Creamy Shrimp and Mushroom Pasta

I am always on the hunt for new easy meals I can add to my "go to for weeknight dinner" rotation, and this definitely gets added to that list. This was a rich, tasty, filing, and easy weeknight dinner. We served this with some cheesy garlic bread and a side salad and it was a wonderful meal!! My husband and son commented multiple times on how much they liked this one. I loved how quick and easy it was, and that it used ingredients I had in the fridge, pantry, and freezer! I'm sure this would be even better with some fresh mushrooms instead of canned.

Creamy Shrimp and Mushroom Pasta adapted from Chaos in the Kitchen

8-oz fettuccine
1 stick butter (8 TBS)
4 oz cream cheese (cut into small chunks)
1 can mushrooms, drained
1 TBS dried basil
1 TBS dried parsley
2 tsp minced garlic
1 cup shrimp, peeled and deveined (thawed under cold running water if frozen)
Parmesan cheese (optional)


  1. Fill a large pot with water, salt lightly and bring to a boil. Add pasta and cook according to package directions.
  2. Melt butter in a large non-stick skillet, add shrimp and cook a few minutes. Add in cream cheese, basil, parsley, and minced garlic. Stir gently until cream cheese is incorporated. If needed, add water from the cooking pasta to thin.
  3. Add mushrooms, allow to simmer a few minutes until heated through.
  4. Drain pasta and stir into the shrimp and sauce; toss to combine. Top with a little shredded Parmesan cheese if desired.


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