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. This could become one of your new favorite dinners!
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.
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First, you saute shrimp in olive oil, garlic, basil, and paprika:
Then, remove the shrimp and in the same pan saute some mushrooms:
Add shrimp back to the mushrooms, along with everything else: half and half, cheeses, more spices:
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!
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.
1 pound fresh shrimp (10 big shrimp or 20 small shrimp) without shells, deveined
3 garlic cloves
crushed red pepper flakes
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)
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.
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.
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.
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.
If the cream sauce is too thick and you want it creamier - add some pasta water in small amounts until you reach desired consistency.