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Creamy Shrimp Mushroom Pasta

Creamy shrimp mushroom pasta pairs tender linguine with browned cremini mushrooms, juicy shrimp, and a Parmesan cream sauce. The sauce comes together in a skillet while the pasta cooks, then reserved pasta water helps coat every strand.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 770
Ingredients Equipment Method Notes

Ingredients
  

For the pasta
  • 12 oz linguine
  • 1 tbsp kosher salt
  • 0.25 cup pasta water reserved
For the sauce
  • 2 tbsp olive oil
  • 8 oz cremini mushrooms sliced
  • 3 cloves garlic minced
  • 1 lb shrimp large, peeled and deveined
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 cup chicken broth
  • 1 cup heavy cream
  • 0.75 cup Parmesan cheese finely grated

Equipment

  • 1 12-inch skillet

Method
 

Cook the pasta
  1. Bring a large pot of water to a boil.
  2. Stir in the 1 tablespoon kosher salt.
  3. Cook the linguine according to the package directions until al dente.
  4. Reserve 1/4 cup pasta water and drain the pasta.
Make the sauce
  1. Heat the olive oil in a 12-inch skillet over medium-high heat.
  2. Add the mushrooms and cook for 5–7 minutes, stirring occasionally, until browned and tender.
  3. Stir in the garlic and cook for 30 seconds.
  4. Season the shrimp with the 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
  5. Add the shrimp to the skillet.
  6. Cook the shrimp for 1–2 minutes per side, until opaque and 145°F in the thickest part.
  7. Transfer the shrimp to a plate.
  8. Pour the chicken broth and heavy cream into the skillet and simmer over medium-low heat for 3–4 minutes, stirring, until slightly thickened.
  9. Stir in the Parmesan until melted.
  10. Add the linguine and reserved pasta water and toss until the pasta is coated.
  11. Return the shrimp to the skillet and toss for about 1 minute, until heated through.

Notes

For tender shrimp, remove them from the skillet as soon as they are opaque and 145°F in the thickest part. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream sauce may separate. Use gluten-free linguine for a gluten-free option.