Fast Food: Creamy Shrimp and Mushroom Pasta

October 18th, 2008 by katie

I love this recipe.  It is so fast and easy yet so filling and rich.  It is a company worthy dish on a weeknight time budget.

Creamy Shrimp and Mushroom Pasta

serves 4, prep 5 min, cook time 30 min
  • 4-8 oz fettuccine or linguine
  • 10 tbsp butter, divided (I know, but I’ve tried it with less and it’s just not the same)
  • 8 oz fresh, sliced mushrooms
  • 2 garlic cloves, minced
  • 3 oz cream cheese, cut into small pieces
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh basil, chopped (you can use dried herbs if that’s all you have)
  • 2/3 cup boiling water (from your noodle pot)
  • 1 lb cooked shrimp (feel free to buy frozen-gasp!)
  1. Boil and salt a large pot of water and cook your pasta.  I usually only use about half of an 8 oz box, preferring fewer noodles.
  2. While your pasta is cooking, cook your shrimp if necessary and reserve.  If your shrimp are pre-cooked and frozen, quickly thaw them under running water.
  3. In a large skillet melt 2 tbsp 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, I generally feel like something has gone terribly wrong.  The cream cheese doesn’t really melt and starts to look almost curdled, don’t worry about it!  It will all smooth out and be wonderful when we add the water. I promise.
  5. Simmer cream cheese mixture until well blended. Get a scoop 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 10 minutes-you wont ruin this sauce by accidentally boiling it so don’t worry.
  7. Toss sauce with cooked noodles and serve.

Serve this with a good crusty loaf of garlic bread and a salad.

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Posted in Easy, Fast, Main Dish

142 Responses

  1. Sophia

    Hi Katie! Thanks so much for sharing this! I featured this on my blog (http://awhimsywillow.blogspot.com/2013/01/cooking-adventures-begin-creamy-shrimp.html ) as I start my endeavor to learn how to cook. Hope you have a great week! It was delicious!

  2. April B.

    This was delish!
    I, like a lot of other readers, was a little worried about the thickness of my sauce. I just kept cooking, turned it up a little bit and waited. It finally thickened up! Next time, I will wait until the end to cook my noodles (they cooked really fast!) and I will add more mushrooms. I might take another readers idea and add bacon too! But thank you so much, we loved it!

  3. Keri

    I tried this and it came out great. It was even better the next day as left overs. Thanks!

  4. janet

    This was absolutely delish!!! so easy to make…will definitely be making again…thank you for the great recipe

  5. Jamie

    I found this recipe on Pintrest and was excited to try it. It was wonderful even with dried herbs but I imagine fresh would be better. I did not cook the shrimp at the end for a full 10 minutes since I had already pre-cooked them and didn’t want them chewy. My husband loved it and I will be re-making this (though not frequently given the amount of butter!)

  6. Nikita

    OMG !!!!! Soooo freaking good saw it, went out and bought ingredients, cooked it, and smashed with leftover to boost! Fist recipe I did a 100% fantastic job. Will be cooking this dish again and again. Great with Cheddar Bay Biscuits or garlic bread and white wines and candle light! Ummmmmhmmm goodness

  7. Cassandra

    Just fixed this tonight… mmmm so good. I didnt use as much butter. But it was still awesome. I think it would be great with mushrooms, chicken, and broccoli next time.

  8. Anna

    Delicious. Only complaint is that the sauce didn’t quite thicken up..but it was still amazing. I may not have use enough cream cheese/too much butter though!

  9. Liz

    I thought this was a crock pot recipe??

    Pinterest is crazy. -katie

  10. Cheryl

    Made this with low fat cream cheese and I cant believe its not butter margarine and still wonderful! Steamed broccoli and tossed in at the end!

  11. Amy

    Made a dairy free version of this for dinner tonight. Used vegan Smart Balance and Trader Joe’s This is not a Tub of Cream Cheese and it was delicious. I added frozen peas for a little sweetness too!

  12. Jamie

    Thank you for sharing this yummy pasta recipe. I made this tonight and it was so good. It will be added to my recipe book as my favorite pasta dish. Again, thanks.

  13. Denise

    One word……FANTASTIC!!!!!!

  14. Taxi

    Got this from foodgawker and the picture looked so yummy I had to try it.
    I always spazz up a recipe the first time I make it and even though this recipe is easy, I managed to goof up. Forgot to save the pasta water so I just poured some tap water over the noodles and saved the water. I also had no fresh basil or parsley so ended up using some store bought pesto I had in the fridge. My last goof up was not having quite enough butter. And yet…yum yum, delicious! This is as good as what you would get in a restaurant. Even though I ended up not following the recipe exactly it still turned out amazing! Next time I might use a little less noodle cause I would have like it to be a little saucy. Two thumbs up!

  15. Anna

    I just made this for dinner and it was absolutely amazing! Thank you so much for posting it. It tasted just like a really good restaurant pasta dish. I’ll admit while I was making it I cringed at the amount of butter but after tasting it – so worth it!

  16. Sandra

    It doesnt say what to do with the fettuccine or linguine. What do i do with it?????

  17. Dawn

    This was better then I had hoped. Wasn’t real time consuming and the ingredients weren’t so weird that they are hard to locate. Tasted amazing. The only thing that I dislike about it is how fattening it is. It will be a favorite I will make, just have to watch how often.

  18. Monica

    I made this with fresh picked wild Morel mushrooms! So rich and delicious! It really highlighted their earthy flavor!

  19. Annie

    I made this for dinner it was the most delicious dish ive ever haad!!

  20. wadehuntley

    what a wonderful and easy weeknight dinner recipe. used precooked shrimp and it was so easy and fast

  21. Kim Shay

    I just made this and WOW! It was amazing! I added some parmesan cheese because let’s face it, pasta is always better with parmesan lol I highly recommend this recipe!

  22. Lindsay Emelko

    This is seriously the best pasta dish EVER!! Made this for the 2nd time tonight and I can’t get over the delicious-ness! My husband says he could eat the whole pot in one sitting if he let himself. 5 stars all around! Thank you for sharing 😉

  23. Lindsey C.

    OMG…AMAZING! I couldn’t believe how easy this was! Definitely a new favorite!

  24. Kimberly

    I just made this. I added a little onions to it. It was so goood with steak and wine. Thank you for sharing the recipe.

  25. Michele

    I made this tonight, omg…to die for!! I used Boursin herbed cheese (cause I didn’t have cream cheese) and I added white wine and shallots and it looked and tasted like it came from a 5-star restaurant! And it was so easy too. I will be making this regularly, thanks for sharing!!

  26. Patty

    Would using penne pasta change the taste?

  27. euaggelia

    so creamy and amazing,i couldn’t stop eating.my husband fell in love with this recipe.thank you!

  28. Diane

    Made this for supper tonight and it was soo good! To cut some fat I used reduced fat cream cheese (4 ozs) and only 4 Tbls butter, and it worked perfectly! I seasoned the shrimp with a little creole seasoning before lightly sauteing them (to get the water out). I had to substitute with dried herbs, but it was still very tasty served over linguine. Will make it again using fresh shrimp and herbs.

  29. Creamy Shrimp and Mushroom Pasta Recipe | Majic 102.1

    […] Click here for directions […]

  30. Donna

    Amazing easy everyone loved it. Thanks

  31. Amy

    I added artichoke hearts and tasted really good.

  32. Creamy Shrimp and Mushroom Pasta | Diy & Crafts

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  33. Creamy Shrimp and Mushroom Pasta - Amazing Foods

    […] OMG! Every time I go to an awesome Italian restaurant I take a look at the seafood pasta, then I take a look at the worth and find yourself getting one thing extra affordable. But right here is a superb recipe that will provide you with all of the creamy goodness of genuine Italian delicacies proper at house! Depending in your price range, you possibly can go for frozen shrimp or purchase some recent. Either method, I assume you’ll love this yummy recipe. Check it out right here… Creamy Shrimp and Mushroom Pasta […]

  34. Shiela

    I’m watching carbs…what do u think of using spaghetti squash in place of the pasta?

  35. Creamy Shrimp and Mushroom Pasta – DIY Gems

    […] See the full article here […]

  36. Creamy Shrimp and Mushroom Pasta | DIY Gems

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  37. Carmencita Dublado

    What’ s a good substitute for shrimp?

  38. Carmencita Dublado

    What’s a good substitute for shrimp?

  39. Lorraine Lewis

    This was so delicious and not difficult to make! Very filling. I found my sauce didn’t thicken up too much so I added a bit (1 Tablespoon) of flour when reducing/thickening the sauce. Worked out well. Also, save some of the pasta water to add when reheating the next day… the pasta absorbs the sauce.

  40. Lori

    I made this with chicken instead of shrimp, it was fabulous!

  41. Jess

    I am a firm believer in there’s no such thing as too much butter whilst cooking, but unfortunately this recipe did it for me when I made it tonight. It tastes great at first, but by the time I finished my plate, my mouth just felt coated in butter and it was rather upsetting. I also used salmon instead of shrimp that I baked in the oven right before so the omega oils from the fish might have contributed, but I’m at the point where I don’t even want to finish the leftovers because of all the butter. There’s a good half inch of butter just sitting at the bottom of the Tupperware container I put the leftovers in. I will try to add more cream cheese and maybe some flour in a pan when I reheat, but as is, too much butter for me sadly!

  42. Vicki

    Can this be made and refrigerated after making then heated in the oven (like a casserole) prior to serving?

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About chaos

cha·os -noun 1. a condition or place of great disorder or confusion. My chaotic kitchen is the result of three kids, two adults, dog, cat, and fish, a food obsession, a wine drinking hobby, and too few hours in the day. Between trying to feed a family of five healthy, happy meals, watching my weight, saving my pennies, and staying partially sane I have picked up a few tricks along the way. So here they are: the very best tips, tricks, and recipes from my chaotic kitchen-to yours!

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