Creamy Shrimp Pasta With Mushrooms Recipes

Steps:

• Boil and salt a large pot of water and cook your pasta. I usually only use about half of an 8 oz box, preferring fewer noodles.
• While your pasta is cooking, cook your shrimp if necessary and reserve. If your shrimp are pre-cooked and frozen, quickly thaw them under running water.
• In a large skillet melt 2 tbsp of butter over medium heat and saute mushrooms until soft and brown. Season with salt and pepper.
• Reserve cooked mushrooms and melt remaining butter in the skillet. Add minced garlic, cream cheese, and herbs. At this point, I generally feel like something has gone terribly wrong. The cream cheese doesn't really melt and starts to look almost curdled, don't worry about it! It will all smooth out and be wonderful when we add the water. I promise.
• Simmer cream cheese mixture until well blended. Get a scoop of boiling pasta water from your noodle pot and mix it in, stirring quickly to smooth out the sauce.
• Keep sauce hot and add shrimp and mushrooms, mix well and simmer (stirring often) until everything is hot and thickened, about 10 minutes-you wont ruin this sauce by accidentally boiling it so don't worry.
• Toss sauce with cooked noodles and serve.
• Sprinkle with Parmesan Cheese & salt, 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.

Steps:

• Cook linguine according to package directions. Meanwhile, halve and thinly slice one lemon. Finely grate peel from remaining lemon; place in small bowl. Cut lemon crosswise in half; squeeze juice into bowl; set aside., In a 6-qt. stockpot, heat butter and oil over medium-high heat. Add mushrooms, onion and garlic; cook and stir 5 minutes. Add tomatoes, lemon slices, lemon peel and juice; cook 5 minutes longer, stirring occasionally., Stir in chardonnay, salt, pepper and pepper flakes; cook 3-5 minutes, stirring occasionally until wine is evaporated. Add shrimp; cook and stir 4-6 minutes or until shrimp just turn pink., Reduce heat to medium-low. Drain linguine, reserving 1 cup pasta water. Stir linguine into shrimp mixture, adding enough reserved pasta water to moisten. Heat through. Serve with parsley and, if desired, cheese.

Steps:

• Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to the package directions until al dente. Do not drain.
• Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add the mushrooms in an even layer and season with salt and pepper. Allow the shrooms to brown on one side, 1 to 2 minutes, then flip to crisp the other side, 1 to 2 minutes more. Remove to a plate and set aside.
• Add 1 tablespoon oil to the skillet and add the shallots and garlic if using. Season with salt and pepper and cook, slightly caramelizing to light golden, about 2 to 3 minutes. Add the lemon juice and scrape up the brown bits (suc) on the bottom of the skillet with a wooden spoon. Return the mushrooms to the skillet, add the cream and bring to a simmer.
• Turn off the heat and stir in the cheese. Using tongs or a slotted spoon, remove the cooked pasta from the water and add it directly to the skillet. Toss to coat, adding pasta water if needed to loosen the sauce.
• Season generously with freshly cracked pepper. Serve sprinkled with more cheese and drizzled with the remaining tablespoon oil and enjoy!

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.

Steps:

• Heat a large skillet until hot - add olive oil and immediately add garlic and shrimp. Cook on one side for about 1 minute until pink, on medium-high heat. Flip the shrimp to the other side, sprinkle the top of cooked side of shrimp with dry basil, paprika and salt, cook for another 1 to 2 minutes, occasionally stirring until shrimp is pink on both sides. Remove the shrimp from skillet. To the same skillet, add sliced mushrooms. Add more olive oil if necessary. Cook on high heat for about 2 minutes, occasionally stirring, until mushrooms become soft and release juices. Salt midway through cooking. To the skillet with mushrooms, add cooked shrimp. Immediately add 1 cup half and half and all of the cheese. Bring to a boil, then reduce to simmer and cook, constantly stirring, until all cheese melts. Cover with lid and remove from heat. Cook pasta. Reserve the pasta water when draining. Add pasta to the skillet with shrimp and mushrooms and cream sauce. Stir well, season with more salt, more crushed red pepper flakes and basil, if desired. Add pasta water to loosen the mixture to desired consistency.

Steps:

• Boil and salt a large pot of water and cook your pasta.
• While your pasta is cooking, cook your shrimp if necessary and reserve. If your shrimp are pre-cooked and frozen, quickly thaw them under running water.
• In a large skillet melt 2 tbsp of butter over medium heat and saute mushrooms until soft and brown.
• Season with salt and pepper.
• Reserve cooked mushrooms and melt remaining butter in the skillet. Add minced garlic, cream cheese, and herbs.
• The cream cheese doesn't really melt and starts to look almost curdled, don't worry about it! It will all smooth out and be wonderful when we add the water. I promise.
• Simmer cream cheese mixture until well blended. Get a scoop of boiling pasta water from your noodle pot and mix it in, stirring quickly to smooth out the sauce.
• Keep sauce hot and add shrimp and mushrooms, mix well and simmer (stirring often) until everything is hot and thickened, about 10 minutes-you wont ruin this sauce by accidentally boiling it so don't worry.
• Toss sauce with cooked noodles and serve.