Is there anything more comforting than a big bowl of creamy pasta? This Shrimp and Mushroom Garlic Alfredo has been my go-to for lazy weeknights and impromptu dinner parties for years. The combination of plump shrimp, earthy mushrooms, and that velvety garlic Alfredo sauce is pure magic. My family begs for it, and honestly, I never get tired of making it because it’s so simple yet feels indulgent. Whether you’re cooking for two or a crowd, this dish comes together in under 30 minutes, perfect for when you need something rich, satisfying, and a little bit fancy without the fuss.
Why You’ll Love This Shrimp and Mushroom Garlic Alfredo
This dish is a total game-changer, and here’s why:
- Quick & easy: Ready in under 30 minutes, perfect for busy nights when you want something delicious without the hassle.
- Creamy dreamy texture: That garlic Alfredo sauce coats every strand of pasta, shrimp, and mushroom for the ultimate comfort bite.
- Restaurant-worthy flavors: The combo of plump shrimp, earthy mushrooms, and rich garlic sauce tastes like you spent hours cooking (but shh, no one needs to know how simple it is).
- Endlessly adaptable: Swap shrimp for chicken, add spinach, or toss in extra Parmesan; it’s hard to mess up this forgiving recipe.
Trust me, once you try it, this’ll become your new weeknight hero.
Ingredients for Shrimp and Mushroom Garlic Alfredo
Gathering the right ingredients makes all the difference in this dish. Here’s what you’ll need to create that creamy, garlicky magic:
- 8 oz fettuccine pasta: The classic choice for Alfredo, but any pasta shape works in a pinch.
- 1 lb shrimp, peeled and deveined: Go for medium or large, they’re juicier and hold up better in the sauce.
- 8 oz mushrooms, sliced: Baby bellas or white mushrooms both work beautifully.
- 3 cloves garlic, minced: Fresh is best here, none of that jarred stuff!
- 1 cup heavy cream: The rich base for our luscious sauce.
- 1/2 cup grated Parmesan cheese: Get the good stuff from the refrigerated section.
- 2 tbsp butter: Because everything’s better with butter.
- 1 tbsp olive oil: For sautéing those shrimp to perfection.
- Salt and black pepper: To taste, don’t be shy!
- 1 tsp dried parsley: For that final pop of color and freshness.
See? Nothing fancy or hard to find, just simple ingredients that come together to make something truly special.
How to Make Shrimp and Mushroom Garlic Alfredo
Alright, let’s get cooking! This dish comes together fast, so have all your ingredients prepped and ready to go. I promise it’s easier than it looks, just follow these simple steps for restaurant-quality results right at home.
Cooking the Pasta
First things first: get that fettuccine going in a big pot of well-salted boiling water. Cook it just until al dente (usually about 1 minute less than package directions). Pro tip: reserve about 1/2 cup of that starchy pasta water before draining, it’s liquid gold for adjusting sauce consistency later!
Preparing the Shrimp and Mushrooms
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add those beautiful shrimp in a single layer, don’t crowd them! Cook for 2-3 minutes per side until they turn pink and slightly curled. Remove them to a plate (they’ll finish cooking later). In that same flavorful skillet, melt butter and toss in your sliced mushrooms and garlic. Sauté for 4-5 minutes until the mushrooms are golden and tender, soaking up all that delicious shrimp-infused flavor.
Making the Garlic Alfredo Sauce
Now for the magic: pour in the heavy cream and let it simmer gently for about 2 minutes, watch it closely so it doesn’t boil over! Reduce the heat to low and gradually whisk in Parmesan until you’ve got a smooth, velvety sauce. If it seems too thick, splash in some reserved pasta water a tablespoon at a time. Be patient here; rushing this step risks a grainy sauce. When it’s perfectly creamy, toss in your cooked pasta and shrimp, coating everything evenly. Finish with a sprinkle of parsley, and oh my goodness, you’re done!
Tips for Perfect Shrimp and Mushroom Garlic Alfredo
Listen, I’ve made this dish more times than I can count, sometimes at 2 am when the craving hits! Here are my hard-earned secrets for the absolute best results every time:
- Fresh garlic is non-negotiable: That pre-minced stuff in jars just doesn’t give the same punch. Take the extra minute to mince it fresh; your taste buds will thank you.
- Pasta water is your friend: That starchy liquid gold helps create the silkiest sauce. Start with a 1/4 cup reserved, then add more as needed.
- Cheese matters: Use real Parmigiano-Reggiano if you can swing it. The pre-grated stuff often contains anti-caking agents that can make your sauce grainy.
- Flexible proteins: No shrimp? No problem. Chicken works beautifully here, just cook it through before adding to the sauce.
Follow these tips, and I promise you’ll have people begging for the recipe!
Serving Suggestions for Shrimp and Mushroom Garlic Alfredo
Oh, you’re gonna love this part. Serving this dish is almost as fun as making it! I always pair it with warm, buttery garlic bread (perfect for soaking up that luscious sauce) and a simple arugula salad with lemon vinaigrette to cut through the richness. For that restaurant-worthy finish, sprinkle extra Parmesan on top and a handful of fresh parsley. Dinner guests will think you slaved all day!
Storing and Reheating Shrimp and Mushroom Garlic Alfredo
Leftovers? No problem! This pasta keeps beautifully in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, skip the microwave, trust me on this. Instead, warm it gently in a skillet over medium-low heat with a splash of heavy cream to bring back that creamy magic. Stir frequently until heated through. The mushrooms might release a bit of liquid, but that just means extra sauce for your bread to soak up!
Shrimp and Mushroom Garlic Alfredo FAQs
I get asked about this recipe all the time. Here are the answers to the most common questions that pop up:
Can I use frozen shrimp?
Absolutely! Just thaw them overnight in the fridge or under cold running water first. Pat them dry really well before cooking; wet shrimp won’t get that nice sear.
How can I make this gluten-free?
Easy swap! Use your favorite gluten-free pasta (I like brown rice fettuccine) and double-check that your Parmesan is GF. The sauce itself is naturally gluten-free.
Why did my sauce turn out grainy?
This usually happens if the cheese was added too quickly or the heat was too high. Next time, remove the pan from the heat when adding Parmesan and whisk slowly until smooth.
Can I make this ahead of time?
The sauce alone keeps well for 2 days in the fridge, but pasta is best cooked fresh. I recommend storing components separately, then combining when ready to serve.
What’s the best mushroom substitute?
No mushrooms? Try zucchini or spinach for a veggie twist, just adjust cooking times accordingly. For other seafood ideas, check out familytastes.com for inspiration.
Nutritional Information for Shrimp and Mushroom Garlic Alfredo
Let’s be real, this isn’t diet food, but oh boy, is it worth every delicious bite! Here’s the scoop per serving (remember, these are estimates; your exact numbers might vary depending on ingredients and portion size):
- Calories: 520
- Protein: 28g (hello, shrimp power!)
- Fat: 32g (18g saturated, that’s the cream and butter working their magic)
- Carbs: 32g
For a lighter version, you could swap half the cream for whole milk, but personally? I say enjoy it as is and savor every creamy forkful! If you enjoy creamy seafood dishes, you might also like our Shrimp and Mushroom Creamy Risotto.
For another quick weeknight option featuring shrimp, consider trying the Garlic Butter Shrimp Pasta Recipe.
Print
30-Minute Shrimp and Mushroom Garlic Alfredo: Irresistible Comfort
- Total Time: 25 mins
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A creamy Shrimp and Mushroom Garlic Alfredo dish that combines tender shrimp, earthy mushrooms, and rich garlic Alfredo sauce for a comforting meal.
Ingredients
- 8 oz fettuccine pasta
- 1 lb shrimp, peeled and deveined
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 1 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- 1 tsp dried parsley
Instructions
- Cook the fettuccine 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 2-3 minutes per side. Remove shrimp and set aside.
- In the same skillet, melt butter. Add mushrooms and garlic, sautéing until mushrooms are tender, about 4-5 minutes.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until the sauce is smooth and creamy.
- Add the cooked shrimp and pasta to the skillet. Toss everything together until well coated.
- Season with salt, pepper, and dried parsley. Serve immediately.
Notes
- Use fresh garlic for the best flavor.
- For extra richness, add more Parmesan cheese.
- Substitute shrimp with chicken if preferred.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 220mg