Go Back
Image for one pot creamy mushroom and shrimp pasta

One Pot Creamy Shrimp and Mushroom Pasta

Melissa E. Nieves, LND, RD, MPH
Busy weeknights call for this easy One Pot Creamy Shrimp and Mushroom Pasta Recipe. It tastes like it came from a restaurant, but it's made in a snap!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Italian
Servings 4 servings


  • 2 tbsp olive oil
  • 12 oz small, frozen, pre-cooked shrimp, thawed and drained
  • 4 cloves garlic, minced
  • salt and pepper, to taste
  • 1 tsp dried oregano
  • ¼ tsp dried thyme
  • ¼ tsp dried basil
  • ¼ tsp paprika
  • 1 cup fresh mushrooms, sliced any variety you choose
  • cups vegetable broth or chicken broth
  • 8 oz linguine (or any pasta of your choice--for a gluten free version, use gluten free pasta)

  • ¼ cup half and half
  • ½ cup Parmesan cheese
  • 2 tsp fresh parsley, chopped optional


  • Heat olive oil over medium high heat.
  • Add the shrimp, salt & pepper and garlic to the pan. Cook for about 1 minute, then flip the shrimp over and add oregano, basil, thyme and paprika. Combine well, and cook for an additional minute. Remove shrimp from pan.
  • In the same pan, add the mushrooms. Add more olive oil if necessary. Cook for about 4-5 minutes until the mushrooms are starting to brown, stirring frequently. Remember not to crowd the mushrooms!
  • Add the shrimp back to the pan together with the mushrooms.
  • Add the broth and bring to a boil. Bring heat down to a simmer, and add the pasta. Cook for about 15 minutes, or until the pasta is tender and most of the liquid has been absorbed. Stir frequently.
  • Add the Parmesan cheese and half and half, combining into a smooth sauce. Let stand for about 5 minutes until the sauce thickens.
  • Garnish with fresh, chopped parsley, if desired.
Keyword Creamy mushroom and shrimp pasta, Healthy Recipe, One pot meal, Weeknight dinner