Creamy Shrimp Pasta with Mushrooms

Creamy Shrimp Pasta with Mushrooms

Creamy Shrimp Pasta with Mushrooms in a homemade alfredo sauce.  The creamy pasta sauce is made with Parmesan and Mozzarella cheese, garlic, basil, crushed red pepper flakes, paprika.

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Course: Main Course
Cuisine: American, Italian
Servings: 4 servings
Calories: 571 kcal

Ingredients

1. 8 oz fettuccine pasta (for gluten free version, use gluten free brown rice pasta)
2. 1/2 cup cooked pasta water (optional)
3. 2 tablespoons olive oil
4. 1 lb shrimp (10 big shrimp or 20 small shrimp without shells, deveined)
5. 3 garlic cloves minced
6. 1/4 teaspoon dried basil
7. 1/4 teaspoon paprika
8. 1/4 teaspoon salt
9. 1/4 teaspoon red pepper flakes
10. 8 oz mushrooms thinly sliced
11. 1 cup half and half
12. 1/2 cup Parmesan cheese shredded
13. 1/2 cup Mozzarella cheese shredded

Instructions

• Cook pasta
• Cook pasta according to package instructions. Drain. Reserve some of the pasta water.  
• How to cook shrimp
• Heat a large skillet until hot - add 2 tablespoons of 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 the cooked side of shrimp with dry basil, paprika, crushed red pepper flakes, and salt.  Cook for another 1-2 minutes, occasionally stirring, until shrimp is pink on both sides. 
• Remove the shrimp from the skillet. If shrimp is a little undercooked - it's OK because you will continue cooking it in the sauce.
• How to cook mushrooms
• To the same, now empty, skillet, add sliced mushrooms. Add more olive oil if necessary. 
• Cook on medium-high heat for about 2 minutes, occasionally stirring, until mushrooms become soft and release juices. Sprinkle with a small amount of salt midway through cooking.
• How to make creamy sauce
• To the skillet with mushrooms, add cooked shrimp. Immediately add 1 cup half-and-half.  Bring to boil.
• Add half the cheese (1/2 cup).   Bring to boil, and immediately reduce to medium-simmer.  Cook, constantly stirring, until the cheese melts.  
• Gradually start adding the remaining cheese (1/2 cup), while stirring. Do not add all of the remaining 1/2 cup of cheese at once. Add just enough for the sauce to get creamy without getting too thick. You might not use all of the remaining cheese. 
• Remove from heat. Taste, and add more salt if needed.
• Add cooked and drained pasta from step 1 to the skillet with shrimp and mushrooms and cream sauce.  Reheat on medium heat.  Stir well. 
• If the cream sauce is too thick and you want it thinner - add some pasta water in small amounts to the cream sauce (while the sauce is simmering on low-medium heat) until you reach desired consistency. 
• Season with more salt and add more crushed red pepper flakes and basil, if desired.

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