This is a tasty meal that my family and I came up with on our own. You can easily substitute components and adjust measurements to suit your preferences.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ (8 ounce) package spaghetti
- 3 tablespoons olive oil
- ¼ cup chopped onions
- 1 large clove garlic, minced
- ⅓ cup sliced fresh mushrooms
- ¼ cup chopped red bell pepper
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 splash white wine (Optional)
- 1 pinch dried oregano (Optional)
- ½ cup heavy cream, or to taste
- 3 tablespoons butter
- 1 tablespoon all-purpose flour (Optional)
- 1 pinch salt and ground black pepper to taste
- 1 tablespoon freshly grated Parmesan cheese, or to taste (Optional)
- 1 tablespoon chopped fresh basil, or to taste (Optional)
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Meanwhile, heat olive oil in a skillet over medium heat. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in mushrooms and bell pepper; cook until bell pepper has softened and mushrooms are lightly browned, 3 to 5 minutes. Add shrimp, white wine, and oregano. Cook until shrimp are almost cooked through and turning pink, 3 to 5 minutes.
- Add cream and butter. Simmer, stirring constantly, for 8 minutes. Add cooked spaghetti, mix to combine, and turn off heat. If cream sauce is too thin, thicken with flour. Season with salt and pepper and sprinkle with Parmesan cheese and basil.
Nutrition Facts
| Calories | 495 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 237 mg |
| Dietary Fiber | 2 g |
| Protein | 24 g |
| Saturated Fat | 14 g |
| Sodium | 333 mg |
| Sugars | 2 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
tasty
This was a perfect recipe in all ways. I usually don’t rate recipes. But, both my husband and I think this is our”new” favorite shrimp recipe. It’s restaurant quality. Bravo!
So easy and so delicious. Cut down on the indicated cooking time for the shrimp but pretty much by the recipe otherwise except I added some artichoke hearts because my wife loves them and I had them on hand. Gonna make it tonight with bay scallops. Yum!
Yum! I like how it’s easier on the Parmesan cheese and butter than other recipes. It’s August, so I tossed a sliced yellow squash and a handful of cherry tomatoes from the garden instead of mushrooms. For sure this will be on my regular summer rotation!
Looks and sounds wonderful! Will make it tonight. QUESTIONS: The recipe doesn’t call for tomato and asparagus but is in the photo. Is this a variation of the recipe? How much of these?
Terrific! Didn’t have heavy cream so used half and half and cream cheese. A+!
very good
Delicious! I will make it again.
Yummy! Didn’t change a thing!
We really loved this. I’d probably give it 5 stars, except that it was quite a small portion of sauce.
Delicious! I didn’t add the cream or wine so it wasn’t as rich as it would have been. I’m going to try the same recipe using chicken.
I added sliced cherry tomatoes, flat italian parsley and basil.
Really great. Thanks for the recipe.
This was really delicious!!! I didn’t add any ingredients, but used more of some than written. I used half a small onion, a whole bell pepper, the whole small pack of sliced mushrooms, 8 ounces of cream, and about 12 ounces of spaghetti. I didn’t have any wine. This will be a regular recipe around here for sure!
Yes, I added different vegetables(zuchinni,yellow squash, red, yellow, orange, and green peppers). I added a can of fire roasted tomatoes, used pre-cooked shrimp and it came out very delicious!!