Paula Deen Company Shrimp and Mushroom Pasta

Paula Deen Company Shrimp and Mushroom Pasta turns plump shrimp, baby bella mushrooms and a lemony white wine cream sauce into a rich, creamy penne dinner in 40 minutes. It's an easy creamy shrimp pasta dinner for weeknight dinner, Sunday dinner or the holiday table, and it's made in one skillet.

Simmer the cream, wine and lemon juice for the full 8 minutes before the shrimp go in, so the sauce thickens enough to cling to the penne. Skip that and you get a thin, runny sauce that pools at the bottom of the bowl.

Paula builds the sauce in the same skillet where the mushrooms, onion and garlic cook, so every bit of browned flavor ends up in the cream. A pinch of cayenne and a squeeze of lemon keep the sauce from tasting heavy, and the spinach wilts in just 1 minute at the end.

Paula Deen Company Shrimp and Mushroom Pasta

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

720

kcal

Tender shrimp and mushrooms sit in a silky, lemony cream sauce that coats every tube of penne. A handful of wilted spinach and melted Italian cheese on top finish the bowl.

Ingredients

• 1/2 cup Butter
  

• 2 cups sliced baby bella mushrooms
  

• 1/4 cup onion chopped
  

• 3 cloves minced garlic
  

• 2 cups heavy whipping cream
  

• 1/2 cup white wine
  

• 1/4 cup fresh lemon juice
  

• 1 teaspoon Italian seasoning
  

• 1/2 teaspoon cayenne pepper
  

• 1 teaspoon salt
  

• 1 teaspoon Pepper
  

• 2 1/2 lb peeled and deveined, tails intact medium fresh shrimp
  

• 1 cup fresh spinach
  

• 1 16-ounce package cooked penne pasta
  

• 1/2 cup shredded italian blend cheese
  

Directions

• Cook the mushrooms: Melt 1/2 cup butter in a large skillet over medium heat, then add 2 cups sliced baby bella mushrooms, 1/4 cup chopped onion and 3 cloves minced garlic. Cook, stirring often, for about 5 minutes until the mushrooms are tender.
• Simmer the sauce: Stir in 2 cups heavy whipping cream, 1/2 cup white wine, 1/4 cup lemon juice, 1 teaspoon Italian seasoning, 1/2 teaspoon cayenne pepper, 1 teaspoon salt and 1 teaspoon pepper. Simmer for about 8 minutes, until the sauce thickens slightly.
• Add the shrimp: Mix in 2 1/2 pounds peeled and deveined medium shrimp with the tails left on. Stir often for about 3 minutes, until they turn pink and firm.
• Wilt the spinach: Add 1 cup fresh spinach and cook for 1 minute. It wilts fast, so pull the skillet off the heat as soon as the leaves go soft.
• Toss with pasta: Combine the shrimp mixture with one 16-ounce package of hot cooked penne in a large serving bowl. Toss gently so the sauce coats every piece without breaking up the shrimp.
• Top with cheese: Sprinkle 1/2 cup shredded Italian blend cheese over the top. Serve right away while the pasta is hot and the cheese starts to melt.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO wooden spoon set, OXO 5-quart stainless steel colander. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen shrimp for this pasta?

Yes, as long as you thaw them fully first, either overnight in the fridge or in a bowl of cold water for about 20 minutes. Pat them dry before they go in the skillet, since extra water thins out the cream sauce.

What can I use instead of white wine?

Chicken broth works as a swap for the 1/2 cup of wine. Add a little extra lemon juice too, because the wine brings some acidity that the broth won't.

How long do leftovers keep?

Store them in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of cream or milk, since the pasta soaks up the sauce and the shrimp turn rubbery if you rush it.

Can I make the sauce ahead of time?

You can make the mushroom and cream sauce up to the simmering step a day ahead and keep it in the fridge. Reheat it, then add the shrimp and spinach fresh so they don't overcook.

How do I keep the shrimp from getting tough?

Overcooking is the most common mistake, so stop at about 3 minutes, when the shrimp are pink and firm. They keep cooking a little in the hot sauce and again when tossed with the pasta, so don't leave them on the heat any longer.