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Creamy Shrimp and Mushroom Pasta

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Creamy shrimp and mushroom pasta in a delicious homemade alfredo sauce. This creamy alfredo sauce has all the flavors you want and need: shrimp flavor, garlic, basil, crushed red pepper flakes, paprika, Parmesan and Mozzarella cheese.Β  This could become one of your new favorite dinners!

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The dish is embarrassingly easy to make. And, you just use a single pan – one large skillet. The recipe is also gluten free friendly, as all you have to do to make it gluten free is to use gluten free pasta.

Creamy shrimp and mushroom pasta

First, you saute shrimp in olive oil, garlic, basil, and paprika:

how to cook shrimp, cooking shrimp in basil olive oil and crushed red pepper

Then, remove the shrimp and in the same pan saute some mushrooms:

how to sautee mushrooms, mushroom pasta dish

Add shrimp back to the mushrooms, along with everything else: half and half, cheeses, more spices:

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After a little bit of stirring and cheese melting, you’re ready to add cooked and rinsed pasta into the sauce and your dish is ready!

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I’ve also made this dish with gluten free pasta (Tinkyada brown rice fettuccine) – and it came out so good! The pasta had the perfect texture. Some of the photos in this post in fact feature gluten free pasta.

Creamy Shrimp and Mushroom Pasta

Total Time: 1 hour

Yield: 4 servings

Creamy Shrimp and Mushroom Pasta

Ingredients

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  • 2 tablespoons olive oil
  • 1 pound fresh shrimp (10 big shrimp or 20 small shrimp) without shells, deveined
  • 3 garlic cloves
  • dried basil
  • crushed red pepper flakes
  • paprika
  • 8 oz mushrooms, thinly sliced
  • 1 cup half and half
  • 1/2 cup Parmesan cheese, shredded
  • 3/4 cup Mozzarella cheese, shredded
  • cooked pasta water
  • 8 oz fettuccine pasta (for gluten free version, use Tinkyada gluten free brown rice pasta)

Instructions

  1. Heat a large skillet until hot - add 2 tablespoons of olive oil and immediately add garlic and shrimp, cook on one side for about 1 minute until pink on one side, on medium-high heat. Flip the shrimp to the other side, sprinkle the top of cooked side of shrimp with dry basil, paprika, and salt, cook for another 1-2 minutes, occasionally stirring, until shrimp is pink on both sides. Remove the shrimp from skillet. If shrimp is a little undercooked - it's OK because you will continue cooking it in the sauce.
  2. To the same skillet add sliced mushrooms. Add more olive oil if necessary. Cook on high heat for about 2 minutes, occasionally stirring, until mushrooms become soft and release juices. Salt midway through cooking.
  3. To the skillet with mushrooms, add cooked shrimp. Immediately add 1 cup half and half and all of the cheese - bring to boil, then reduce to simmer, and cook, constantly stirring, until all cheese melts. Cover with lid and remove from heat.
  4. Cook pasta according to package instructions. Reserve some of pasta water. Drain and rinse pasta with cold water. Add pasta to the skillet with shrimp and mushrooms and cream sauce. Stir well, season with more salt and add more crushed red pepper flakes and basil, if desired.
  5. If the cream sauce is too thick and you want it creamier - add some pasta water in small amounts until you reach desired consistency.
http://juliasalbum.com/2014/10/creamy-shrimp-and-mushroom-pasta/

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{ 153 comments… add one }
  • So creamy and flavourful! This pasta looks totally right up my alley.

  • pbrim October 15, 2014, 9:13 am

    There seems to be something missing from the recipe. The instructions mention adding more spices at the same time as the cheese and half-and-half, and the pictures definitely show at least something fresh and green added at that point, but the recipe only mentions the cheese and half-and-half, nothing else.

    • Gim November 21, 2014, 1:59 pm

      I believe the recipe means more basil, salt, red pepper flakes. The “green onions” are probably a poor way of making a nice color. Ignore the green onion; I agree that it would mess with the lovely alfredo taste.

      • lynn August 10, 2015, 4:09 am

        The green that you see is the dry basil

      • Jen February 28, 2017, 6:25 pm

        I made this for dinner tonight, and it was a hit! I used whole grain linguine instead of fettuccine, and fat free half and half. I seasoned pretty heavily. There are no leftovers. I will certainly make this again and again. Who cares what the green stuff is? It’s just a garnish! I could see adding sun dried tomatoes for another dimension, but I’m no chef. Thank you!

        • Julia March 11, 2017, 1:40 am

          So happy to hear you’ve been enjoying this recipe! πŸ™‚

          • Elle March 15, 2017, 7:35 am

            Do you know the nutritional values? Sodium. Fat. Protein. Calories. Very interested
            Thanks.

          • Julia March 17, 2017, 3:11 am

            I don’t have the calorie count capability on my site yet, but there are online tools where you can cut and paste the ingredients to get the nutritional info, such as this tool: https://www.verywell.com/recipe-nutrition-analyzer-4129594

    • Diane January 3, 2015, 8:18 pm

      Yep.. looks like chopped scallion

    • Curry Love January 4, 2015, 8:41 am

      I made dish for New Year’s day dinner. I saw something green in the photo as well! Upon closer examination of the photo, it looks like a fresh green Chile; not green onions. I still wonder why it wasn’t mentioned in the recipe. Also, why the evasive measurements for the basil and red pepper flakes?????? I would double the sauce next time.

      • Renee February 23, 2015, 9:14 am

        Something like red pepper may not be to everyone’s liking so something like spices would be more to taste… “a little bit of this and a little bit of that”

      • JoAnn Oram October 7, 2015, 11:52 pm

        measure is for taste so no specific for basil pepper flakes. I think the green is the dried basil. I am wondering how many it serves.

        • Jen February 28, 2017, 6:28 pm

          Only 3 of us killed this, but it was probably meant to feed 4 or 5 people. It was so good the boys didn’t stop eating until it was gone!

          • Julia March 11, 2017, 1:37 am

            Thank you, Jen! I am so glad your boys liked it so much they finished everything! πŸ™‚

    • Dee May 13, 2015, 9:13 pm

      Looks like scallions.

    • Colleen January 29, 2016, 1:08 am

      Could someone tell me what half and half is?

      • Becky Jones September 16, 2016, 6:52 pm

        Half and half is found in a Qt or Pint size carton in with the milk. And a bit pricey.

  • Daniela October 15, 2014, 9:39 am

    I have a craving fro pasta lately so this fantastic recipe is just the right timing.
    Creamy, flavorful and so tempting!
    Thanks for sharing this, Julia!

  • Great dish! I’ve made something similar to this, and it really is easy, isn’t it? Kind of an Alfredo sauce. Good post — thanks.

    • Carter February 22, 2017, 11:00 pm

      Made this tonight for my family using Thai noodles and added about half batch of asparagus and it was so delicious and easy to make. I alead you had organic half and half on hand that I use in my coffee along with the mushrooms and asparagus. I added garlic powder and onion powder to taste as well. It fed a family of four with leftovers and I only used half the box of Thai noodles.

      • Julia March 11, 2017, 10:44 pm

        Thank you, Carter, for your tips! Great additions!

  • Shashi @ runninsrilankan October 15, 2014, 2:02 pm

    I love the balance of heat and creaminess in this, Julia! Totally delicious!

  • Monica October 16, 2014, 2:39 pm

    Good grief, this looks amazing!!

  • Gloria November 12, 2014, 12:50 pm

    I agree, it looks as though there are green onions added to this recipe. Can you clarify, please?

  • Angela November 14, 2014, 3:48 pm

    I noticed the fresh green things, too, and they look just like minced/sliced scallions (green onions). I love the look of the green, but a little leery on adding an onion flavor to an alfredo-y cream sauce.

  • Gloria November 17, 2014, 2:22 pm

    I agree with pbrim! It looks as though there are green onions added to this recipe? Can you clarify please.

  • Ashlyn November 24, 2014, 10:50 pm

    Made this last night and loved it! I did not put in the green onions and I added more mushrooms and subbed cayenne pepper for crushed red pepper flakes. I also did not have fettuccine noodles but I used regular spaghetti noodles. I will be making it again!

  • Liz December 1, 2014, 10:18 am

    Thank you. Looks so good.

  • Jan December 13, 2014, 5:08 am

    The taste was wonderful but my cheese clumped and didn’t melt very well. Should I have added the cheese after the half and half came to a boil?

    • karen December 16, 2014, 8:35 pm

      My cheese turned into large clumps of useless mess. The flavor was good but runny and a waist of cheese.

      • Mo December 30, 2014, 8:50 am

        To ensure cheese does not clump when making any Alfredo or similar sauce is to slowly add the cheese while continously stirring. If you just dump cheese into a warm/hot sauce, it will naturally clump. Hope this helps!

        • Caroline February 19, 2016, 8:06 pm

          Maybe should add this advice to the original recipe instead of the comment section!? Hope it still tastes ok. It just happened to us too:/ thanks.

      • Katherine January 8, 2015, 12:16 pm

        Tried this last night and the sauce did not thicken at all. The cheese curdled and clumped onto the shrimps and mushrooms. Looked like a watery soup. A little frustrating since the flavour was good.

      • Renee February 23, 2015, 9:15 am

        Not a sin to use jar alfredo sauce…

    • Becky Agostini Jones September 16, 2016, 7:30 pm

      I found if you bring this sauce to a boil before its blended together , it clumps. So 1st I added 1/2 & 1/2 on lower heat while whisking, then added in cheeses, and season to taste. Not necessary to rinse pasta, just drain, you can always add a bit of olive oil to pasta and toss to keep from sticking , (*saving up to a 1/2 cup of pasta water to use for thinning sauce to your liking). After its thickened, add hot pasta to mushroom sauce. And its really a nice recipe. That’s just my take on putting the sauce together β™‘ Yum!

  • John Smith December 18, 2014, 1:11 pm

    The recipe neglects to say how much dried basil, crushed red pepper flakes, and paprika is required……

    Also, the pictures don’t match the recipe, as the photos clearly show either scallions or chives in the dish, but neither are not mentioned in the recipe…..

  • marjo December 20, 2014, 7:47 am

    It looks really good. But a little misleading… you have to dirty 2 pans (one pot to cook the noodles and the pan for sautΓ© ing)… not all in one pot as advertised.

  • Nicole @ Or Whatever You Do January 1, 2015, 8:44 pm

    Oh yum. Shrimp, pasta, cream, and cheeses? I’m sold!

  • jeremy January 2, 2015, 6:38 pm

    Why are y’all criticizing.?? Okay she failed to put what the “green things ” was on the recipe, but she gave you the basics. It don’t take a rocket science to figure out if you want to add or take away… It’s at your discretion.. Great meal Julia! πŸ™‚

    • Colleen March 29, 2015, 4:03 pm

      I have been thinking the same thing while reading these comments. It’s as if the commenters have never cooked before, or have no ability to “wing it”.

    • Ndeshi May 17, 2015, 9:33 am

      Agree with you! Didn’t understand why some were just criticizing Julia. This surely is a great meal

    • Monica May 20, 2015, 1:41 pm

      She gave us a great recipe. The green onions or whatever it is in the pic could be something she put In after the recipe was done. For her own flavor. Chill out people…

    • Janet Foster September 26, 2015, 8:38 pm

      People are so damn critical. When I read recipe reviews I just want to know how other people tweaked the recipe or loved it as is. Enough with the unnecessary comments. PLEASE.

  • Kaye January 4, 2015, 2:09 pm

    Can you substitute an other cheese for mozzarella…?

  • Dixie Gossett January 4, 2015, 2:48 pm

    What is half and half? Would somebody please tell me?? I don’t mean to sound stupid but I just don’t have a clue what it is. Somebody help please!!!!!

    • Melanie January 23, 2015, 12:33 pm

      It’s half cream, half milk…are you not in the U.S.? I can’t remember what it’s called in the UK and really don’t know about any nations other than this, but in the U.S. it’s very popular in coffee.

      I think maybe you can make the equivalent by half double cream (“heavy” cream) and half full-fat milk…?

      • Belinda September 14, 2015, 7:57 pm

        Im in Australia, can you please clarify what half and half is equivalent to here??
        Is it half a cup of cream and half a cup of water??
        Thanks

    • Chris Shoemake January 25, 2015, 12:37 pm

      Go to the dairy section in your grocery. It is in a carton. It is equal parts of 100% whole milk and cream.

    • Donna Kohl September 26, 2016, 9:22 pm

      The green bits are chopped freash basil. She states at the last of the recipe to add more spices and basil if desired. Half and half in america is half cream and half milk. If it isn’t sold where you are you can just mix half cream with half milk to equal the amount in the recipe.

  • Nonie Milner January 4, 2015, 7:57 pm

    My picky husband loved it!!!

  • Eva January 6, 2015, 8:06 pm

    I made this tonight. I seasoned to taste and I didn’t put the green onions in. It is FABULOUS!!! Thanks for the recipe!

  • Deborah Favorito January 10, 2015, 11:39 pm

    dont rinse your pasta. The starch on the pasta helps the sauce stick to it. You only rinse it if you are going to save it, if so add a little olive oil so it doesn’t stick together,

  • Linda G January 13, 2015, 2:21 pm

    You can buy jars of alfredo sauce in any super market just cook the shrimp then the mushrooms then poor tour noodles in add the jar alfredo sauce saves you time and no lumpy cheese or water down sauce

    • Ron Henderson November 30, 2015, 4:05 pm

      Not the same

      • Danielle January 30, 2016, 6:11 pm

        Agreed! This sauce is WAY better than jarred. Maybe I’m fussy, but I’m not a fan of any jarred Alfredo sauce I’ve tried to date.

  • Ashley January 15, 2015, 11:14 am

    Why would you rinse the pasta? If you rinse the pasta, you are washing off the starch that helps the sauce stick to the noodles…you’re never to rinse pasta!!!

    • Gloria February 17, 2015, 2:19 am

      I agree, Ashley… Never rinse pasta! Also, be careful to not overcook the shrimp. The combination of stir frying the shrimp and then later letting the shrimp simmer in the sauce could easily cause overcooking. I add the shrimp in just before the linguine .
      Great recipe!

  • Heather January 15, 2015, 8:49 pm

    I made this tonight and wow!! It was so yummy, even my husband liked it and he is very very picky this is definitely something I will be making again and again and again. Thank you so much for sharing πŸ™‚

  • Javon January 21, 2015, 4:38 pm

    I just made this and it’s really good. I added more salt and pepper for taste as well as a teaspoon of flour to thicken my sauce. Can’t wait for my hubby to try it tonight. There wasn’t any measurements for the half and half, so I put a cup in the pan.

  • Melanie January 22, 2015, 5:02 pm

    How serendipitous, just found some shrimp in my freezer during a cleanout (don’t ask, BIG freezer!) and was wondering what cool new thing I could do with it. Going to give this one a whirl with the GF substitution.

  • Whit January 22, 2015, 8:55 pm

    This made a pretty, slightly fancy meal for New Year’s Eve. The flavor was great and overall it was relatively simple! Thanks for sharing this recipe.

  • Regina January 24, 2015, 8:32 pm

    What I love about this recipe is that you can use the basics and create other tasty recipes just as easily. Tonight we used tomatoes & added sausage w/ cayenne for a more cajun dish. It was a hit! Thanks for the creamy recipe, I will try this next when I have half & half on hand. Super delish!

  • Celina Chavez January 28, 2015, 7:00 pm

    Just made this and it is so delicious. I didn’t have a single problem while making it! It’s so creamy and has amazing flavor! And I think the green onion is just a garnish so I don’t understand what the big deal is saying that the picture is “misleading” or that there was an ingredient missing.

    • Ingrid February 10, 2017, 2:56 pm

      Thanx for sharing i made it n its delicious!!!!stop criticizing n just enjoy the dish;cuz she was so nice to share..really now

  • rebecca January 31, 2015, 9:14 pm

    Maybe the green is chives. Very mild onion flavor. Looks great. Could be made with chicken as well.

  • Lori Cross February 2, 2015, 6:28 pm

    Absolutely FABULOUS!!! I couldn’t get the sauce to thicken, so I added more fresh parm. Can never have too much cheese.

  • Jackie February 5, 2015, 4:16 am

    This dish looks delicious but What is half and half?? I’m in the UK so what would an alternative be? Thanks

    • Christine February 8, 2015, 4:43 pm

      It’s half heavy cream and half whole milk… In North America it’s called Half & Half as we can buy it that way…

  • Rosie February 7, 2015, 10:39 pm

    The sauce turned into a clumpy mess and was very thin.

    • Barb March 3, 2015, 7:22 pm

      Rosie, I found the same problem–mozzarella seized and the sauce wound up with no body. Should this have been fresh mozzarella? Should we use sodium citrate (how much)? Did we do something wrong? Most of the cheese glued itself to the bottom of the pan and went solid. Flavors were great, though, and I would make this again if I can solve the cheese difficulty.

  • wendy February 15, 2015, 6:51 pm

    Mmmm ? I made this dish, I think there’s a problem using mozzarella cheese . It’s to stringy and didnt go nice and creamy. It was ok, but prefer perhaps add cream instead to make the sauce.

  • Dennis February 24, 2015, 6:55 pm

    I think its an OK recipe but please note, you don’t ever rinse cooked pasta. Ever! You are taking away critical starches that are needed for texture, flavor etc. That’s almost as bad as throwing away pasta water or coating it in oil so your sauce don’t stick to it! I would add pasta water that the pasta was cooked into the sauce to give it more depth and authentic flavor and a velvet texture and prevent any clumps like others have mentioned in the comments. Your presentation looks good but I would omit the scallions for garnish and use fresh Italian parsley instead. Scallions dont make sense for that type of sauce.

  • Susanne March 4, 2015, 6:25 pm

    I made this tonight and it was fabulous. I followed the directions exactly, guessing at spices since no amount given, and it turned out great. I added some peas to include a veggie and could not believe how good it was. Restaurant worthy!!!

  • Michelle March 6, 2015, 2:06 pm

    Made this last night for dinner and it requires a little cooking knowledge to get it right, since the recipe is incomplete. I used fresh basil, about 3/4 tbsp. 1/4 tsp of paprika, 1/4 tsp red pepper flakes. The basics are there, just needs a little tweaking. I’ll definitely make it again, with a few modifications. (I used more half & half instead of pasta water.)

  • Marina March 19, 2015, 11:04 pm

    So delicious!!!

  • Ted March 22, 2015, 3:38 pm

    I noticed in the couple pasta recipes of yours that I’ve seen that you say to rinse your pasta after cooking. I’ve found that if you do that, you rinse off all the starches of the pasta and the sauce doesn’t adhere to it as well. If you don’t rinse your pasta (just drain it instead) and immediately add it to the sauce, the sauce adheres to and infuses with the pasta and flavors much better. This recipe sounds extremely tasty! I will definitely be trying this recipe for sure — I just won’t be rinsing my pasta. πŸ™‚

  • Cathy beck March 23, 2015, 6:57 pm

    We enjoyed but it was very runny and the cheese clumped around the shrimp and mushrooms. Next time I’ll try making a roux with flour and I think that will take care of both issues.

  • Art Vandelay March 30, 2015, 8:26 am

    I’ll join the “it looks like scallions” bandwagon. If I were to add greens, I’d likely add chopped fresh basil on top. Oh, and since I’m not a seafood guy, I’d substitute chicken for the shrimp.

  • Drina Smith March 30, 2015, 1:23 pm

    Awesome recipe. I added fresh spinach and it added a nice splash of color. Big hit!!!!

  • Brenda April 21, 2015, 2:45 pm

    I made this last night, adding in the green onions. I accidentally put in too much red pepper flakes, so it was a bit spicy. But we all loved this dish! I served a green salad and garlic bread with it.. Got rave reviews from my family. Will definitley make again. Thanks for the recipe!

  • [email protected] May 17, 2015, 2:29 pm

    I made it with chicken, because I had shrimp the day before, I am always trying new recipes to avoid all the fat, salt and sugar in restaurant prepared foods. Absolutely amazing when I substituted the pepper flakes with jerk seasonings. I just marinated the chicken 30 min prior, followed the recipe as mentioned and as EMERIL says “BAM!”…Enjoy!

  • susan May 17, 2015, 4:58 pm

    Low fat cheeses don’t melt well. Buy regular for sauces. Could be the reason for clumping.

  • Eve May 22, 2015, 10:05 am

    Seems like the shrimp would get overcooked putting it in the sauce begore the cheeses are melted. Wouldn’t it be better to add them just to heat them through at the end?

  • Maureen May 22, 2015, 7:57 pm

    Very good recipe. Made it the first time according to the recipe and we loved it. Since then have made it a couple of times but adapted it a bit. Instead of the half and half I used a jar of Alfredo sauce, threw in some Parmesan, plus the mozzarella and added as much of the spices to meet our tastes. The last time I made it, to up the basil content I added pesto to the Alfredo sauce. It was yummy. The pasta water thins out the Alfredo sauce. Next time I might add curry instead of the pesto. Very versatile recipe. Thank you.

  • Bridget May 24, 2015, 3:13 pm

    Oh my god made this for lunch πŸ™‚ delicious.

  • marcos May 25, 2015, 8:00 pm

    Bad , bad , bad. did anyone ever try this recipe? it doesn’t work. cheese sauce is unmanageable. go back to cooking 101. a complete waste of time. Be warned!

    • Louise July 16, 2015, 11:18 pm

      I agree ….if the cheese is to be stirred in little at a time, then mention it in the directions. I too had an unmanageable mess of cheese ….very disappointing ….because the flavour was there!!

      • Kristine October 22, 2015, 10:13 am

        This is the kind of recipe where you have to actually shred your own cheese. Pre-shredded cheese is coated with cornstarch and who knows what else to keep it from sticking. If you put a little effort into it, this dish is great.

  • Gerr May 26, 2015, 2:51 pm

    I just finished cooking this dish. Since I had fresh lump crabmeat, I used it, instead of fresh shrimp. It is delicious! Going to have fresh fruit on the side with it for supper tonight.

  • Angie June 19, 2015, 2:40 am

    I seasoned the shrimp with Old Bay before I sautΓ©ed it. Did everything else as instructed. Very easy to make. It was excellent! It’s definitely something that can be served when you have guests over.

  • Rhea June 22, 2015, 6:25 pm

    Tried this recipe today! It was delicious. Added some chopped cilantro to it.

  • Amy July 18, 2015, 8:48 am

    I just made this for dinner tonight. It tasted so yummy, even in the morning! I was going to make it the night before (without the pasta) so that all the flavors were able to get through. I added onions, green, yellow, and red peppers when I cooked the mushrooms. I am going to cook penne rather than fettuccine. I did not have any problems with cheese clumping as some people claimed.

  • Megan Howard July 20, 2015, 6:10 pm

    Thank you so much for this amazing recipe! I followed the instructions exactly and it was amazing! I’ve been to several restaurants that don’t serve shrimp pasta like this! The mushrooms, the seasonings were on point! And my hubby LOVED it! Thank you again!

  • Deb July 20, 2015, 11:36 pm

    Just made the dish. My cheese clumped and it was a little watery. Oh well, i didn’t follow the recipe exactly, but used the ingredients I had one hand (kale instead of mushrooms, etc) and the listed spices to taste. The flavor was great. It was pretty quick and easy to make. Thanks.

  • Lori July 21, 2015, 10:15 am

    This is just fantastic! Served with garlic bread and topped with a bit of chopped green onions – fantastic! To the “nay-saying cheese-clumpers” – here’s a hint: mix the half-and-half with cheeses and let set at room temperature about an hour before cooking. πŸ™‚

  • Nadia July 27, 2015, 7:07 pm

    I’m a horrible cook. But I felt so proud of myself, when my whole family loved this dish!! Awesome recipe!!! Thank you so much!!!

  • Val July 28, 2015, 8:35 pm

    Was truly disappointed with the whole dish…it is missing something… I can’t put my finger on it… Will never try making it anymore!!!

  • deb August 18, 2015, 11:26 pm

    After reading all the reviews, and the recipe, I chose to add some flour springs miles lightly just after the mushrooms and shrimp were done, stirred in before adding the cream. The mix tightened up nicely and the cheese melted fine, just needed a little pasta water to thin before serving, since it was so rich. Delicious! Best shrimp I’ ve ever made–

  • Teresa October 4, 2015, 6:31 pm

    Made this last night was wonderful added fresh spinach when sautΓ©ing the mushrooms I seasoned everything to my family’s taste definitely on the make again list, would also be excellent with blackened chicken

  • Edith October 5, 2015, 5:37 pm

    I made this tonight and it was delicious!! I will make this again!!

  • Esme October 9, 2015, 7:40 pm

    So delish!! Came out creamy. It was fast and essy to make. I eill definitely make this again…next week!! πŸ˜‰ Thank you!

  • Noura safi October 22, 2015, 8:15 am

    I made this recipe today and it was delicious. For the green leaves I put green basil. Thank you Julia.

  • Kristine October 22, 2015, 10:10 am

    I made this last night and it was wonderful. It even got rave reviews from the BF!! Will definitely be making this again. Thanks!

  • Sandrea October 24, 2015, 2:55 pm

    Hi, I was wondering if I could substitute the half and half for something else to make it healthier? I love your pasta dishes, but a lot of them call for heavy cream and half and half. Thanks!

    • Dhia December 15, 2015, 5:15 pm

      Most U.S. supermarkets carry fat-free half & half. I used it in this recipe and I was happy with the results.

  • Jane November 2, 2015, 5:18 pm

    It has salt listed in the directions, but not in the ingredient list. How much salt do you use?

  • sandra kelly November 9, 2015, 10:48 am

    Would like to make this ahead as I would like to bring to my son’s when I visit next week. was wondering if it and your chicken tenders recipes can be made ahead and frozen. Looks delicious and cannot wait to try.

  • LZ November 22, 2015, 7:50 pm

    This was great!!! We only had 2/3 cup of milk so we had to use 1/3 cup heavy whipping cream. Will definitely make again!!

  • Sarah January 4, 2016, 8:03 pm

    Hi! Love the look of this recipe. Do you think it would work with whole milk instead of half and half?

    • Crystal Kearbey April 4, 2016, 7:02 pm

      3/4 cup whole milk mixed with 1/4 cup melted butter is a good substitute for half and half.

  • Danielle January 30, 2016, 6:03 pm

    I just made this for my family of 4. I added 1 leek, white and light green parts only, sliced in rings, to the recipe along with the sliced mushrooms (used cremini mushrooms for good flavour) and used basil infused olive oil. IT WAS AMAZING!! I loved it. I actually got a spoon to eat the remaining traces of sauce from my pasta bowl once I was done eating the pasta lol. YUM! Definitely will make again. I didn’t need measurements for the basil, red pepper or paprika. Just added what I liked with my hands/fingers as I usually do and it was perfect. What I did do was toss the raw shrimp with the basil olive oil and seasonings before adding to the pan, makes for simple work. I also,added a little extra half and half. Delish! Thanks Julia….this will be going into my regular rotation when I need some comfort food. πŸ˜‰

  • Jenny Bell January 31, 2016, 6:42 pm

    I made this today and it was a HUGE hit. I added leeks and served over zoodles! YUMMY!

  • Coleman February 6, 2016, 10:00 am

    This recipe was quite nice. Easy to make, rich in flavor and so delicious. Thank!

  • Kris February 27, 2016, 8:41 pm

    Oh. My . Goodness was this yummy!

  • Jennifer Landrum March 14, 2016, 7:34 pm

    I made this twice and it was amazing. The third time I made it all the cheese stuck to the shrimp and didn’t make the sauce. Any idea why this would’ve happened? Thank you!

  • Bonnie March 20, 2016, 5:56 pm

    This was delicious!
    Just a tip I doubled the recipe and in the future instead of 2 tsp. Red pepper flakes I would only do 1 . We love spicy but it was even a little too spicy for my husband . Also just combine cheeses slowly and it was perfect no clumps. I also used fresh mozzarella. I will definitely make again.

  • De March 24, 2016, 1:22 am

    Made this for the first time yesterday! Loved it and got rave reviews! Thx!

  • Marybeth March 27, 2016, 4:11 am

    I made this & it turned out wonderful. This is my first time cooking shrimp (I was always afraid of over-cooking) but with your step by step instructions, it was so easy. Will definetly be making again.

  • IvatanPrincess April 17, 2016, 5:15 am

    What is half and half?

  • Shannon April 18, 2016, 4:23 pm

    Does anyone get mozzarella cheese to melt in this sauce? Am I missing something? Enlighten me!

  • Sherri April 19, 2016, 7:48 pm

    Just made this and it was sooo good! I was concerned about the cheese getting clumpy as some said in the comments, so I took the shrimp and mushrooms out to make sauce. I just added them back when the cheese melted and had no problems. Will definitely make again!

  • Janette April 30, 2016, 12:00 am

    You combined all my favorite things into one delicious looking dish! I can’t wait to try. Thanks for sharing the recipe!!!

  • krogill May 10, 2016, 10:32 pm

    I just made this! It was sooo yummy. I did make some changes though. The boyfriend doesn’t like mushrooms, so I replaced them with spinach. I just took fresh spinach and added it just like it says for the mushrooms. Also, I used pre-cooked frozen shrimp, and it worked out just fine. YUM!

    • Julia July 1, 2016, 10:34 pm

      Thank you – I am glad you liked it! Spinach sounds delicious in this sauce!

  • Lorraine May 17, 2016, 5:38 pm

    Well I just made this recipe for the first time and It was simple and made with two of my favs, mushrooms and shrimp. I will be making this again for sure. It’s extremely tasty thanks for posting. YUMMY

    • Julia July 1, 2016, 10:33 pm

      THANK YOU – glad you enjoyed it!

  • Amanda June 14, 2016, 1:16 pm

    I seriously could not stop eating it and I’m not a white sauce kind of gal. I’ve never been so excited for leftovers. I did substitute cayenne pepper for red pepper flakes, but that’s a flavor preference thing. Truly delicious. Can’t wait to do it again soon!

    • Julia July 1, 2016, 10:32 pm

      Thank you, Amanda! so happy you liked this dish! πŸ™‚

  • Ed June 21, 2016, 8:03 am

    Without a second consideration this recipe has hands down and hands on been THE BEST recipe for flavor and presentation in satisfying the palate of the seafood, pasta, mushroom and/or cheese aficionado. WARNING: Extremely addictive.

    • Julia July 1, 2016, 10:31 pm

      Thank you, Ed! What a nice comment – I am so glad you liked this recipe. πŸ™‚

  • LeeAnn Franks July 7, 2016, 2:05 am

    BUTTER!! That is all this recipe is missing!!

    • Julia July 9, 2016, 3:12 pm

      Butter in right quantities will certainly make this dish even better!

  • Yolanda July 22, 2016, 2:39 pm

    Now when it talks about half and half is it meaning the 2 cheese or milk to make the sauce. My husband really wants me to do it but I’m kind confused becuz I hate doing pasta stuff. Help!!!

  • Valda July 25, 2016, 10:01 pm

    I just made this tonight, and it was delicious!!! I used heavy cream as its my husbands fave and frozen spinach and peas. Fantastic and easy for a novice cook!

  • Mike August 4, 2016, 7:33 pm

    Made it…with rock shrimp substitute, kudos to you. Absolutely delicious.

  • Diane MacKenzie September 20, 2016, 5:20 pm

    This recipe is amazing!! I made it for supper tonight and it was a BIG hit. Thank you so much!

  • Vicki November 2, 2016, 7:41 pm

    just want to say that a lot of new cooks look up recipes so those who said who doesn’t know how to adapt a recipe it would be young cooks trying to learn…I personally have altered this recipe from what I have on hand and I think that my daughter a few years ago wouldn’t have been able to make this recipe…today she could as she gets the how much etc….lighten up please and cooking this now looks yummy

  • Rose Anne December 3, 2016, 7:19 pm

    Made this tonight and it was delicious! Did need a little bit of salt.

    • Julia December 17, 2016, 7:47 pm

      Thank you! So glad you liked it! Just the right amount of salt makes all the difference in how the meal tastes, doesn’t it?

  • Sara December 8, 2016, 10:51 am

    I made this and it was very tasty but the sauce was super watery and not creamy at all, it never thickened up and the shredded cheese just clumped up together in big chunks…..

    • Julia December 17, 2016, 7:29 pm

      Did you bring the liquids to boil before adding cheese? The pan and the liquids should be heated enough for cheese to melt successfully.

  • Sue December 24, 2016, 5:11 am

    Delish!! My husband is lactose intolerant so used pecorino Romano (Parmesan substitute) and Cabot Monterey Jack (for the mozz) instead of the cheeses listed. Also used lactaid whole milk and supplemented with butter for the half and half. Also through in some spinach at the end. Great meal – and even better as reheated leftovers!!!

    • Julia January 2, 2017, 11:46 pm

      Sue, so glad you and your husband liked the pasta! Thank you for sharing the changes you made to this recipe! πŸ™‚

  • Samantha January 8, 2017, 11:07 am

    Made this last night! My husband and I really enjoyed it!

    • Julia January 31, 2017, 1:21 pm

      Thank you, Samantha, glad to hear that! πŸ˜‰

  • alysse January 27, 2017, 2:04 pm

    what is the calories count per serving?

  • Safa Sharara Rahman March 1, 2017, 9:28 pm

    What is half and half ?

    • Julia March 11, 2017, 1:21 am

      WHAT IS HALF AND HALF? Half and half is the US milk product that combines half milk half cream to form a lighter cream (unlike heavy cream). To make 1 cup of half and half, combine 1/2 cup milk and 1/2 cup regular cream (heavy, or whipping cream).

  • Karla W. March 20, 2017, 11:47 am

    I picked up some lump Crab and I was wondering if it can be added to this dish and what are your thoughts as to whether it would change the outcome by much? I’m planning on making this dish real soon. Thank you!

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