Creamy Shrimp Mushroom Pasta
This Creamy Shrimp Mushroom Pasta is a delightful blend of flavors and textures suitable for both everyday dinners and special occasions. Its creamy, savory goodness with a touch of garlic, making it a consistently impressive choice.
Servings: 4 servings
Ingredients
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
Instructions
- 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.
Notes
- 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!