Shrimp Fettuccine Alfredo With Mushrooms

• 1 stick butter
• 1/2 pint heavy cream
• 1/2 cup grated Parmesean cheese
• 1/2 cup grated Romano cheese
• 1/2 cup fresh sliced mushrooms
• 1/2-3/4 pound large cooked shrimp(I use 3/4 pound)
• 2 cloves garlic (minced)
• 4 tablespoons olive oil
• 1 tablespoon freshly ground pepper
• Fettucine

1. In large skilltet, over low heat, saute mushrooms and garlic in oil until tender. Add shrimp, saute 3 to 4 minutes, set aside. Boil water for pasta.
2. In a large saucepan, melt butter over low heat. Add cream. When cream is warm, add shrimp-mushroom mixture. Stir gently, cover and keep on low heat.(Pasta should be cooking, and timed so that the pasta is finished when the sauce is.) Slowly add cheeses to shrimp mixture, stirring constantly, until melted. Add pepper. Pour over pasta. Sprinkle with parsley. Serve immediately.
3. Cook Fettuccine, al dente, drain. Drizzle and mix with some olive oil so pasta doesn't stick. Put pasta in a large serving dish.

butter, heavy cream, parmesean cheese, romano cheese, mushrooms, garlic, olive oil, freshly ground pepper, fettucine

Taken from www.epicurious.com/recipes/member/views/shrimp-fettuccine-alfredo-with-mushrooms-1201006 (may not work)