
How To Make Creamy Shrimp and Mushroom Pasta
Create a meal that’s restaurant-worthy in half an hour with this shrimp and mushroom pasta recipe. It has a creamy sauce with a dash of Dijon.
Serves:
Ingredients
- 8ozpasta,uncooked
- ¾lbmedium shrimp,thawed and peeled, remove tails if desired
- 1tbspbutter
- 1tbspolive oil
- 8ozcremini mushrooms,sliced
- 3clovesgarlic,minced
- ½tspdijon mustard
- 2tspall purpose flour
- 2tsplemon juice
- 2dashesItalian seasoning
- ⅓cupchicken broth,or chicken stock
- 1cupheavy cream
- salt & pepper,to taste
- parmesan cheese,to taste
Instructions
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Boil a large, salted pot of water for the pasta. Cook pasta according to package instructions.
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Add the butter and oil to a skillet over medium-high heat. Once it’s hot, add the mushrooms and cook for 5 to 6 minutes or until the mushrooms release their water and it’s cooked off. Take the mushrooms out of the pan and set them aside.
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Take the pan off the heat. Add the garlic, Dijon mustard, flour, lemon juice, Italian seasoning, and chicken broth to the pan.
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Return the pan to the heat. Stir until the mixture is nice and smooth, and let it bubble for a minute or so.
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Add in the cream and let it simmer for a couple of minutes.
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Add the shrimp and mushrooms to the pan. Cook for 5 minutes or until the shrimp are cooked through and the sauce is thickened to your liking. Taste and season with salt & pepper as needed.
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Drain the pasta and toss it with the sauce (add a little pasta water to thin the sauce if desired). Serve with grated parmesan if desired.
Nutrition
- Calories: 560.16kcal
- Fat: 30.34g
- Saturated Fat: 16.45g
- Trans Fat: 0.13g
- Monounsaturated Fat: 9.95g
- Polyunsaturated Fat: 1.93g
- Carbohydrates: 49.90g
- Fiber: 2.29g
- Sugar: 4.56g
- Protein: 22.46g
- Cholesterol: 196.91mg
- Sodium: 678.22mg
- Calcium: 114.16mg
- Potassium: 557.53mg
- Iron: 1.40mg
- Vitamin A: 315.09µg
- Vitamin C: 2.11mg
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