Linguini with Mushrooms and Shrimp
Indulge in the ultimate comfort meal with this creamy Linguini with Mushrooms and Shrimp recipe, a delightful medley of tender pasta, succulent shrimp, and earthy mushrooms bathed in a luscious garlic-Parmesan sauce. This dish combines the elegance of a restaurant-quality seafood pasta with the ease of a weeknight dinner, coming together in just 35 minutes. The richness of heavy cream and a splash of dry white wine (or chicken broth) elevate the savory flavors, while a sprinkling of fresh parsley adds a pop of brightness. Perfectly balanced with optional red pepper flakes for a slight kick, this pasta is as versatile as it is irresistible. Perfect for a cozy family meal or an impressive dinner party entrée, this recipe will be your go-to for bold yet comforting flavors.
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Recipe Information
Ingredients
- 12 ounces linguini
- 1 pound shrimp, peeled and deveined
- 8 ounces mushrooms, sliced (button or cremini)
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 1 cup dry white wine or chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the linguini according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest and set the pasta aside.
In a large skillet, heat 1 tablespoon of unsalted butter and 1 tablespoon of olive oil over medium heat.
Season the shrimp with a pinch of salt and pepper. Add the shrimp to the skillet and cook for 2-3 minutes per side or until pink and cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining butter and olive oil. Toss in the sliced mushrooms and sauté for 5-6 minutes, stirring occasionally, until softened and golden brown.
Reduce the heat to medium-low and add the minced garlic. Cook for 1 minute, stirring frequently, until fragrant.
Deglaze the skillet by pouring in the dry white wine or chicken broth. Stir and let it simmer for 2-3 minutes, allowing the liquid to reduce slightly.
Add the heavy cream, grated Parmesan cheese, salt, black pepper, and optional red pepper flakes. Stir until the cheese is melted and the sauce is smooth and creamy.
Return the cooked shrimp to the skillet, and toss them into the sauce to coat.
Add the cooked linguini to the skillet, tossing to combine until the pasta is evenly coated with the sauce. If needed, use the reserved pasta water to thin out the sauce to your desired consistency.
Sprinkle the dish with chopped fresh parsley and serve immediately. Optionally, garnish with extra grated Parmesan and a touch of black pepper.
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 1078 mg | 47% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.7 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 329 mg | 25% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 596 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
