Description
Creamy Shrimp & Mushroom Spaghetti
Ingredients
12 oz spaghetti
1 lb shrimp, peeled and deveined
1 cup mushrooms, sliced
1 1/2 cups heavy cream
1/2 cup grated Parmesan cheese
3 garlic cloves, minced
2 tbsp unsalted butter
1 tbsp olive oil
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions
Cook the pasta: Boil spaghetti in salted water until al dente. Reserve 1/2 cup of pasta water, then drain.
Sauté shrimp: Heat olive oil in a large skillet over medium heat. Season shrimp with salt and pepper. Cook for 2-3 minutes per side until pink. Remove and set aside.
Cook mushrooms: In the same skillet, melt butter. Add mushrooms and cook until softened, about 5 minutes. Add garlic and sauté until fragrant.
Make the sauce: Stir in heavy cream and Parmesan cheese. Simmer on low heat, stirring occasionally, until the sauce thickens.
Combine: Add the cooked pasta to the skillet and toss to coat. If needed, add reserved pasta water to reach desired consistency. Return shrimp to the skillet and mix gently.
Serve: Top with fresh parsley, a sprinkle of Parmesan, and freshly cracked black pepper. Enjoy warm!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 520 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a perfect dish every time. First, ensure all ingredients are prepped before heating your skillet. Begin boiling heavily salted water for the pasta. As it heats, pat the shrimp dry thoroughly; this ensures a good sear. Cook the spaghetti until just al dente, then reserve that crucial pasta water. In your large skillet, sauté the shrimp until just opaque—do not overcrowd the pan. Remove them promptly to prevent overcooking. For the mushrooms, let them cook undisturbed for a few minutes to develop a golden color before stirring. When adding the cream and Parmesan, keep the heat low to prevent the sauce from breaking. Toss the pasta in the sauce off the heat, adding pasta water a tablespoon at a time until the sauce clings to the noodles beautifully. Finally, gently fold in the shrimp just to warm through.
Serving Suggestions
This rich pasta pairs wonderfully with a crisp, acidic side to cut through the creaminess. Serve it alongside a simple arugula salad dressed with lemon vinaigrette. For a heartier meal, add garlic bread or roasted asparagus. A glass of chilled Pinot Grigio or Sauvignon Blanc complements the seafood and cream sauce perfectly. Garnish with extra parsley, red pepper flakes for heat, and a generous wedge of lemon for squeezing.
How-to Summary
To summarize: Cook pasta, reserving water. Sauté seasoned shrimp and set aside. In the same pan, cook mushrooms and garlic in butter. Create the sauce by simmering cream and Parmesan. Combine pasta, sauce, and shrimp, using pasta water to adjust consistency. Garnish and serve immediately.
Frequently Asked Questions
Can I use frozen shrimp? Yes. Thaw completely in the refrigerator and pat them very dry before cooking to avoid steaming.
What can I substitute for heavy cream? For a lighter version, half-and-half works, but the sauce will be thinner. For a dairy-free option, full-fat coconut cream is a good alternative.
How do I prevent the sauce from curdling? Keep the heat low when adding the Parmesan and never let the sauce boil vigorously. Stir constantly until the cheese is fully melted and incorporated.
Can I add other vegetables? Absolutely. Spinach, sun-dried tomatoes, or peas would be excellent additions. Add delicate greens like spinach at the very end to wilt.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of milk or cream to restore sauciness.
Common Mistakes to Avoid
- Overcooking the shrimp: They cook quickly and will become rubbery if left in the pan too long. Remove them as soon as they turn pink and opaque.
- Skipping the pasta water: The starchy water is essential for helping the sauce emulsify and cling to the pasta.
- Using pre-grated Parmesan: It often contains anti-caking agents that can make your sauce grainy. Grate a block of cheese fresh for the smoothest sauce.
- Crowding the pan with mushrooms: This steams them instead of sautéing. Cook in batches if necessary for proper browning.
Conclusion
This Creamy Shrimp & Mushroom Spaghetti is a restaurant-quality dish that is deceptively simple to make at home. By following the detailed steps and avoiding common pitfalls, you can create a luxurious, comforting meal in about 30 minutes. The combination of succulent shrimp, earthy mushrooms, and a velvety Parmesan cream sauce is truly irresistible. Don’t forget the final touches of fresh parsley and a crack of black pepper to elevate the flavors. We hope this guide helps you master this delicious recipe and make it a new favorite in your weekly rotation.