Shells with Mushrooms and Shrimp
Elevate your weeknight dinner with this decadent Shells with Mushrooms and Shrimp recipe, a perfect blend of tender jumbo pasta shells, succulent shrimp, and earthy baby bella mushrooms all enveloped in a luxurious garlic-Parmesan cream sauce. Ready in just 40 minutes, this dish combines comforting textures and bold flavors, with a hint of red pepper flakes for optional heat. The balance of olive oil and butter creates a rich base for sautéing, while fresh parsley adds a burst of herbaceous brightness. Ideal for seafood lovers or anyone seeking an elegant, restaurant-quality dish at home, this recipe shines as a main course that is as simple to make as it is to enjoy. Serve it piping hot with crusty bread for soaking up every last drop of the velvety sauce.
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Recipe Information
Ingredients
- 12 pieces jumbo pasta shells
- 1 pound shrimp, peeled and deveined
- 8 ounces baby bella mushrooms, sliced
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 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 jumbo pasta shells according to the package instructions until al dente. Drain, rinse in cold water, and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté for 5-7 minutes until golden brown and tender. Season with a pinch of salt and pepper, then remove the mushrooms from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil and butter. Add the shrimp in a single layer and sprinkle with salt, black pepper, and red pepper flakes (if using). Cook for 2-3 minutes on each side until the shrimp turn pink and opaque. Remove the shrimp and set aside.
To the empty skillet, add the minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer.
Stir in the Parmesan cheese and cook for 2 minutes, stirring constantly, until the sauce thickens slightly.
Return the cooked mushrooms and shrimp to the skillet, tossing gently to coat them in the creamy sauce.
Add the cooked pasta shells to the skillet, stirring carefully to combine. Let everything heat through for 2-3 minutes.
Sprinkle with fresh parsley and additional Parmesan cheese, if desired.
Serve immediately, garnished with a touch of extra parsley for color and freshness.
Nutrition Facts
Calories |
1928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.8 g | 183% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1203 mg | 401% | |
| Sodium | 3582 mg | 156% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.7 g | ||
| Protein | 124.9 g | 250% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 402 mg | 31% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2061 mg | 44% | |
*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.
