You know those nights when you want something fancy but don’t have hours to spend in the kitchen? That’s exactly why my Shrimp and Creamy Mushroom Penne became my go-to dish. I first made it on a whim one busy weeknight when my best friend showed up unannounced, and now it’s our favorite “impress people fast” meal. The magic happens in under 30 minutes, plump shrimp, earthy mushrooms, and that silky Parmesan cream sauce clinging to every noodle. My husband jokes that I should open a restaurant just to serve this, but why bother when it’s so easy to make at home? Trust me, once you try this combo, you’ll understand why I make it at least twice a month.
Why You’ll Love This Shrimp and Creamy Mushroom Penne
This dish is my secret weapon for so many reasons, and I swear you’ll fall just as hard for it as I did. Here’s why:
- Lightning fast: Done in 30 minutes flat, faster than waiting for takeout!
- Foolproof: If you can stir a pot, you can make this. No fancy skills needed.
- Tastes luxe: That creamy Parmesan sauce? Straight from my favorite Italian bistro dreams.
- Flexible: Swap ingredients based on what’s in your fridge (I’ve tried every variation).
- Crowd-pleaser: Friends always ask for seconds, and the recipe.
Seriously, it’s the kind of meal that makes you feel like a kitchen rockstar without breaking a sweat.
Ingredients for Shrimp and Creamy Mushroom Penne
Gathering the right ingredients is half the battle with this recipe, and I’ve learned a few tricks over the years. Here’s what you’ll need to make magic happen:
- 8 oz penne pasta: The ridges hold onto that creamy sauce like nobody’s business
- 1 lb shrimp, peeled and deveined: Get the 21-25 count size, big enough to impress but still cook quickly
- 8 oz mushrooms, sliced: Baby bellas are my favorite for their earthy flavor, but white buttons work too
- 2 cloves garlic, minced: Fresh is non-negotiable here, that jarred stuff just won’t cut it
- 1 cup heavy cream: The rich base of our sauce (half-and-half works in a pinch)
- 1/2 cup grated Parmesan: The real stuff, not the powdery kind in the green can
- 2 tbsp butter + 1 tbsp olive oil: The dynamic duo for perfect sautéing
- Salt and pepper: To taste, I always go heavy on the pepper
- 1 tsp dried parsley: For that pop of color and freshness
Pro tip: Keep your shrimp in the fridge until the last minute, they cook so fast you’ll want everything else ready first!
Equipment You’ll Need
Don’t worry, you won’t need any fancy gadgets for this one. Just grab these basics from your kitchen:
- Large skillet: Big enough to toss everything together at the end
- Pot for pasta: That trusty stockpot you use for everything
- Wooden spoon: My favorite for scraping up those tasty browned bits
- Colander: For draining the pasta (save some water though!)
That’s it, no special tools required. Now let’s get cooking!
How to Make Shrimp and Creamy Mushroom Penne
Okay, here’s where the magic happens! I’ve made this dish so many times I could do it in my sleep, but I’ll walk you through each step carefully. The key is timing, everything comes together fast once you start cooking.
Step 1: Cook the Pasta
First, get that pasta water boiling, salt it like the sea! Drop in your penne and set a timer for 1 minute less than the package says. We want al dente perfection here because it’ll keep cooking in the sauce later. Drain it when done, but here’s my secret: save about a cup of that starchy pasta water. It’s liquid gold for adjusting your sauce consistency later.
Step 2: Sauté the Shrimp
Heat your skillet over medium-high and add the olive oil. When it shimmers, toss in those shrimp in a single layer, don’t crowd them! Two minutes per side is all they need until they’re just pink and curled. Overcooked shrimp turn rubbery, so as soon as they’re opaque, scoop them onto a plate. They’ll finish cooking when we combine everything.
Step 3: Prepare the Creamy Mushroom Sauce
Same skillet, lower the heat to medium. Melt the butter and toss in your mushrooms, listen for that satisfying sizzle! Cook until they release their liquid and turn golden, about 5 minutes. Add the garlic and stir for just 30 seconds until fragrant (burned garlic ruins everything). Now pour in the cream and let it bubble gently. Stir in the Parmesan gradually until it melts into silky perfection. If it gets too thick, splash in some reserved pasta water.
Step 4: Combine and Serve
Now the grand finale! Toss the cooked pasta and shrimp back into the skillet with the sauce. Gently fold everything together, those penne ridges should be coated in creamy goodness. Taste and adjust seasoning, then sprinkle with parsley. Serve immediately while it’s piping hot. Watch how fast it disappears!
Tips for Perfect Shrimp and Creamy Mushroom Penne
After making this dish dozens of times, I’ve picked up some game-changing tricks that’ll take your penne from good to “wow!” First, always use fresh shrimp, frozen works in a pinch, but fresh gives that sweet, plump texture. When deglazing your pan, that starchy pasta water works miracles for smoothing out the sauce. Want some heat? A pinch of red pepper flakes adds the perfect kick without overpowering the creamy goodness. Oh, and don’t skip drying your shrimp thoroughly before cooking, wet shrimp steam instead of sear. Trust me, these little details make all the difference! For more great tips on cooking seafood, check out resources like Family Tastes.
Serving Suggestions for Shrimp and Creamy Mushroom Penne
This dish shines all on its own, but I love rounding out the meal with a few simple pairings. Garlic bread is my go-to for soaking up every last drop of that creamy sauce. A crisp green salad with lemon vinaigrette cuts through the richness perfectly. For special occasions, pour a glass of chilled Pinot Grigio, the citrus notes complement the shrimp beautifully. Honestly though? Sometimes I just eat it straight from the skillet with a big spoon!
Storage and Reheating Instructions
Here’s the deal with leftovers (if you’re lucky enough to have any!), store them in an airtight container in the fridge for up to 2 days. When reheating, add a splash of cream or milk to bring that luscious sauce back to life. Microwave in 30-second bursts, stirring between each, or warm gently in a skillet over low heat. The shrimp might lose a bit of their snap, but that creamy mushroom goodness still tastes amazing the next day!
Shrimp and Creamy Mushroom Penne FAQs
I get asked about this recipe all the time, so let me answer the most common questions that pop up!
Can I use frozen shrimp?
Absolutely! Just thaw them overnight in the fridge first, and pat them very dry with paper towels. Frozen shrimp work in a pinch, but fresh ones give that perfect plump texture we all love. Either way, don’t overcook them, two minutes per side is plenty!
What mushrooms work best?
Baby bella mushrooms are my top pick for their rich, earthy flavor, but white buttons work great too. Once I tried shiitakes and wow, that umami boost was incredible! Just avoid the super fancy wild mushrooms unless you want to splurge. If you enjoy mushroom-based pasta dishes, you might also like this Shrimp and Wild Mushroom Garlic Bowties recipe.
How can I make this dairy-free?
Easy swaps! Use coconut cream instead of heavy cream, nutritional yeast instead of Parmesan, and olive oil instead of butter. The sauce won’t be quite as rich, but still delicious. My vegan friend swears by this version! For other dairy-free pasta ideas, check out the 5 Ingredient Cottage Cheese Alfredo Pasta (though you’d need to adapt the cheese).
Can I prep any ingredients ahead?
Totally! Slice mushrooms and mince garlic the night before. Just keep them separate in the fridge. The pasta can even be cooked al dente a few hours early, toss it with a little oil to prevent sticking. But cook the shrimp fresh for best results!
Nutritional Information
Okay, let’s talk numbers, but remember, these are just estimates since ingredients can vary. Per generous serving of this Shrimp and Creamy Mushroom Penne, you’re looking at about 450 calories, with 25g of protein to keep you full. It’s got 25g fat (14g saturated, thank you, delicious cream!), 35g carbs, and 2g fiber. The sodium comes in around 500mg, mostly from the Parmesan and seasoning. Not bad for such a decadent-tasting dish! Of course, if you tweak ingredients like using half-and-half instead of heavy cream, these numbers will change. But let’s be real, sometimes you just need that full-cream indulgence! If you are looking for lighter shrimp options, perhaps the Shrimp and Cauliflower Alfredo Penne recipe would appeal to you.
Rate This Recipe
Alright, now it’s your turn! Did this Shrimp and Creamy Mushroom Penne become your new weeknight hero like it did for me? I’d love to hear how it turned out in your kitchen. Leave a star rating below and tell me all about your experience, did you stick to the recipe or put your own spin on it? Your reviews help other home cooks know what to expect, and honestly, they make my day. Pro tip: snap a photo before everyone digs in (if you can resist that first bite!). Can’t wait to see your creamy, shrimp-filled masterpieces! If you are looking for another quick shrimp pasta, consider the One Pan Creamy Cajun Shrimp Pasta recipe.
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30-Minute Shrimp and Creamy Mushroom Penne That Will Wow You
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A delicious pasta dish featuring shrimp and creamy mushrooms, perfect for a quick and satisfying meal.
Ingredients
- 8 oz penne pasta
- 1 lb shrimp, peeled and deveined
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried parsley
Instructions
- Cook the penne pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add shrimp and cook until pink, about 2 minutes per side. Remove shrimp and set aside.
- In the same skillet, melt butter. Add mushrooms and garlic, sautéing until mushrooms are tender.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted.
- Add cooked shrimp and pasta to the skillet. Toss to coat evenly.
- Season with salt, pepper, and dried parsley. Serve hot.
Notes
- Use fresh shrimp for the best flavor.
- Substitute half-and-half for heavy cream if you prefer a lighter sauce.
- Add a pinch of red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg