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Creamy Shrimp & Mushroom Pasta


Julia’s Album

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Rate this recipe 4.5/5 (12 Votes)


  • 2 TB olive oil
  • 1 lb fresh medium or large shrimp, peeled & deveined
  • 3 garlic cloves
  • Dried basil
  • Crushed red pepper flakes
  • Paprika
  • Salt
  • 8 oz mushrooms, sliced
  • 1 cup half & half
  • 1/2 cup shredded Parmesan cheese
  • 3/4 cup shredded mozzarella cheese
  • 1 cup reserved pasta water
  • Fettuccine pasta


Servings 4
Adapted from


Step 1

Cook pasta according to package directions. Reserve 1 cup of pasta water before draining. Heat olive oil a large pan over medium-high heat until hot. Add garlic & shrimp, cooking for a minute. Sprinkle with basil, red pepper flakes, paprika, & salt. Cook for another 1-2 minutes, stirring occasionally, until shrimp is pink on both sides. Remove the shrimp from skillet & set aside. Add sliced mushrooms to pan, adding more olive oil if necessary. Cook until soft. Salt midway through cooking. Add the cooked shrimp. Stir in half & half. Add cheeses. Bring to a boil, then reduce to simmer. Cook, stirring constantly, until all cheese melts. If the cream sauce is too thick & you want it creamier, add some pasta water 2 TB at a time until you reach desired consistency. Stir well & adjust seasonings, if needed. Serve over pasta.

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