Creamy Shrimp and Mushroom Pasta

Creamy Shrimp and Mushroom Pasta

4.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 469.3
  • Total Fat: 17.4 g
  • Cholesterol: 274.8 mg
  • Sodium: 623.8 mg
  • Total Carbs: 47.9 g
  • Dietary Fiber: 2.8 g
  • Protein: 34.6 g

View full nutritional breakdown of Creamy Shrimp and Mushroom Pasta calories by ingredient
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Number of Servings: 4


    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.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user TERRIE0771.

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Member Ratings For This Recipe

  • nice - 2/17/21

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  • Lots of calories but sounds fantastic! - 11/28/20

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  • Very Good
    Just looking at this makes me hungry. - 11/29/17

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  • Looking forward to making this. - 11/3/17

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  • Incredible!
    Really like it even if I did some small changes to suit my own preferences. I used light cream instead of cream cheese and much less butter, but still really liked it. Well done to the creator! - 10/25/17

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