Tagliatelle with creamy shrimp and mushroom sauce
Here’s a pasta recipe I make very often, especially on evenings when I’m short of time or inspiration. Pasta is always a great option for a quick and tasty dinner. Just vary the sauces and toppings and you’ll never get bored. Today, I’m proposing a particularly gourmet version: tagliatelle with shrimp, served with a creamy mushroom sauce and a touch of pesto.
If you like fettuccine Alfredo, you’ll love this shrimp version. The cream is creamy, the mushrooms add depth, and the shrimps are a perfect match for the flavor of the homemade pesto, which I particularly like to use in sauces.
Where I come from, the most popular pasta dishes are still spaghetti bolognaise or cannelloni, but these chicken or seafood tagliatelle, as seen here, are a regular feature at our table. A simple, quick and tasty recipe that’s sure to please!
Table of Contents
A few details about the ingredients :
Tagliatelle: Use dried or fresh tagliatelle, depending on what you have. You can also replace them with fettuccine, linguine, penne or any other type of long or short pasta.
Button mushrooms : Preferably fresh for a more authentic taste and better texture. Failing that, frozen mushrooms will do, and as a last resort, canned mushrooms (well drained) can help out.
Shrimps : Pink or grey, raw or cooked. If they are raw, remember to shell them well. Frozen shrimps also work well thawed.
Pesto: Ideally homemade with fresh basil, garlic, pine nuts, parmesan and olive oil. A good-quality store-bought pesto will do just fine if you’re short on time.
Grated Parmesan (optional): Adds flavor and creaminess to the sauce, but can be replaced by grated Gruyère, grated Edam or simply omitted for a lighter version.
Ingredients:
For 2 persons
- 250 g tagliatelle
- 1 large onion
- 2 garlic cloves
- 200 g button mushrooms
- 25 large shrimps
- 1 large spoonful of pesto
- 2 tablespoons olive oil
- 2 teaspoons sesame oil (optional)
- 1 teaspoon oyester sauce (optional)
- salt and pepper
- 200 ml full-fat cream
- 50 g Parmesan cheese
Preparation steps :
Wash the mushrooms, drain and slice thinly.
Cook the tagliatelle in plenty of salted water, following the instructions on the packet.
Finely chop onion and garlic.
Fry the onion and garlic in olive oil.
Add the mushrooms when the onions become translucent.
Cook over medium heat until mushrooms are almost done.
Add a little water if the preparation lacks sauce.
Stir in the shrimp and sauté for about 10 minutes.
Add sesame oil and oyster sauce, salt and pepper to taste.
Drain tagliatelle.
Add the cream just before serving and cook for a few minutes until the sauce thickens.
Add the pesto and mix well.
Creamy mushroom and shrimp sauce
Add the tagliatelle to the pan, stir, then divide between two plates. Alternatively, you can arrange the tagliatelle directly on the plates, then top with the creamy mushroom and shrimp sauce.
Sprinkle with grated Parmesan, add a teaspoon of pesto, then decorate with a fresh basil leaf.
This recipe for shrimp tagliatelle with creamy mushroom sauce is perfect for a quick and tasty evening meal.
FAQ: practical tips
How much pasta per person?
Count 100 to 125 g of dry pasta per person. Adjusting quantities helps avoid waste. If you have leftovers, they keep well in the fridge and are easy to reheat in the microwave or in a stewpot.
Can I use another form of pasta?
Absolutely! This creamy mushroom and shrimp sauce goes perfectly with spaghetti, fusilli, penne, linguine, or any other shape you like.
How do you cook tagliatelle?
Following the package instructions is still essential, but here are a few pointers:
For 100 g of pasta, use 1 liter of water and 10 g of salt (2 teaspoons).
Bring a large volume of salted water to the boil in a Dutch oven.
Once the water is boiling, add the pasta and stir immediately.
For al dente cooking, allow 8 minutes from the start of boiling. For softer pasta, cook for up to 10 minutes longer.
Tagliatelle with shrimp and creamy mushroom sauce
INGREDIENTS
- 250 g tagliatelle
- 1 large onion
- 2 garlic cloves
- 200 g button mushrooms
- 25 large shrimps
- 1 large spoonful of pesto
- 2 tablespoons olive oil
- 2 teaspoons sesame oil optional
- 1 teaspoon oyester sauce optional
- salt and pepper
- 200 ml full-fat cream
- 50 g Parmesan cheese
PREPARATION
- Wash the mushrooms, drain and slice thinly.
- Cook the tagliatelle in plenty of salted water, following the instructions on the packet.
- Finely chop onion and garlic.
- Fry the onion and garlic in olive oil.
- Add the mushrooms when the onions become translucent.
- Cook over medium heat until mushrooms are almost done.
- Add a little water if the preparation lacks sauce.
- Stir in the shrimp and sauté for about 10 minutes.
- Add sesame oil and oyster sauce, salt and pepper to taste.
- Drain tagliatelle.
- Add the cream just before serving and cook for a few minutes until the sauce thickens.
- Add the pesto and mix well.
- Creamy mushroom and shrimp sauce
- Add the tagliatelle to the pan, stir, then divide between two plates. Alternatively, you can arrange the tagliatelle directly on the plates, then top with the creamy mushroom and shrimp sauce.
- Sprinkle with grated Parmesan, add a teaspoon of pesto, then decorate with a fresh basil leaf.
- This recipe for shrimp tagliatelle with creamy mushroom sauce is perfect for a quick and tasty evening meal.