Shrimp and Mushroom Alfredo Pasta

Bring a large pot of lightly salted water to a boil over medium heat. Add the fettuccine, return to a boil, and cook for about 8 minutes until tender but still firm. Drain and keep warm.

While the pasta is cooking, melt 1 cup of butter and cream in a large saucepan over medium heat. Once the butter has melted, add Romano, Parmesan, 1/3 of the garlic, salt, and pepper. Stir until the cheese melts and the sauce thickens, about 5 minutes. Remove from heat.

In another pan, melt the remaining 1/4 cup of butter with olive oil over medium heat. Add the onion and cook for 2-3 minutes until softened. Stir in the mushrooms and the rest of the garlic, then raise the heat to medium-high. Cook until the mushrooms are soft, about 2 minutes. Add the shrimp and cook until pink and opaque in the center, 1-2 minutes.

Fold the shrimp and mushroom mixture into the Alfredo sauce. Add the drained fettuccine and toss to coat.