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!)
- 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.
- 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.
- In a large skillet melt 2 tbsp of butter over medium heat and saute mushrooms until soft and brown. Season with salt and pepper.
- 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.
- 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.
- 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.
- Toss sauce with cooked noodles and serve.
Serve this with a good crusty loaf of garlic bread and a salad.
January 3rd, 2013 at 6:50 pm
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!
January 4th, 2013 at 6:15 am
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!
January 11th, 2013 at 7:20 pm
I tried this and it came out great. It was even better the next day as left overs. Thanks!
January 14th, 2013 at 6:04 pm
This was absolutely delish!!! so easy to make…will definitely be making again…thank you for the great recipe
January 15th, 2013 at 9:32 pm
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!)
January 21st, 2013 at 9:40 pm
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
January 25th, 2013 at 1:34 pm
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.
February 13th, 2013 at 1:16 pm
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!
February 18th, 2013 at 1:17 pm
I thought this was a crock pot recipe??
Pinterest is crazy. -katie
February 24th, 2013 at 8:53 pm
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!
February 28th, 2013 at 7:13 pm
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!
March 9th, 2013 at 9:05 pm
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.
March 12th, 2013 at 3:40 pm
One word……FANTASTIC!!!!!!
March 13th, 2013 at 6:20 pm
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!
March 26th, 2013 at 2:39 am
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!
April 25th, 2013 at 8:56 pm
It doesnt say what to do with the fettuccine or linguine. What do i do with it?????
July 10th, 2013 at 10:18 am
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.
July 20th, 2013 at 9:39 pm
I made this with fresh picked wild Morel mushrooms! So rich and delicious! It really highlighted their earthy flavor!
July 24th, 2013 at 9:55 pm
I made this for dinner it was the most delicious dish ive ever haad!!
August 10th, 2013 at 3:16 am
what a wonderful and easy weeknight dinner recipe. used precooked shrimp and it was so easy and fast
September 18th, 2013 at 10:03 pm
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!
October 13th, 2013 at 9:06 pm
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 😉
November 10th, 2013 at 11:35 am
OMG…AMAZING! I couldn’t believe how easy this was! Definitely a new favorite!
December 4th, 2013 at 12:13 am
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.
January 8th, 2014 at 4:30 pm
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!!
January 19th, 2014 at 4:02 pm
Would using penne pasta change the taste?
January 23rd, 2014 at 3:21 am
so creamy and amazing,i couldn’t stop eating.my husband fell in love with this recipe.thank you!
February 17th, 2014 at 2:56 am
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.
April 8th, 2014 at 1:04 pm
[…] Click here for directions […]
April 11th, 2014 at 5:27 pm
Amazing easy everyone loved it. Thanks
July 21st, 2014 at 11:01 pm
I added artichoke hearts and tasted really good.
September 16th, 2014 at 9:53 am
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December 16th, 2014 at 1:12 pm
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January 5th, 2015 at 9:36 pm
I’m watching carbs…what do u think of using spaghetti squash in place of the pasta?
January 28th, 2015 at 1:35 am
[…] See the full article here […]
January 28th, 2015 at 6:41 am
[…] See the full article here […]
March 7th, 2015 at 9:50 pm
What’ s a good substitute for shrimp?
March 7th, 2015 at 9:51 pm
What’s a good substitute for shrimp?
May 20th, 2015 at 6:55 pm
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.
July 23rd, 2015 at 9:31 am
I made this with chicken instead of shrimp, it was fabulous!
December 10th, 2015 at 8:05 am
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!
December 4th, 2016 at 6:15 pm
Can this be made and refrigerated after making then heated in the oven (like a casserole) prior to serving?
February 19th, 2017 at 5:32 pm
This was soooo AMazing!! And very quick to make! For me next time I’m going to try with spegehtti squash to cut out carbs. Thanks!
April 8th, 2017 at 10:13 pm
This was my inspiration recipe tonight! I used sausage instead of shrimp, fresh morel mushrooms, and garlic and chive wide noodle pasta from the farmers market. Delicious. Thank you.
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