Best Creamy Shrimp Mushroom Pasta Recipes

Creamy Shrimp and Mushroom Pasta image

Provided by Aunt Sukki

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

4 -8 ounces fettuccine or 4 -8 ounces linguine
10 tablespoons butter, divided
8 ounces fresh sliced mushrooms
2 garlic cloves, minced
3 ounces cream cheese, cut into small pieces
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped (you can use dried herbs if thatÃ s all you have)
2/3 cup boiling water (from your noodle pot)
1 lb cooked shrimp
parmesan cheese (to taste)
salt (to taste)

Steps:

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.
Sprinkle with Parmesan Cheese & salt, to taste.

Creamy Shrimp & Mushroom Pasta Recipe - (4.3/5) image

Provided by á-174621

Number Of Ingredients 13

2 tablespoons olive oil
10 big or 20 small shrimp without shells and de-veined, fresh or frozen
3 garlic cloves
Dried basil
Salt
Crushed red pepper flakes
Paprika
8 ounces mushrooms, thinly sliced
1 cup half and half
1/2 cup Parmesan cheese, shredded
3/4 cup Mozzarella cheese, shredded
Cooked pasta water
8 ounces fettuccine pasta

Steps:

Heat a large skillet until hot - add olive oil and immediately add garlic and shrimp. Cook on one side for about 1 minute until pink, on medium-high heat. Flip the shrimp to the other side, sprinkle the top of cooked side of shrimp with dry basil, paprika and salt, cook for another 1 to 2 minutes, occasionally stirring until shrimp is pink on both sides. Remove the shrimp from skillet. To the same skillet, add sliced mushrooms. Add more olive oil if necessary. Cook on high heat for about 2 minutes, occasionally stirring, until mushrooms become soft and release juices. Salt midway through cooking. To the skillet with mushrooms, add cooked shrimp. Immediately add 1 cup half and half and all of the cheese. Bring to a boil, then reduce to simmer and cook, constantly stirring, until all cheese melts. Cover with lid and remove from heat. Cook pasta. Reserve the pasta water when draining. Add pasta to the skillet with shrimp and mushrooms and cream sauce. Stir well, season with more salt, more crushed red pepper flakes and basil, if desired. Add pasta water to loosen the mixture to desired consistency.