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Shrimp and Creamy Mushroom Tagliatelle

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A quick, indulgent 30-minute dish featuring shrimp and pasta in a creamy mushroom sauce.

Ingredients

Scale
  • 250g tagliatelle pasta
  • 200g shrimp, peeled and deveined
  • 200g mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 150ml heavy cream
  • 50ml chicken stock
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp parsley, chopped
  • 30g parmesan cheese, grated

Instructions

  1. Boil the tagliatelle according to package instructions, then drain and set aside.
  2. Heat olive oil and butter in a pan over medium heat, then add the shrimp and cook until they turn a lovely pink, about 2 minutes per side. Once cooked, remove and set aside.
  3. In the same pan, throw in the minced garlic and sliced mushrooms. Sauté them until they soften, about 3 minutes.
  4. Pour in the chicken stock and heavy cream, stirring to combine. Let the sauce simmer for 2 minutes.
  5. Add the cooked shrimp back to the pan. Season with salt and pepper, stirring to mix.
  6. Toss the cooked tagliatelle into the pan, mixing well to ensure each strand is coated in the creamy sauce.
  7. Garnish with freshly chopped parsley and grated parmesan cheese just before serving. Voilà!

Notes

Pairs beautifully with a fresh garden salad and a crisp white wine like Pinot Grigio.

Nutrition

Find it online: https://ameliasweets.com/2026/04/27/minute-shrimp-creamy-mushroom-tagliatelle-recipe/

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