Creamy Shrimp Pasta with Mushrooms
A simple, hearty Creole pasta dish with deliciously seasoned shrimp in a mushroom and tomato cream sauce.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Here's What You Need
- 12 ounces Bow-tie pasta - Cooked as directed on box
- 1 pound medium to large shrimp
- 2 tablespoons olive oil
- 4 tablespoons Butter - in-all
- 2 cups yellow onion - 1 medium onion-sliced in half moons
- 11/2 cups Baby bella or white mushrooms - Sliced
- 1 ½ tablespoon garlic - About 3 cloves-chopped
- 1 ½ cups diced tomatoes - 1 10.5 ounce can-drained
- 1 ½ cups Heavy Cream
- 1 tablespoon Creole seasoning - plus some for the shrimp
- 1 ½ teaspoon kosher salt
- 1 teaspoon ground black pepper
- ¼ cup parmesan cheese - grated
Here's What You Do
Mise en place
- Measure and stage all ingredients: pasta, shrimp, oil, butter, onions, mushrooms, garlic, diced tomatoes (draining), cream, Creole seasoning, salt, pepper, and Parmesan.
- Cook the bow-tie pasta in salted water until al dente. Reserve about ¼ cup of pasta cooking liquid. Drain pasta and return it to the pot.
- Peel and devein the shrimp if needed. Rinse under cold water and pat dry with paper towels.
- Place shrimp in a bowl and toss with a couple of teaspoons of Creole seasoning until evenly coated.
- Slice the onion into half-moon crescents. Slice the mushrooms. Chop the garlic. Measure remaining seasonings and cream.
To prepare the dish
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until bubbling.
- Add the sliced onions to the skillet and sauté for a couple of minutes, stirring occasionally.
- Add the sliced mushrooms to the skillet. Continue sautéing until mushrooms begin to brown, about 5 minutes.
- Add the garlic, remaining Creole seasoning, kosher salt, and black pepper to the skillet. Stir and sauté until fragrant, about 1 to 2 minutes.
- Add the drained diced tomatoes to the skillet. Stir well and sauté for 2 to 3 minutes.
- Increase the heat to high. Add the seasoned shrimp to the skillet and toss to combine.
- Sauté shrimp until they just begin to turn pink, about 2 minutes.
- Add the remaining 2 tablespoons of butter to the skillet and stir until melted.
- Pour in the heavy cream and stir to combine. Bring the sauce to a heavy simmer.
- Reduce the heat to a low simmer and allow the sauce to thicken for about 3 minutes, keeping it loose and saucy.
- Add the reserved pasta cooking liquid to the cooked pasta and stir to loosen.
- Add about half of the pasta to the skillet and mix until coated with sauce.
- Add additional pasta gradually, stirring, until the desired sauce-to-pasta ratio is reached.
- Remove skillet from heat. Taste and adjust seasoning if needed.
- Serve immediately, finished with grated Parmesan or Romano cheese.
Notes
Refer to my article Creamy Shrimp Pasta with Mushrooms for FAQ, Ingredient and Substitution Notes, and step-by-step photos.
Buying shrimp: If buying shrimp with shells on, purchase extra to account for shell weight. (shrimp with heads and shells, buy about 1¾ to 2 pounds to yield 1 pound of meat; shrimp without heads but still shelled, buy about 1½ pounds).
Shrimp substitutes: You may substitute white meat chicken (cut into small cubes) or crawfish tails.
Tomatoes: Use canned or fresh tomatoes. Drain canned tomatoes well. If using fresh tomatoes, peel, seed, and chop them before adding to the skillet.
Pasta choices: Use any pasta that holds sauce. Bow-tie pasta (farfalle) works well, as does rotini, fettuccine, linguine, or tagliatelle. Cook pasta al dente so it doesn’t overcook once mixed with the sauce.
Storage and reheating: Leftovers can be refrigerated in an airtight container for 3 to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to keep the sauce smooth. This dish can also be frozen for up to 6 months. Thaw overnight in the refrigerator before reheating, stirring as it warms to prevent the sauce from separating.
Serving ideas: This pasta pairs well with a Sensation Salad and simple vegetable sides such as green beans, roasted asparagus, or squash casserole.
Shrimp substitutes: You may substitute white meat chicken (cut into small cubes) or crawfish tails.
Tomatoes: Use canned or fresh tomatoes. Drain canned tomatoes well. If using fresh tomatoes, peel, seed, and chop them before adding to the skillet.
Pasta choices: Use any pasta that holds sauce. Bow-tie pasta (farfalle) works well, as does rotini, fettuccine, linguine, or tagliatelle. Cook pasta al dente so it doesn’t overcook once mixed with the sauce.
Storage and reheating: Leftovers can be refrigerated in an airtight container for 3 to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to keep the sauce smooth. This dish can also be frozen for up to 6 months. Thaw overnight in the refrigerator before reheating, stirring as it warms to prevent the sauce from separating.
Serving ideas: This pasta pairs well with a Sensation Salad and simple vegetable sides such as green beans, roasted asparagus, or squash casserole.
Nutrition
Calories: 486kcal | Carbohydrates: 42g | Protein: 19g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 139mg | Sodium: 877mg | Potassium: 581mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1272IU | Vitamin C: 10mg | Calcium: 138mg | Iron: 2mg
