A delicious and creamy Mushroom Garlic Shrimp Pasta recipe that combines tender shrimp, sautéed mushrooms, and a rich Parmesan sauce.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
8 ounces fettuccine or spaghetti
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
8 ounces mushrooms, sliced
4 cloves garlic, minced
1 teaspoon red pepper flakes (optional)
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Cook the fettuccine or spaghetti according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for about 5 minutes until they are tender and browned.
Add the minced garlic and red pepper flakes (if using) to the skillet. Sauté for an additional 1-2 minutes until fragrant.
Add the shrimp to the skillet and cook for 3-4 minutes, or until they turn pink and opaque. Season with salt and pepper to taste.
Reduce the heat to low and pour in the heavy cream, stirring to combine. Gradually add the Parmesan cheese, stirring until melted and the sauce is creamy.
Toss the cooked pasta into the skillet, adding reserved pasta water as needed to reach desired sauce consistency. Mix well to coat the pasta evenly.
Remove from heat and garnish with fresh parsley before serving.
Notes
For a lighter version, substitute half-and-half for heavy cream and reduce the amount of cheese.
Add spinach or cherry tomatoes for extra color and nutrition. Sauté them with the mushrooms for a few minutes before adding the shrimp.