Shrimp And Mushroom Linguine

Shrimp And Mushroom Linguine


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A tasty pasta dish with fresh shrimp and mushrooms in a light cream sauce. This healthier recipe doesn't lose out on flavor and the whole family will love it!

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

6 servings


  • 12 oz. linguine
  • 1 C. reserved pasta water
  • 2 T. olive oil, divided
  • 3 cloves garlic, minced and divided
  • 1 C. mushrooms, sliced
  • 1 lb. fresh shrimp, rinsed and deveined
  • 1 tsp. red pepper flakes
  • 2 tsp. sweet or smoked paprika
  • salt to taste
  • 8 oz. low-fat cream cheese
  • 2 C. skim milk
  • 1/2 C. shredded Parmesan cheese
  • 1/2 C. reduced fat shredded mozzarella cheese

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Prepare pasta according to packaging, making sure to reserve one cup of its cooking water before draining. Meanwhile, heat one tablespoon of oil in a large skillet over medium-high heat. Add one clove of garlic and sauté for a minute. Toss in the mushrooms and stir occasionally until browned. Add a tablespoon or two of water and stir for a few minutes. Remove mushrooms from pan, leaving behind any liquid. Add remaining oil, garlic, and shrimp the skillet and fry until shrimp turns pink. Sprinkle with red pepper flakes, paprika, and salt. Continue cooking for another minute or two before returning the mushrooms to the skillet. Remove from heat. In a small saucepan, whisk together cream cheese and milk. Bring to a simmer, stirring occasionally. Let simmer for five minutes before adding the cheeses. Once melted, season the cheese sauce with salt if desired. Add pasta to the mushroom skillet and drizzle with cheese sauce. Return to heat and add the reserved pasta water in 1/4-cup increments to achieve your preferred thickness. Serve immediately.

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