Creamy Seafood And Mushroom Pasta

CREAMY SHRIMP PASTA WITH MUSHROOMS

Steps:

• Heat olive oil in a large skillet over medium heat. Immediately add shrimp and garlic; cook until shrimp is pink, 3 to 4 minutes. Sprinkle salt, basil, and paprika over shrimp. Cook and stir for 1 minute more, leaving shrimp slightly undercooked to finish cooking in the sauce.
• Remove shrimp mixture from the skillet. Add mushrooms to the same skillet. Cook and stir, seasoning with salt, until juicy, about 5 minutes. Add the shrimp; immediately pour in half-and-half, mozzarella cheese, and Parmesan cheese. Bring to a boil. Reduce heat and simmer, constantly stirring, until cheese melts, 5 to 8 minutes. Cover with a lid and remove from heat.
• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. If cream sauce is too thick, add some pasta water in small amounts. Drain pasta and rinse with cold water. Add to the cream sauce.

CREAMY SHRIMP & MUSHROOM PASTA RECIPE - (4.3/5)

Steps:

• Heat a large skillet until hot - add olive oil and immediately add garlic and shrimp. Cook on one side for about 1 minute until pink, on medium-high heat. Flip the shrimp to the other side, sprinkle the top of cooked side of shrimp with dry basil, paprika and salt, cook for another 1 to 2 minutes, occasionally stirring until shrimp is pink on both sides. Remove the shrimp from skillet. To the same skillet, add sliced mushrooms. Add more olive oil if necessary. Cook on high heat for about 2 minutes, occasionally stirring, until mushrooms become soft and release juices. Salt midway through cooking. To the skillet with mushrooms, add cooked shrimp. Immediately add 1 cup half and half and all of the cheese. Bring to a boil, then reduce to simmer and cook, constantly stirring, until all cheese melts. Cover with lid and remove from heat. Cook pasta. Reserve the pasta water when draining. Add pasta to the skillet with shrimp and mushrooms and cream sauce. Stir well, season with more salt, more crushed red pepper flakes and basil, if desired. Add pasta water to loosen the mixture to desired consistency.

CREAMY SHRIMP AND MUSHROOM PASTA

Steps:

• Boil and salt a large pot of water and cook your pasta. I usually only use about half of an 8 oz box, preferring fewer noodles.
• While your pasta is cooking, cook your shrimp if necessary and reserve. If your shrimp are pre-cooked and frozen, quickly thaw them under running water.
• In a large skillet melt 2 tbsp of butter over medium heat and saute mushrooms until soft and brown. Season with salt and pepper.
• Reserve cooked mushrooms and melt remaining butter in the skillet. Add minced garlic, cream cheese, and herbs. At this point, I generally feel like something has gone terribly wrong. The cream cheese doesn't really melt and starts to look almost curdled, don't worry about it! It will all smooth out and be wonderful when we add the water. I promise.
• Simmer cream cheese mixture until well blended. Get a scoop of boiling pasta water from your noodle pot and mix it in, stirring quickly to smooth out the sauce.
• Keep sauce hot and add shrimp and mushrooms, mix well and simmer (stirring often) until everything is hot and thickened, about 10 minutes-you wont ruin this sauce by accidentally boiling it so don't worry.
• Toss sauce with cooked noodles and serve.
• Sprinkle with Parmesan Cheese & salt, to taste.

CREAMY SEAFOOD AND MUSHROOM PASTA

Steps:

• Slice the mushrooms. Mince the garlic.
• Cook the pasta until al dente. Drain, reserving 1 cup of the cooking water. Set aside.
• Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook until just pink, about 2 minutes. Transfer to a large bowl.
• Add the mushrooms to the oil in the pan. Saute about 5 minutes. Add garlic and cook 1 minute longer. Add the wine and cook until about half is absorbed, stirring and scraping browned bits from the bottom of the pan.
• Return the shrimp to the skillet and add the crabmeat and cream. Simmer about 2 minutes until sauce thickens slightly. Add lemon zest and juice, rosemary, and salt and pepper. Stir in the butter until melted.
• Add the penne to the skillet and heat through, adding some of the reserved pasta water if needed to keep everything moist. Remove from heat.
• Serve immediately garnished with parmesan cheese.