This Creamy Shrimp Mushroom Pasta recipe is a combination of flavors and textures that’s quick and easy to make, perfect for both weeknight dinners and special occasions. Creamy, savory, and with a hint of garlic, it’s a dish that never fails to impress.
Why I Love This Recipe
I adore this recipe because it brings together some of my all-time favorite ingredients.
Shrimp adds a delicate seafood richness, mushrooms provide a hearty umami, and the buttery sauce ties it all together into a comforting, luxurious meal.
Plus, it’s a breeze to prepare, making it a go-to dish when I crave something special.
Why You’ll Love This Recipe
▪️ Effortless Elegance: Despite its gourmet flavor, this recipe is surprisingly simple to make, making it perfect for cooks of all levels.
▪️ Quick and Easy: It takes just about 30 minutes from start to finish, making it a lifesaver on busy days.
▪️ Customizable: You can adjust the ingredients to suit your taste. Add spinach for freshness or a dash of red pepper flakes for some heat.
▪️ Family Favorite: Kids and adults alike can’t resist the buttery, savory goodness of this pasta.
Helpful Kitchen Tools
For the Pasta:
▪️ 8 oz (about 225g) of Fettuccine or your favorite pasta: This is your pasta base, like the canvas for a painting. Fettuccine is like long, flat ribbons, but you can use any pasta that you have.
▪️ 1 tablespoon of salt: This helps season the pasta while it cooks, so it’s not bland.
For the Shrimp and Mushroom Sauce:
▪️ 1 pound (450g) of large shrimp, peeled and deveined: These are the star players – the shrimps. Make sure they’re fresh, and they’ll bring a sweet, sea-breeze taste. You can use smaller shrimp if that’s what you have.
▪️ 8 oz (about 225g) of mushrooms, sliced: Mushrooms, those earthy fellows, sliced up to add a lovely, chewy contrast.
▪️ 4 cloves of garlic, minced: Garlic, the kitchen rockstar, minced up for a burst of flavor.
▪️ 3 tablespoons of unsalted butter: Here’s where the magic begins. The butter makes our sauce creamy and rich, like a cozy blanket for our pasta.
▪️ 1 cup (240ml) of chicken or vegetable broth: Broth, like a flavorful liquid hug for our dish, gives it depth and character.
▪️ 1/2 cup (120ml) of heavy cream: Heavy cream is like the creaminess conductor, making sure our sauce is velvety and luxurious.
▪️ Salt and black pepper to taste: Like a pinch of love, season to your liking. Salt for a hint of savory, black pepper for a gentle kick.
▪️ Fresh parsley, chopped, for garnish: This is our green, fresh sprinkle at the end, like a dash of forest freshness.
Making Of Shrimp Mushroom Pasta
STEP 1: Get a big pot, fill it with water, and crank up the heat until it’s bubbling like a hot tub. Don’t forget to add a good spoonful of salt – this is where your pasta gets its flavor.
STEP 2: Toss in your favorite pasta – think spaghetti or fettuccine – and let it swim around until it’s not too soft, but still has a little bite to it. We call that “al dente.” Then, grab a strainer to drain it, and set it aside.
STEP 3: In a big, friendly skillet, drop in a generous chunk of butter and let it melt into a golden pool. Now, add some minced garlic – trust me, your kitchen will start smelling amazing in seconds.
STEP 4: Next up, those lovely mushrooms. Slice them up and let them dance in the skillet with the butter and garlic. They’ll soak up all that goodness and turn all tender and tasty.
STEP 5: Push those mushrooms to one side of the skillet like they’re having their own little party. On the other side, add your peeled and cleaned shrimp. They’ll turn from gray to pink, and that’s when you know they’re happy and ready.
STEP 6: Now, let’s unite the whole gang. Mix the mushrooms and shrimp together. Pour in some chicken or veggie broth – that’s like a flavorful bath for everything in the pan.
STEP 7: And now, for that luxurious twist, add some heavy cream. Give it a gentle stir and let it simmer, like a cozy blanket for your pasta, until it gets a little thicker.
STEP 8: Time to make it taste just right. A pinch of salt and some freshly ground black pepper should do the trick. Season to your liking, you’re the boss here.
STEP 9: The grand finale! Toss in your cooked pasta – let it join the party. Mix it all up, so every piece of pasta gets a buttery hug.
STEP 10: Finish it off with some fresh parsley, just because it looks fancy and adds a burst of color. Serve it hot, and if you’re feeling extra fancy, sprinkle some Parmesan cheese on top.
Tips and Techniques
▪️ For extra flavor, you can add a splash of white wine when sautéing the mushrooms.
▪️ Don’t overcook the shrimp; they cook quickly and become rubbery if left on the heat too long.
▪️ If you want a thicker sauce, let it simmer a bit longer to reduce and thicken.
▪️ Use freshly grated Parmesan cheese for the best flavor.
This recipe makes enough shrimp mushroom pasta to fill up four hungry folks. So, it’s perfect for a small family dinner or a cozy meal with friends. Enjoy!
▪️ Pair your pasta with a simple green salad. Just grab some fresh lettuce, tomatoes, cucumbers, and your favorite dressing.
▪️ Toast some slices of bread, spread a little butter and minced garlic on top, and pop them in the oven until they’re golden brown.
▪️ If you like cheese (who doesn’t?), sprinkle some freshly grated Parmesan cheese on top of your pasta.
▪️ Steamed or roasted veggies like broccoli, asparagus, or bell peppers make a colorful and healthy side. They balance the richness of the pasta.
▪️ Add some sun-dried tomatoes for a sweet-tangy twist.
▪️ Throw in a handful of baby spinach for extra color and nutrition.
▪️ Experiment with different pasta shapes; bowties or penne work well.
▪️ If you love spice, a pinch of red pepper flakes will give it a kick.
To keep your leftover Creamy Shrimp Mushroom Pasta tasty, cool it before sealing it in an airtight container and storing it in the fridge. When reheating, add a little extra cream to keep it creamy, and be gentle with the microwave. Don’t forget to check the date; leftovers won’t stay delicious forever!
Q. Can I use frozen shrimp?
Yes, you can. Just thaw them thoroughly before cooking.
Q. What if I don’t have heavy cream?
You can substitute with half-and-half or whole milk, but the sauce won’t be as rich.
Q. Can I make it in advance for a dinner party?
Absolutely! Just reheat gently before serving and adjust the consistency with a bit of cream or pasta water if needed.
Creamy Shrimp Mushroom Pasta
For the Pasta:
- 8 oz about 225g of Fettuccine or your favorite pasta
- 1 tablespoon of salt
For the Shrimp and Mushroom Sauce:
- 1 pound 450g of large shrimp, peeled and deveined
- 8 oz about 225g of mushrooms, sliced
- 4 cloves of garlic minced
- 3 tablespoons of unsalted butter
- 1 cup 240ml of chicken or vegetable broth
- ½ cup 120ml of heavy cream
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
- Boil water in a large pot, add a tablespoon of salt, and cook the pasta until al dente. Drain and set aside.
- In a large skillet, melt butter over medium-high heat. Add minced garlic and sauté for 30 seconds. Add sliced mushrooms and cook until tender and slightly browned (about 5 minutes).
- Push mushrooms to one side of the skillet and add shrimp. Cook shrimp 2-3 minutes per side until pink and opaque.
- Mix shrimp and mushrooms, then pour in broth and cream. Simmer for about 5 minutes until the sauce thickens.
- Season with salt and pepper, then add cooked fettuccine and toss until coated.
- Garnish with chopped parsley and serve hot, optionally with grated Parmesan cheese.
- Add white wine for extra flavor when cooking mushrooms.
- Don’t overcook shrimp; they turn rubbery.
- Simmer longer for a thicker sauce.
- Use freshly grated Parmesan cheese for the best taste.
- Store leftovers in an airtight container in the fridge. Reheat with a splash of cream for creaminess. Check the storage date; leftovers won’t last forever!