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Shrimp Mushroom Pasta Recipe

Shrimp Mushroom Pasta Recipe

This Shrimp Mushroom Pasta is a flavorful, creamy, and satisfying dish perfect for a quick weeknight dinner or a special occasion. Juicy shrimp and earthy mushrooms come together in a rich, savory sauce that coats every strand of pasta. With a perfect balance of garlic, herbs, and Parmesan, this dish delivers a restaurant-quality taste in under 30 minutes. It’s a one-pan wonder that pairs beautifully with a fresh salad or garlic bread. Ideal for seafood lovers, this recipe is both comforting and elegant, making it a must-try for any pasta enthusiast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian‑inspired (with American twist)
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz fettuccine or linguine any long pasta
  • 1 lb raw shrimp peeled and deveined
  • 8 oz sliced mushrooms cremini, baby bella or button
  • 4 cloves garlic minced
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • ½ cup chicken or vegetable broth
  • ½ cup heavy cream or half‑and‑half I often use half‑and‑half
  • ½ cup grated Parmesan cheese
  • Salt and freshly cracked pepper to taste
  • A pinch of crushed red pepper flakes optional
  • Fresh parsley or basil to garnish

Equipment

  • Large pot for boiling pasta
  • Deep skillet or sauté pan
  • Wooden spoon or heat‑proof spatula
  • Strainer or colander
  • Chef’s knife and cutting board
  • Measuring cups and spoons

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, following package instructions. Reserve about ¼ cup pasta water, then drain.
Sauté the Shrimp
  1. In a large skillet, heat olive oil and butter over medium‑high. Toss in shrimp; season with salt, pepper, and red pepper flakes if using. Cook for about 3 minutes per side or until pink and opaque. Remove shrimp to a plate.
Cook Mushrooms & Garlic
  1. In the same skillet, melt another pat of butter. Add sliced mushrooms; sauté until they release moisture and soften (5 minutes). Stir in garlic and cook 1 minute more until fragrant.
Build the Sauce
  1. Add broth to deglaze the pan, scraping up browned bits. Pour in cream. Let it simmer, stirring occasionally, until sauce thickens slightly (about 2–3 minutes).
Combine Everything
  1. Return shrimp to the pan. Toss in cooked pasta and Parmesan. If sauce feels too thick, splash in reserved pasta water. Stir until everything coats nicely. Taste and adjust seasoning.

Notes

Make sure not to overcook the shrimp—they turn rubbery quickly, so pull them off the heat as soon as they turn pink and opaque. Keep a little pasta water aside because it helps loosen the sauce without thinning the flavor. Freshly grated Parmesan works best for a creamy texture and rich taste. If you prefer a lighter dish, you can use half-and-half or even a splash of milk instead of heavy cream. Always clean and dry the shrimp before cooking for the best sear.