Wide, silky pappardelle noodles tossed in a rich mushroom cream sauce with golden garlic shrimp — this creamy mushroom shrimp pappardelle is the kind of dish that feels indulgent but comes together in one skillet and about 30 minutes. It’s elegant enough for a date night in, yet simple enough to whip up on a random Tuesday.
Why You’ll Love This Shrimp Pappardelle
- One skillet, minimal cleanup. The mushrooms, shrimp, and sauce all come together in a single pan.
- Restaurant-quality flavor. Golden sautéed mushrooms, garlicky shrimp, and a velvety Parmesan cream sauce create layers of flavor in every bite.
- Ready in about 30 minutes. Fast enough for a weeknight, impressive enough for guests.
- Wide noodles, big flavor. Pappardelle’s broad ribbons are perfect for catching every bit of that creamy sauce.
Ingredients You’ll Need
- 12 oz pappardelle pasta
- 1 lb shrimp, peeled and deveined
- 2 cups mushrooms, sliced
- 1 cup heavy cream
- ½ cup Parmesan cheese, grated
- 3 cloves garlic, minced
- 2 tablespoons butter
- ¼ cup pasta water, reserved
- Fresh parsley, salt, and black pepper, to taste
Ingredient Notes
- Shrimp: Use large or jumbo shrimp for the best texture — they hold up well against the wide noodles and won’t overcook as easily as smaller shrimp.
- Mushrooms: Cremini or button mushrooms both work well here. Slice them evenly so they cook at the same rate.
- Pappardelle: If you can’t find pappardelle, fettuccine or tagliatelle make great substitutes since they’re also wide enough to hold the creamy sauce.
How to Make Creamy Mushroom Shrimp Pappardelle
1. Cook the pasta. Cook the pappardelle in salted boiling water until al dente. Before draining, reserve ¼ cup of the starchy pasta water to help loosen the sauce later.
2. Sauté the mushrooms. Melt the butter in a large skillet over medium-high heat. Add the sliced mushrooms and sauté until golden-brown, stirring occasionally so they cook evenly.
3. Cook the shrimp. Stir in the minced garlic along with a pinch of salt and pepper. Add the shrimp to the skillet and cook for 2-3 minutes per side, until they turn pink and opaque.
4. Build the sauce. Pour in the heavy cream and let it simmer gently for about 2 minutes. Stir in the Parmesan cheese until the sauce turns smooth and creamy.
5. Combine with the pasta. Toss the cooked pappardelle directly into the skillet, coating it in the sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
6. Garnish and serve. Top with fresh parsley and an extra crack of black pepper. Serve immediately while hot.
Tips for the Best Creamy Shrimp Pappardelle
- Don’t overcook the shrimp. They cook fast — pull them from the heat as soon as they turn pink and opaque to avoid a rubbery texture.
- Sauté mushrooms without crowding the pan. Giving them room to breathe helps them brown instead of steam.
- Save that pasta water. Its starch content helps the sauce cling beautifully to the noodles.
- Grate your own Parmesan. Freshly grated cheese melts smoother into the sauce than pre-shredded varieties.
Serving Suggestions
This creamy mushroom shrimp pappardelle pairs beautifully with:
- A simple side salad with a light vinaigrette to balance the richness
- Garlic bread or crusty bread for soaking up extra sauce
- A crisp white wine, like Pinot Grigio or unoaked Chardonnay
- Steamed asparagus or roasted broccolini
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of cream or milk to bring the sauce back to its silky texture, since cream sauces tend to tighten up when chilled. Note that shrimp can become rubbery if reheated too aggressively, so keep the heat low and gentle.
Frequently Asked Questions
Can I use frozen shrimp? Yes, just make sure it’s fully thawed and patted dry before cooking so it sears properly instead of steaming.
Can I make this dish without cream? Half-and-half can work as a lighter substitute, though the sauce will be noticeably thinner and less rich.
What other proteins can I use instead of shrimp? Chicken breast or scallops both work well in place of shrimp — just adjust the cooking time accordingly.
Can I add vegetables to this dish? Spinach, sun-dried tomatoes, or peas would all be delicious additions stirred in with the sauce.
Total Time: 30 minutes Servings: 4
If you make this creamy mushroom shrimp pappardelle, let us know how it turned out in the comments — and save this recipe for your next easy, elegant dinner!
Creamy Mushroom Shrimp Pappardelle
Ingredients
- 12 oz pappardelle pasta
- 1 lb shrimp peeled and deveined
- 2 cups mushrooms sliced
- 1 cup heavy cream
- ½ cup Parmesan cheese grated
- 3 cloves garlic minced
- 2 tablespoons butter
- ¼ cup pasta water reserved
- Fresh parsley salt, and black pepper, to taste
Instructions
- Cook pappardelle in salted water until al dente. Reserve ¼ cup of pasta water before draining.
- Melt butter in a large skillet. Sauté mushrooms until golden-brown.
- Stir in garlic, salt, and pepper. Add shrimp and cook 2-3 minutes per side until pink.
- Pour in heavy cream and simmer gently for 2 minutes. Stir in Parmesan cheese until smooth and creamy.
- Toss the cooked pappardelle into the skillet. Add a splash of pasta water if needed to loosen the sauce.
- Garnish with fresh parsley and extra black pepper. Serve hot.
Notes
Don’t overcook the shrimp — pull as soon as they turn pink and opaque.
Grate your own Parmesan for a smoother sauce.
Store leftovers in the fridge up to 2 days; reheat gently with a splash of cream.