Mushroom Seafood Pasta Recipes

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GARLIC SHRIMP & MUSHROOM PASTA



Garlic Shrimp & Mushroom Pasta image

Effortless and delicious: That's exactly how we like Monday-through-Friday meals to be, and this one fits the bill perfectly. The lightly coated pasta and veggie mixture tastes like it came from an Italian restaurant, but it's ready in no time for just a few dollars a serving. -Simple & Delicious Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 13

8 ounces uncooked angel hair pasta
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
1/3 cup olive oil
4 garlic cloves, minced
1 pound uncooked medium shrimp, peeled and deveined
1/2 cup chicken broth
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 plum tomatoes, chopped
1/2 cup grated Romano cheese, divided
1 tablespoon butter

Steps:

  • Cook pasta according to package directions. Meanwhile, saute mushrooms and onion in oil in a large skillet until tender. Add garlic; cook 1 minute longer., Add the shrimp, broth and seasonings. Bring to a boil. Reduce heat; cook and stir for 4-5 minutes or until sauce is slightly thickened and shrimp turn pink., Stir in the tomatoes, 1/4 cup cheese and butter. Drain pasta; toss with shrimp mixture. Sprinkle with remaining cheese.

Nutrition Facts : Calories 469 calories, Fat 23g fat (6g saturated fat), Cholesterol 119mg cholesterol, Sodium 648mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein.

CREAMY SEAFOOD AND MUSHROOM PASTA



Creamy Seafood and Mushroom Pasta image

This recipe came from the "Sunday Night Football Cookbook", published in 2008. The book contains recipes from players, coaches, and restaurants in cities around the NFL. This was posted by Roy Williams, a wide receiver who at the time played for the Lions but now plays for the Cowboys.

Provided by loof751

Categories     Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb penne pasta
1/4 cup olive oil
3/4 lb shrimp, peeled and deveined
10 ounces mushrooms
3 garlic cloves
1/4 cup white wine
8 ounces lump crabmeat
3/4 cup heavy cream
2 teaspoons lemon zest
1 tablespoon lemon juice
2 teaspoons rosemary
3 tablespoons unsalted butter
salt, pepper, and parmesan cheese to taste

Steps:

  • Slice the mushrooms. Mince the garlic.
  • Cook the pasta until al dente. Drain, reserving 1 cup of the cooking water. Set aside.
  • Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook until just pink, about 2 minutes. Transfer to a large bowl.
  • Add the mushrooms to the oil in the pan. Saute about 5 minutes. Add garlic and cook 1 minute longer. Add the wine and cook until about half is absorbed, stirring and scraping browned bits from the bottom of the pan.
  • Return the shrimp to the skillet and add the crabmeat and cream. Simmer about 2 minutes until sauce thickens slightly. Add lemon zest and juice, rosemary, and salt and pepper. Stir in the butter until melted.
  • Add the penne to the skillet and heat through, adding some of the reserved pasta water if needed to keep everything moist. Remove from heat.
  • Serve immediately garnished with parmesan cheese.

Nutrition Facts : Calories 912.1, Fat 42.9, SaturatedFat 18.2, Cholesterol 234.3, Sodium 722.2, Carbohydrate 96.8, Fiber 13.5, Sugar 1.8, Protein 36.1

CREAMY SHRIMP PASTA WITH MUSHROOMS



Creamy Shrimp Pasta with Mushrooms image

Creamy shrimp pasta in a delicious homemade sauce with mushrooms.

Provided by Anonymous

Categories     Main Dish Recipes     Pasta     Shrimp

Time 45m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
1 pound uncooked medium shrimp, peeled and deveined
3 cloves garlic, finely chopped
1 pinch salt to taste
1 pinch dried basil, or to taste
1 pinch paprika, or to taste
1 (8 ounce) package sliced fresh mushrooms
1 cup half-and-half
¾ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ (16 ounce) package dry fettuccine pasta
1 pinch red pepper flakes, or to taste

Steps:

  • Heat olive oil in a large skillet over medium heat. Immediately add shrimp and garlic; cook until shrimp is pink, 3 to 4 minutes. Sprinkle salt, basil, and paprika over shrimp. Cook and stir for 1 minute more, leaving shrimp slightly undercooked to finish cooking in the sauce.
  • Remove shrimp mixture from the skillet. Add mushrooms to the same skillet. Cook and stir, seasoning with salt, until juicy, about 5 minutes. Add the shrimp; immediately pour in half-and-half, mozzarella cheese, and Parmesan cheese. Bring to a boil. Reduce heat and simmer, constantly stirring, until cheese melts, 5 to 8 minutes. Cover with a lid and remove from heat.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. If cream sauce is too thick, add some pasta water in small amounts. Drain pasta and rinse with cold water. Add to the cream sauce.

Nutrition Facts : Calories 544.2 calories, Carbohydrate 47.9 g, Cholesterol 217.3 mg, Fat 22.5 g, Fiber 2.8 g, Protein 38.8 g, SaturatedFat 9.7 g, Sodium 552.4 mg, Sugar 3.3 g

SEAFOOD AND MUSHROOM PASTA WITH BASIL PESTO



Seafood and Mushroom Pasta With Basil Pesto image

Make and share this Seafood and Mushroom Pasta With Basil Pesto recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h9m

Yield 6 serving(s)

Number Of Ingredients 16

3 tablespoons vegetable oil
1/2 lb mushroom, sliced
1/2 cup chopped red bell pepper
3/4 lb scallops
3/4 lb medium shrimp, peeled and deveined
12 ounces fresh fettuccine pasta
1/4 teaspoon salt (or to taste)
fresh ground black pepper
2 cups firmly packed fresh basil leaves, washed and dried
2 sprigs parsley
2 garlic cloves, minced
3 tablespoons pine nuts
1/4 cup freshly grated parmesan cheese
1/4 teaspoon salt (or to taste)
fresh ground black pepper
3 tablespoons olive oil

Steps:

  • Make the pesto: in a food processor or blender add all the pesto ingredients except the oil; process until minced.
  • With the motor running, slowly pour oil through the tube and blend.
  • Scrape down sides of bowl with spatula; transfer pesto to a bowl, cover, and refrigerate until ready to use; bring to room temperature before mixing with pasta.
  • Make the pasta: in a skillet over medium heat, warm 2 tablespoons oil; add in mushrooms and red pepper; stir/saute until soft, about 5 minutes.
  • Remove to a plate and set aside.
  • Add remaining oil to skillet; stir/saute scallops for 2 minutes; add in shrimp; stir/saute until scallops are opaque and shrimp are pink, about 2 minutes.
  • Meanwhile, in a large pot of boiling water, cook pasta until al dente; drain and return to pan.
  • Add mushrooms, red peppers, seafood, salt, pepper, and basil pesto; toss gently.
  • Serve immediately on warm plates.

Nutrition Facts : Calories 463, Fat 20.7, SaturatedFat 3.2, Cholesterol 151.8, Sodium 451.7, Carbohydrate 37.8, Fiber 1.4, Sugar 1.4, Protein 31.6

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