1. Cook the Pasta to Al Dente

1. Bring a large pot of salted water to a boil.
2. Cook fettuccine according to package instructions until al dente (firm to the bite).
3. Reserve ¾ cup of pasta water, then drain.
4. Drizzle the pasta with a little olive oil to prevent sticking.

💡 Tip: Reserved pasta water helps emulsify the Alfredo sauce, making it silkier.

2. Sauté the Mushrooms for Maximum Flavor

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
2. Add mushrooms in a single layer (do not overcrowd).
3. Let them sear for 2-3 minutes without stirring—this allows browning.
4. Stir occasionally and cook for another 5 minutes, until golden.
5. Remove mushrooms from the pan and set aside.

💡 Tip: Never wash mushrooms under running water—they absorb moisture and won’t sear properly. Instead, wipe them with a damp paper towel.

3. Cook the Shrimp Without Overcooking

1. In the same skillet, add 1 tbsp butter and 1 tbsp olive oil.
2. Toss in shrimp, season with salt, pepper, and red pepper flakes.
3. Cook for 2-3 minutes per side, flipping once.
4. Remove from heat when pink and opaque, then set aside.

💡 Tip: Shrimp continue cooking from residual heat, so remove them just before they’re fully done.

4. Make the Creamiest Alfredo Sauce

1. In the same pan, melt 3 tbsp butter over medium-low heat.
2. Add garlic, sautéing for 30 seconds until fragrant.
3. Pour in chicken broth and simmer for 1-2 minutes.
4. Reduce heat to low and add heavy cream, stirring continuously.
5. Slowly incorporate Parmesan cheese, stirring until melted and smooth.
6. Sprinkle in nutmeg for extra depth.
7. Let the sauce simmer for 3-5 minutes, stirring often.

💡 Tip: Never let Alfredo sauce boil—high heat causes separation and a grainy texture.

5. Combine & Serve

1. Return mushrooms and shrimp to the pan.
2. Add cooked fettuccine, tossing gently in the sauce.
3. If the sauce is too thick, add a splash of reserved pasta water.
4. Taste and adjust seasoning.
5. Garnish with fresh parsley and extra Parmesan before serving.