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A rich and savory pasta dish featuring tender shrimp and sautéed mushrooms in a creamy garlic sauce, tossed with your choice of pasta. Quick to prepare and comforting, perfect for weeknights or impressing guests.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 8 ounces pasta (linguine, fettuccine, or preferred type)
  • 1 pound large shrimp, peeled and deveined (fresh or thawed frozen)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, finely minced
  • 8 ounces sliced mushrooms (cremini or button)
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • Salt, to taste
  • Black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Extra Parmesan cheese (for serving)

Instructions

  1. Bring a large pot of salted water to a rolling boil.
  2. Add pasta and cook according to package directions until just al dente; reserve about 1/2 cup pasta water, then drain and set pasta aside.
  3. Heat olive oil and butter in a large skillet over medium heat until butter melts and bubbles.
  4. Add shrimp and cook 2–3 minutes per side until pink and opaque; remove shrimp from skillet and set aside.
  5. Add sliced mushrooms to the skillet and sauté 4–5 minutes until tender and golden brown.
  6. Stir in minced garlic and cook about 1 minute until fragrant.
  7. Pour in heavy cream and bring to a gentle simmer, stirring to combine.
  8. Stir in grated Parmesan cheese until melted, then taste and season with salt and pepper.
  9. Return cooked shrimp to the skillet and add the drained pasta.
  10. Toss everything together, adding reserved pasta water as needed to loosen the sauce and coat pasta evenly.
  11. Plate the pasta and garnish with chopped parsley and extra Parmesan cheese.

Notes

Use fresh mushrooms and shrimp for best flavor and texture., Do not overcook shrimp; cook just until pink and opaque to avoid rubbery texture., You can customize by adding vegetables such as spinach, zucchini, or bell peppers., For extra flavor depth, deglaze the pan with white wine after cooking shrimp and mushrooms before adding cream., This dish pairs well with garlic bread and a crisp green salad., Store leftovers in an airtight container in the fridge for up to 3 days., Reheat gently on stovetop over low heat, adding a splash of water or cream if needed to loosen sauce., Try variations like adding red pepper flakes for spice, swapping cream for coconut cream for dairy-free option, or using different cheeses like Pecorino Romano.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 480 kcal per serving
  • Fat: Approx. 18 grams per serving
  • Carbohydrates: Approx. 45 grams per serving
  • Protein: Approx. 30 grams per serving