When you think of spaghetti, I’m guessing you envision tomato sauce, spaghetti noodles and maybe even some meatballs, right? Well here’s a way to think outside of the box! Spaghetti isn’t just for red sauce and meatballs. In fact, I made this seafood version of Shrimp & Mushroom Spaghetti that’s a nice alternative to the classic dish. Chock full of plump shrimp, caramelized mushrooms and tossed in a creamy garlic butter wine sauce, this may change how you think of spaghetti!…
recipe adapted from AllRecipes
2 tablespoons butter
2 cloves garlic, minced
1 small onion, minced
1/2 pound fresh mushrooms, sliced
1/2 cup butter
1/3 cup white wine
1/3 cup chicken broth
1/4 (2 ounces) package cream cheese
1/4 cup heavy cream
2 tablespoons chopped fresh parsley
3/4 teaspoon dried basil
1/3 cup freshly grated Parmesan cheese + more for serving/garnish
1/2 pound cooked shrimp
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook until tender, about 7 minutes. Drain.
Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add minced garlic, onions and mushrooms; cook until tender and caramelized.
In the same pan, add the white wine and chicken broth, scraping bits off the bottom of the pan. Stir in the cream cheese, breaking it up with a spoon as it melts and add cream. Stir in the parsley, basil, Parmesan, the remaining butter and raw shrimp. Simmer for 5-7 minutes until slightly thickened and shrimp cooks until pink.
Toss in spaghetti into the pan to combine with shrimp and sauce. Serve hot with extra Parmesan cheese and minced parsley for garnish.
What a gorgeous plate of pasta!
Ummmyum! I think this might be the perfect spaghetti. Love the shrimp. Off the stumble it 🙂
I made this the other night and it was great! I used whole milk instead of the heavy cream and shallots instead of onions. Sauce was a little too liquidy so I added some cornstarch to thicken it.