Creamy Shrimp and Mushroom Pasta
A delightful dish of shrimp and mushrooms in a creamy sauce, perfect for weeknight dinners or special occasions.
Ingredients
Pasta and Shrimp
- 8 ounces uncooked pasta
- ¾ pound medium shrimp (thawed & peeled, tails removed if desired)
Sauce Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- ½ teaspoon Dijon mustard
- 2 teaspoons all-purpose flour
- 2 teaspoons lemon juice
- 2 dashes Italian seasoning
- ⅓ cup chicken broth or stock
- 1 cup heavy cream
- to taste Salt and pepper
- to taste Parmesan cheese
Instructions
Cooking the Pasta
- Boil a large, salted pot of water. Cook the uncooked pasta according to package instructions, then drain.
Preparing the Sauce
- In a skillet over medium-high heat, add butter and olive oil. Once hot, add sliced mushrooms and cook for 5-6 minutes until the water from the mushrooms has cooked off. Remove the mushrooms from the pan.
- Take the pan off the heat and add minced garlic, Dijon mustard, flour, lemon juice, Italian seasoning, and chicken broth. Return the pan to the heat and stir until smooth, allowing it to bubble for a minute.
- Pour in heavy cream and let it simmer for 2-3 minutes.
- Add shrimp and the cooked mushrooms back into the pan. Cook for 5 minutes or until shrimp are cooked through and the sauce thickens to your desire. Season with salt and pepper if needed.
Tossing the Pasta
- Drain the pasta and toss it with the sauce, adding a little pasta water if needed to thin it out. Serve with grated parmesan cheese.
Notes
For optimal taste, cook the pasta fresh just before serving. Leftover pasta can be stored in the refrigerator for up to 3 days. To reheat, warm in a skillet or microwave, adding a splash of water or cream.