This Shrimp Alfredo Pasta is creamy and dreamy, with succulent shrimp and tender mushrooms that make every bite a treat! It’s a comforting dish that feels like a hug on a plate.
I love how quick this recipe is! Cook the pasta, whip up the sauce, and toss in the shrimp and mushrooms. Dinner’s ready before the kids ask what’s for dessert! 🍝😄
Key Ingredients & Substitutions
Pasta: Fettuccine is the classic choice for Alfredo, but linguine works just as well! If you’re gluten-free, try a gluten-free pasta option that suits your taste.
Shrimp: Large shrimp add nice size and flavor to the dish. If shrimp isn’t your thing, cooked chicken or even sautéed veggies can make a tasty replacement.
Mushrooms: I used white button mushrooms, but cremini or shiitake would be fantastic too! If mushrooms aren’t available, consider using spinach or broccoli for extra nutrition.
Heavy Cream: For a lighter version, you can substitute half-and-half or a mix of low-fat milk and cornstarch. Coconut cream is a great dairy-free option.
Parmesan Cheese: Freshly grated Parmesan gives the best flavor. If you’re in a pinch, pre-grated cheese is okay, but it won’t melt as smoothly. Nutritional yeast is a great vegan alternative!
How Do I Get My Shrimp Perfectly Cooked?
Cooking shrimp can be tricky, but the key is to not overcook them! Follow these steps:
- Pat shrimp dry before seasoning; this helps get a nice sear.
- Cook shrimp over medium-high heat for only 2-3 minutes per side until they turn pink and opaque.
- Remove them just as they are cooked to prevent them from becoming rubbery.
Always keep an eye on them, as shrimp cook quickly. You can add them back to the skillet later to absorb some flavor from the sauce. Enjoy your cooking!
How to Make Shrimp Alfredo Pasta With Mushrooms
Ingredients You’ll Need:
Pasta and Protein:
- 8 oz fettuccine or linguine pasta
- 1 lb large shrimp, peeled and deveined
Vegetables:
- 8 oz mushrooms, sliced (white button or cremini)
For the Sauce:
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 cup chicken broth (optional for thinning sauce)
Seasonings and Garnish:
- 1 tbsp olive oil
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
- 1/2 tsp crushed red pepper flakes (optional)
How Much Time Will You Need?
This delightful dish takes about 25 minutes in total. You’ll need 10 minutes for prep and about 15 minutes for cooking. It’s quick enough for a weeknight dinner and fancy enough for guests!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the fettuccine or linguine and cook according to package instructions until al dente. Once done, drain well and reserve 1/2 cup of the pasta water for later. Set the pasta aside.
2. Sauté the Shrimp:
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Season your shrimp with salt and pepper, then add them to the skillet. Cook for about 2-3 minutes per side until the shrimp turns pink and opaque. Once cooked, remove the shrimp from the skillet and set aside.
3. Prepare the Sauce:
In the same skillet where you cooked the shrimp, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until it’s fragrant. Now, toss in the sliced mushrooms and cook for approximately 5-7 minutes until they’re tender and golden brown.
4. Combine the Cream and Cheese:
Pour the heavy cream into the skillet and bring the mixture to a gentle simmer. Gradually stir in the freshly grated Parmesan cheese until it melts into a creamy and smooth sauce. If you find the sauce too thick, feel free to add the reserved pasta water or chicken broth, a little at a time, to reach your desired consistency.
5. Final Touches:
Season your sauce with salt, black pepper, and crushed red pepper flakes if you enjoy a little heat. Stir to combine!
6. Combine It All:
Return the cooked shrimp back into the skillet and gently stir to coat them in the sauce. Finally, add the cooked pasta to the skillet and toss everything together until well mixed.
7. Serve:
Remove from heat and sprinkle with chopped fresh parsley for color and freshness. Serve immediately and enjoy your creamy, savory Shrimp Alfredo Pasta with mushrooms!
Happy cooking! 🍽️
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw them completely before cooking. The best way to thaw shrimp is in the fridge overnight or by placing them in a sealed plastic bag and submerging in cold water for about 30 minutes.
Can I Make This Recipe Dairy-Free?
Yes! You can substitute the heavy cream with coconut cream and use nutritional yeast instead of Parmesan cheese to maintain flavor without dairy. Just make sure to adjust the seasonings to your taste!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or chicken broth to help loosen the sauce and stir gently over low heat for even heating.
Can I Add Other Vegetables?
Of course! Feel free to add spinach, bell peppers, or broccoli for extra nutrients and texture. Just sauté them with the mushrooms until tender before adding the cream.
