Creamy Shrimp and Mushroom Pasta

Craving a luxurious pasta dish that feels like a special occasion? Look no further than Creamy Shrimp and Mushroom Pasta! This recipe guides you through the steps to create a restaurant-worthy dish in your own kitchen, bursting with flavor and texture.

Fresh Ingredients, Big Flavor:

This dish features succulent shrimp, earthy mushrooms, and a homemade alfredo sauce that comes together quickly and easily. The key to success lies in using fresh, high-quality ingredients to create a truly impressive meal.

Why You’ll Love This Recipe:

• Simple Yet Sophisticated: The recipe is surprisingly easy to follow, requiring minimal prep and cooking time.
• Homemade Alfredo Magic: Ditch the store-bought options and create a creamy, flavorful sauce from scratch using butter, Parmesan cheese, and a touch of aromatics.
• Customizable Canvas: Feel free to experiment with different types of mushrooms, herbs, or spices to personalize the flavor profile to your liking.

Building Your Creamy Dream:

• The Stars of the Show: Fresh shrimp (peeled and deveined) and your favorite mushrooms (cremini, portobello, or a mix) are the stars of this dish.
• Creamy Alfredo Base: The sauce is traditionally made with butter, Parmesan cheese, and cream. This recipe adds a touch of garlic, paprika, and crushed red pepper flakes for an extra depth of flavor.
• The Perfect Pasta: Choose a long, flat pasta like fettuccine, linguine, or pappardelle to capture the creamy sauce beautifully.

Let’s Get Cooking!

Ingredients:

• For the Shrimp:
  • 1 pound medium shrimp, peeled and deveined (tails on or off, your preference)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
• For the Mushrooms:
  • 8 ounces mushrooms, sliced (cremini, portobello, or a mix)
  • 2 tablespoons butter
• For the Creamy Alfredo Sauce:
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup grated mozzarella cheese
  • 1/4 cup dry white wine (optional)
  • 1/4 teaspoon paprika
  • Pinch of crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper
• For the Pasta:
  • 8 ounces dried fettuccine, linguine, or pappardelle pasta
  • Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions for al dente doneness. Reserve about 1/2 cup of pasta water before draining.

2. Saute the Shrimp: Heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add the shrimp to the pan and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the pan and set aside.

3. Mushroom Magic: In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and cook until softened and golden brown, about 5 minutes. Season with salt and pepper.

4. Building the Creamy Sauce: Add the garlic to the pan with the mushrooms and cook for an additional minute, until fragrant. Pour in the white wine (if using) and simmer for a minute or two, scraping up any browned bits from the bottom of the pan.

5. Creamy Dreamland: Add the heavy cream, Parmesan cheese, mozzarella cheese, paprika, and crushed red pepper flakes (if using) to the pan. Whisk together until the cheese melts and a smooth sauce forms. Season with salt and pepper to taste.

6. Bringing It All Together: Add the cooked pasta, reserved pasta water, and cooked shrimp to the pan with the creamy sauce. Toss everything together until well combined and heated through.

7. Finishing Touches: Gently fold in the cooked shrimp to avoid overcooking. If the sauce seems too thick, add a splash or two of reserved pasta water to thin it out.

8. Serve Immediately: Plate your creamy shrimp and mushroom pasta and garnish with fresh chopped parsley. Enjoy!

Tips:

• Don’t overcook the shrimp. Shrimp cooks quickly and can become rubbery if overcooked.
• Use a high-quality Parmesan cheese for the best flavor.
• If you don’t have white wine, you can substitute it with chicken broth.
• Feel free to adjust the amount of crushed red pepper flakes to your desired level of spiciness.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the shrimp may become slightly tough when reheated.

Enjoy your delicious and creamy Shrimp and Mushroom Pasta!