparagus, chopped and steamed (you can also use the pre-chopped, steamer bags found in the frozen section of your grocery store!)

1/2 lb. Shrimp, peeled and de-veined

For the Alfredo Sauce:

4 Tbs Butter

3 Tbs Flour

2 C Whole Milk

1/2 C Parmesan Cheese

1/2 tsp Salt

1/2 tsp Pepper

1 Clove Garlic, fresh, peeled and minced (use this to taste, some may prefer only 1/2 clove)

Extras and Toppings:

Dried Parsley

Grated Parmesan

Olive Oil

Directions:

-Boil a pot of water and add the pasta. Cook according to box directions.

-While pasta is boiling, prep and steam the asparagus. I did end up using the frozen variety, which worked in my favor, as I was low on time.

-Steam the shrimp until it is pink in color and set aside.

-Put about 2 Tbs of olive oil in a pan and heat on medium heat for about 1 minute. Add the sliced mushrooms and sautee for about 4-5 minutes, until they soften.

-Add the shrimp and asparagus to the pan with the mushrooms and oil. Toss the three ingredients together until they are coated in oil. Add a few dashes of salt of pepper and toss once more.

Alfredo Sauce:

-Add butter, garlic, and salt and pepper to a medium-sized pot over medium heat.

-Once butter is melted, add flour and begin to whisk until smooth, being sure to remove all of the lumps.

-Slowly begin to pour in the milk while continuously whisking the sauce.

-Start adding the Parmesan, and continuing whisking.

-Turn the burner up to medium-high heat. Whisk continuously, about 5-8 minutes.

-The sauce should begin to bubble to thicken. Be careful not to bring the sauce to a rapid boil, as it may burn.

Final Steps:

-Drain your pasta, and add it to the shrimp, mushroom and asparagus pan. Toss the ingredients together until evenly incorporated. Heat again if needed.

-Pour the Alfredo sauce over the pasta mixture and toss evenly.

-Top the pasta with about 1-2 tsp parsley and season with salt and pepper. Toss again.

-Plate the pasta and top with grated Parmesan.