The rich, creamy sauce in this seafood pasta brings the dish together beautifully. Feel free to use other seafood or fish in this delicious pasta. Delicious when served hot, this pasta dish is made for the culinarily creative feel free to use your favorite mushrooms for a recipe all your own.

Creamy Shrimp and Mushroom Pasta. Creamy shrimp and mushroom pasta in a delicious homemade alfredo sauce.

This creamy alfredo sauce has all the flavors you want and need: shrimp flavor, garlic, basil, crushed red pepper flakes, paprika, Parmesan and Mozzarella cheese.  This could become one of your new favorite dinners! The dish is embarrassingly easy to make. And, you just use a single pan – one large skillet.

The recipe is also gluten free friendly, as all you have to do to make it gluten free is to use gluten free pasta. MY OTHER VIDEOSFirst, you saute shrimp in olive oil, garlic, basil, and paprika: Then, remove the shrimp and in the same pan saute some mushrooms: Add shrimp back to the mushrooms, along with everything else: half and half, cheeses, more spices: After a little bit of stirring and cheese melting, you’re ready to add cooked and rinsed pasta into the sauce and your dish is ready! I’ve also made this dish with gluten free pasta (Tinkyada brown rice fettuccine) – and it came out so good!

The pasta had the perfect texture. Some of the photos in this post in fact feature gluten free pasta.

Creamy Shrimp and Mushroom Pasta. Ingredients. Follow Julia on Pinterestand Facebookto get more recipes and dinner ideas for your weekly meal planning! Parmesan cheese, shredded. Mozzarella cheese, shredded. Tinkyada gluten free brown rice pasta)Instructions.

I refer to the dough for this rustic hand-shaped pasta as.

Heat a large skillet until hot - add 2 tablespoons of olive oil and immediately add garlic and shrimp, cook on one side for about 1 minute until pink on one side, on medium- high heat. Flip the shrimp to the other side, sprinkle the top of cooked side of shrimp with dry basil, paprika, and salt, cook for another 1- 2 minutes, occasionally stirring, until shrimp is pink on both sides. Remove the shrimp from skillet. If shrimp is a little undercooked - it's OK because you will continue cooking it in the sauce. To the same skillet add sliced mushrooms.

Add more olive oil if necessary. Cook on high heat for about 2 minutes, occasionally stirring, until mushrooms become soft and release juices. Salt midway through cooking. To the skillet with mushrooms, add cooked shrimp.

1. This creamy Mushroom Florentine Pasta Recipe may seem like a fancy dish, but it’s oh so quick and easy to make. The recipe is easy enough for a weeknight meal, but.
2. This creamy mushroom pasta with garlic sauce is quick and easy, full of flavor, and a great way to shake up your dinnertime routine!
3. I am not a big fan of pasta, but I love to have this creamy pasta in white sauce occasionally. This is very delicious, filling and very easy to prepare.My children.

Immediately add 1 cup half and half and all of the cheese - bring to boil, then reduce to simmer, and cook, constantly stirring, until all cheese melts. Cover with lid and remove from heat. Cook pasta according to package instructions. Reserve some of pasta water. Drain and rinse pasta with cold water. Cubanos. Add pasta to the skillet with shrimp and mushrooms and cream sauce. Stir well, season with more salt and add more crushed red pepper flakes and basil, if desired.

If the cream sauce is too thick and you want it creamier - add some pasta water in small amounts until you reach desired consistency.

Sun dried tomato and mushroom pasta in a garlic and basil sauce. If you’re looking for a delicious and easy- to- make pasta recipe to add to your weekly/monthly recipe rotation, try this sun- dried tomato and mushroom pasta in a garlic and basil creamy sauce. The combination of flavors in this dish is SO GOOD, it’s a pure comfort food that you will be tempted to eat right out of the pan: The fettuccine pasta is tossed with sun- dried tomatoes, garlic, mushrooms, and basil in a very tasty, creamy and velvety sauce. MY OTHER VIDEOSThis Italian- inspired dish is great served with a garlic bread on the side.  And a big fresh salad.  And please, don’t forget about a glass of wine. I’ve been eating the leftovers for 3 days now, and the pasta + the sauce still taste just great!  The pasta is best reheated in a pan, on medium heat, with a little bit of milk added gradually to thin the sauce as it gets reheated.

This delicious, meatless pasta dish is TOTALLY WORTH making it! Sun dried tomato and mushroom pasta in a garlic and basil sauce. Ingredients. 2 tablespoons olive oil 8 oz mushrooms, sliced. Vegetarian "Chicken" Bouillon for vegetarian version). Parmesan cheese. 1 tablespoon dried basil (or up to 2 tablespoons minced fresh basil). WHAT IS HALF AND HALF? Half and half is the US milk product that combines half milk half cream to form a lighter cream (unlike heavy cream).

To make 1 cup of half and half, combine 1/2 cup milk and 1/2 cup regular cream (heavy, or whipping cream). Instructions. Heat olive oil on medium- high heat, add sliced mushrooms and garlic - and cook the vegetables for about 3 minutes.

Add diced sun- dried tomatoes. Reduce heat. Dissolve 2 cubes of chicken bullion in 2 cups of boiling water. Carefully add the broth to the skillet - continue to cook the vegetables in a chicken broth on medium heat until the mushrooms and sun- dried tomatoes absorb some of the broth and the broth reduces somewhat. Add half and half, heavy cream and bring to boil just for a short moment. Add Parmesan cheese and cook the sauce, stirring, for a couple of minutes, on low- medium heat until the cheese melts. Add the basil. If your sauce is too thick at this point - add another 1/2 cup half and half.

If your sauce looks thin to you - do not continue simmering the sauce to thicken it as you will be adding pasta shortly (in the next step) - and pasta will absorb some of the sauce liquid. Even if the sauce looks thin now, it will not be so thin once you add pasta. Cook fettuccine al dente according to the package instruction.

Drain and rinse in cold water (this will stop the cooking). Add the fettuccine into the sauce and continue cooking the sauce with the pasta in it, on medium heat, for a couple of minutes (or more - to achieve the desired thickness) stirring constantly to coat well. Note: do not add salt to the creamy sauce because it should already be salty enough from the dissolved chicken cubes. Only in the very end when the sauce is done, you may add some salt if needed.

If you love PASTA, see amazing recipes on my PASTA Board on PINTEREST.