Creamy Shrimp and Mushroom Pasta
I love this recipe. It is so fast and easy yet so filling and rich. It is a company worthy dish on a weeknight time budget.
I love this recipe. It is so fast and easy yet so filling and rich. It is a company worthy dish on a weeknight time budget.
- 2 garlic cloves minced
- 4-8 oz fettuccine or linguine
- 10 tbsp butter divided (i know but i’ve tried it with less and it’s just not the same)
- 8 oz fresh sliced mushrooms
- 3 oz cream cheese cut into small pieces
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh basil chopped (you can use dried herbs if that’s all you have)
- 2/3 cup boiling water (from your noodle pot)
- 1 lb cooked shrimp (feel free to buy frozen-gasp!)
- Carbohydrate 4.62561689436223 g
- Cholesterol 23.3883565575 mg
- Fat 7.50135476607931 g
- Fiber 1.59097715896256 g
- Protein 2.6066759538851 g
- Saturated Fat 4.12859982666423 g
- Serving Size 1 1 Serving (199g)
- Sodium 312.695923214619 mg
- Sugar 3.03463973539967 g
- Trans Fat 1.13430532441559 g
- Calories 91 calories
Step-by-step
- Boil and salt a large pot of water and cook your pasta. I usually only use about half of an 8 oz box, preferring fewer noodles.
- While your pasta is cooking, cook your shrimp if necessary and reserve. If your shrimp are pre-cooked and frozen, quickly thaw them under running water.
- In a large skillet melt 2 tbsp of butter over medium heat and saute mushrooms until soft and brown. Season with salt and pepper.
- Reserve cooked mushrooms and melt remaining butter in the skillet. Add minced garlic, cream cheese, and herbs. At this point, I generally feel like something has gone terribly wrong. The cream cheese doesn’t really melt and starts to look almost curdled, don’t worry about it! It will all smooth out and be wonderful when we add the water. I promise.
- Simmer cream cheese mixture until well blended. Get a scoop of boiling pasta water from your noodle pot and mix it in, stirring quickly to smooth out the sauce.
- Keep sauce hot and add shrimp and mushrooms, mix well and simmer (stirring often) until everything is hot and thickened, about 10 minutes-you wont ruin this sauce by accidentally boiling it so don’t worry.
- Toss sauce with cooked noodles and serve.
- Serve this with a good crusty loaf of garlic bread and a salad.
Creamy Shrimp and Mushroom Pasta: A Weeknight Delight
As a busy working mom, I'm always on the lookout for quick, easy, and delicious recipes that the whole family will enjoy. This Creamy Shrimp and Mushroom Pasta fits the bill perfectly. It's elegant enough for company, yet simple enough for a weeknight dinner when time is short. The combination of succulent shrimp, earthy mushrooms, and a rich, creamy sauce is simply irresistible. I've made this recipe countless times, and it never fails to impress, even when I'm feeling completely overwhelmed with other things on my plate. The best part? It's surprisingly forgiving, which is a huge bonus on those days when my cooking skills feel less than stellar.
One of the things I love most about this recipe is its adaptability. You can easily adjust the ingredients to suit your preferences and what you have on hand. Sometimes I use linguine instead of fettuccine, and other times I add a sprinkle of red pepper flakes for a little kick. Feel free to experiment with different herbs as well – a little thyme or oregano would be a fantastic addition. I've even been known to throw in some spinach at the very end for an extra dose of nutrients. The possibilities are endless!
The key to a truly creamy sauce is using good quality ingredients and taking the time to properly blend everything together. Don't be afraid to add a little extra pasta water if the sauce is too thick. I find that it helps to create a lovely, glossy texture that clings beautifully to the pasta. And honestly, the slight curdling of the cream cheese at the start is completely normal and honestly adds to the richness of the sauce, don't worry! I always feel a tinge of worry as the cream cheese seems to be curdling, but then it all magically blends away perfectly into a deliciously creamy sauce.
I often serve this pasta with a side of crusty garlic bread – the perfect way to soak up every last drop of the creamy sauce. A simple green salad is also a nice complement to the richness of the pasta. This dish is a guaranteed crowd-pleaser, and I highly recommend adding it to your recipe repertoire. It's a quick, simple, and incredibly satisfying meal that's perfect for busy weeknights or special occasions.
Ingredients You'll Need:
- 2 cloves garlic, minced
- 4-8 ounces fettuccine or linguine
- 10 tablespoons butter, divided
- 8 ounces fresh sliced mushrooms
- 3 ounces cream cheese, cut into small pieces
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 2/3 cup boiling water
- 1 pound cooked shrimp
Tips and Tricks for Success:
- Don't be afraid to experiment with different types of pasta or herbs.
- If you don't have fresh herbs, you can use dried herbs instead. Just use about 1/3 of the amount called for in the recipe.
- Add a pinch of red pepper flakes for a little heat.
- Serve with a side of crusty garlic bread and a green salad.
This recipe is a true testament to the fact that delicious food doesn't have to be complicated or time-consuming. With a little bit of effort, you can create a restaurant-quality meal in the comfort of your own home. So the next time you're looking for a quick and easy dinner, give this Creamy Shrimp and Mushroom Pasta a try. You won't be disappointed!
