Shrimp And Pasta With Mushrooms Recipes

GARLIC SHRIMP & MUSHROOM PASTA

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.

SHRIMP AND MUSHROOM LINGUINI WITH CREAMY CHEESE HERB SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguini and cook until tender, about 7 minutes. Drain.
• Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
• In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms; heat sauce through.
• Toss linguini with shrimp sauce and serve.

MUSHROOM SHRIMP ALFREDO PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain.
• Heat heavy cream and 1 cup butter together in a large saucepan over medium heat until butter is melted. Add Romano cheese, Parmesan cheese, 1 clove garlic, salt, and black pepper; cook and stir until cheese is melted and sauce thickens, about 5 minutes. Remove from heat.
• Heat remaining 1/4 cup butter and olive oil in another saucepan over medium heat. Add onion; cook and stir until softened and translucent, about 2 minutes. Stir in remaining 2 cloves garlic and mushrooms. Increase heat to medium-high and cook until soft, about 2 minutes. Add shrimp; cook and stir until firm and light pink in color, 1 to 2 minutes.
• Fold shrimp mixture into sauce. Add drained fettuccine; toss to coat with sauce.

SHRIMP AND PASTA WITH MUSHROOMS

Steps:

• Cook and drain spaghetti as directed on package.
• Meanwhile, in large skillet, melt 1 tablespoon of the butter over medium heat. Cook garlic and pepper flakes in butter 1 minute, stirring constantly. Add mushrooms; cook 3 to 4 minutes, stirring occasionally, until lightly browned. Stir in shrimp; cook about 4 minutes, stirring occasionally, until shrimp are almost pink. Add wine and remaining 2 tablespoons butter; heat to simmering.
• Add cooked spaghetti to skillet; toss with shrimp mixture. Season with salt. Cook 1 minute longer until shrimp are pink. Sprinkle with parsley.

SAUTéED SHRIMP AND MUSHROOM PASTA

Steps:

• Boil pasta according to package directions. Set aside.
• Heat a large skillet over medium-high heat. Add vegetable stock, mushrooms, and garlic; cook for 2-4 minutes, stirring occasionally. Add shrimp, salt, and pepper; cook about 1-2 minutes on each side or until shrimp is pink on the outside. If using pre-cooked shrimp, cook until heated through. Stir in butter and fresh chives and add cooked pasta. Toss to coat.

PESTO SHRIMP MUSHROOM PASTA

Steps:

• Heat large skillet on medium-high heat until hot. Add olive oil - it should run without sizzling. Add shrimp, season shrimp with 1/4 teaspoon salt and 1/4 teaspoon red pepper flakes, cook for about 3 minutes, turning once midway, until shrimp is pink and cooked through. Remove shrimp from the skillet.
• Add another tablespoon of olive oil to the same, now empty, skillet. Add sliced mushrooms. Season mushrooms with 1/4 teaspoon salt. Cook, stirring, until mushrooms release liquid and reduce in volume and get soft, for about a minute or two.. Add back the cooked shrimp. Add 1/2 cup basil pesto and 1/2 cup chicken broth. On medium heat, mix everything to combine. Remove from heat.
• Cook pasta according to package instructions. Drain. Add to the shrimp with sauce. Top with chopped fresh basil.

GARLIC SHRIMP FETTUCCINE WITH TOMATOES AND MUSHROOMS

Steps:

• Bring a large pot of generously salted water to a boil. Cook the fettuccine according to package directions, until al dente. Drain and set aside.
• In a large skillet, heat 2 tablespoons olive oil to medium heat. Cook shrimp, about 2 minutes per side, and season with salt and pepper to taste. Transfer to a plate and set aside.
• On the same skillet, heat remaining 2 tablespoons of olive oil. Add garlic and sliced mushrooms. Cook until fragrant, about 2-3 minutes. Return cooked shrimp to the pan. Add the white wine and cook until somewhat reduced.
• Transfer the cooked pasta to skillet. Add butter, and toss with tongs to let the butter melt and coat everything. Season with salt and pepper to taste.
• Toss pasta with tomatoes and parsley until combined. Adjust seasonings if needed.
• Serve with more parsley for garnish and lemon wedges (optional). Enjoy!

CREAMY SHRIMP PASTA WITH MUSHROOMS

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.