Can I cook pasta and shrimp together in the same pot?

Yes! That’s one of the best parts about this shrimp mushroom pasta. You can cook the pasta, shrimp, and sauce all in one pot. The shrimp go in after the mushrooms and garlic, and the pasta simmers right in the broth and cream. It saves time and clean-up while letting the pasta soak up maximum flavor.

Which mushroom goes best with shrimp mushroom pasta?

Cremini (baby bella) mushrooms are ideal for shrimp mushroom pasta because they have a rich, earthy flavor that stands up to the creamy sauce and sweet shrimp. White button mushrooms also work if you prefer something milder. Want more depth? Try sliced shiitake or even oyster mushrooms for a gourmet twist.

Can I cook raw shrimp in my pasta sauce?

Absolutely. Raw shrimp cook quickly—usually in just 2–3 minutes once they turn pink and opaque. In this recipe, they’re added after the garlic and mushrooms, just before the liquids and pasta. Cooking raw shrimp directly in the sauce ensures they stay juicy and pick up all the surrounding flavors in the pot.

What should I not mix with shrimp in pasta?

Avoid strong cheeses like blue cheese or overly sweet ingredients, which can overpower the shrimp. Also, steer clear of over-salting—shrimp can already bring a bit of natural saltiness. In shrimp mushroom pasta, balance is key: creamy elements like Parmesan, gentle aromatics like garlic, and a bit of heat from red pepper flakes make everything work together perfectly.

Shrimp Mushroom Pasta – Creamy, Easy, and Full of Flavor

Description

This creamy shrimp mushroom pasta is a rich, comforting one-pot meal packed with tender shrimp, sautéed mushrooms, garlic, and Parmesan. It’s fast, flavorful, and perfect for busy nights or casual dinners.

Ingredients

Scale

1 lb shrimp, peeled and deveined

8 oz mushrooms, sliced

12 oz linguine or spaghetti

3 cups chicken broth

1 cup heavy cream

1/2 cup grated Parmesan cheese

3 cloves garlic, minced

2 tbsp olive oil or butter

Salt and pepper to taste

1/2 tsp crushed red pepper flakes (optional)

Fresh parsley, chopped (optional, for garnish)

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Instructions

1. Heat olive oil or butter in a large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute.

2. Add mushrooms and cook for 3–4 minutes until softened.

3. Stir in shrimp, season with salt and pepper, and cook until pink, about 2–3 minutes.

4. Add uncooked pasta, chicken broth, and heavy cream. Stir well and bring to a boil.

5. Reduce heat and simmer for 10–12 minutes, stirring occasionally, until pasta is cooked and liquid is mostly absorbed.

6. Stir in Parmesan cheese and red pepper flakes if using. Mix until the sauce is creamy and coats the pasta.

7. Serve hot, garnished with chopped parsley if desired.

Notes

Use medium or large shrimp for the best bite.

Add more red pepper flakes if you want extra heat.

Reheat gently with a splash of cream or broth to loosen the sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Pasta
Method: One Pot
Cuisine: Italian-American

Nutrition

Serving Size: 1 plate
Calories: 530
Sugar: 3g
Sodium: 710mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 32g
Cholesterol: 185mg