Shrimp and Mushroom Angel Hair Pasta Alfredo

April 12, 2015

Angel Hair Pasta Alfredo with Shrimp and Mushrooms
Angel Hair Pasta Alfredo with Shrimp and Mushrooms

I owe the creation of my Shrimp and Mushroom Angel Hair Pasta Alfredo Recipe to my daughter, Stella.  We were talking the other day and she said she was really wanting some creamy pasta with shrimp.  I was going with my sister to Birmingham for her doctor's appointment so I thought I would go by Restaurant Depot and pick up some shrimp.  Unfortunately, the only wild caught shrimp they had out was a 5 pound bag of frozen shrimp that had a big rip in it.  They had the fresh wild caught advertised but were out of that too.  I just went to Wally-world when I got back home and picked up a pack of the frozen Wild Caught Gulf Shrimp and used that which turned out great.  I don't normally cook with a lot of wine but I did put some white wine in this recipe and it was really good.  Make sure it is a wine you would like to drink.  Never make the mistake of using a cheap wine that you wouldn't want to drink.  It will affect your dish - in a bad way.  If you use the best ingredients, you cannot go wrong with this recipe.  The combination of shrimp, garlic, heavy cream, parmesan, wine and pasta is a match made in heaven.  Needless to say, it was a big hit with Stella.  As always, if you have picky eaters in your household, you can easily omit the shrimp or substitute it with the same amount of chicken.  Also, we love garlic so I used a lot of it, but you could definitely use less (although I would not recommend it - garlic is yummy and great for your ticker)!  This is a rich dish so you should serve it with a healthy salad and the remaining wine!  Afiyet olsun!

Shrimp and Mushroom Angel Hair Pasta Alfredo
Creamy delicious Shrimp and Mushroom Angel Hair Pasta Alfredo
Recipe type: Main
  • For the Pasta:
  • 1 pound Angel hair pasta
  • Generously salted pot of boiling water
  • For the Sauce:
  • 2-4 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 8-10 Cloves Garlic, smashed into a paste
  • ½ Cup Mushrooms
  • 12 Ounces Wild Caught Large Shrimp, if using frozen, thaw and pat dry
  • ½ Cup White Wine
  • 2 Cups Heavy Cream
  • 1 Cup Parmesan Cheese
  • ¼ Cup Fresh Parsley, finely chopped
  • Salt and pepper to taste
  1. Fill a large stockpot with water ⅔ full, add a generous amount of salt and bring to a boil.
  2. Peel the garlic and smash into a paste.
  3. Add the butter and olive oil to a large skillet and turn the heat to medium high.
  4. Place the smashed garlic into the skillet and saute until golden and you can smell the wonderful aroma.
  5. At this point, you can place the pasta into the boiling water and stir well.
  6. Set your timer for 4 minutes. If you use a different pasta, cook according to package directions.
  7. Add the mushrooms to the skillet and saute 3-4 minutes.
  8. Next, add in the shrimp and saute 3-4 minutes until shrimp turn pink.
  9. Pour in the wine and give a good stir.
  10. Let the wine cook for a minute or two and then pour in the heavy cream.
  11. Raise heat to high and add in the parmesan.
  12. Test the sauce and add salt and pepper to taste. I would use about a teaspoon salt and pinch of pepper.
  13. When the pasta is cooked, strain it and add to the alfredo sauce.
  14. Stir well and add in the chopped parsley and serve. Afiyet olsun!

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