Pasta with creamy shrimp in a delectable homemade sauce and mushrooms.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 1 pound uncooked medium shrimp, peeled and deveined
- 3 cloves garlic, finely chopped
- 1 pinch salt to taste
- 1 pinch dried basil, or to taste
- 1 pinch paprika, or to taste
- 1 (8 ounce) package sliced fresh mushrooms
- 1 cup half-and-half
- ¾ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ (16 ounce) package dry fettuccine pasta
- 1 pinch red pepper flakes, or to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Immediately add shrimp and garlic; cook until shrimp is pink, 3 to 4 minutes. Sprinkle salt, basil, and paprika over shrimp. Cook and stir for 1 minute more, leaving shrimp slightly undercooked to finish cooking in the sauce.
- Remove shrimp mixture from the skillet. Add mushrooms to the same skillet. Cook and stir, seasoning with salt, until juicy, about 5 minutes. Add the shrimp; immediately pour in half-and-half, mozzarella cheese, and Parmesan cheese. Bring to a boil. Reduce heat and simmer, constantly stirring, until cheese melts, 5 to 8 minutes. Cover with a lid and remove from heat.
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. If cream sauce is too thick, add some pasta water in small amounts. Drain pasta and rinse with cold water. Add to the cream sauce.
Nutrition Facts
| Calories | 544 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 217 mg |
| Dietary Fiber | 3 g |
| Protein | 39 g |
| Saturated Fat | 10 g |
| Sodium | 552 mg |
| Sugars | 3 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I loved this recipe. The only comment I would make is that as far a cooking shrimp it is easy to overcook. We cooked them for a much shorter time than the recipe recommended and did not add them back in until until the sauce was finished, and they were perfect. I will make this recipe again.
Meh it’s ok not great but not bad either
I’ve made this about 7 or 8 times, always play with it a bit. I add more garlic and a little more paprika usually, but we love this pasta. Today i made it with 30-40 count wild caught Argentinian shrimp, and for a little less cream I blended organic plain yogurt with organic butter milk. It was great, 2/3 of a cup buttermilk with 2 tbsp of yogurt, I use greek plain, also organic. I love this site, been using it for many years, and will continue, enjoy your feasts, cheers
meh… i’m sorry, but as written, this makes a very bland dinner indeed. i added 4 cloves of garlic, t of basil, a generous portion of freshly ground sea salt and 1/2 t fresh pepper. it desperately needs more spices, butter and garlic. i’ll try it again, adding milk to the white sauce, omitting the mozzarella, and changing up the spices. of course, then it’s not THIS recipe.
Loved it. I didn’t put in the mozzarella cheese. I just used parmesan cheese, not the one that comes grated up, and heavy cream in place of the half and half. I a also used white mushrooms and shiitake mushrooms.
SO GOOD! I only made substitutions/changes because I didn’t have all the ingredients. I used parsley instead of basil, and extra parmesan + 1 TB of butter since I didn’t have mozzarella. It was delicious! Like others recommended, I started the pasta first, which worked well for timing.
Made the creamy shrimp pasta with mushrooms my family loved loved it. For sure I will be making it again . Ang from Toronto Canada
Had no linguine so I used angel hair. Used a whole 16 oz box and doubled shrimp and mushrooms (and other ingredients). Ended up with too much pasta and not enough add-ins. In the future I would stick with linguine but still double the other two main ingredients.
I made this recipe tonight as had all the ingredients available. Like others, started the pasta first and made the creamy shrimp in conjunction. For me it all came together well and found the flavors acceptable. The only change I made was in using fresh basil and look forward to making again.
Delicious. The only change i made was to add sliced zucchini just to add another vegetable and color. This recipe will stay in my Favorites!
Outstanding and so easy
Great
My husband thought this was really great. I did 1.5 the recipe so extra for boys. He said I overcooked the shrimp (which maybe I did) and he would like to see it with chicken. I also added some milk to the cream so it was creamier. I used fresh basil and then I also used fresh parsley on the top. That was great.
I substituted what was listed for what I had: Swiss cheese instead of mozzarella, canola oil instead of olive, heavy cream instead of half and half, but only 1/2 cup and augmented with liquid from cooking the mushrooms. So good I cannot wait to make again
Loved it, simple to follow recipe.
We loved it. My 10 year old son helped me make it. It came out great. So tasty. Next time I will make it creamier though. It was a little dry for our liking. Definitely making it again
My husband and me loved it, will be making again very soon
Very tasty!! Made it exactly as described but added the butter during the cooking of the mushrooms. Everything blended together nicely. Used Penne pasta instead of Fettucine. Would definitely make again.
Great recipe, my husband said it was restaurant quality. I will definitely make it again!
Excellent Such great flavors Great dinner for guests.
Very tasty and hubby loved it.