This Shrimp Alfredo Pasta with Mushrooms is creamy, dreamy, and oh-so-delicious! With tender shrimp and sautéed mushrooms mixed in a rich Alfredo sauce, it’s a dinner winner!
Honestly, who could resist this cheesy pasta goodness? I love to sprinkle a bit of fresh parsley on top for a pop of color. It’s easy to whip up for a quick weeknight meal!
Key Ingredients & Substitutions
Fettuccine Pasta: Classic choice for Alfredo! If you don’t have fettuccine, linguine or spaghetti work great too. You can even try gluten-free pasta for a lighter option.
Shrimp: Fresh or frozen shrimp are both good. If you’re not a shrimp fan, you could switch it out for grilled chicken or even veggies like asparagus for a lighter meal.
Mushrooms: I recommend using cremini mushrooms for their deep flavor, but white button mushrooms are just as good. If you’re not a mushroom lover, you can skip them or use broccoli florets instead.
Heavy Cream: This makes the sauce rich. If you’re looking for something lighter, you can replace some of it with half-and-half or use cashew cream for a dairy-free version.
Parmesan Cheese: Freshly grated Parmesan is best for melting. If that’s hard to find, Pecorino Romano can work as a substitute or even a blend of mozzarella for creaminess.
How Do You Perfectly Cook Shrimp Without Overcooking It?
Cooking shrimp perfectly is key to this dish! Overcooked shrimp becomes tough and rubbery. Here’s how to get it just right:
- Start with a hot skillet and add your oil.
- Cook shrimp about 2-3 minutes per side. Look for a pink color with no translucent parts.
- Remove shrimp promptly from the skillet to stop the cooking process. You can always add them back into the dish later.
Keeping an eye on the shrimp while cooking makes all the difference. They should be bright pink and firm to touch when done!
What’s the Best Way to Create a Creamy Alfredo Sauce?
Alfredo sauce should be creamy and smooth. To achieve this:
- Lower heat to medium-low when adding dairy to avoid curdling.
- Whisk continuously while adding cheese. This helps it melt uniformly and keeps the sauce smooth.
- Use reserved pasta water to adjust the thickness. This makes the sauce cling better to the pasta.
Mixing the cheese in slowly and keeping the heat low is crucial for a silky smooth sauce!
How to Make Shrimp Alfredo Pasta With Mushrooms
Ingredients You’ll Need:
- For the Pasta:
- 8 oz fettuccine pasta
- For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- For the Sauce:
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (e.g., cremini or white button)
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup freshly grated Parmesan cheese
- 3 tbsp unsalted butter
- 1 tsp Italian seasoning (optional)
- For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 20-25 minutes from start to finish. You’ll spend around 10 minutes cooking the pasta and preparing the shrimp, and another 15 minutes making the sauce and combining everything. It’s a quick and delicious meal that’s perfect for any weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add in the fettuccine and cook according to the package instructions until it’s al dente. Once done, remember to drain the pasta, but reserve about 1/2 cup of the pasta water for later. Set the pasta aside.
2. Prepare the Shrimp:
In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Season your shrimp with salt and pepper, then add them to the skillet. Cook them for about 2-3 minutes on each side until they turn pink and opaque. Once done, remove the shrimp from the skillet and set them aside on a plate.
3. Sauté Mushrooms:
In the same skillet, pour in the remaining tablespoon of olive oil. Add the sliced mushrooms and sauté them until they’re tender and golden, which should take about 5 minutes. Next, toss in the minced garlic and cook for an additional minute, stirring frequently to prevent the garlic from burning.
4. Make Alfredo Sauce:
Lower the heat to medium-low. Add the butter to the skillet with the mushrooms and garlic. Once the butter has melted, pour in the heavy cream and whole milk. Stir everything together, bringing it to a gentle simmer.
5. Add Cheese and Seasonings:
Slowly sprinkle in the freshly grated Parmesan cheese while whisking continuously until the sauce is smooth and creamy. Season it to taste with salt, pepper, and Italian seasoning if you’d like. If the sauce becomes too thick, you can add in some reserved pasta water a tablespoon at a time until you reach your desired consistency.
6. Combine Pasta and Shrimp:
Now it’s time to bring it all together! Add the cooked fettuccine and the shrimp back into the skillet. Gently toss everything to coat the pasta and shrimp evenly with that delicious Alfredo sauce.
7. Garnish and Serve:
For a finishing touch, sprinkle some freshly chopped parsley over the top and a little black pepper if you wish. Serve your Shrimp Alfredo Pasta hot and enjoy the creamy goodness!
Enjoy your rich and creamy Shrimp Alfredo Pasta with Mushrooms!
Can I Use Frozen Shrimp Instead of Fresh?
Absolutely! If using frozen shrimp, just make sure to thaw them first. You can do this by placing them in the refrigerator overnight or by running them under cold water for a quicker method. Pat them dry before cooking to avoid excess moisture in the skillet.
Can I Make This Recipe Dairy-Free?
Yes! You can substitute the heavy cream and milk with almond milk or cashew cream for a dairy-free version. Make sure to choose a non-dairy cheese alternative or nutritional yeast for added flavor while still making it dairy-free.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove over low heat, adding a splash of cream or additional milk to help maintain the sauce’s creaminess.
Can I Add Other Vegetables to This Dish?
Definitely! Feel free to include vegetables like spinach, bell peppers, or broccoli. Just sauté them along with the mushrooms until tender before adding the cream. This adds more nutrition and color to your dish!
