Wasfetna

Mushroom pasta

Pasta tossed with creamy mushroom sauce and tender shrimp.

Mushroom pasta — Shrimp
Cooking time
49 min
Hands-on time
49 min
Difficulty
Easy
Cuisine
Italian
Contains
Dairy, Gluten, Shellfish

Ingredients

4people

Amounts follow the number of people

For the pasta

For the sauce

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Large pot for boiling — Salted water, keeping a cup of it back.
  • Wide frying pan — Mushrooms need space and high heat so their water evaporates instead of stewing them.
  • Food thermometer

Method

  1. Boil plenty of water and salt it well until it becomes as salty as seawater.

    8 min
    You’ll know it’s ready when

    The water is at a rolling boil and the salt has dissolved.

    Tip: One tablespoon of salt per liter — this is the only time you season the pasta itself.

  2. Pat the shrimp dry and season. Sauté in a little of the listed cooking fat in batches for about 2–3 minutes per side, depending on size, until cooked. Transfer to a clean plate.

    10 min
    You’ll know it’s ready when

    The shrimp is opaque and pearly inside and reaches 63°C; do not cook until rubbery.

  3. Sear the mushrooms over high heat without salt until golden and their water has cooked off.

    8 min
    You’ll know it’s ready when

    The mushrooms are golden and the pan is dry.

    Tip: Salting early draws out the mushrooms' water and stews them — salt after browning.

  4. Add the onion, garlic and thyme to the mushrooms and sauté until the onion softens. Add the cream and heat gently. Keep the shrimp aside until the final step.

    10 min
    You’ll know it’s ready when

    The onion is soft and the sauce hot and smooth.

  5. Boil the pasta until it is tender with slight resistance in the center, and reserve a cup of the cooking water.

    10 min
    You’ll know it’s ready when

    A piece has a slight bite in the middle.

    Tip: The starchy cooking water is what binds the sauce to the pasta — don't throw it away.

  6. Toss the pasta with the sauce and enough pasta water to loosen it, then return the cooked shrimp for a minute to warm through. Add cheese if listed and serve immediately.

    3 min
    You’ll know it’s ready when

    The sauce coats the pasta and the shrimp is hot and tender.

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