Simple Shrimp Pasta

One week into our move, and we are out of boxes.  Closets are organized, shelves are arranged, most all of our pictures are hanging on the walls, and more importantly, I have a fully functioning kitchen which makes for one very happy momma.
While the dishes are on the shelves my pantry is rather bare as we tried to use most everything before we moved.  While picking up a few groceries at Publix, I discovered shrimp on sale for $6.99 and picked up a pound to use for supper one evening.  Instead of just cooking them to peel and eat, they made for a delicious addition to fettuccine for our Saturday evening meal.

{It was an easy supper to put on the table after a busy day.}


First, I boiled the shrimp until pink in salted water; about five minutes.  I also added a couple of whole garlic cloves to the water for additional flavor.  When your shrimp are cooked through, be sure to immerse in cold water immediately to stop the cooking process.  Over-cooked shrimp are tough and chew like rubber; not flavorful at all.
Peel and set aside.

**You can also used peel and eat shrimp that has already been cooked to use, which would have supper on the table even faster.**


{Here is an ingredient list for the pasta sauce}:
1 pint heavy cream/whipping cream
4 Tablespoons butter
1/2 teaspoon chopped, dried basil
1/2 teaspoon chopped, dried oregano
1/2 teaspoon chopped, dried parsley
3/4 teaspoon salt (or more to fit your taste)
1/2 cup shredded Parmesan cheese
1 1/2 cups chopped, fresh mushrooms
1 pound cooked & peeled shrimp
**You can use fresh herbs (just double the amount). I just didn’t have them on hand.**


In a saucepan, combine the cream, butter, salt and herbs and bring to a gentle simmer.  Stir occasionally to prevent burning on the bottom.  Add the mushrooms about five minutes into the cooking process. Simmer about 10- 15 minutes. Whisk in the Parmesan cheese, then add the shrimp.  Continue to simmer just long enough for the shrimp to heat through; about a minute or two.
Toss with pasta of your choice that is cooked to your preferred taste.  We used fettuccine.
{If you like a thicker sauce that “sticks” to the pasta, whisk in more Parmesan cheese.}
We served our creamy shrimp pasta with a crisp, green salad and crusty baguettes.
 {Simple and delicious.}
This would also make an elegant dinner for company.

2 thoughts on “Simple Shrimp Pasta

  1. You are quick! No boxes already – you're amazing! This dish looks delicious – my husband all of sudden developed an allergy I guess you could call it to shrimp. Just happened in the past few years – he breaks out in a rash.


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