Shrimp Pasta with Butter Mushrooms

Get cozy with this Shrimp Pasta with Butter Mushrooms! Linguine noodles tossed with a traditional alfredo sauce and plump shrimp. The star of this dish are the mushrooms sauteed and drenched in a lemon- butter white wine sauce that's thrown on top. Impress your guests with this rich and flavorful dish that's simple to prepare!

Sometimes, you need to indulge and when it comes to pasta and cream sauce? It's most certainly my choice of indulgence. In like manner, there aren't many pasta dishes I'll order out or create that don't have mushrooms. For instance, this shrimp, bacon and burrata pasta is filled with wild mushrooms and it too is completely satisfying.

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While the alfredo shrimp pasta can stand alone, the lemon-butter white wine mushrooms take this dish to the next level. With that said, do not omit that step in the recipe!

Some of my inspiration comes from meals I've enjoyed while dining out. With this is in mind, this recipe was inspired from a dish named "Fettuccini Weesie" served at Carrabba's Italian Grill! They created a pasta dish that consists of two popular pasta sauces; traditional creamy alfredo and lemon butter wine sauce. Ahh yeah, no further questions or comments, right? Try this Shrimp Pasta with Butter Mushrooms, NOW!

There's always special occasions around the corner, whether we plan for them or not. I always like to have a few recipes in my stash as a "go-to" in the event I need to whip up something quick but can still impress whoever is dining with me. I'm thinking you'll want to add Shrimp Pasta with Butter Mushrooms to your list too!

First thing to remember, this recipe is broken down into three parts. Mushrooms in a lemon-butter white wine sauce, sautéed shrimp and Alfredo. Now bear with me, it's not as gruesome as it sounds.

When I first created this recipe, I used several pans to create this dish and for a home cook, this can be daunting with clean up. I've recently become an ambassador for Proclamation Goods Co. and have since transitioned to their duo series which saves time, space and chores. Additionally with this duo, I am able to saute, boil and cook this entire dish with just the 7 qt hybrid pot and 12" sidekick skillet!

Here's what you need for each part of the recipe!

MUSHROOMS IN LEMON-BUTTER WHITE WINE SAUCE

• 6-8 oz Portobello Mushrooms (or your favorite mushrooms)
• 4 tablespoon Salted Butter
• 3 tablespoon Shallot
• Juice from ½ Lemon
• ¼ cup Dry White Wine
• 1 teaspoon Minced Garlic
• 2 teaspoon Italian Parsley

ALFREDO SAUCE INGREDIENTS

• Butter
• Garlic
• Heavy Cream
• Mozzarella Cheese
• Asiago Cheese (can sub additional mozzarella or other white cheese)
• Juice from ½ Lemon
• Salt and White Pepper

ADDITIONAL INGREDIENTS

• 1 teaspoon Oil (EVOO)
• ¼ cup Green Onion
• Italian Parsley
• Shrimp (large to medium, peel and deveined)
• Linguine
• Asiago Cheese (garnish)
• Salt + White Pepper (to taste)

TIPS FOR COOKING WITH WINE

• White wines good for white/creamy pasta sauce-Pinot Grigio, Sauvignon Blanc and Chardonnay. In this dish, I used Sauvignon Blanc.
• If you are opting out of using wine, substitute with seafood, chicken or veggie stock.
• Always allow the wine to cook out and reduce. A good indicator that it's cooked out is that the smell will no longer be poignant.

TIPS TO LESSEN THE CARBS AND FAT

• Use carbless noodles such as zucchini noodles/spirals.
• Substitute butter for ghee.
• Instead of heavy cream, use coconut cream.
• Skip the alfredo cream sauce and toss noodles with mushroom sauce.

HOW TO MAKE SHRIMP PASTA WITH BUTTER MUSHROOMS

**Always begin to boil water before cooking any pasta dish.**

First, melt butter in a medium sized pan on med/high heat and add shallot and garlic, cook until fragrant. Add mushrooms and sauté  3-5 minutes until softened. Add wine and cook until reduced, while wine is reducing, add lemon juice and parsley. Set aside and keep on warm. That's it! You've got your savory mushrooms waiting on warm.

Next, in that same skillet on medium/high heat, add oil and shrimp. Season with salt, white pepper and about a tablespoon of lemon juice to taste until cooked through and set aside. Keep warm.

Third, while the shrimp are just about done, hopefully you were boiling the water for your pasta. If you're sadly like me and working with an electric stove (for now), you would've started boiling your water yesterday but that's another story. Furthermore, your water should be boiling at this point.

Lastly, linguine and Alfredo sauce should be cooked simultaneously. This ensures all the layers mix well together and the Alfredo Sauce is best served immediately. Heat butter on medium/high heat, add garlic and stir until fragrant. Add heavy cream and stir for an additional 1-2 minutes until bubbly. Add mozzarella and asiago cheese and stir until sauce thickens, immediately remove from heat to avoid curdling, set aside.

In the pan with Alfredo Sauce, add cooked pasta, green onions, parsley and stir until well combined. Top with white wine mushrooms and add sautéed shrimp. Garnish with leftover green onion, parsley and asiago cheese. And viola!