Creamy Shrimp and Mushroom Pasta

Name: Creamy Shrimp and Mushroom Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1/2 pound Cooked Penne Pasta; 1/2 cup Pasta Water; 1.5 lb. Shrimp, peeled and deveined; 4 Tablespoons Olive Oil, divided; 1/4 cup Shallots, diced ((about 2 medium)); 8 oz. Package Baby Bella Mushrooms, sliced; 3 cloves Garlic, minced; ½ Cup White Wine; 5-6 oz Package Baby Spinach; 1 cup Half & Half or Heavy Cream; ½ cup Grated Parmesan Cheese; 3 leaves Fresh Basil, chopped; 2 Tablespoons Butter; Fresh Parsley; Salt and Pepper to taste; Fresh Parmesan Cheese (topping); 1 teaspoon Crushed Red Pepper Flakes ((optional))

Creamy Shrimp and Mushroom Pasta is a restaurant quality pasta dish made in under 30 minutes! This creamy comfort food will leave you smiling and satisfied. This is such an awesome meal to make for friends and family. It’s also a date night dinner to impress!

The Makings of a Quality Pasta Meal

Here is a simple dish that has the quality of a restaurant meal. When I worked at the restaurant, they had a weekly pasta special. They always had meat, usually seafood, some vegetable like spinach or broccoli rabe, and a sauce. When I started dating my wife and brought her there, she loved many of those pasta specials. Thankfully, I had learned the basics of making pasta meals that are high quality.

Ingredients

First, choose your main ingredients – which pasta you want, the vegetables, and the protein. Always use fresh as much as possible.
Next choose your base – will you use onions, shallots, garlic?
Now plan your sauce – will it be creamy? acidic like lemony or with wine?
Seasoning – the flavor profile are you going for will help you choose which herbs to use, the spices, and so on.

Execution

Pasta – with a saucy pasta meal, you want the past cooked al dente and seasoned well. I explain that below.
Pasta Water – pasta water helps thicken the sauce so retain some of it when draining the pasta.
One Pan – try to use the same pan, or skillet, for the meal to blend the flavors together better.

Cooking Pasta Properly

All too often, pasta is not cooked properly and therefore lacks flavor and is often overcooked, leaving it mushy. Here are a few tips to keep in mind:

Cook the pasta “Al Dente.” On the box of pasta there are usually cooking instructions with 3 time options. One of those is “al dente” which means it’s still firm when you bite into it. Why would you want your pasta to be al dente? One big reason is that pasta will continue to absorb liquid even after you’ve cooked it. You know this if you ever left pasta in a bowl of soup. So, especially with meals that you are adding sauce to the pasta, the pasta will remain firm throughout your meal and won’t become mushy.

Salt the water. You must add some salt to the water. By doing this, the pasta will absorb some of the salt and make it taste better.

Should you oil your pasta? This is a huge debate. Typically, no. Adding oil or butter prevents the sauce you’re using from sticking to the pasta, So, while it keeps the pasta from sticking to itself, it is not recommended. However (I might get in trouble for this), I say do whatever suits you. We are not all restaurant chefs and each situation will vary. For a recipe like this one, there is no need to oil the pasta because you are adding it right into the sauce immediately

What Ingredients for Creamy Shrimp and Mushroom Pasta?

1/2 pound Cooked Penne Pasta
1/2 cup Pasta Water
1.5 lb. Shrimp, peeled and deveined
4 Tablespoons Olive Oil, divided
1/4 cup Shallots, diced (about 1 medium)
8 oz. Package Baby Bella Mushrooms, sliced
3 cloves Garlic, minced
½ Cup White Wine
5-6 oz Package Baby Spinach
1 cup Half & Half or Heavy Cream
½ cup Grated Parmesan Cheese
3 leaves Fresh Basil, chopped
2 Tablespoons Butter
Fresh Parsley
Salt and Pepper to taste
Fresh Parmesan Cheese topping
1 teaspoon Crushed Red Pepper Flakes (optional)

Ingredient Notes & Substitutions

Pasta – our family loves penne. My favorite is cavatappi. Whatever you choose, use a pasta with grooves as it will hold more sauce.

Mushrooms – I love using baby bella mushroom. However, white button mushrooms work just as well.

Half & Half or Heavy Cream – I use half and half in my coffee so I always have it on hand, but heavy cream will give you thicker sauce.

Crushed Red Pepper Flakes – the photos show no red pepper because my children have to each what I make. But I add them to my portion.

How Is Creamy Shrimp and Mushroom Pasta Made?

Cook the penne pasta according to the instructions on the package for “Al Dente”.
When you drain the pasta, reserve about 1/2 cup of pasta water for later. This will thicken up the sauce later.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp and season with salt and pepper. Cook on both side until the shrimp turns pink, about 2-3 minutes per side. Be careful not to overcook them.
Remove the cooked shrimp to a plate.
In the same pan, add 2 tablespoons of olive oil and the mushrooms. Season with salt and pepper. Stir occasionally until they are tender.
Add the shallots and cook for about 1-2 minutes. Then add the garlic. Garlic burns easily and quickly, so stir and cook for only about 1 minute.
Pour in the white wine and deglaze the pan. Use your utensil to scrape the brown bits from the pan to incorporate in the sauce. They have lots of flavor.
Add the spinach and cook until it is completely wilted, about 2 minutes.
Now add in the pasta water, cream and Parmesan cheese and stir in. Bring it to a boil and reduce to a simmer for about 5 minutes. Add the basil and butter.
(Optional Step – if you would like a little heat to the meal, add in the crushed red pepper flakes at this time.)
Return the shrimp to the pan and add in the pasta. Stir until everything is coated with the sauce.
Garnish with fresh parsley and fresh parmesan cheese.

What Can I Do with the Leftovers?

The leftovers will keep nicely in fridge for us to 3-4 days. The pasta will absorb some of the liquid, so you may need to add a tablespoon or 2 of water or more cream. Reheat on the stove for best results. A microwave is fine as an alternative.

Can I Freeze Creamy Shrimp and Mushroom Pasta?

Yes, absolutely. Again, don’t add the noodles to the soup. You can freeze the soup for up to 6 months in an air-tight container. Use the reheating instructions above.

Pro Recommendations

My favorite skillets to use are Anolon Advanced skillets. They are not a sponsor, but I absolutely love them. I use their 14 inch skillet pretty much everyday. It’s a workhorse! Most of the food I cook in it get served right in the pan. It has an extra handle that makes it great for transporting to the table. If you have 4 or more in your family, I would say this is a must have! It’s been worth every penny!

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