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Grilled Creamy Shrimp and Mushroom Pasta
Don’t be surprised when you start making the sauce that the cream cheese doesn’t melt and get creamy. Once you add the hot water from making the pasta the cream cheese will dissolve and make a fantastic sauce.
Course
Main
Cuisine
American
Keyword
creamy, mushroom, shirmp
Prep Time
1
hour
hour
40
minutes
minutes
Cook Time
1
hour
hour
Total Time
2
hours
hours
40
minutes
minutes
Servings
4
servings
Calories
635
kcal
Author
Mike
Ingredients
For the grilled shrimp
6
tablespoons
unsalted butter
melted
3
tablespoons
olive oil
2
teaspoons
dried oregano
2
teaspoons
dried marjoram
1
tablespoon
fresh parsley
chopped
2
tablespoons
lemon juice
2
cloves
garlic
minced
1
teaspoon
onion powder
kosher salt
ground black pepper
1
pound
shrimp
large, 20-24 count, peeled and deveined
For the mushrooms and pasta
8
ounces
angel hair pasta
or fettuccine or linguine
10
tablespoons
unsalted butter
divided
8
ounces
mushrooms
sliced
2
cloves
garlic
minced
3
ounces
cream cheese
cubed
2
tablespoons
parsley
chopped, plus a bit more for garnish
1
teaspoon
dried basil
1
cup
water
from the cooked pasta, you may not need the entire cup
Instructions
For the grilled shrimp
Combine all but the shrimp in a medium bowl.
Add the shrimp and toss to coat. Cover and refrigerate for 1 hour.
Remove from fridge and let set at room temperature for 30 minutes.
Fire up your grill.
Thread shrimp onto skewers and place on grill.
Brush with remaining marinade (caution: flare-ups can occur) and cook for 3-4 minutes.
Flip, brush with more marinade and cook another 2-3 minutes or until the shrimp are done.
Remove from grill.
For the mushrooms and pasta
Cook the pasta per package instructions, reserving 1 cup of the water from the pot.
Melt 2 tablespoons of the butter in a large skillet.
Add the mushrooms and saute for 10 minutes or until golden brown and soft. Season with salt and pepper.
Remove the mushrooms and reserve.
Add remaining butter to the skillet and melt.
Add the garlic, cream cheese cubes, parsley and basil. Whisk to combine. Note: The sauce will not be creamy.
Add 2/3 cup of the reserved pasta water and whisk. The sauce will come together and get creamy.
Add the mushrooms, grilled shrimp, and pasta. Stir to combine. If too thick add a bit more of the pasta water and stir.
Serve garnished with freshly chopped parsley.
Notes
I throw the shrimp onto the grill while the mushrooms are sauteeing.
Nutrition
Calories:
635
kcal
|
Carbohydrates:
9
g
|
Protein:
28
g
|
Fat:
56
g
|
Saturated Fat:
33
g
|
Trans Fat:
2
g
|
Cholesterol:
430
mg
|
Sodium:
1352
mg
|
Potassium:
565
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
2230
IU
|
Vitamin C:
18
mg
|
Calcium:
245
mg
|
Iron:
4
mg