PREP TIME: 15 mins | COOK TIME: 15 mins | TOTAL TIME: 30 mins | SERVINGS: 4
This creamy shrimp pasta with mushrooms is a nice and delicious weeknight dinner with the most amazing homemade Alfredo sauce. This dish is absolutely incredible! A must-try and a great addition to your weekly menu rotation.
Ingredients
2 tbsp olive oil
1 pound shrimp (10 big shrimp or 20 small shrimp without shells, deveined)
8 ounces fettuccine pasta (for a gluten-free version, use gluten-free brown rice pasta)
3 garlic cloves, minced
¼ tsp dried basil
¼ tsp paprika
8 ounces mushrooms, thinly sliced
¼ tsp salt
¼ tsp red pepper flakes
½ c. Parmesan cheese, shredded
½ c. Mozzarella cheese, shredded
1 c. half and half
½ c. cooked pasta water (optional)
How to make Creamy Shrimp Pasta with Mushrooms
Step 1: Following the package directions, cook the pasta. Drain when done, setting aside some of the pasta water.
Shrimp:
Step 2: Heat 2 tbsp olive oil in a large skillet. Once hot, add the garlic and shrimp and sear for about 1 minute over medium-high heat until pink. Turn on the other side and continue to cook until pink. On top, sprinkle the dry basil, paprika, crushed red pepper flakes, and salt. Cook for additional 1 to 2 minutes until both sides of the shrimp is pink, stirring often. Set the shrimp aside when done.
Mushrooms:
Step 3: Add the sliced mushrooms to the now-empty skillet. If needed, add more olive oil. Cook the mushrooms for about 2 minutes over medium-high heat until tender and the juices have been released, stirring often. Midway through cooking, sprinkle a bit of salt.
Creamy sauce:
Step 4: Return the shrimp into the skillet with the mushrooms and quickly add 1 c of the half-and-half. Bring everything to a boil. Then, add half a c of the cheese. Bring to a boil. Once boiling, adjust the heat to medium-simmer and continue to cook until the cheese has melted, stirring often.
Step 5: Slowly add the rest of the cheese while stirring. Once done, take the skillet off the heat. If needed, season with more salt.
Step 6: Into the skillet, add the pasta, and reheat on medium. Toss well.
Step 7: To thin out the cream sauce, add some of the reserved pasta water while the sauce is simmering over low-medium heat until you reach your preferred consistency.
Step 8: If desired, season the creamy sauce with extra salt and more crushed red pepper flakes and basil.
Note:
You can substitute 1 c. half-and-half with a mixture of half a cup of milk and half a cup of heavy cream.
Nutrition Facts:
Amount per Serving: Calories 571, Fat 22g 34%, Saturated Fat 9g 56%, Cholesterol 327mg 109%, Sodium 1349mg 59%, Potassium 507mg 14%, Carbohydrates 48g 16%, Fiber 2g 8%, Sugar 3g 3%, Protein 41g 82%, Vitamin A 505IU 10%, Vitamin C 7.1mg 9%, Calcium 463mg 46%, Iron 3.7mg 21%