Creamy Shrimp and Mushroom Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
8 oz fettuccine or linguine15 tbsp butter, divided (I know, but I’ve tried it with less and it’s just not the same)16 oz fresh, sliced mushrooms2 garlic cloves, minced8 oz cream cheese, cut into small pieces2 tbsp fresh parsley, chopped1 tbsp fresh basil, chopped (you can use dried herbs if that’s all you have)2/3 cup boiling water1 lb cooked shrimp1 package of fresh baby spinach
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 butter over medium heat and sauté mushrooms, garlic and seasonings until soft and brown. Add spinach and sauté until wilted. Add cream cheese. 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, 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.
About a cup.
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 butter over medium heat and sauté mushrooms, garlic and seasonings until soft and brown. Add spinach and sauté until wilted. Add cream cheese. 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, 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.
About a cup.
Nutritional Info Amount Per Serving
- Calories: 400.3
- Total Fat: 25.9 g
- Cholesterol: 147.1 mg
- Sodium: 192.8 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 5.8 g
- Protein: 17.2 g
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