Recipe #3


I cannot rave about this one enough!  Like most of my recipes I found this one on Pinterest.  Surprise!  My kids and I both love it.  Every bite is devoured when I make this.  If you don’t like shrimp you can substitute chicken.  Make this tonight!  Or tomorrow night.  I know I posted this late.

Creamy Shrimp and Mushroom Pasta


  • 2 tablespoons olive oil
  • 1 pound fresh shrimp (10 big shrimp or 20 small shrimp) without shells, deveined
  • 3 garlic cloves (I use 3 teaspoons, or 1 tablespoon, of minced garlic)
  • dried basil
  • crushed red pepper flakes
  • paprika
  • 8 oz mushrooms, thinly sliced
  • 1 cup half and half
  • 1/2 cup Parmesan cheese, shredded
  • 3/4 cup Mozzarella cheese, shredded
  • cooked pasta water
  • 8 oz fettuccine pasta

Cooking directions:

  1. Heat a large skillet until hot.  Add 2 tablespoons of olive oil and then add garlic and shrimp.  Cook on one side for about 1 minute until pink on one side, on medium-high heat. Flip the shrimp to the other side, sprinkle the top of cooked side of shrimp with dry basil, paprika, and salt.  Cook for another 1-2 minutes, occasionally stirring, until shrimp is pink on both sides. I try to time this but usually simply eyeball it. Remove the shrimp from skillet. You will be cooking the shrimp in the sauce so if it is a little undercooked that is OK.
  2. Next add sliced mushrooms to the skillet. Add more olive oil if necessary. Cook on high heat for about 2 minutes, occasionally stirring, until mushrooms become soft and release juices. The original instructions say to salt midway through cooking but I typically skip that step.
  3. To the skillet with mushrooms, add cooked shrimp. Immediately add 1 cup half and half and all of the cheese. Bring to boil, then reduce to simmer, and cook, constantly stirring, until all cheese melts. Cover with lid and remove from heat.
  4. Cook pasta according to package instructions. Drain and rinse pasta with cold water, reserving some of the pasta water. Add pasta to the skillet with shrimp and mushrooms and cream sauce. Stir well, season with more salt and add more crushed red pepper flakes and basil, if desired.
  5. If the cream sauce is too thick and you want it creamier – add some pasta water in small amounts until you reach desired consistency.

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