Description
A rich and satisfying pasta dish featuring tender shrimp and mushrooms in a creamy sauce, served over tagliatelle.
Ingredients
Scale
- 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