Seared salt and pepper shrimp over thin spaghetti with a mushroom and garlic cream sauce sounds like a fancy dinner, but it’s actually super easy!
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This title might win in “the longest recipe title ever conceived by anyone anywhere” category.
But, really, I’m not sure how else to explain this simple recipe I made a couple of months ago.
That’s exactly what’s pictured—except I should have also added and fresh tomato and basil to the title, IF I were truly trying to be exact about things.
Because, you know, there’s fresh tomato and basil sprinkled right on top.
Captain Obvious, am I.
I originally posted an Instagram shot of this recipe on my Facebook page back in May. MAY.
After posting it, I had several requests for the recipe, to which I replied, “Don’t worry! I’ll be putting it up on the blog soon!”
Except that never happened, and the recipe has been in my head ever since.
Until now!
PS: Do yourself a favor and sear those shrimp in cast iron. It’s not required, but it’s oh-so-good!
- ½ box thin spaghetti
- 2 tablespoons salt
- 1 cup fresh mushrooms, sliced
- 2 cloves fresh garlic, minced
- ¼ cup all-purpose flour
- ½ stick salted butter
- 2 cups whole milk
- 1 bag jumbo frozen raw shrimp, thawed and peeled
- 1 teaspoon sea salt
- 2 tablespoons olive oil
- ½ teaspoon black pepper
- ¼ cup pasta water
- 1 Roma tomato, diced
- ¼ cup fresh basil, chopped
- Add the two tablespoons of salt to a large pot of water and set it to boil over high heat.
- Use sea salt and pepper to season one side of the shrimp.
- Heat the olive oil in a large skillet over medium-high heat for 3 minutes.
- Place the shrimp, seasoned side down, into the skillet and cook them for 3 minutes on that side.
- Season the other side, and then flip the shrimp and continue cooking them for 2 more minutes. Remove the shrimp from the skillet and set them aside.
- Add the pasta to the boiling pot of salted water; cook it until it's al dente - about 7 minutes.
- While the pasta's cooking, add the butter to the same skillet the shrimp were seared in.
- Add the mushrooms to the skillet once the butter's melted and foamy, and saute them until they start to get brown and softened.
- Add the garlic and continue cooking the mushrooms for another 2 minutes.
- Sprinkle the flour on top of the mushrooms, and use a wooden spoon to stir them occasionally for about a minute. (The mixture should look thick and clumpy - this is normal.)
- Pour the milk into the skillet all at once, continuing to stir every minute or so.
- Bring the sauce to a boil, and continue cooking until it's thick and bubbly.
- Once it's al dente, add the pasta to the sauce skillet, along with ¼ cup of pasta water.
- Use tongs to toss the pasta until it's well coated with the sauce.
- Add the shrimp back into the skillet and continue tossing the pasta for another minute.
- Serve the pasta and shrimp with a sprinkle of fresh basil and tomato.
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[…] chose Seared Salt & Pepper Shrimp over Thin Spaghetti with a Mushroom Garlic Cream Sauce as THE recipe. I make it (or versions of it) a lot, and it’s a breeze to whip up on a busy […]