Creamy Shrimp and Mushroom Fettuccine Pasta

by

Creamy Shrimp and Mushroom Fettuccine Pasta

This creamy shrimp and mushroom pasta is the perfect weeknight dinner. Juicy shrimp, earthy mushrooms, and al dente fettuccine are all tossed together in a rich, garlicky cream sauce for a dish that’s comforting, flavorful, and easy to make. Ready in about 30 minutes!

Ingredients

Pasta

  • 8 oz fettuccine pasta (or gluten-free brown rice pasta)
  • ½ cup reserved pasta water (optional)

Shrimp

  • 1 lb shrimp, peeled and deveined (about 10 large or 20 small shrimp)
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon paprika
  • ¼ teaspoon red pepper flakes (adjust to taste)
  • ¼ teaspoon dried basil

Sauce

  • 3 garlic cloves, minced
  • 8 oz white mushrooms, thinly sliced
  • 1 cup half and half (or use heavy cream for a richer version)
  • Salt and pepper, to taste

Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente.
Reserve ½ cup of the pasta water, then drain the rest and set the pasta aside.

2. Sauté the Shrimp

In a large skillet, heat olive oil over medium heat.
Add shrimp, salt, paprika, red pepper flakes, and dried basil.
Cook for 2–3 minutes per side, or until shrimp are pink and opaque.
Remove shrimp from the skillet and set aside.

3. Cook the Mushrooms and Garlic

In the same skillet, add sliced mushrooms and cook over medium-high heat for 4–5 minutes, or until browned and softened.
Add the minced garlic and cook for 1 minute, stirring frequently.

4. Make the Creamy Sauce

Lower the heat to medium. Pour in the half and half and stir to combine with the garlic and mushrooms.
Simmer gently for 2–3 minutes until slightly thickened.
Season with salt and pepper to taste.

5. Combine Everything

Return the cooked shrimp to the skillet.
Add the drained pasta and gently toss everything together to coat in the sauce.
If the sauce is too thick, stir in a little reserved pasta water, one tablespoon at a time.

6. Serve

Serve warm, garnished with extra red pepper flakes or fresh parsley if desired.

Tips & Variations

  • Add greens: Stir in a handful of baby spinach or chopped kale during the last few minutes of cooking for added color and nutrition.
  • Make it dairy-free: Substitute coconut cream or a plant-based cream alternative for the half and half.
  • Add parmesan: For a cheesy finish, sprinkle freshly grated Parmesan over the pasta before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat with a splash of cream or water to loosen the sauce.

 

Leave a Comment