Creamy Shrimp Pasta with Mushrooms is a delightful dish that marries the rich flavors of succulent shrimp, earthy mushrooms, and a luscious cream sauce, all enveloped in perfectly cooked pasta.
This dish is not only a feast for the taste buds but also a visual delight, showcasing an enticing blend of colors and textures that make it irresistible.
**Presentation:**
When serving Creamy Shrimp Pasta with Mushrooms, the presentation is key. A generous mound of pasta is twirled onto the plate, dressed in the velvety sauce, with plump shrimp and sautéed mushrooms elegantly arranged on top.
Garnishing with additional Parmesan and fresh herbs creates a vibrant contrast against the creamy backdrop. A dusting of cracked black pepper or a squeeze of fresh lemon just before serving adds an extra layer of flavor.
**Serving Suggestions:**
This dish pairs wonderfully with a crisp garden salad or garlic bread to soak up the extra sauce.
A chilled glass of white wine, such as Sauvignon Blanc or Pinot Grigio, makes for an excellent accompaniment, complementing the flavors of the shrimp and creamy sauce.
Overall, Creamy Shrimp Pasta with Mushrooms is a comforting yet sophisticated dish that embodies culinary indulgence. Whether enjoyed as a weeknight dinner or served at a dinner party, this dish promises a delightful experience that will leave everyone asking for seconds.
Its combination of flavors, textures, and aromas makes it a perennial favorite on any pasta lover’s table.
Ingredients :
Creamy Shrimp Pasta with Mushrooms in a homemade alfredo sauce
Pasta:
8 oz (ca. 302 g) penne pasta (for gluten-free version, use gluten-free brown rice pasta)
Shrimp:
- 2 tablespoons olive oil (drained from sun-dried tomatoes jar, or just use regular olive oil)
- 1 pound (ca. 454 g) shrimp (without shells, and deveined)
- 3 minced garlic cloves
- 1/4 teaspoon salt
Creamy Sauce:
- 4 oz (ca. 151 g) sun-dried tomatoes (without oil)
- 4 garlic cloves, minced
- 1 cup half and half
- 1 cup mozzarella cheese, shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)
- 1/4 teaspoon red pepper flakes, crushed, add more to taste
- 1 tablespoon dried basil (if using fresh basil, you can add more)
- 1/8 teaspoon paprika
- 1/2 cup reserved cooked pasta water (or more)
- 1/4 teaspoon salt
INSTRUCTIONS:
Creamy Shrimp Pasta with Mushrooms in a homemade alfredo sauce
How to cook pasta:
Cook pasta according to package instructions. Reserve some cooked pasta water. Drain the pasta.
How to cook shrimp:
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 sautéing the shrimp, as described below:
Heat 2 tablespoons olive oil (reserved from the sun-dried tomatoes jar – see note above, or use regular olive oil) in a large skillet on medium-high heat.
Add shrimp with minced garlic. Cook the shrimp on one side for about 1 minute, until the 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 the shrimp won’t sear right.
After 1 minute, Flip the shrimp over to the other side and cook for about 30 seconds or 1 minute more.
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 make creamy sauce:
To the same skillet, add sun-dried tomatoes (drained from oil and sliced into smaller chunks, if needed) and more minced garlic.
Sauté 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.
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.
If the sauce is too thick, add a small amount of half-and-half or reserved cooked pasta water.
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 assemble shrimp pasta:
Add cooked pasta to the sauce, and reheat gently on medium heat.
Add the cooked shrimp, stir it in.
Taste, and season with more salt, if required.
If the sauce is too thick, add a small amount of half-and-half or reserved cooked pasta water.
Let everything simmer on low heat for a couple of minutes for flavors to combine.