Easy 93 min

Creamy Shrimp Pasta Primavera

asian european french greek italian korean mediterranean middle eastern region thai main sweet sour bitter savory umami hard medium

Prep

32 min

Cook

61 min

Total

93 min

Ingredients (15)

½ (8 ounce) package spaghetti g

3 tablespoons olive oil g

¼ cup chopped onion g

1 large clove garlic, minced g

⅓ cup sliced fresh mushrooms g

¼ cup chopped red bell pepper g

1 pound uncooked medium shrimp, peeled and deveined g

1 splash white wine (Optional) g

1 pinch dried oregano (Optional) g

½ cup heavy cream, or to taste g

3 tablespoons butter g

1 tablespoon all-purpose flour (Optional) g

1 pinch salt and ground black pepper, or to taste g

1 tablespoon freshly grated Parmesan cheese, or to taste (Optional) g

1 tablespoon chopped fresh basil, or to taste (Optional) g

Nutrition

kcal

fat

carbs

protein

Instructions

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

Meanwhile, heat oil in a skillet over medium heat. Add onion; cook until soft and translucent, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in mushrooms and bell pepper; cook until mushrooms lightly browned and bell pepper softened, 3 to 5 minutes. Add shrimp, white wine, and oregano; cook until shrimp begin to turn pink, 3 to 5 minutes.

Stir in cream and butter; simmer, stirring constantly, for 8 minutes. Add cooked spaghetti; stir to combine. Turn off heat. If sauce is too thin, thicken with flour. Season with salt and black pepper; sprinkle with Parmesan cheese and basil.