Why You’ll Love This Recipe
This creamy shrimp pasta is packed with savory flavors that are both rich and satisfying. The combination of tender shrimp, earthy mushrooms, and the velvety cream sauce creates a dish that’s both indulgent and comforting. It’s a perfect balance of seafood and creamy goodness, making it a fantastic option for date nights, family dinners, or entertaining guests. The dish is also quick and easy to prepare, making it an excellent weeknight dinner option that doesn’t compromise on flavor.
Ingredients
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12 oz pasta (linguine or fettuccine works best)
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1 lb large shrimp, peeled and deveined
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1 tbsp olive oil
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8 oz mushrooms, sliced
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3 cloves garlic, minced
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1/2 cup dry white wine (or chicken broth)
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1 cup heavy cream
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1/2 cup grated Parmesan cheese
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Salt and pepper to taste
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Fresh parsley, chopped (for garnish)
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2 tbsp butter
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1 tbsp lemon juice (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Start by cooking the pasta according to the package instructions. Drain and set aside, reserving 1/2 cup of pasta water for later use.
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In a large skillet, heat the olive oil over medium heat. Add the shrimp and cook for 2-3 minutes on each side or until they turn pink and are fully cooked. Remove the shrimp from the skillet and set aside.
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In the same skillet, add the butter and sauté the mushrooms until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
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Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the skillet. Let the liquid reduce for about 2 minutes.
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Add the heavy cream and bring to a simmer. Let it cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
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Stir in the Parmesan cheese, and season with salt and pepper to taste. If the sauce gets too thick, add some of the reserved pasta water to thin it out to your desired consistency.
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Return the shrimp to the skillet and toss everything together. Add the cooked pasta and toss again to coat the pasta in the creamy sauce.
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Finish with a squeeze of lemon juice (if using) and garnish with fresh parsley before serving.
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Serve immediately and enjoy!
Servings and Timing
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Servings: 4
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Prep time: 10 minutes
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Cook time: 20 minutes
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Total time: 30 minutes
Variations
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Vegetarian Version: Skip the shrimp and replace it with extra mushrooms, or add spinach or peas for more vegetables.
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Spicy Option: Add some crushed red pepper flakes for a touch of heat to the creamy sauce.
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Different Protein: If shrimp isn’t your preference, chicken breast or scallops would work well as substitutes in this dish.
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Herb Flavor: Add a handful of fresh basil or thyme for an extra layer of aromatic flavor.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
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Reheating: Reheat in a skillet over medium heat, adding a splash of milk or cream to bring back the creamy consistency. Alternatively, you can microwave it for 1-2 minutes, stirring halfway through.
FAQs
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.
Can I make this dish without wine?
Yes, you can substitute the white wine with chicken broth or vegetable broth. The flavor will be slightly different, but still delicious.
Can I use a different type of pasta?
Absolutely! Feel free to use any type of pasta you prefer, such as spaghetti, penne, or even gluten-free pasta.
Is this recipe spicy?
This recipe is not spicy by default, but you can easily add crushed red pepper flakes to the sauce for a bit of heat.
Can I make this dish ahead of time?
While this dish is best served fresh, you can prepare the sauce ahead of time and store it in the refrigerator. Just reheat it before serving and toss it with the pasta and shrimp.
Can I use a dairy-free option for the cream?
Yes, you can substitute the heavy cream with coconut cream or a dairy-free cream alternative if you’re looking for a dairy-free version of this dish.
Can I use a different cheese?
You can substitute Parmesan with other cheeses such as Pecorino Romano or Grana Padano, although the flavor will differ slightly.
Can I add more vegetables to this recipe?
Yes, feel free to add other vegetables like spinach, peas, or sun-dried tomatoes to the sauce for added flavor and texture.
Can I make this dish with chicken instead of shrimp?
Yes, chicken works as a great substitute. You can use chicken breast or thighs, just be sure to cook them through before adding to the sauce.
How can I thicken the sauce?
If you want a thicker sauce, you can let it simmer longer or add a little more Parmesan cheese. Alternatively, you can use a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of water) and stir it into the sauce.
Conclusion
Creamy Shrimp Pasta with Mushrooms is the perfect dish for anyone craving a rich, flavorful pasta meal. The combination of juicy shrimp, earthy mushrooms, and a velvety cream sauce makes this dish a luxurious treat that’s easy to prepare. Whether you’re cooking for a special occasion or simply want to enjoy a comforting dinner, this pasta is sure to impress. With its balance of savory, creamy, and slightly tangy flavors, it’s a dish everyone will rave about!
Creamy Shrimp Pasta with Mushrooms
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
Creamy Shrimp Pasta with Mushrooms is an indulgent dish that combines succulent shrimp, earthy mushrooms, and a rich, velvety cream sauce. Enhanced with garlic, Parmesan, and a touch of white wine, this dish is a perfect blend of flavors and textures. Whether it’s a weeknight dinner or a special meal for guests, this creamy shrimp pasta is a crowd-pleaser that’s both satisfying and easy to prepare.
Ingredients
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12 oz pasta (linguine or fettuccine works best)
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1 lb large shrimp, peeled and deveined
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1 tbsp olive oil
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8 oz mushrooms, sliced
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3 cloves garlic, minced
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1/2 cup dry white wine (or chicken broth)
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1 cup heavy cream
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1/2 cup grated Parmesan cheese
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Salt and pepper to taste
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Fresh parsley, chopped (for garnish)
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2 tbsp butter
- 1 tbsp lemon juice (optional)
Instructions
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Cook the pasta: Cook the pasta according to the package instructions. Drain and set aside, reserving 1/2 cup of pasta water for later use.
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Cook the shrimp: In a large skillet, heat olive oil over medium heat. Add shrimp and cook for 2-3 minutes per side, until pink and fully cooked. Remove shrimp and set aside.
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Sauté the mushrooms: In the same skillet, add butter and sauté mushrooms until softened (about 5 minutes). Add minced garlic and cook for another minute.
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Deglaze the pan: Pour in the white wine (or chicken broth), scraping up any browned bits from the skillet. Let the liquid reduce for 2 minutes.
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Make the cream sauce: Add the heavy cream and simmer for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
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Add the cheese: Stir in the Parmesan cheese, seasoning with salt and pepper. Add reserved pasta water if needed to reach your desired sauce consistency.
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Combine everything: Return the shrimp to the skillet, then add the cooked pasta. Toss everything together to coat the pasta in the creamy sauce.
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Finish and serve: If using, squeeze in lemon juice and garnish with fresh parsley. Serve immediately.
Notes
For a vegetarian version, skip the shrimp and use more mushrooms, or add spinach or peas.For a spicy kick, add crushed red pepper flakes.Chicken or scallops can be used in place of shrimp for a different protein.
