Creamy Shrimp Pasta
User Reviews
5
Creamy Shrimp Pasta
Description
This Creamy Shrimp Pasta starts with cooking linguine pasta while separately sautéing garlic, onion, and brown mushrooms until soft and browned, releasing natural gravy. The mushrooms are set aside, and shrimp are cooked with garlic and spices including red pepper flakes and paprika for subtle heat. Combining shrimp and mushrooms in the pan along with cream cheese, milk, and a blend of Parmesan and mozzarella cheeses creates a creamy, flavorful sauce.
Reserved pasta water is added gradually to adjust sauce consistency, resulting in a smooth coating for the pasta. The dish balances tender shrimp, earthy mushrooms, and a mild, rich sauce enhanced by garlic and paprika notes. Fresh parsley garnishes add color and freshness on serving.
Timing of pasta and sauce preparation is important to serve the dish hot without clumps in the pasta. This pasta works well for a flavorful family meal or casual dinner.
Cooking pasta simultaneously with the sauce ensures a hot, cohesive dish. Use fresh shrimp and room temperature cream cheese for best texture in the sauce.
Ingredients
- 12 ounces linguine pasta dry weight
- ½ cup water reserved pasta water
- 2 tablespoons olive oil divided
- 4 cloves garlic minced, divided
- 1 yellow onion chopped
- 8 ounces brown mushrooms sliced
- 1 pound Shrimp without shells, washed and deveined, fresh
- ½ teaspoon red pepper flakes adjust to suit your tastes, crushed
- 1 teaspoon paprika or smokey, mild
- 1 pinch salt to taste
- 8 ounces cream cheese at room temperature, low fat or fat free are fine to use
- 2 cups milk
- ½ cup Parmesan Cheese grated
- ½ cup mozzarella cheese shredded, light
- 1 pinch salt if desired
- 2 tablespoons parsley chopped to garnish, fresh
Instructions
- Cook pasta according to package instructions in a pot of salted boiling water; drain and rinse reserving ½ cup of the pasta water. Set it aside for later.
- While pasta is boiling, heat a large frying pan/skillet on medium-high heat. Add 1 tablespoon of the olive oil to the pan and fry half of the garlic for about 30 seconds; add the onions, and continue sautéing until soft. Add the mushrooms and fry while occasionally stirring, until the mushrooms have browned. Stir through 1-2 tablespoons of water and cook them for a further minute (they will create a beautiful gravy with their natural juices). Transfer mushrooms to a plate and set it aside (keep any liquid leftover in the pan).
- To the same pan, add the remaining oil. Saute remaining garlic until fragrant. Add the shrimp and cook until they just begin to change colour. Add the pepper flakes, paprika and salt.
- Cook while occasionally stirring for a further 1-2 minutes to combine all the flavours in the pan, Add the mushrooms to the pan, stirring them through the flavours in the pan. Transfer the shrimp/mushroom mixture to the same plate the mushrooms were on.
- Add the cream cheese and milk to the same pan and bring to a gentle simmer while stirring occasionally, while breaking up the cream cheese. (Don't worry if it's lumpy. The more it simmers, the more it turns into a creamier consistency.) Allow to simmer for about 5 minutes, then add the cheeses. Once the cheese has melted through, taste test and season with a little salt (if needed.)
- Add the shrimp/mushroom mix along with the pasta into the creamy sauce, stirring everything through for a further 2 minutes on low heat. Add the reserved pasta water -- ¼ cup at a time -- only if needed or until reaching your desired consistency.
- Garnish with parsley and serve!
Notes
- Cook pasta and sauce concurrently to serve the dish hot and prevent clumping.
- Using fresh shrimp and room temperature cream cheese helps achieve a smooth sauce.
- Adjust red pepper flakes according to preferred spice level.
- This recipe was originally published January 28, 2015, with updated images and video.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 55g | 18% |
| Protein | 33g | 66% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 121mg | 40% |
| Sodium | 940mg | 39% |
| Potassium | 677mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 725IU | 15% |
| Vitamin C | 4mg | 4% |
| Calcium | 476mg | 48% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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