Creamy Shrimp and Mushroom Pasta

As Mother Day approaches I’ve been thinking about my mom and what I would make her for Mother’s day if I lived by her. Whenever we go to a restaurant together and the waiter takes our order, my mom always pretends she’s still looking and tells me to order first. I go ahead and order then the waiter turns to my mom and asks, “What will you have tonight?”

“I’ll have what she’s having,” she says with a smirk and motions my way.

Every. Single. Time.

She’s the little sister I never had. (Love you mom!)

My mother-in-law, on the other hand, is easy. I could look at any menu and guarantee I know what she will order. If there’s a creamy seafood dish on the menu…bam…that’s it.

This creamy shrimp and mushroom pasta is just what Sheri would like. Except she might like double the sauce but it tasted great this way as well. This came together really fast so if by chance you are cooking for your mom tomorrow and have no idea what to cook, here you go. It’s looks gourmet and impressive even though it’s easy.

I accidentally left the tails on my shrimp which isn’t a big deal but is a little more work when you’re eating. Don’t be like me, remember to take your tails off or buy them that way.

Creamy Shrimp and Mushroom Pasta

Serving Size: 3-4 servings

Ingredients

  • 4-6 ounces fettuccine or linguine
  • 10 Tablespoons butter, divided
  • 8 ounces fresh, sliced mushrooms
  • 2 garlic cloves, minced
  • 4 ounces cream cheese, cubed
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped (you can substitute 1 teaspoon dried basil if that's all you have)
  • 2/3 cup boiling water (reserved from your noodle pot)
  • 1 pound cooked shrimp, tail off

Instructions

  1. Boil and generously salt a large pot of water and cook your pasta according to the package directions. If you like your pasta loaded with toppings lean towards 4 ounces of pasta or cook 6 ounces if you like moderate toppings.
  2. While your pasta is cooking, cook your shrimp if they are raw for a couple of minutes in a pan or until pink.
  3. In a large skillet melt 2 tablespoons of butter over medium heat and saute mushrooms until soft and brown. Season with salt and pepper.
  4. 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.
  5. Simmer cream cheese mixture until well blended. Get a scoop (2/3 cup) of boiling pasta water from your noodle pot and mix it in, stirring quickly to smooth out the sauce.
  6. Keep sauce hot and add shrimp and mushrooms, mix well and simmer (stirring often) until everything is hot and thickened, about 5-6 minutes.
  7. Toss sauce with cooked noodles and serve.

Notes

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Comments

  1. Mmm, I’ve had this pinned forever but haven’t gotten around to making it. I’m definitely adding it to my “must make SOON” list after seeing yours!

  2. This is definitely a Sheri dish, looks great! Happy Mother’s Day tomorrow!xo

  3. This looks divine! I’m definitely making this next week end!

  4. Love the food! You’re amazing. This menu is fantastic, It sure will help everyone who’s looking for a perfect menu like this. Thank you for sharing this recipe.

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  5. YUM! Hope you had a great mother’s day and were able to enjoy time with family!

  6. This looks so fresh and delightful!

  7. Yes! This is dinner tonight.

  8. thank you for sharing. I made this for dinner tonight and it was amazing!

  9. Made this tonight. Turned out very well. It needed a tiny bit of salt and some black pepper. I think it would also be enhanced with a little lemon juice, although I had none on hand to try it. Thanks for the recipe.

  10. This looks awesome!!

  11. @Angela,
    I always try to really salt the pasta. I’m talking about a 1/2 tablespoon of salt. That really helps flavor the pasta.

  12. There is no person who does not like this dish when they try it. Absolutely delicious and so easy to make. Thanks so much for sharing!

  13. I made this last night for my daughter and I and it was delicious~ I added chopped onion with the garlic before sauting. And added brocolli~ This was easy and delicious and I will def. make it again!

  14. amazing !!!! omggggggggg

  15. Just made this recipe and WOW! it’s delicious. You can easily substitute any pasta (I used tortelloni) or any protein. I don’t care to know the calorie content, but all things in moderation, right?! Thanks for a great meal!

  16. I made this about a month ago and im making it again tonight…. for a family of fussy eaters this goes over VERY well… we love it.

  17. I made this last night and it lacks dimension. I think maybe adding some sun dried tomatoes or spinach or both would add to the flavor profile. It looks beautiful but just tasted okay.

    • Christy {The Girl Who Ate Everything} says:

      Marlo,
      Sorry you didn’t like it. I think sundried tomatoes would be great. Let me know if you try it.

  18. Does white wine or chicken broth work in place of the water?

  19. Christy {The Girl Who Ate Everything} says:

    I use a Canon Rebel Xti with a 50mm/1.4 lens. I’m looking to upgrade soon but it’s a great camera.