PREP TIME15 mins
COOK TIME15 mins
TOTAL TIME30 mins
COURSEMain Course
CUISINEAmerican, Italian
SERVINGS 4 servings
CALORIES PER SERVING571 kcal
Ingredients
- 8 oz fettuccine pasta (for gluten free version, use gluten free brown rice pasta)
- ½ cup cooked pasta water (optional)
- 2 tablespoons olive oil
- 1 lb shrimp (10 big shrimp or 20 small shrimp without shells, deveined)
- 3 garlic cloves minced
- ¼ teaspoon dried basil
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- 8 oz mushrooms thinly sliced
- 1 cup half and half
- ½ cup Parmesan cheese shredded
- ½ 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 (½ cup). Bring to boil, and immediately reduce to medium-simmer. Cook, constantly stirring, until the cheese melts.
- Gradually start adding the remaining cheese (½ cup), while stirring. Do not add all of the remaining ½ 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.
Notes
What is half-and-half?
Here is what to do to substitute for 1 cup of half-and-half: combine ½ cup milk and ½ cup heavy cream.
Nutrition
Nutrition Information
Creamy Shrimp Pasta with Mushrooms
Amount per Serving
Calories
571
% Daily Value*
Fat
22
g
34
%
Saturated Fat
9
g
56
%
Cholesterol
327
mg
109
%
Sodium
1349
mg
59
%
Potassium
507
mg
14
%
Carbohydrates
48
g
16
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
41
g
82
%
Vitamin A
505
IU
10
%
Vitamin C
7.1
mg
9
%
Calcium
463
mg
46
%
Iron
3.7
mg
21
%
* Percent Daily Values are based on a 2000 calorie diet.
