Creamy Mushroom Shrimp Pappardelle
Wide pappardelle noodles tossed in a rich mushroom cream sauce with golden garlic shrimp — an elegant one-skillet dinner ready in about 30 minutes.
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
Use large or jumbo shrimp for the best texture.
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.
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.