Seared Salt and Pepper Shrimp over Thin Spaghetti with a Mushroom and Garlic Cream Sauce

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!

Seared Salt and Pepper Shrimp over Thin Spaghetti with a Mushroom and Garlic Cream Sauce

Yield: 4 to 6

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

This shrimp pasta dish is perfect for a quick weeknight meal when you only have 30 minutes to get dinner on the table. Goes great with a crusty loaf of Italian bread!

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Ingredients

• 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

Instructions

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 1/4 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.