Creamy Shrimp and Mushroom Pasta in Alfredo Sauce

🧄 Step 4: Prepare the Alfredo Sauce

1. In the same pan, melt 2 tablespoons of butter over medium heat.
2. Add minced garlic and sauté for 30 seconds, just until fragrant.
3. Pour in the heavy cream and stir constantly, allowing it to warm through (do not boil).
4. Gradually add the grated Parmesan and Romano cheeses, stirring until they melt into the cream.
5. Season with salt, pepper, and nutmeg to taste.
6. Simmer the sauce for 3–5 minutes until thickened slightly.

🍤 Step 5: Combine Everything

1. Add the sautéed mushrooms and cooked shrimp back into the skillet with the sauce.
2. Toss gently to coat them evenly.
3. Add the cooked pasta to the pan, mixing everything together until the pasta is fully coated with the creamy Alfredo sauce.
4. If the sauce seems too thick, pour in a bit of the reserved pasta water — a few tablespoons at a time — until it reaches your desired consistency.

🌿 Step 6: Serve and Garnish

1. Divide the creamy shrimp and mushroom pasta among serving plates.
2. Sprinkle with freshly chopped parsley and a little extra Parmesan cheese.
3. Serve immediately while hot — the creaminess and aroma are at their peak!

💡 Tips for Success

• Use fresh shrimp if possible — they cook faster and taste sweeter than frozen ones.
• Don’t overcook the sauce; keep it at a gentle simmer to avoid separating the cream.
• Reserve pasta water — its starchiness helps bind the sauce to the noodles.
• Add a dash of lemon zest or juice at the end for a touch of freshness.

🍽️ Serving Ideas

This creamy pasta pairs wonderfully with a simple green salad, garlic bread, or even steamed asparagus. For a cozy dinner, serve with a chilled glass of white wine such as Pinot Grigio or Chardonnay.

❤️ Final Thoughts

Creamy Shrimp and Mushroom Pasta in Alfredo Sauce is the perfect combination of elegance and comfort — a dish that feels indulgent yet comes together in under 30 minutes. Each forkful is a harmony of buttery shrimp, savory mushrooms, and silky-smooth sauce, making it a crowd-pleasing recipe for both weeknights and special occasions.

Would you like me to include a lighter version (with less cream or no heavy cream) next to this classic one?