creamy shrimp pasta

This Creamy Shrimp and Mushroom Pasta is ready in under 20 minutes. Noodles tossed in a herb infused creamy sauce with shrimp and mushrooms.

Creamy Shrimp and Mushroom Pasta

fettuccine

Tablespoons butter (, divided)

fresh (, sliced mushrooms)

garlic (, minced)

cream cheese (, cubed)

parsley (, chopped)

basil

boiling water ((reserved

raw medium shrimp (, tail off)

Boil and generously salt a large pot of water and cook your pasta according to the package directions. Make sure to save 1/2 cup of pasta water for later in the recipe.

While your pasta is cooking, cook your shrimp for a couple of minutes in a pan or until pink.

In a large skillet melt 2 tablespoons of butter over medium heat and saute mushrooms until soft and brown. Season with salt and pepper.

Reserve cooked mushrooms and melt remaining butter in the skillet. Add minced garlic, cream cheese, and herbs. At this point, the cream cheese will look scary and lumpy. Don't worry, it will smooth out later when we add the water.

Simmer cream cheese mixture until well blended. Get a scoop (1/2 cup) of boiling pasta water from your noodle pot and mix it in, stirring and whisking quickly until sauce is smooth.

Keep sauce hot and add shrimp and mushrooms, mix well and simmer (stirring often) until everything is hot and thickened, about 5-6 minutes.

Toss sauce with cooked noodles and serve.

Delicious shrimp pasta with mozzarella cheese alfredo sauce is made from scratch with sun-dried tomatoes, basil, red pepper flakes, paprika, and cream. &nbsp;You'll have a perfectly cooked shrimp: soft and tender and never dry or rubbery! &nbsp;

Creamy Mozzarella Shrimp Pasta

oz penne pasta

olive oil

shrimp ((without shells, and deveined))

garlic

salt

oz sun-dried tomatoes ((without oil))

half and half

mozzarella cheese (shredded

basil basil you can add more))

red pepper flakes (crushed, add more to taste)

paprika

pasta water ((or more))

Cook pasta according to package instructions. Reserve some cooked pasta water. Drain the pasta.

How to cook pasta

Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing the shrimp as described below:

Heat 2 tablespoons olive oil (reserved from the sun-dried tomatoes jar - see the note above, or use regular olive oil) in a large skillet on medium-high heat.&nbsp;

Add shrimp with minced garlic.&nbsp;&nbsp;Cook the shrimp on one side for about 1 minute, until shrimp turns pink or golden brown on that side. While it cooks, sprinkle salt over the shrimp to cover every single shrimp.

Make sure not to crowd the shrimp in the skillet, otherwise, moisture will form and shrimp won't sear right.&nbsp;

After 1 minute, flip the shrimp over to the other side and cook for about 30 seconds or 1 minute more.&nbsp;

The shrimp should be golden color or pink on both sides and not overcooked.

Remove the shrimp to a plate, being careful to leave all the oil in the skillet.

How to cook shrimp

To the same skillet, add sun-dried tomatoes (drained from oil and sliced into smaller chunks, if needed) and more minced garlic.

Saute sun-dried tomatoes in olive oil (remaining from shrimp) on medium heat, stirring, for 1 minute until the garlic is fragrant. The skillet should be hot.

Add half and half to the hot skillet with sun-dried tomatoes and bring to boil.&nbsp;

Add shredded cheese to the skillet, and quickly stir in while boiling. Immediately reduce to simmer.

Continue cooking the sauce on low simmer heat, constantly stirring, until all the cheese melts and the creamy sauce forms.&nbsp;

If the sauce is too thick, add a small amount of half-and-half or reserved cooked pasta water.&nbsp;

Add basil, crushed red pepper flakes, paprika. Stir.

Add 1/4 teaspoon of salt gradually, stirring on low heat and tasting (you might need slightly less than 1/4 teaspoon).

How to make creamy Mozzarella sauce

Add cooked pasta to the sauce, and reheat gently on medium heat.&nbsp;

Add the cooked shrimp, stir it in.&nbsp;

Taste, and season with more salt, if needed.&nbsp;

Let everything simmer on low heat for a couple of minutes for flavors to combine.

Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.

How to assemble shrimp pasta

https://content.jwplatform.com/videos/7KOVsqzv.mp4

Shrimp Pasta with Mozzarella Sauce

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

Creamy Shrimp Pasta with Mushrooms

fettuccine pasta

pasta water ((optional))

shrimp shrimp

red pepper flakes

oz mushrooms (thinly sliced)

Parmesan cheese (shredded)

Mozzarella cheese (shredded)

Cook pasta according to package instructions. Drain. Reserve some of the pasta water.&nbsp;&nbsp;

Cook pasta

Heat a large skillet until hot - add 2 tablespoons of olive oil and immediately add garlic and shrimp.&nbsp;&nbsp;

Cook on one side for about 1 minute until pink, on medium-high heat.&nbsp;

Flip the shrimp to the other side.&nbsp; Sprinkle the top of the cooked side of shrimp with dry basil, paprika, crushed red pepper flakes, and salt.&nbsp; Cook for another 1-2 minutes, occasionally stirring, until shrimp is pink on both sides.&nbsp;

Remove the shrimp from the skillet. If shrimp is a little undercooked - it's OK because you will continue cooking it in the sauce.

To the same, now empty, skillet, add sliced mushrooms.  Add more olive oil if necessary.&nbsp;

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 cook mushrooms

To the skillet with mushrooms, add cooked shrimp.  Immediately add 1 cup half-and-half.&nbsp;&nbsp;Bring to boil.

Add half the cheese (1/2 cup).&nbsp; &nbsp;Bring to boil, and immediately reduce to medium-simmer.&nbsp; Cook, constantly stirring, until the cheese melts.&nbsp;&nbsp;

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.&nbsp;

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. &nbsp;Reheat on medium heat. &nbsp;Stir well.&nbsp;

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.&nbsp;

Season with more salt and add more crushed red pepper flakes and basil, if desired.

How to make creamy sauce

Creamy lemon garlic shrimp pasta is so easy but such a showstopper recipe. The sauce and pasta cooks at the same time for minimum effort. Just delicious!

Creamy lemon garlic shrimp pasta

500 g/1lb tagliatelle (or pasta of your choice)

tbsp butter

500 g/1lb shrimp/prawns (deveined and shelled)

250 milliliters cream

lemon juice

parsley (finely chopped)

salt (to taste)

pepper (to taste)

Cook the pasta in a large pot of salted boiling water until al dente. Drain and reserve 1 cup of cooking water.&nbsp;

In the meantime, melt 2 tablespoons of butter in a large skillet/frying pan and cook the prawns in batches until golden brown and opaque. Season the prawns to taste.

Remove from the pan and set aside.&nbsp;

Add the remaining butter and garlic and cook for a few seconds, until the garlic is fragrant then pour in the cream, lemon juice (start with 2 tablespoons and add more if you wish), parsley and season to taste.&nbsp;

Allow to simmer over gentle heat until the sauce coats the back of a spoon. Add the shrimp back in and adjust seasoning.&nbsp;

Add the pasta and a little of the cooking water and toss until the pasta is coated in the sauce.&nbsp;

Serve with lemon wedges and chopped parsley.

Shrimp Alfredo Pasta is quick and easy to prepare, but feels extra special and luxurious. It&#39;s the perfect dish for special occasions!

Shrimp Alfredo

lb. medium shrimp, peeled and deveined (4.99)

fettuccine (0.67)

garlic, minced (0.32)

heavy cream (1.00)

Parmesan* (1.08)

salt (or

tsp freshly cracked pepper (or to taste) (0.02)

Tbsp chopped fresh parsley (optional) (0.10)

If your shrimp is frozen, thaw and peel before beginning. You can remove the tails or leave the tails on, if you prefer.

Bring a pot of water to a boil for the fettuccine. Once boiling, add the fettuccine and boil until tender (7-10 minutes). Reserve a ½ cup of the starchy water before draining the pasta in a colander.

While the fettuccine is boiling, prepare the shrimp and alfredo sauce. Place the peeled shrimp on a cutting board and pat dry with a paper towel. Season the shrimp with a pinch of salt and pepper.

Add 1 tablespoon butter to a large skillet and heat over medium. Once hot, swirl to coat the surface of the skillet with butter. Add the shrimp and cook for 1-2 minutes on each side, or just until opaque and pink (do not overcook the shrimp). Transfer the cooked shrimp to a clean bowl.

Reduce the heat to medium-low. Add 1 tablespoon butter to the skillet along with the minced garlic. Sauté the garlic for 1-2 minutes, or just until it is very fragrant but not brown.

Add the heavy cream to the skillet and whisk to dissolve any browned bits off the bottom of the skillet. Allow the cream to come up to a simmer.

Whisk the Parmesan into the hot cream until melted. Season the sauce with salt and pepper.

Add the cooked and drained pasta and cooked shrimp back to the skillet with the sauce (make sure to add any liquid from the bowl of shrimp). Toss everything until coated in sauce. If the sauce becomes too thick or dry, add some of the reserved pasta water to loosen it up.

Taste the pasta and add more salt or pepper if needed. Top with chopped fresh parsley and serve!

Easy and healthy alfredo recipe made with cream cheese, milk, anchovies, and loaded with shrimp.

Easy Shrimp Fettuccine Alfredo

fettuccine pasta (or any pasta of choice)

shrimp

Kosher salt and ground pepper (to taste)

oz light cream cheese (softened)

tbsp anchovies

milk of choice

cornstarch flour

parmesan cheese

parsley

Bring a pot of salted water to the boil and cook the pasta according to package directions to al-dente. Set aside.

Heat the oil in a frying pan over medium heat. Add shrimp and season with salt and pepper. Cook for 2-3 minutes, or until shrimp is pink and curled up. Set aside on a plate.

To the same heated pan add garlic, minced anchovies, and cook for no more than 1 minute, or just until fragrant.

Add the milk mixture together with the cream cheese and whisk until sauce starts to thicken about 2-3 minutes.

Add in the cooked pasta, shrimp, parmesan, and parsley, and toss to combine.

Take off the heat and serve immediately.

Pesto Shrimp Mushroom Pasta - fantastic Summer recipe.&nbsp; &nbsp;Large shrimp and spiral pasta are smothered in a delicious basil pesto sauce!&nbsp; &nbsp;Use spiral pasta for best results!

Pesto Shrimp Mushroom Pasta

shrimp (large, peeled, deveined)

white mushrooms (sliced)

basil pesto

chicken broth

oz spiral pasta

Heat large skillet on medium-high heat until hot.  Add olive oil - it should run without sizzling.  Add shrimp, season shrimp with 1/4 teaspoon salt and 1/4 teaspoon red pepper flakes, cook for about 3 minutes, turning once midway, until shrimp is pink and cooked through. Remove shrimp from the skillet.

Add another tablespoon of olive oil to the same, now empty, skillet.  Add sliced mushrooms.  Season mushrooms with 1/4 teaspoon salt.  Cook, stirring, until mushrooms release liquid and reduce in volume and get soft, for about a minute or two..  Add back the cooked shrimp.  Add 1/2 cup basil pesto and 1/2 cup chicken broth.  On medium heat, mix everything to combine.  Remove from heat.

Cook pasta according to package instructions.  Drain.  Add to the shrimp with sauce.  Top with chopped fresh basil.

Want to make basil pesto from scratch?  Here is a super flavorful and creamy 20-Minute Homemade Basil Pesto Recipe.

This Creamy Garlic Shrimp Pasta is a pasta dream come true! Featuring a decadent, creamy, lemony sauce along with perfectly cooked shrimp, this is the perfect weeknight dinner for a filling and delicious meal.

Creamy Garlic Shrimp Pasta

oz noodles of choice (penne and fettuccine work well with this sauce)

yellow onion

tbsp minced garlic

tsp crushed red pepper flakes

lemon + juice

chicken

oz light cream cheese

heavy cream or half & half

black pepper (to taste)

parsley (to serve)

Cook the noodles in salted water according to package instructions.

Meanwhile, melt the butter in a large frying pan or skillet over medium high heat. Once the butter is frothy, sauté the shrimp for 3-4 minutes until they turn pink. Transfer the shrimp to a bowl and set aside.

Turn the heat down to medium and add the onions. Fry for 6-8 minutes until soft and starting to color. Add the garlic, red pepper flakes and lemon zest, and cook until the garlic is cooked and aromatic.

Add a generous splash of white wine to the pan, if using, and allow it to bubble away for a few minutes to cook off the alcohol. Add the broth and stir in the cream cheese. Keep stirring until it has melted into the sauce. Stir in the heavy cream or half &amp; half, and season the sauce to taste with salt and cracked black pepper. Allow to simmer until it has thickened.

Drain the pasta, setting aside a little bit of cooking water. Stir the pasta into the sauce and continue to cook until the sauce has coated the pasta to the desired thickness. Add a little of the pasta cooking water if you want a thinner, glossier sauce.

Return the shrimp and their resting juices to the pan until just warmed through. Season the sauce with lemon juice to taste, and serve with chopped parsley, if desired.

Inspired by Marry Me Chicken, this 30-minute dish combines juicy shrimp, pasta, and creamy sun-dried tomato sauce for bold, satisfying flavors. Perfect for any occasion, it&#x27;s a crowd-pleaser not to be missed!

Marry Me Shrimp Pasta

rigatoni

unsalted butter

salt (divided)

tsp black pepper (divided)

garlic powder

tsp sweet paprika

tomatoes

Italian seasoning

tbsp flour

heavy cream

tbsp tomato paste

basil leaves

Parmesan

chili flakes (for serving)

marinating

Get your prep done before you start to cook. Peel en devein the shrimp. In a bowl, combine shrimp with paprika,  garlic powder, ½ teaspoon salt and ½ teaspoon pepper. Set aside.

cutting

Mince the garlic, grate the Parmesan, chop the sun-dried tomatoes and chop the basil leaves.

boiling

Boil the rigatoni al dente in salted water, according to the package directions. Drain, when ready.

searing

In the meantime, heat oil and butter over medium high in a large skillet. Place shrimp in a single layer, and sear for 1 minute per side. Remove from skillet into a clean bowl.

cooking

Add garlic, sauté for 1 minute over medium low. Then add the sun-dried tomatoes, Italian seasoning, and the remaining salt and pepper. Cook for 1 minute more. Add flour, stir until incorporated. Deglaze with chicken broth, simmer for 2 minutes while scraping up the brown bits on the bottom of your skillet with a wooden spoon.

simmering

Pour in cream and stir in tomato paste, bring to a boil. Allow the sauce to simmer for 3 minutes or until the pasta finishes cooking. Next, add lemon juice and basil. Finally stir in Parmesan.

serving

Toss with pasta and shrimp. Finish off with chili flakes. Enjoy!

Couple of adjustments that I made; don’t use the flour, add pasta water instead. Pasta water already has starch in it, which acts as a thickener. Also, instead of using all the broth, use part of it and sub white wine. It added a lovely addition to the taste! I used calamarata (or pacchiere, it’s also called)  pasta.

I struggle to make recipes come to life in my kitchen but this recipe was detailed and user friendly. It is the tastiest dish I have made from any recipe outside of my family and I will definitely be remaking it. It has made me hopeful to explore other recipes on the site.

What is a single serving size for this recipe? Is the nutritional information provided the total
For all four servicing or is it for one?
For example is the 722 cal for one serving or the total for the entire four servings?

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