Oh, let me tell you about the first time I fell head over heels for Shrimp and Creamy Mushroom Tagliatelle. It was in this tiny trattoria in Rome, where the chef winked as he twirled the silky pasta onto my plate. That first bite? Pure magic. The way the plump shrimp danced with earthy mushrooms in that velvety sauce, I knew I had to recreate it at home. Now it’s my go-to when I want to feel fancy without spending hours in the kitchen. Trust me, this dish is simpler to make than you’d think, but the flavors? Absolutely restaurant-worthy.
Why You’ll Love This Shrimp and Creamy Mushroom Tagliatelle
Let me count the ways this dish will steal your heart! First off, it’s swift, ready in under 30 minutes, perfect for when you need something impressive but don’t have all day. The flavors? Oh, they’re deep, rich, and restaurant-quality, thanks to that dreamy combo of plump shrimp, earthy mushrooms, and creamy sauce. And here’s the best part: it’s so versatile. Swap in scallops, add a splash of white wine, or toss in some spinach; it’s basically a blank canvas for your cravings. Trust me, one bite, and you’ll be hooked.
Ingredients for Shrimp and Creamy Mushroom Tagliatelle
Gathering the right ingredients is half the battle won for this glorious dish! Here’s exactly what you’ll need to make that creamy, dreamy magic happen:
- 250g tagliatelle pasta: Opt for fresh pasta if you can find it. That silky texture makes all the difference.
- 200g shrimp, peeled and deveined: Get the big, juicy ones, they’ll plump up beautifully when cooked.
- 200g mushrooms, sliced: I prefer cremini for their earthy flavor, but white button mushrooms work great too.
- 2 cloves garlic, minced: Fresh is best here, none of that jarred stuff.
- 1 tbsp olive oil: Our sizzle starter.
- 1 tbsp butter: Because everything’s better with butter.
- 150ml heavy cream: The secret to that luxurious sauce.
- 50ml chicken stock: Adds depth to the creaminess.
- 1 tsp salt: To make all those flavors pop.
- 1/2 tsp black pepper: Freshly cracked, if you’ve got it.
- 1 tbsp parsley, chopped: That fresh green finish.
- 30g parmesan cheese, grated: Pack it in there for maximum flavor.
See? Nothing too fancy, just good, honest ingredients that come together most magically!
How to Make Shrimp and Creamy Mushroom Tagliatelle
Alright, let’s get cooking! This dish comes together in a beautiful dance of steps that each play their part. Don’t worry, I’ll walk you through each stage so your tagliatelle turns out just as dreamy as that Roman trattoria version. The key? Take your time with each component before bringing them all together in creamy harmony.
Cooking the Perfect Tagliatelle
First things first: that glorious pasta. Bring a big pot of well-salted water to a rolling boil; it should taste like the sea. Drop in your tagliatelle (I swear by De Cecco for dried pasta) and stir immediately to prevent sticking. Cook for 1 minute less than the package says; that al dente bite is crucial. Scoop out a mug of starchy pasta water before draining, then toss the noodles with a drizzle of olive oil to keep them happy while we work on the rest.
Sautéing Shrimp and Mushrooms
Now for the stars of the show! Heat your olive oil and butter in a large pan over medium-high heat until the butter stops foaming; that’s when you know it’s ready. Add the shrimp in a single layer (crowd them and they’ll steam instead of sear!) and cook just until they turn pink, about 2 minutes per side. Remove them to a plate; they’ll finish cooking later. In that same buttery pan, toss in your mushrooms with the garlic. Listen for that glorious sizzle! Cook until the mushrooms release their liquid and get golden edges, about 3 minutes. Oh, that smell? Pure comfort.
Combining the Sauce and Pasta
Here comes the magic! Pour the chicken stock and heavy cream into the mushroom pan, scraping up any tasty browned bits. Let it bubble gently for 2 minutes to thicken slightly. Now add back your shrimp along with the cooked tagliatelle. Toss everything together with tongs; the pasta should be coated but not swimming in sauce. If it looks too thick, splash in some reserved pasta water a tablespoon at a time until it’s just right. Finish with parsley and parmesan, then prepare for the best fork-twirl of your life!
Tips for the Best Shrimp and Creamy Mushroom Tagliatelle
Want to take your tagliatelle from good to knock-your-socks-off amazing? Here are my tried-and-true secrets! First, fresh tagliatelle makes a world of difference; it cooks faster and has that perfect silky texture. For the sauce, don’t be shy with the cream if you like it extra luxurious, or cut back a smidge for something lighter. The shrimp? Cook them just until pink; they’ll finish in the sauce, so they stay juicy. And that parsley and parmesan? Toss them in right at the end so they stay bright and fresh. Trust me, these little touches make all the difference!
Variations for Shrimp and Creamy Mushroom Tagliatelle
Oh, the fun part, making this dish your own! Swap the shrimp for plump scallops if you’re feeling fancy, or try chicken for a heartier twist. Toss in handfuls of baby spinach right at the end for a pop of color and nutrients. Feeling extra? Deglaze the pan with a splash of white wine before adding the cream; it adds this gorgeous depth of flavor that’ll make you swoon. The possibilities? Endless!
Serving Suggestions for Shrimp and Creamy Mushroom Tagliatelle
Now let’s talk about the grand finale: serving this beauty! I love twirling those creamy noodles high on the plate so they look as gorgeous as they taste. A simple garlic bread on the side is perfect for wiping up every last drop of sauce. For balance, toss together a quick arugula salad with lemon vinaigrette; the peppery greens cut through the richness beautifully. And if you’re feeling fancy? A chilled glass of Pinot Grigio makes this meal sing. Just don’t forget to sprinkle extra parmesan at the table, it’s the cherry on top! If you are looking for more delicious shrimp recipes, check out Family Tastes for inspiration.
Storing and Reheating Shrimp and Creamy Mushroom Tagliatelle
Got leftovers? Lucky you! This dish keeps beautifully in an airtight container in the fridge for up to 2 days, just don’t tell my Italian nonna I admitted that. When reheating, go low and slow on the stovetop with a splash of cream or milk to bring back that silky texture. The microwave? Only in emergencies, it tend to make the shrimp rubbery. Pro tip: If the pasta seems dry, sprinkle in a tablespoon of water before reheating to loosen things up. Now go enjoy round two! For another creamy shrimp option, try this creamy garlic shrimp alfredo pasta.
Frequently Asked Questions
Can I use frozen shrimp instead of fresh? Absolutely! Just thaw them overnight in the fridge or under cold running water. Pat them super dry before cooking, trust me, it makes all the difference for that perfect sear. Frozen shrimp work just as well, promise!
How can I make this dish dairy-free? Easy swap! Use coconut cream instead of heavy cream, and skip the parmesan (or use a vegan alternative). The mushrooms and garlic still pack tons of flavor, so you won’t miss a thing. I’ve done this for my lactose-intolerant friends, and they devoured it! If you enjoy creamy pasta variations, you might like this shrimp and cauliflower alfredo penne.
What if I can’t find tagliatelle? No stress! Fettuccine works beautifully, or even pappardelle if you want those wide, luxurious noodles. The key? Use something with enough surface area to cling to that creamy sauce. Spaghetti? Not ideal, save it for marinara nights.
Can I prep this ahead? Sort of! Cook the shrimp and sauce separately, then combine everything last minute; the pasta waits for no one. Leftovers? They’ll still taste great, but the noodles soak up the sauce, so add a splash of cream when reheating. If you like shrimp with minimal effort, check out this shrimp garlic butter linguine recipe.
Nutritional Information
Just a quick note about the numbers, nutrition values can vary based on your specific ingredients and brands. While this Shrimp and Creamy Mushroom Tagliatelle packs protein from the shrimp and a good dose of flavor, please treat any calorie counts as estimates. If you’re tracking closely, I always recommend calculating based on what you actually use in your kitchen!
I’d love to hear how your pasta turned out! Did you add your own twist? Snap a pic and tag me, I live for those creamy fork-twirl shots. Leave a comment below or rate the recipe if you loved it as much as I did. Happy cooking, friends!
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Irresistible 30-Minute Shrimp and Creamy Mushroom Tagliatelle Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Low Lactose
Description
A rich and satisfying pasta dish featuring tender shrimp and mushrooms in a creamy sauce, served over tagliatelle.
Ingredients
- 250g tagliatelle pasta
- 200g shrimp, peeled and deveined
- 200g mushrooms, sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp butter
- 150ml heavy cream
- 50ml chicken stock
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp parsley, chopped
- 30g parmesan cheese, grated
Instructions
- Boil the tagliatelle according to package instructions, then drain and set aside.
- Heat olive oil and butter in a pan over medium heat.
- Add shrimp and cook until pink, about 2 minutes per side. Remove and set aside.
- In the same pan, sauté garlic and mushrooms until softened, about 3 minutes.
- Pour in chicken stock and heavy cream, then simmer for 2 minutes.
- Add the cooked shrimp back to the pan, season with salt and pepper, and stir.
- Toss in the cooked tagliatelle and mix well to coat with the sauce.
- Garnish with parsley and parmesan cheese before serving.
Notes
- Use fresh tagliatelle for the best texture.
- Adjust creaminess by adding more or less heavy cream.
- Substitute chicken or scallops for shrimp if preferred.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 4g
- Sodium: 900mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 220mg