Shrimp & Mushrooms In A Cream Sauce

Shrimp & Mushrooms In A Cream Sauce on German egg noodles

Serves 2

This is one of our favorite shrimp recipes, it's easy and quick to make.

The cream sauce used in this recipe is similar to an Alfredo sauce, but we don't use any butter, it is quite rich without the butter. You could always substitute butter for the olive oil and only use Parmigiano-Reggiano if you wanted a closer version of a true Alfredo sauce.

We have been using wild shrimp, caught off the coast of Argentina, they have a really nice flavor and are easy to peel before or after they are cooked. We have stopped using farmed sea food of any kind.



  1. In a sauté pan add the two tablespoons of olive oil, when the pan is hot, add the shrimp and cook for one minute.
  2. Turn the shrimps over, add the garlic, basil, paprika, salt, pepper and red pepper flakes. Cook for an additional minute.
  3. Stir and remove the shrimps from the pan and reserve.
  4. Add the remaining tablespoon of olive oil to the sauté pan and add the mushrooms and stir. Cook for four minutes, stirring often.
  5. Add the reserved shrimp and the cup of cream.
  6. When the cream is hot add the 1/2 cup of Parmigiano-Reggiano cheese and the 3/4 cup of Pecorino Romano cheese.
  7. Mix continually until all of the cheese has melted. Taste and adjust seasoning.
  8. Note: Parmigiano-Reggiano cheese can be very salty.

  9. Cover and remove from heat.
  10. Cook the egg noodles per package instructions (our noodles take 8 minutes)
  11. To serve place some egg noodles on a plate and ladle over the shrimp mushroom cheese cream sauce. Sprinkle with the remaining Parmigiano-Reggiano cheese.

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Bon Appétit