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.
PS: Do yourself a favor and sear those shrimp in cast iron. It’s not required, but it’s oh-so-good!
- 1/2 box thin spaghetti
- 2 tablespoons salt
- 1 cup fresh mushrooms, sliced
- 2 cloves fresh garlic, minced
- 1/4 cup all-purpose flour
- 1/2 stick salted butter
- 2 cups whole milk
- 1 bag jumbo frozen raw shrimp, thawed and peeled
- 1 teaspoon sea salt
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper
- 1/4 cup pasta water
- 1 Roma tomato, diced
- 1/4 cup fresh basil, chopped